| 159 - 159 |
International Conference on Food Innovation, foodInnova 2010
Fito P, Toldra F |
| 160 - 168 |
Water migration mechanisms in amorphous powder material and related agglomeration propensity
Renzetti S, Voogt JA, Oliver L, Meinders MBJ |
| 169 - 174 |
Extraction of Golden Delicious apple puree: Experimental comparison of three different methods
Guerra L, Romagnoli G, Vignali G |
| 175 - 181 |
Soy sauce desalting by electrodialysis
Fidaleo M, Moresi M, Cammaroto A, Ladrange N, Nardi R |
| 182 - 189 |
Novel foods with microalgal ingredients - Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
Batista AP, Nunes MC, Fradinho P, Gouveia L, Sousa I, Raymundo A, Franco JM |
| 190 - 199 |
Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil
da Costa SB, Duarte C, Bourbon AI, Pinheiro AC, Serra AT, Martins MM, Januario MIN, Vicente AA, Delgadillo I, Duarte C, da Costa MLB |
| 200 - 207 |
Food process innovation through new technologies: Use of ultrasound
Carel JA, Garcia-Perez JV, Benedito J, Mulet A |
| 208 - 213 |
Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations
Bonilla J, Atares L, Vargas M, Chiralt A |
| 214 - 219 |
An Italian case study for the Process-Target-Cost evaluation of the ohmic treatment and aseptic packaging of a vegetable soup (minestrone)
Bertolini M, Romagnoli G |
| 220 - 224 |
Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product
Viuda-Martos M, Ruiz-Navajas Y, Martin-Sanchez A, Sanchez-Zapata E, Fernandez-Lopez J, Sendra E, Sayas-Barbera E, Navarro C, Perez-Alvarez JA |
| 225 - 231 |
Effect of water activity on lycopene and flavonoid degradation in dehydrated tomato skins fortified with green tea extract
Lavelli V, Scarafoni A |
| 232 - 239 |
Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration
Benavides S, Villalobos-Carvajal R, Reyes JE |
| 240 - 247 |
Understanding osmotic dehydration of tissue structured foods by means of a cellular approach
Segui L, Fito PJ, Fito P |
| 248 - 253 |
Effect of high pressure on fresh cheese shelf-life
Evert-Arriagada K, Hernandez-Herrero MM, Juan B, Guamis B, Trujillo AJ |
| 254 - 261 |
A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod
Heising JK, Dekker M, Bartels PV, van Boekel MAJS |
| 262 - 268 |
Modification of cellulose acetate films using nanofillers based on organoclays
Rodriguez FJ, Galotto MJ, Guarda A, Bruna JE |
| 269 - 277 |
Modelling of food and food processes
Trystram G |
| 278 - 288 |
How to deal with visco-elastic properties of cellular tissues during osmotic dehydration
Oliver L, Betoret N, Fito P, Meinders MBJ |
| 289 - 293 |
No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori
Betoret E, Betoret N, Arilla A, Bennar M, Barrera C, Codoner P, Fito P |
| 294 - 297 |
Moisture dependence on mechanical properties of pine nuts from Pinus pinea L.
Carcel LM, Bon J, Acuna L, Nevares I, del Alamo M, Crespo R |
| 298 - 304 |
Study of the puffing process of amaranth seeds by dielectric spectroscopy
Castro-Giraldez M, Fito PJ, Prieto JM, Andres A, Fito P |
| 305 - 309 |
Inactivation of polyphenol oxidase by ultraviolet irradiation: Protective effect of melanins
Falguera V, Pagan J, Garza S, Garvin A, Ibarz A |
| 310 - 316 |
Effect of ohmic heating and vacuum impregnation on the quality and microbial stability of osmotically dehydrated strawberries (cv. Camarosa)
Moreno J, Simpson R, Pizarro N, Parada K, Pinilla N, Reyes JE, Almonacid S |
| 317 - 323 |
Novel approach to decontaminate food-packaging from pathogens in non-thermal and not chemical way: Chlorophyllin-based photosensitization (Reprinted from Journal of Food Engineering, vol 106, pg 152-158, 2011)
Luksiene Z, Paskeviciute E |
| 324 - 327 |
An enzyme sensor for the determination of total amines in dry-fermented sausages (Reprinted from Journal of Food Engineering, vol 106, pg 166-169, 2011)
Hernandez-Cazares AS, Aristoy MC, Toldra F |
