| 197 - 209 |
Airflow inside an open ventilated system: Influence of operator's arms or moving conveyor
Cruz AS, Coste N, Makhloufi R, Guillou S, Delboulbe E, Tiffonnet AL, Marion M |
| 210 - 215 |
Enzymatic browning in sliced and pureed avocado: A fractal kinetic study
Quevedo R, Ronceros B, Garcia K, Lopez P, Pedreschi F |
| 216 - 226 |
Determination of anthocyanin concentration in whole grape skins using hyperspectral imaging and adaptive boosting neural networks
Fernandes AM, Oliveira P, Moura JP, Oliveira AA, Falco V, Correia MJ, Melo-Pinto P |
| 227 - 232 |
Dough rheological, Mixolab mixing, and nutritional characteristics of almond cookies with and without xylanase
Jia CL, Huang WN, Abdel-Samie MAS, Huang GX, Huang GW |
| 233 - 240 |
Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture
Gamonpilas C, Pongjaruvat W, Fuongfuchat A, Methacanon P, Seetapan N, Thamjedsada N |
| 241 - 245 |
Changes in orange juice characteristics due to homogenization and centrifugation
Sentandreu E, Gurrea MD, Betoret N, Navarro JL |
| 246 - 253 |
Effect of essential oils on properties of film forming emulsions and films based on hydroxypropylmethylcellulose and chitosan
Sanchez-Gonzalez L, Chiralt A, Gonzalez-Martinez C, Chafer M |
| 254 - 263 |
Biodegradable packages development from starch based heat sealable films
Lopez OV, Lecot CJ, Zaritzky NE, Garcia MA |
| 264 - 269 |
Numerical modeling of heat and mass transfer during coffee roasting process
Fabbri A, Cevoli C, Alessandrini L, Romani S |
| 270 - 276 |
Loss of AM additives from antimicrobial films during storage
Suppakul P, Sonneveld K, Bigger SW, Miltz J |
| 277 - 282 |
Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress
Alexandre EMC, Santos-Pedro DM, Brandao TRS, Silva CLM |
| 283 - 288 |
Conceptualization, design and evaluation of a hyperbaric respirometer
Goyette B, Vigneault C, Wang N, Raghavan V |
| 289 - 294 |
Estimation of the freezing point of concentrated fruit juices for application in freeze concentration
Auleda JM, Raventos M, Sanchez J, Hernandez E |
| 295 - 305 |
Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films
Kowalczyk D, Baraniak B |
| 306 - 311 |
Modeling of baking of thin layer of cake using the lumped reaction engineering approach (L-REA)
Putranto A, Chen XD, Zhou WB |
| 312 - 319 |
3-Dimensional spatial monitoring of tanks for the milk processing industry using electrical resistance tomography
Sharifi M, Young B |
| 320 - 331 |
Studies on the role of gelatin as a cryo- and lyo-protectant in the stability of capsicum oleoresin nanocapsules in gelatin matrix
Bejrapha P, Surassmo S, Choi MJ, Nakagawa K, Min SG |
| 332 - 342 |
Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects
Chesterton AKS, Meza BE, Moggridge GD, Sadd PA, Wilson DI |
| 343 - 350 |
Modelling of shear rate distribution in two planetary mixtures for studying development of cake batter structure
Chesterton AKS, Moggridge GD, Sadd PA, Wilson DI |
| 351 - 360 |
A novel idea in food extraction field: Study of vacuum microwave hydrodiffusion technique for by-products extraction
Zill-e-Huma, Abert-Vian M, Elmaataoui M, Chemat F |
| 361 - 366 |
Impact of process conditions on the structure of pre-fermented frozen dough
Gabric D, Ben-Aissa F, Le-Bail A, Monteau JY, Curic D |
| 367 - 378 |
The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying
Anwar SH, Kunz B |
| 379 - 385 |
Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread
Le-bail A, Dessev T, Leray D, Lucas T, Mariani S, Mottollese G, Jury V |
