| 1 - 13 |
Encapsulation of pomegranate peel extract with a new carrier material from orange juice by-products
Kaderides K, Goula AM |
| 14 - 20 |
Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates
Wu SZ, Fitzpatrick J, Cronin K, Ahmed MR, Fitzpatrick D, Miao S |
| 21 - 26 |
Use of the Weibull distribution function for describing cleaning kinetics of high pressure water jets in food industry
Gerhards C, Schramm M, Schmid A |
| 27 - 39 |
Pervaporation: The emerging technique for extracting aroma compounds from food systems
Castro-Munoz R |
| 40 - 48 |
Nonthermal concentration of liquid foods by a combination of reverse osmosis and forward osmosis. Acid whey: A case study
Menchik P, Moraru CI |
| 49 - 58 |
Localization and modeling of reaction and diffusion to explain folate behavior during soaking of cowpea
Coffigniez F, Rychlik M, Sanier C, Mestres C, Striegel L, Bohuon P, Briffaz A |
| 59 - 71 |
Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
Hinneh M, Van de Walle D, Haeck J, Abotsi EE, De Winne A, Saputro AD, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K |
| 72 - 78 |
Factors impacting sorbitol polymorphism and polymorphic transitions during aging
DeJong AE, Hartel RW |
