| 1 - 9 |
Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles
Cai JW, Chiang JH, Tan MYP, Saw LK, Xu YY, Ngan-Loong MN |
| 10 - 16 |
Tomato peeling by ohmic heating with lye-salt combinations: Effects of operational parameters on peeling time and skin diffusivity
Wongsa-Ngasri P, Sastry SK |
| 17 - 26 |
Effect of moderate electric fields on inactivation kinetics of pectin methylesterase in tomatoes: The roles of electric field strength and temperature
Samaranayake CP, Sastry SK |
| 27 - 33 |
Evolution of sulforaphane content in sulforaphane-enriched broccoli during tray drying
Mahn A, Martin C, Reyes A, Saavedra A |
| 34 - 41 |
Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour
Ahmed J, Taher A, Mulla MZ, Al-Hazza A, Luciano G |
| 42 - 49 |
Non-destructive characterization and volume estimation of pomegranate fruit external and internal morphological fractions using X-ray computed tomography
Arendse E, Fawole OA, Magwaza LS, Opara UL |
| 50 - 57 |
Dietary fibre enrichment from defatted rice bran by dry fractionation
Wang J, Suo G, de Wit M, Boom RM, Schutyser MAI |
| 58 - 68 |
Protein content affects caramel processing and properties
Mendenhall H, Hartel RW |
| 69 - 76 |
Reduction of particle size based on superfine grinding: Effects on structure, rheological and gelling properties of whey protein concentrate
Sun CC, Liu R, Ni K, Wu T, Luo XY, Liang B, Zhang M |
