| 1 - 10 |
Instrumental approaches and innovative systems for saffron quality assessment
Kiani S, Minaei S, Ghasemi-Varnamkhasti M |
| 11 - 19 |
Thermally buffered corrugated packaging for preserving the postharvest freshness of mushrooms (Agaricus bispours)
Singh S, Gaikwad KK, Lee M, Lee YS |
| 20 - 26 |
Optimal experimental design to model spoilage bacteria growth in vacuum-packaged ham
Longhi DA, da Silva NB, Martins WF, Carciofi BAM, de Aragao GMF, Laurindo JB |
| 27 - 35 |
An integrated bioprocess to recover bovine milk oligosaccharides from colostrum whey permeate
Bell JMLND, Cohen JL, de Aquino LFMC, Lee H, Silva VLD, Liu Y, Domizio P, Barile D |
| 36 - 41 |
High-speed cutting of foods: Development of a special testing device
Schuldt S, Witt T, Schmidt C, Schneider Y, Nundel T, Majschak JP, Rohm H |
| 42 - 51 |
Kinetics of colour changes in pasteurised strawberry juice during storage
Buve C, Kebede BT, De Batselier C, Carrillo C, Pham HTT, Hendrickx M, Grauwet T, Van Loey A |
| 52 - 64 |
Effect of shape change and initial geometry on water diffusivity estimation during drying of gel model systems
Lopez-Mendez EM, Ortiz-Garcia-Carrasco B, Ruiz-Espinosa H, Sampieri-Croda A, Garcia-Alvarado MA, Ochoa-Velasco CE, Escobedo-Morales A, Ruiz-Lopez II |
| 65 - 71 |
Estimation of coagulation time in cheese manufacture using an ultrasonic pulse-echo technique
Derra M, Bakkali F, Amghar A, Sahsah H |
| 72 - 80 |
Effective recovery of casein from its highly diluted solution by using a technology of foam fractionation coupled with isoelectric precipitation
Tian SA, Wu ZL, Liu W, Zhang MW, Lv YY, Xu YY, Liu GM, Zhao YL |
| 81 - 89 |
Modeling the hydration step of the rice (Oryza sativa) parboiling process
Balbinoti TCV, Jorge LMD, Jorge RMM |
| 90 - 97 |
Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization
Zhang W, Xie F, Lan XH, Gong SX, Wang ZW |
| 98 - 106 |
Effects of high voltage electric field thawing on the characteristics of chicken breast protein
Rahbari M, Hamdami N, Mirzaei H, Jafari SM, Kashaninejad M, Khomeiri M |
| 107 - 119 |
Morphometric analysis and tissue structural continuity evaluation of senescence progression in fresh cut papaya (Carica papaya L.)
Caez-Ramirez G, Alarnilla-Beltran L, Gutierrez-Lopez GF |
| 120 - 124 |
Introduction to laser induced breakdown spectroscopy imaging in food: Salt diffusion in meat
Dixit Y, Casado-Gavalda MP, Cama-Moncunill R, Cama-Moncunill X, Markiewicz-Keszycka M, Jacoby F, Cullen PJ, Sullivan C |
| 125 - 131 |
Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna
Sofra C, Tsironi T, Taoukis PS |
| 132 - 137 |
Condensation and moisture regulation in packaged fresh-cut iceberg lettuce
Volpe S, Mahajan PV, Rux G, Cavella S, Torrieri E |
| 138 - 143 |
The high precision drawing method of chocolate utilizing electrostatic ink-jet printer
Takagishi K, Suzuki Y, Umezu S |
| 144 - 150 |
Effects of freezing and thawing treatment on the rheological and textural characteristics and micro-structure of heat-induced egg yolk gels
Liu JY, Lv Y, Mo XB, Duan SS, Tong QG |
| 151 - 158 |
The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product
Abel N, Rotabakk BT, Rustad T, Lerfall J |
