| 181 - 187 |
Stability and rheology of water-in-oil-in-water multiple emulsions made with protein-polysaccharide soluble complexes
Hernandez-Marin NY, Lobato-Calleros C, Vernon-Carter EJ |
| 188 - 195 |
Classification, modeling and prediction of the mechanical behavior of starch-based films
Dieulot JY, Skurtys O |
| 196 - 204 |
Chemical and economic evaluation of natural antioxidant extracts. obtained by ultrasound-assisted and agitated bed extraction from jussara pulp (Euterpe edulis)
Vieira GS, Cavalcanti RN, Meireles MAA, Hubinger MD |
| 205 - 219 |
The physicochemical characteristics and hydrophobicity of high amylose starch-glycerol films in the presence of three natural waxes
Muscat D, Adhikari R, McKnight S, Guo QP, Adhikari B |
| 220 - 228 |
Expert system based on computer vision to estimate the content of impurities in olive oil samples
Marchal PC, Gila DM, Garcia JG, Ortega JG |
| 229 - 235 |
Principal Component Analysis as an exploration tool for kinetic modeling of food quality: A case study of a dried apple cluster snack
Saavedra J, Cordova A, Galvez L, Quezada C, Navarro R |
| 236 - 243 |
Effects of chitosan on the physicochemical and antimicrobial properties of PLA films
Bonilla J, Fortunati E, Vargas M, Chiralt A, Kenny JM |
| 244 - 253 |
Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions
Degner BM, Olson KM, Rose D, Schlegel V, Hutkins R, McClements DJ |
| 254 - 259 |
Decontamination of powdery and granular foods using Continuous Wave UV radiation in a dynamic process
Stoops J, Jansen M, Claes J, Van Campenhout L |
| 260 - 270 |
Towards a wicking rapid test for rejection assessment of reused fried oils: Results and analysis for extra virgin olive oil
Lioumbas JS, Zamanis A, Karapantsios TD |
| 271 - 276 |
Determination of O-2 and CO2 transmission rate of whole packages and single perforations in micro-perforated packages for fruit and vegetables
Larsen H, Liland KH |
| 277 - 287 |
Freshness assessment of gilthead sea bream (Sparus aurata) by machine vision based on gill and eye color changes
Dowlati M, Mohtasebi SS, Omid M, Razavi SH, Jamzad M, de la Guardia M |
| 288 - 298 |
Effects of protein interactions on properties and microstructure of zein-gliadin composite films
Gu LP, Wang M, Zhou JW |
| 299 - 307 |
On the formation of uniform alginate-silica microcomposites with ordered hierarchical structures
Liu WJ, Selomulya C, Wu WD, Gengenbach TR, Williams T, Chen XD |
| 308 - 315 |
Characterization of antimicrobial polylactic acid based films
Erdohan ZO, Cam B, Turhan KN |
| 316 - 323 |
Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation - A pilot-scale study
Soares NM, Mendes TS, Vicente AA |
| 324 - 331 |
Decomposition kinetics of umami component during meat cooking
Ishiwatari N, Fukuoka M, Hamada-Sato N, Sakai N |
| 332 - 342 |
Challenges facing food engineering
Saguy IS, Singh RP, Johnson T, Fryer PJ, Sastry SK |
| 343 - 352 |
Preparation of water-soluble antimicrobial zein nanoparticles by a modified antisolvent approach and their characterization
Li KK, Yin SW, Yin YC, Tang CH, Yang XQ, Wen SH |
| 353 - 361 |
Monitoring spinach shelf-life with hyperspectral image through packaging films
Lara MA, Lleo L, Diezma-Iglesias B, Roger JM, Ruiz-Altisent M |
| 362 - 369 |
Gas transfer properties of wheat gluten coated paper adapted to eMAP of fresh parsley
Guillaume C, Guehi D, Gontard N, Gastaldi E |
| 370 - 376 |
Engineering packaging design accounting for transpiration rate: Model development and validation with strawberries
Sousa-Gallagher MJ, Mahajan PV, Mezdad T |
| 377 - 384 |
Enhancing the adsorption of the proteins in the soy whey wastewater using foam separation column fitted with internal baffles
Wang LJ, Wu ZL, Zhao B, Liu W, Gao YF |
