| 1 - 7 |
A study of storage impact on ovalbumin structure of chicken egg
Sheng L, Huang MJ, Wang J, Xu Q, Hammad HHM, Ma MH |
| 8 - 15 |
Comparison between artificial neural network and partial least squares regression models for hardness modeling during the ripening process of Swiss-type cheese using spectral profiles
Vasquez N, Magan C, Oblitas J, Chuquizuta T, Avila-George H, Castro W |
| 16 - 24 |
Valorizations of carotenoids from sea buckthorn extract by microencapsulation and formulation of value-added food products
Ursache FM, Andronoiu DG, Ghinea IO, Barbu V, Ionita E, Cotarlet M, Dumitrascu L, Botez E, Rapeanu G, Stanciuc N |
| 25 - 28 |
Weight loss in superchilled pork as affected by cooling rate
Landerslev MG, Araya-Morice A, Pomponio L, Ruiz-Carrascal J |
| 29 - 37 |
Impacts of the size distributions and protein contents of the native wheat powders in their structuration behaviour by wet agglomeration
Bellocq B, Duri A, Cuq B, Ruiz T |
| 38 - 51 |
Processing of sea buckthorn fruits by electro-osmosis under pressure
Dobre T, Parvulescu OC, Popescu M, Stoica-Guzun A, Cozea A |
| 52 - 61 |
Recovery of brines from cheese making using membrane distillation at lab and pilot scale
Eykens L, De Sitter K, Boeckaert C, Boeckx J, Borgmans G |
| 62 - 70 |
Textural, flow and viscoelastic properties of Hass avocado (Persea americana Mill.) during ripening under refrigeration conditions
Ortiz-Viedma J, Rodriguez A, Vega C, Osorio F, Defillipi B, Ferreira R, Saavedra J |
| 71 - 80 |
Experimental investigation of the effect of conveyor movement and sample's vertical position on radio frequency tempering of frozen beef
Palazoglu TK, Miran W |
| 81 - 92 |
The formation of double emulsions in skim milk using minimal food-grade emulsifiers - A comparison between ultrasonic and high pressure homogenisation efficiencies
Leong TSH, Zhou MF, Zhou DR, Ashokkumar M, Martin GJO |
| 93 - 100 |
Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source
Roman L, Reguilon MP, Gomez M |
| 101 - 110 |
Classifying fish freshness according to the relationship between EIS parameters and spoilage stages
Sun J, Zhang RB, Zhang YC, Liang QF, Li GX, Yang N, Xu PF, Guo JJ |
| 111 - 120 |
Physical properties of selected spray dried whey protein concentrate powders during storage
Nishanthi M, Chandrapala J, Vasiljevic T |
| 121 - 128 |
Two-phase kinetics of biofilm removal during CIP. Respective roles of mechanical and chemical effects on the detachment of single cells vs cell clusters from a Pseudomonas fluorescens biofilm
Benezech T, Faille C |
| 129 - 136 |
Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types
Onur I, Misra NN, Barba FJ, Putnik P, Lorenzo JM, Gokmen V, Alpas H |
| 137 - 146 |
Dielectric properties of milk during ultra-heat treatment
Munoz I, Gou P, Picouet PA, Barlabe A, Felipe X |
