| 1 - 12 |
Production, recovery and applications of xanthan gum by Xanthomonas campestris
Palaniraj A, Jayaraman V |
| 13 - 19 |
Monitoring and grading of tea by computer vision - A review
Gill GS, Kumar A, Agarwal R |
| 20 - 27 |
Crossflow microfiltration for the cold stabilization of roselle (Hibiscus sabdariffa L.) extract
Cisse M, Vaillant F, Soro D, Reynes M, Dornier M |
| 28 - 34 |
Wet grinding characteristics of soybean for soymilk extraction
Vishwanathan KH, Singh V, Subramanian R |
| 35 - 39 |
Mayonnaise production in batch and continuous process exploiting magnetohydrodynamic force
Kerkhofs S, Lipkens H, Velghe F, Verlooy P, Martens JA |
| 40 - 47 |
Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions
Goncalves EM, Pinheiro J, Abreu M, Brandao TRS, Silva CLM |
| 48 - 52 |
Effect of high or low molecular weight of components of feed on transmembrane flux during forward osmosis
Nayak CA, Valluri SS, Rastogi NK |
| 53 - 59 |
Mathematical modeling of swelling in high moisture whey protein gels
Oztop MH, McCarthy KL |
| 60 - 64 |
Kinetics of water diffusion in corn grain during the alkaline cooking at different temperatures and calcium hydroxide concentration
Fernandez-Munoz JL, Acosta-Osorio AA, Gruintal-Santos MA, Zelaya-Angel O |
| 65 - 73 |
In vitro release kinetics of nisin as affected by Tween 20 and glycerol co-encapsulated in spray-dried zein capsules
Xiao D, Zhong QX |
| 74 - 79 |
Effect of saccharides on glass transition temperatures of frozen and freeze dried bovine plasma protein
Furlan LTR, Lecot J, Padilla AP, Campderros ME, Zaritzky N |
| 80 - 87 |
Evaluation of apple texture with contact acoustic emission detector: A study on performance of calibration models
Zdunek A, Cybulska J, Konopacka D, Rutkowski K |
| 88 - 94 |
Natural convective cooling of cheese: Predictive model and validation of heat exchange simulation
Iezzi R, Francolino S, Mucchetti G |
| 95 - 101 |
Extrusion processing and characterization of edible starch films with different amylose contents
Li M, Liu P, Zou W, Yu L, Xie FW, Pu HY, Liu HS, Chen L |
| 102 - 110 |
Kinetics studies during NaCl and KCl pork meat brining
Barat JM, Baigts D, Alino M, Fernandez FJ, Perez-Garcia VM |
