| 103 - 113 |
Dynamic mathematical models to describe the growth and nisin production by Lactococcus lactis subsp lactis CECT 539 in both batch and re-alkalized fed-batch cultures
Guerra NP, Agrasar AT, Macias CL, Bernardez PF, Castro LP |
| 114 - 120 |
Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)
Njintang YN, Mbofung CMF, Moates GK, Parker ML, Craig F, Smith AC, Waldron WK |
| 121 - 127 |
A theoretical model to predict the age of traditional balsamic vinegar
Giudici P, Rinaldi G |
| 128 - 134 |
Gelling properties and lipid oxidation of kamaboko gels from grass carp (Ctenopharyngodon idellus) influenced by chitosan
Mao LC, Wu T |
| 135 - 141 |
Use of visible spectroscopy for quality classification of intact pork meat
Xing J, Ngadi M, Gunenc A, Prasher S, Gariepy C |
| 142 - 152 |
Prediction of apple fruit firmness and soluble solids content using characteristics of multispectral scattering images
Peng YK, Lu RF |
| 153 - 159 |
Optimization of process parameters for milling of enzymatically pretreated Basmati rice
Arora G, Sehgal VK, Arora M |
| 160 - 170 |
Drying curve modelling of blanched carrot cubes under natural convection condition
Gornicki K, Kaleta A |
| 171 - 177 |
Edible coating and counter-current product/solution contacting: A novel approach to monitoring solids uptake during osmotic dehydration of a model food system
Lazarides HN, Mitrakas GE, Matsos KI |
| 178 - 188 |
Optimal design of dynamic experiments for improved estimation of kinetic parameters of thermal degradation
Balsa-Canto E, Rodriguez-Fernandez M, Banga JR |
| 189 - 198 |
Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment
Salles C, Tarrega A, Mielle P, Maratray J, Gorria P, Liaboeuf J, Liodenot JJ |
| 199 - 208 |
Revisiting the hydrogenation of sunflower oil over a Ni catalyst
Fernandez MB, Tonetto GM, Crapiste GH, Damiani DE |
| 209 - 216 |
Moisture-dependent physical properties of white speckled red kidney bean grains
Isik E, Unal H |
| 217 - 226 |
Analysis of energy usage in the production of three selected cassava-based foods in Nigeria
Jekayinfa SO, Olajide JO |
| 227 - 237 |
Viscoelastic properties of maize starch and guar gum gels
Ptaszek P, Grzesik M |
| 238 - 245 |
Non-destructive analysis of Manchego cheese texture using impact force-deformation and acoustic impulse-response techniques
Conde T, Carcel JA, Garcia-Perez JV, Benedito J |
| 246 - 252 |
Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder
Gabas AL, Telis VRN, Sobral PJA, Telis-Romero J |
| 253 - 260 |
Visible and near infrared spectroscopy for rapid detection of citric and tartaric acids in orange juice
Cen HY, Bao YD, He Y, Sun DW |
| 261 - 267 |
Ultrasound as pre-treatment for drying of fruits: Dehydration of banana
Fernandes FAN, Rodrigues S |
| 268 - 269 |
Effects of processing on shear rate of yoghurt (vol 79, pg 850, 2007)
Mullineux G, Simmons MJH |
