| 141 - 146 |
Superchilling of food: A review
Kaale LD, Eikevik TM, Rustad T, Kolsaker K |
| 147 - 151 |
Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness
Yao L, Luo YK, Sun YY, Shen HX |
| 152 - 163 |
Microwave puffing: Determination of optimal conditions using a coupled multiphase porous media - Large deformation model
Rakesh V, Datta AK |
| 164 - 172 |
The influence of dairy salts on nanofiltration membrane charge
Rice G, Barber AR, O'Connor AJ, Pihlajamaki A, Nystrom M, Stevens GW, Kentish SE |
| 173 - 178 |
Ultrasound-assisted liquefaction of rosemary honey: Influence on rheology and crystal content
Kabbani D, Sepulcre F, Wedekind J |
| 179 - 185 |
Admittance measurements to assess the total solids and fat contents in liquid whole egg products
Ragni L, Berardinelli A, Cevoli C, Sirri F |
| 186 - 194 |
Solvent extraction modeling of vegetable oil and its minor compounds
Baumler ER, Carelli AA, Crapiste GH, Carrin ME |
| 195 - 199 |
Development of a rapid, non-destructive method for egg content determination in dry pasta using FT-NIR technique
Fodor M, Woller A, Turza S, Szigedi T |
| 200 - 207 |
Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry
Altan A, Oztop MH, McCarthy KL, McCarthy MJ |
| 208 - 213 |
The impact of microwave heating of infant formula model on neo-formed contaminant formation, nutrient degradation and spore destruction
Laguerre JC, Pascale GW, David M, Evelyne O, Lamia AA, Ines BA |
| 214 - 225 |
Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
Gomez PL, Garcia-Loredo A, Salvatori DM, Guerrero S, Alzamora SM |
| 226 - 233 |
Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking
Sun XD, Arntfield SD |
| 234 - 240 |
Steady-shear flow of semidilute guar gum solutions with sucrose, glucose and sodium chloride at different temperatures
Chenlo F, Moreira R, Silva C |
| 241 - 252 |
Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation
Karaman S, Yilmaz MT, Dogan M, Yetim H, Kayacier A |
| 253 - 261 |
Estimating the theoretical energy required to dry rice
Billiris MA, Siebenmorgen TJ, Mauromoustakos A |
| 262 - 267 |
Monitoring of ATP and viable cells on meat surface by UV-Vis reflectance spectrum analysis
Oshita S, Al-Haq MI, Kawagishi S, Makino Y, Kawagoe Y, Ye XJ, Shinozaki S, Hiruma N |
| 268 - 275 |
UV-C treatment of juices to inactivate microorganisms using Dean vortex technology
Muller A, Stahl MR, Graef V, Franz CMAP, Huch M |
