| 229 - 236 |
Effect of frying parameters on crispiness and sound emission of cassava crackers
Saeleaw M, Schleining G |
| 237 - 243 |
Isoflavonoid production by soy plant callus suspension culture
Gueven A, Knorr D |
| 244 - 250 |
Thermal aggregation of whey proteins in the presence of buttermilk concentrate
Saffon M, Britten M, Pouliot Y |
| 251 - 257 |
Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature
Aparicio C, Otero L, Sanz PD, Guignon B |
| 258 - 264 |
Effects of cooking, drying and pretreatment methods on texture and starch digestibility of instant rice
Rewthong O, Soponronnarit S, Taechapairoj C, Tungtrakul P, Prachayawarakorn S |
| 265 - 272 |
A finite element model for mechanical deformation of single tomato suspension cells
Dintwa E, Jancsok P, Mebatsion HK, Verlinden B, Verboven P, Wang CX, Thomas CR, Tijskens E, Ramon H, Nicolai B |
| 273 - 278 |
DMA peaks in potato cork tissue of different mealiness
Blahovec J, Lahodova M |
| 279 - 284 |
Comparison of four drying methods for re-structured mixed potato with apple chips
Huang LL, Zhang M, Mujumdar AS, Lim RX |
| 285 - 293 |
Application of tailor-made membranes in a multi-stage process for the purification of sweeteners from Stevia rebaudiana
Vanneste J, Sotto A, Courtin CM, Van Craeyveld V, Bernaerts K, Van Impe J, Vandeur J, Taes S, Van der Bruggen B |
| 294 - 298 |
Shear and extensional viscosities of hard wheat flour dough using a capillary rheometer
Arabo EYM |
| 299 - 307 |
Hydrodynamic characteristics of a pulsed spouted bed of food particulates
Niamnuy C, Kanthamool W, Devahastin S |
| 308 - 316 |
Assessment of the mechanical properties of Tarocco orange fruit under parallel plate compression
Pallottino F, Costa C, Menesatti P, Moresi M |
| 317 - 323 |
Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy
Sivertsen AH, Kimiya T, Heia K |
| 324 - 332 |
Effect of guar gum content on some physical and nutritional properties of extruded products
Parada J, Aguilera JM, Brennan C |
| 333 - 344 |
Quality classification of cooked, sliced turkey hams using NIR hyperspectral imaging system
ElMasry G, Iqbal A, Sun DW, Allen P, Ward P |
| 345 - 349 |
Removal of residual pesticide, fenitrothion, in vegetables by using ozone microbubbles generated by different methods
Ikeura H, Kobayashi F, Tamaki M |
