| 1 - 6 |
Probing water migration in Mozzarella cheese during maturation and heating utilizing magnetic resonance techniques
Smith JR, Vogt SJ, Seymour JD, Carr AJ, Codd SL |
| 7 - 16 |
Mathematical modeling of flow behavior and cell structure formation during extrusion of starchy melts
Manepalli PH, Dogan H, Mathew JM, Alavi S |
| 17 - 27 |
Line-scan Raman imaging and spectroscopy platform for surface and subsurface evaluation of food safety and quality
Qin JW, Kim MS, Chao K, Schmidt WF, Cho BK, Delwiche SR |
| 28 - 35 |
Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products
Pietsch VL, Emin MA, Schuchmann HP |
| 36 - 44 |
Ultrasound-assisted extraction of bioactive compounds from dedo de moca pepper (Capsicum baccatum L.): Effects on the vegetable matrix and mathematical modeling
Dias ALB, Sergio CSA, Santos P, Barbero GF, Rezende CA, Martinez J |
| 45 - 53 |
Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores
Milani EA, Silva FVM |
| 54 - 62 |
Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating
Greiby I, Mishra DK, Dolan KD, Siddiq M |
| 63 - 71 |
Properties of spray dried lactose powders influenced by presence of lactic acid and calcium
Chandrapala J, Vasiljevic T |
| 72 - 80 |
Double fortification of salt with folic acid and iodine
McGee EJT, Sangakkara AR, Diosady LL |
| 81 - 90 |
Industrial avocado waste: Functional compounds preservation by convective drying process
Saavedra J, Cordova A, Navarro R, Diaz-Calderon P, Fuentealba C, Astudillo-Castro C, Toledo L, Enrione J, Galvez L |
| 91 - 97 |
Impurities enhance caking in lactose powder
Carpin M, Bertelsen H, Dalberg A, Roiland C, Risbo J, Schuck P, Jeantet R |
| 98 - 104 |
Quantitative in-situ monitoring of germinating barley seeds using X-ray dark-field radiography
Nielsen MS, Damkjaer KB, Feidenhans'l R |
