| 145 - 153 |
A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments
Segui L, Fito PJ, Fito P |
| 154 - 163 |
Correlating mozzarella cheese properties to its production processes and microstructure quantification
Ma XX, James B, Zhang L, Emanuelsson-Patterson EAC |
| 164 - 172 |
Modelling the effect of temperature and lipid content on anchovy (Engraulis anchoita) salting kinetics
Czerner M, Yeannes MI |
| 173 - 181 |
Evaluation of convective heat transfer coefficient between fluids and particles in suspension as food model systems for natural convection using two methodologies
Carino-Sarabia A, Velez-Ruiz JF |
| 182 - 189 |
Heating and cooling of hazelnut paste in alternate blades scraped surface heat exchangers
D'Addio L, Carotenuto C, Di Natale F, Nigro R |
| 190 - 197 |
Structural modification by different pretreatment methods to enhance microwave-assisted extraction of beta-carotene from carrots
Hiranvarachat B, Devahastin S, Chiewchan N, Raghavan GSV |
| 198 - 206 |
Iron encapsulated microstructured emulsion-particle formation by prilling process and its release kinetics
Dubey BN, Windhab EJ |
| 207 - 214 |
Electrochemical biosensor based on gold coated iron nanoparticles/chitosan composite bound xanthine oxidase for detection of xanthine in fish meat
Devi R, Yadav S, Nehra R, Yadav S, Pundir CS |
| 215 - 219 |
Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters
Jeon S, Lim J, Inglett GE, Lee S |
| 220 - 225 |
Effects of specific mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laser light scattering
Fang YQ, Zhang B, Wei YM, Li SJ |
| 226 - 231 |
Classification of tea grains based upon image texture feature analysis under different illumination conditions
Laddi A, Sharma S, Kumar A, Kapur P |
| 232 - 236 |
"Cold" electroporation in potato tissue induced by pulsed electric field
Boussetta N, Grimi N, Lebovka NI, Vorobiev E |
| 237 - 244 |
Effects of various pretreatments and drying methods on Salmonella resistance and physical properties of cabbage
Phungamngoen C, Chiewchan N, Devahastin S |
| 245 - 250 |
Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat
He XL, Liu R, Nirasawa S, Zheng DJ, Liu HJ |
| 251 - 263 |
The new conceptual framework for food supply chain assessment
Manzini R, Accorsi R |
| 264 - 271 |
Chicory juice clarification by membrane filtration using rotating disk module
Zhu ZZ, Luo JQ, Ding LH, Bals O, Jaffrin MY, Vorobiev E |
| 272 - 277 |
Experimental measurement of physical pressure in foods during frying
Sandhu J, Bansal H, Takhar PS |
