| 1 - 7 |
Ultrasonic investigation of the effects of composition on the volume fraction of bubbles and changes in their relative sizes in non-yeasted gluten-starch blend doughs
Koksel F, Strybulevych A, Page JH, Scanlon MG |
| 8 - 17 |
Energy efficiency and carbon footprint of home pasta cooking appliances
Cimini A, Moresi M |
| 18 - 26 |
Effects of high-voltage electrostatic field on the freezing behavior and quality of pork tenderloin
Jia GL, He XL, Nirasawa S, Tatsumi E, Liu HJ, Liu HJ |
| 27 - 37 |
Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy
Cortes V, Rodriguez A, Blasco J, Rey B, Besada C, Cubero S, Salvador A, Talens P, Aleixos N |
| 38 - 45 |
Sustainable extraction and encapsulation of pink pepper oil
Andrade KS, Poncelet D, Ferreira SRS |
| 46 - 54 |
Rapid evaluation of grape phytosanitary status directly at the check point station entering the winery by using visible/near infrared spectroscopy
Beghi R, Giovenzana V, Brancadoro L, Guidetti R |
| 55 - 63 |
Ice cider fingerprinting using optical spectroscopy and simple laboratory measurements
Clement A, Panneton B, Bastien R, Fernandez P |
| 64 - 72 |
Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing
Li PF, Zhang WB, Han X, Liu JJ, Liu YY, Gasmalla MAA, Yang RJ |
| 73 - 79 |
Caking behaviour of food powder binary mixes containing sticky and non-sticky powders
Fitzpatrick JJ, O'Connor J, Cudmore M, Dos Santos D |
| 80 - 87 |
Analysis of the production of salmon fillet - Prediction of production yield
Ornholt-Johansson G, Gudjonsdottir M, Nielsen ME, Skytte JL, Frosch S |
