| 1 - 5 |
Electrostatic powder coating of foods - State of the art and opportunities
Khan MKI, Schutyser MAI, Schroen K, Boom RM |
| 6 - 13 |
Toroid cans - An experimental and computational study for process innovation
Karaduman M, Uyar R, Erdogdu F |
| 14 - 20 |
Experimental investigation and theoretical modelling of absolute convective drying of starch
Dixit O, Treppe K, Khaidurova A, Mollekopf N |
| 21 - 27 |
Development of a prototype of a colourimetric temperature indicator for monitoring food quality
Maciel VBV, Yoshida CMP, Franco TT |
| 28 - 33 |
Homogenization pressures applied to citrus juice manufacturing. Functional properties and application
Betoret E, Sentandreu E, Betoret N, Fito P |
| 34 - 45 |
Assessing the suitability of polylactic acid flexible films for high pressure pasteurization and sterilization of packaged foodstuff
Sansone L, Aldi A, Musto P, Di Maio E, Amendola E, Mensitieri G |
| 46 - 51 |
Development and application of "The Two Image" method for accurate object recognition and color analysis
Alcicek Z, Balaban MO |
| 52 - 56 |
Enzyme recovery and effluents generated in the enzymatic elimination of clogging of pectin cake in filtration process
Echavarria AP, Ibarz A, Conde J, Pagan J |
| 57 - 65 |
Rheological properties and stability of low-in-fat dressings prepared with high-pressure homogenized yeast
Fernandez VE, Palazolo GG, Bosisio NA, Martinez LM, Wagner JR |
| 66 - 72 |
Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods
Ragni L, Berardinelli A, Cevoli C, Valli E |
| 73 - 81 |
Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace
Pingret D, Fabiano-Tixier AS, Le Bourvellec C, Renard CMGC, Chemat F |
| 82 - 91 |
Mechanical properties of tomato exocarp, mesocarp and locular gel tissues
Li ZG, Li PP, Yang HL, Liu JZ, Xu YF |
| 92 - 101 |
Model-based multi-objective optimization of beef roasting
Goni SM, Salvadori VO |
| IV - V |
Professor Piotr Pawel Lewicki Obituary
Witrowa-Rajchert D |
| 102 - 109 |
Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices
Rodea-Gonzalez DA, Cruz-Olivares J, Roman-Guerrero A, Rodriguez-Huezo ME, Vernon-Carter EJ, Perez-Alonso C |
| 110 - 114 |
Intermittent drying simulation in a deep bed dryer of yerba mate
Holowaty SA, Ramallo LA, Schmalko ME |
| 115 - 121 |
Rheological parameters determination using Near Infrared technology in whole wheat grain
Arazuri S, Arana JI, Arias N, Arregui LM, Gonzalez-Torralba J, Jaren C |
| 122 - 128 |
Design of an electronic system and its application to electronic tongues using variable amplitude pulse voltammetry and impedance spectroscopy
Alcaniz M, Vivancos JL, Masot R, Ibanez J, Raga M, Soto J, Martinez-Manez R |
| 129 - 134 |
Prediction of pasta drying process based on a thermogravimetric analysis
Ogawa T, Kobayashi T, Adachi S |
| 135 - 148 |
Effect of drying methods on the physical properties and microstructures of mango (Philippine'Carabao' var.) powder
Caparino OA, Tang J, Nindo CI, Sablani SS, Powers JR, Fellman JK |
| 149 - 155 |
Modeling oil migration in two-layer chocolate-almond confectionery products
Rumsey TR, McCarthy KL |
| 156 - 165 |
Fluidized-bed drying as a feasible method for dehydration of Enterococcus faecium M74
Stummer S, Toegel S, Rabenreither MC, Unger FM, Wirth M, Viernstein H, Salar-Behzadi S |
| 166 - 175 |
The influence of water soluble pentosan on viscoelasticity of gluten
Ma FM, Xu SY, Xu ML, Guo XR |
| 176 - 185 |
Quantitative real time measurements of bacteria-bacteriophages interactions in fresh lettuce leaves
Luo Z, Simmons CW, VanderGheynst JS, Nitin N |
| 186 - 189 |
Influence of the type of gelatinized starch on the soiling of stainless steel
Zahn S, Wehner A, Rohm H |
