| 167 - 176 |
Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat frying
Mir-Bel J, Oria R, Salvador ML |
| 177 - 185 |
Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber
Wang Y, Zhang M, Mujumdar AS, Mothibe KJ, Azam SMR |
| 186 - 193 |
Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage
De Castro-Cislaghi FP, Silva CDE, Fritzen-Freire CB, Lorenz JG, Sant'Anna ES |
| 194 - 200 |
Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study
Ghandi A, Powell IB, Howes T, Chen XD, Adhikari B |
| 201 - 209 |
Quality parameter assessment of grated Parmigiano-Reggiano cheese by waveguide spectroscopy
Cevoli C, Ragni L, Gori A, Berardinelli A, Caboni MF |
| 210 - 216 |
Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method
Fernandez-Segovia I, Fuentes A, Alino M, Masot R, Alcaniz M, Barat JM |
| 217 - 225 |
Effect of potato deep-fat frying conditions on temperature dependence of olive oil and palm oil viscosity
Lioumbas JS, Ampatzidis C, Karapantsios TD |
| 226 - 233 |
The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heating
Tumpanuvatr T, Jittanit W |
| 234 - 244 |
Coupling fluid flow, heat transfer and thermal denaturation-aggregation of beta-lactoglobulin using an Eulerian/Lagrangian approach
Chantoiseau E, Plana-Fattori A, Doursat C, Flick D |
| 245 - 253 |
Decolorized porcine globin gels produced by heat-induced gelation. Physical and rheological characterization
del Hoyo P, Rendueles M, Diaz M |
| 254 - 264 |
Particle size-starch-protein digestibility relationships in cowpea (Vigna unguiculata)
Tinus T, Damour M, van Riel V, Sopade PA |
| 265 - 274 |
Effect of two different lipid sources on glass transition temperatures and tensile properties of corn semolina
Cova A, Muller AJ, Laredo E, Sandoval AJ |
| 275 - 280 |
Accelerated texture softening of some root vegetables by Ohmic heating
Farahnaky A, Azizi R, Gavahian M |
| 281 - 288 |
Grading and color evolution of apples using RGB and hyperspectral imaging vision cameras
Garrido-Novell C, Perez-Marin D, Amigo JM, Fernandez-Novales J, Guerrero JE, Garrido-Varo A |
| 289 - 298 |
Near-infrared spectroscopy to assist authentication and labeling of Asiago d'allevo cheese
Ottavian M, Facco P, Barolo M, Berzaghi P, Segato S, Novelli E, Balzan S |
| 299 - 309 |
Multiphase and multicomponent transport with phase change during meat cooking
Dhall A, Halder A, Datta AK |
| 310 - 321 |
Experimental study of heat transfer and air flow in a refrigerated display cabinet
Laguerre O, Hoang MH, Osswald V, Flick D |
| 322 - 328 |
Minimally processed butternut squash shelf life
Lucera A, Simsek F, Conte A, del Nobile MA |
| 329 - 336 |
Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions
Norton JE, Fryer PJ |
| 337 - 343 |
Dynamics of vacuum impregnation of apples: Experimental data and simulation results using a VOF model
Carciofi BAM, Prat M, Laurindo JB |
| 344 - 350 |
Modeling, analysis and continuous improvement of food production systems: A case study at a meat shaving and packaging line
Xie XL, Li JS |
| 351 - 359 |
Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions
Arellano M, Benkhelifa H, Flick D, Alvarez G |
| 360 - 360 |
Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films (vol 108, pg 30, 2012)
Fabra MJ, Chambin O, Voilley A, Gay JP, Debeaufort F |
| 361 - 361 |
Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries (vol 97, pg 267, 2010)
Ciurzynska A, Lenart A |
| 362 - 363 |
Response to "Comments on "The variable nature of Biot numbers in food drying" by SA Giner, RM Torrez Irigoyen, SR Cicuttin, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214-222]", by Ruiz-Lopez, II and Garcia-Alvarado, MA [Journal of Food Engineering 106 (2011), 355-356]
Giner SA |
