| 1 - 11 |
The garlic (A-sativum L.) extracts food grade W-1/O/W-2 emulsions prepared by homogenization and stirred cell membrane emulsification
Ilic JD, Nikolovski BG, Petrovic LB, Kojic PS, Loncarevic IS, Petrovic JS |
| 12 - 17 |
Effect of water content on the flowability of hygroscopic powders
Juarez-Enriquez E, Olivas GI, Zamudio-Flores PB, Ortega-Rivas E, Perez-Vega S, Sepulveda DR |
| 18 - 24 |
Nondestructive measurement of yolk viscosity in lightly heated chicken shell eggs
Kuroki S, Kanoo T, Itoh H, Ohkawa Y, Kamisoyama H |
| 25 - 33 |
Assessment of food compositional parameters by means of a Waveguide Vector Spectrometer
Ragni L, Berardinelli A, Cevoli C, Filippi M, Iaccheri E, Romani A |
| 34 - 46 |
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics
Tamborrino A, Squeo G, Leone A, Paradiso VM, Romaniello R, Summo C, Pasqualone A, Catalano P, Bianchi B, Caponio F |
| 47 - 55 |
Characterization of moisture content in dehydrated scallops using spectral images
Huang H, Shen Y, Guo YL, Yang P, Wang HZ, Zhan SY, Liu HB, Song H, He Y |
| 56 - 63 |
Enhancing the activity of pectinase using pulsed electric field (PEF) treatment
Zhang FS, Tian ML, Du MY, Fang T |
| 64 - 73 |
Non-invasive assessment of packaged cod freeze-thaw history by hyperspectral imaging
Washburn KE, Stormo SK, Skjelvareid MH, Heia K |
