| 1 - 10 |
Rice cooking using ohmic heating: Determination of electrical conductivity, water diffusion and cooking energy
Kanjanapongkul K |
| 11 - 18 |
Encapsulation of Lactobacillus acidophilus in moist-heat-resistant multilayered microcapsules
Pitigraisorn P, Srichaisupakit K, Wongpadungkiat N, Wongsasulak S |
| 19 - 27 |
The effects of fluidised bed and high shear mixer granulation processes on water adsorption and flow properties of milk protein isolate powder
Ji JF, Fitzpatrick J, Cronin K, Fenelon MA, Miao S |
| 28 - 35 |
Bidimensional modeling applied to oil extraction kinetics of microwave-pretreated canola seeds
Sanchez RJ, Mateo CM, Fernandez MB, Nolasco SM |
| 36 - 44 |
Analysis of mass transfer equations during solid-liquid extraction and its application for vanilla extraction kinetics modeling
Castillo-Santos K, Ruiz-Lopez II, Rodriguez-Jimenes GC, Carrillo-Ahumada J, Garcia-Alvarado MA |
| 45 - 52 |
Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties
Verdu S, Vasquez F, Ivorra E, Sanchez AJ, Barat JM, Grau R |
| 53 - 60 |
Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process
Yang Q, Sun DW, Cheng WW |
| 61 - 71 |
Dynamic modelling of pectin extraction describing yield and functional characteristics
Andersen NM, Cognet T, Santacoloma PA, Larsen J, Armagan I, Larsen FH, Gernaey KV, Abildskov J, Huusom JK |
| 72 - 78 |
Enhancing the productivity of batch deodorizers for edible oils
Laoretani DS, Iribarren OA |
| 79 - 92 |
Finite element modeling of continuous-flow microwave heating of fluid foods and experimental validation
Tuta S, Palazoglu TK |
| 93 - 102 |
Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method
Gomes GVL, Sola MR, Marostegan LFP, Jange CG, Cazado CPS, Pinheiro AC, Vicente AA, Pinho SC |
| 103 - 110 |
Verification of radio frequency pasteurization process for in-shell almonds
Li R, Kou XX, Cheng T, Zheng AJ, Wang SJ |
| 111 - 121 |
Development of a mathematical model for apple juice compounds rejection in a spiral-wound reverse osmosis process
Al-Obaidi MA, Kara-Zaitri C, Mujtaba IM |
| 122 - 128 |
Use of phase change materials to develop electrospun coatings of interest in food packaging applications
Chalco-Sandoval W, Fabra MJ, Lopez-Rubio A, Lagaron JM |
| 129 - 129 |
Optical properties of fluids and UV sensitivity of target micro-organisms
Patras A |
