| 1 - 9 |
Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion
Koch L, Emin MA, Schuchmann HP |
| 10 - 19 |
Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices
Guerin J, Petit J, Burgain J, Borges F, Bhandari B, Perroud C, Desobry S, Scher J, Gaiani C |
| 20 - 28 |
Novel, smart and RFID assisted critical temperature indicator for supply chain monitoring
Lorite GS, Selkala T, Sipola T, Palenzuela J, Jubete E, Vinuales A, Cabanero G, Grande HJ, Tuominen J, Uusitalo S, Hakalahti L, Kordas K, Toth G |
| 29 - 41 |
Assessment of intramuscular fat content of pork using NIR hyperspectral images of rib end
Huang H, Liu L, Ngadi MO |
| 42 - 52 |
Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study
Martinez-Monteagudo SI, Kamat S, Patel N, Konuklar G, Rangavajla N, Balasubramaniam VM |
| 53 - 57 |
Pasteurization of shell eggs using radio frequency heating
Geveke DJ, Bigley ABW, Brunkhorst CD |
| 58 - 67 |
Estimating freshness of carp based on EIS morphological characteristic
Sun J, Zhang RB, Zhang YC, Li GX, Liang QF |
| 68 - 75 |
Determination of glass transitions in boiled candies by capacitance based thermal analysis (CTA) and genetic algorithm (GA)
Tan JZ, Kerr WL |
| 76 - 85 |
Industrial viability of the hyperbaric method to store perishable foods at room temperature
Bermejo-Prada A, Colmant A, Otero L, Guignon B |
| 86 - 94 |
Application of Vis/NIR spectroscopy for predicting sweetness and flavour parameters of'Valencia' orange (Citrus sinensis) and'Star Ruby' grapefruit (Citrus x paradisi Macfad)
Ncama K, Opara UL, Tesfay SZ, Fawole OA, Magwaza LS |
| 95 - 107 |
Convective drying of fruit: Role and impact of moisture transport properties in modelling
Defraeye T, Verboven P |
