| 1 - 6 |
Active packaging by extrusion processing of recyclable and biodegradable polymers
Del Nobile MA, Conte A, Buonocore GG, Incoronato AL, Massaro A, Panza O |
| 7 - 12 |
Identification of mushrooms subjected to freeze damage using hyperspectral imaging
Gowen AA, Taghizadeh M, O'Donnell CP |
| 13 - 22 |
Business process reengineering of a supply chain and a traceability system: A case study
Bevilacqua M, Ciarapica FE, Giacchetta G |
| 23 - 31 |
Multi-analytical investigation of stainless steel grade AISI 420 in simulated food contact
Herting G, Lindstrom D, Wallinder IO, Leygraf C |
| 32 - 39 |
Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage
Goncalves EM, Cruz RMS, Abreu M, Brandao TRS, Silva CLM |
| 40 - 44 |
The effect of high electric field pulses on activity of sugar beet o-diphenol oxidase and yeast invertase
Wawro S, Kalinowska H, Gruska R |
| 45 - 51 |
Physicochemical characterizing of industrial and traditional nixtamalized corn flours
Palacios-Fonseca AJ, Vazquez-Ramos C, Rodriguez-Garcia ME |
| 52 - 58 |
Sorption isotherm and state diagram of grapefruit as a tool to improve product processing and stability
Fabra MJ, Talens P, Moraga G, Martinez-Navarrete N |
| 59 - 65 |
Kinetic study of saponins B stability in navy beans under different processing conditions
Shi J, Xue SJ, Ma Y, Li D, Kakuda Y, Lan Y |
| 66 - 71 |
Optimisation of liquor yield during the hydraulic pressing of sardine (Sardina pilchardus) discards
Perez-Galvez R, Chopin C, Mastail M, Ragon JY, Guadix A, Berge JP |
| 72 - 79 |
Analysis of bread dielectric properties using mixture equations
Liu YH, Tang JM, Mao ZH |
| 80 - 88 |
Interface and aroma barrier properties of iota-carrageenan emulsion-based films used for encapsulation of active food compounds
Hambleton A, Fabra MJ, Debeaufort F, Dury-Brun C, Voilley A |
| 89 - 100 |
Scale up and design of processes in aerated-stirred fermenters for the industrial production of vinegar
Gonzalez-Saiz JM, Garrido-Vidal D, Pizarro C |
| 101 - 107 |
Use of ultrasound for characterising the gelation process in heat induced CaSO4 center dot 2H(2)O tofu curd
Ting CH, Kuo FJ, Lien CC, Sheng CT |
| 108 - 113 |
Measurement of swelling pressure in pork meat brining
Barat JM, Alino M, Fuentes A, Grau R, Romero JB |
| 114 - 124 |
Electrostatic properties of wheat bran and its constitutive layers: Influence of particle size, composition, and moisture content
Hemery Y, Rouau X, Dragan C, Bilici M, Beleca R, Dascalescu L |
| 125 - 126 |
Generalized flow rate functions arising in study of effects of processing on shear rate of yoghurt
Guseinov II, Mamedov BA |
