| 1 - 8 |
Development of wheat dough by means of shearing
Tietze S, Jekle M, Becker T |
| 9 - 16 |
Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication
Evelyn, Silva FVM |
| 17 - 25 |
Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt
Bedane TF, Chen L, Marra F, Wang SJ |
| 26 - 35 |
Entrapment of air during imbibition of agglomerated powder beds
Borjesson E, Karlsson J, Innings F, Tragardh C, Bergenstahl B, Paulsson M |
| 36 - 41 |
Concentration of phenolic compounds from strawberry (Fragaria X ananassa Duch) juice by nanofiltration membrane
Arend GD, Adorno WT, Rezzadori K, Di Luccio M, Chaves VC, Reginatto FH, Petrus JCC |
| 42 - 48 |
Characterization of saturated solutions and establishment of "a(w)-phase diagram" of ternary aqueous inorganic-organic and organic-organic systems
Dupas-Langlet M, Benali M, Pezron I, Saleh K |
| 49 - 56 |
Nanoliposomal encapsulates of piperine-rich black pepper extract obtained by enzyme-assisted supercritical carbon dioxide extraction
Dutta S, Bhattacharjee P |
| 57 - 70 |
Differences in the thermal behavior of beet and cane sucrose sources
Lu YS, Thomas L, Schmidt S |
