| 157 - 171 |
Hyperspectral and multispectral imaging for evaluating food safety and quality
Qin JW, Chao KL, Kim MS, Lu RF, Burks TF |
| 172 - 177 |
NaCl diffusion kinetics in dry salting of goat cheese
Santapaola J, Maldonado S, Medina JL |
| 178 - 187 |
A new strain energy function to characterize apple and potato tissues
Singh F, Katiyar VK, Singh BP |
| 188 - 197 |
Diagnostic model for assessing traceability system performance in fish processing plants
Mgonja JT, Luning P, Van der Vorst JGAJ |
| 198 - 204 |
Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties
Rao JJ, McClements DJ |
| 205 - 212 |
CFD modeling to predict diffused date syrup yield and quality from sugar production process
Gabsi K, Trigui M, Helal AN, Barrington S, Taherian AR |
| 213 - 228 |
Comparison of the rheology of bubbly liquids prepared by whisking air into a viscous liquid (honey) and a shear-thinning liquid (guar gum solutions)
Torres MD, Gadala-Maria F, Wilson DI |
| 229 - 237 |
Microscale modeling of water transport in fruit tissue
Fanta SW, Abera MK, Ho QT, Verboven P, Carmeliet J, Nicolai BM |
| 238 - 246 |
Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure
Moreno MC, Bouchon P |
