| 1 - 8 |
Comparative analysis of pork tenderness prediction using different optical scattering parameters
Sun HW, Peng YK, Zheng XC, Wang WX, Zhang J |
| 9 - 22 |
An intelligent machine vision-based smartphone app for beef quality evaluation
Hosseinpour S, Ilkhchi AH, Aghbashlo M |
| 23 - 27 |
Simultaneous clarification and dehydration of crude palm oil using superhydrophobic polypropylene membrane
Wenten IG, Victoria AV, Tanukusuma G, Khoiruddin K, Zunita M |
| 28 - 35 |
Microstructures containing nanocapsules of unsaturated fatty acids with biopolymers: Characterization and thermodynamic properties
Esquerdo VM, Monte ML, Pinto LAD |
| 36 - 45 |
Stable aqueous foams created with intercalated montmorillonite nanoclay coated by sodium caseinate
Guan YG, Zhong QX |
| 46 - 52 |
Modelling headspace dynamics in modified atmosphere packaged meat
Tofteskov J, Torngren MA, Bailey NP, Hansen JS |
| 53 - 61 |
Exploring the drying behaviors of microencapsulated noni juice using reaction engineering approach (REA) mathematical modelling
Zhang C, Fu N, Queka SY, Zhang JY, Chen XD |
| 62 - 70 |
Enhanced aeration of part-baked bread using a novel combination of baking and partial vacuum
Grenier D, Lucas T, Le Ray D |
| 71 - 79 |
Evaluation of energy efficacy and texture of ohmically cooked noodles
Jo YJ, Park SH |
| 80 - 88 |
Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating
Cao HW, Fan DM, Jiao XD, Huang JL, Zhao JX, Yan BW, Zhou WG, Zhang WH, Ye WJ, Zhang H |
| 89 - 96 |
Visual detection of the moisture content of tea leaves with hyperspectral imaging technology
Wei YZ, Wu FY, Xu J, Sha JJ, Zhao ZF, He Y, Li XL |
