| 1 - 8 |
Production of caffeinated and decaffeinated green tea catechin powders from underutilised old tea leaves
Vuong QV, Golding JB, Nguyen MH, Roach PD |
| 9 - 17 |
Non-destructive estimation of ATP contents and plate count on pork meat surface by UV-Vis reflectance spectrum analysis
Oto N, Oshita S, Kawagishi S, Makino Y, Kawagoe Y, Al-Haq MI, Shinozaki S, Hiruma N |
| 18 - 25 |
Natamycin release from alginate/pectin films for food packaging applications
Bierhalz ACK, da Silva MA, Kieckbusch TG |
| 26 - 37 |
Mathematical model to describe the release of an antimicrobial agent from an active package constituted by carvacrol in a hydrophilic EVOH coating on a PP film
Cerisuelo JP, Muriel-Galet V, Bermudez JM, Aucejo S, Catala R, Gavara R, Hernandez-Munoz P |
| 38 - 43 |
Model of inactivation of Campylobacter jejuni in poultry scalding
Osiriphun S, Tuitemwong P, Koetsinchai W, Tuitemwong K, Erickson LE |
| 44 - 52 |
Assessment of the use of ozone for cleaning fatty soils in the food industry
Jurado-Alameda E, Garcia-Roman M, Altmajer-Vaz D, Jimenez-Perez JL |
| 53 - 59 |
Extrusion of soy protein with gelatin and sugars at low moisture content
Guerrero P, Beatty E, Kerry JP, de la Caba K |
| 60 - 70 |
Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer
Shehzad A, Chiron H, Della Valle G, Lamrini B, Lourdin D |
| 71 - 79 |
Estimation of theaflavin content in black tea using electronic tongue
Ghosh A, Tamuly P, Bhattacharyya N, Tudu B, Gogoi N, Bandyopadhyay R |
| 80 - 85 |
On-line color monitoring of solid foods during supercritical CO2 pasteurization
Ferrentino G, Balzan S, Spilimbergo S |
| 86 - 94 |
Analysis by Raman spectroscopy of the conformational structure of whey proteins constituting fouling deposits during the processing in a heat exchanger
Blanpain-Avet P, Hedoux A, Guinet Y, Paccou L, Petit J, Six T, Delaplace G |
| 95 - 101 |
Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment
Xia N, Wang JM, Yang XQ, Yin SW, Qi JR, Hu L, Zhou XL |
| 102 - 108 |
Non-destructive characterization and quality control of intact strawberries based on NIR spectral data
Sanchez MT, De la Haba MJ, Benitez-Lopez M, Fernandez-Novales J, Garrido-Varo A, Perez-Marin D |
| 109 - 116 |
A generalised model for cheese mass loss determination during ripening
Gaucel S, Guillemin H, Corrieu G |
| 117 - 126 |
State diagrams of freeze dried colostral whey powders: Effects of additives on the stability of colostral whey powders
Yu HN, Li YF |
| 127 - 140 |
Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef
ElMasry G, Sun DW, Allen P |
| 141 - 157 |
Determination of the heat transfer coefficient and thermal conductivity for coconut kernels using an inverse method with a developed hemispherical shell model
Ramsaroop R, Persad P |
