| 229 - 235 |
Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties
Ramirez-Santiago C, Ramos-Solis L, Lobato-Calleros C, Pena-Valdivia C, Vernon-Carter EJ, Alvarez-Ramirez J |
| 236 - 243 |
Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature
Hosseini-Parvar SH, Matia-Merino L, Goh KKT, Razavi SMA, Mortazavi SA |
| 244 - 252 |
NIR spectral imaging with discriminant analysis for detecting foreign materials among blueberries
Sugiyama T, Sugiyama J, Tsuta M, Fujita K, Shibata M, Kokawa M, Araki T, Nabetani H, Sagara Y |
| 253 - 263 |
An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake
Fehaili S, Courel M, Rega B, Giampaoli P |
| 264 - 272 |
Effects of palm oil-based fatty acids on fouling of ultrafiltration membranes during the clarification of glycerin-rich solution
Amin INHM, Mohammad AW, Markom M, Peng LC |
| 273 - 280 |
Infrared heating for dry-roasting and pasteurization of almonds
Yang JH, Bingol G, Pan ZL, Brandl MT, McHugh TH, Wang H |
| 281 - 288 |
Use of Konjac glucomannan as additive to reinforce the gels from low-quality squid surimi
Iglesias-Otero MA, Borderias J, Tovar CA |
| 289 - 295 |
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems
Neri L, Pittia P, Bertolo G, Torreggiani D, Sacchetti G |
| 296 - 302 |
Application of an ultrasound field in chemical cleaning of ceramic tubular membrane fouled with whey proteins
Popovic S, Djuric M, Milanovic S, Tekic MN, Lukic N |
| 303 - 308 |
Sequential modeling of fluidized bed paddy dryer
Bizmark N, Mostoufi N, Sotudeh-Gharebagh R, Ehsani H |
| 309 - 317 |
Morphological characterization of the growing front of Rhizopus oligosporus in solid media
Diaz BHC, Aparicio AJ, Chanona-Perez JJ, Calderon-Dominguez G, Alamilla-Beltran L, Hernandez-Sanchez H, Gutierrez-Lopez GF |
| 318 - 328 |
ANN-based method for olive Ripening Index automatic prediction
Furferi R, Governi L, Volpe Y |
| 329 - 336 |
Utilization of chestnut flour in gluten-free bread formulations
Demirkesen I, Mert B, Sumnu G, Sahin S |
| 337 - 342 |
Authentication of sweetness of mango juice using Fourier transform infrared-attenuated total reflection spectroscopy
Jha SN, Gunasekaran S |
