| 189 - 201 |
Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers
Muscat D, Adhikari B, Adhikari R, Chaudhary DS |
| 202 - 208 |
Potential life cycle carbon savings with low emissivity packaging for refrigerated food on display
Davies GF, Man CMD, Andrews SD, Paurine A, Hutchins MG, Maidment GG |
| 209 - 217 |
An improved model of the seeded batch crystallization of glucose monohydrate from aqueous solutions
Flood AE, Srisanga S |
| 218 - 229 |
Modelling flow behaviour of dairy foams through a nozzle
Gabriele D, Baldino N, Migliori M, de Cindio B, Tricarico C |
| 230 - 237 |
Effect of boldo (Peumus boldus M.) pretreatment on kinetics of supercritical CO2 extraction of essential oil
Uquiche E, Huerta E, Sandoval A, del Valle JM |
| 238 - 248 |
Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods
Rubio-Rodriguez N, de Diego SM, Beltran S, Jaime I, Sanz MT, Rovira J |
| 249 - 257 |
Supercritical fluid extraction of grape seed: Process scale-up, extract chemical composition and economic evaluation
Prado JM, Dalmolin I, Carareto NDD, Basso RC, Meirelles AJA, Oliveira JV, Batista EAC, Meireles MAA |
| 258 - 266 |
Frequency- and temperature-dependent dielectric properties of fruit juices associated with pasteurization by dielectric heating
Zhu XH, Guo WC, Wu XL |
| 267 - 273 |
Prediction of beef quality attributes using VIS/NIR hyperspectral scattering imaging technique
Wu JH, Peng YK, Li YY, Wang W, Chen JJ, Dhakal S |
| 274 - 280 |
Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process
Li Y, Han L, Ma RJ, Xu XY, Zhao CP, Wang ZF, Chen F, Hu XS |
| 281 - 290 |
Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process
Feyissa AH, Gernaey KV, Adler-Nissen J |
| 291 - 300 |
Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage
Suarez-Jacobo A, Saldo J, Rufer CE, Guamis B, Roig-Sagues AX, Gervilla R |
| 301 - 310 |
Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model
Esveld DC, van der Sman RGM, van Dalen G, van Duynhoven JPM, Meinders MBJ |
| 311 - 320 |
Effect of morphology on water sorption in cellular solid foods. Part II: Sorption in cereal crackers
Esveld DC, van der Sman RGM, Witek MM, Windt CW, van As H, van Duynhoven JPM, Meinders MBJ |
| 321 - 328 |
Rheometric non-isothermal gelatinization kinetics of mung bean starch slurry: Effect of salt and sugar - Part 1
Ahmed J |
| 329 - 335 |
Applicability of time-temperature superposition principle: Dynamic rheology of mung bean starch blended with sodium chloride and sucrose -Part 2
Ahmed J |
