| 323 - 331 |
Effect of whey protein concentration on the fouling and cleaning of a heat transfer surface
Fickak A, Al-Raisi A, Chen XD |
| 332 - 340 |
Application of NIR hyperspectral imaging for discrimination of lamb muscles
Kamruzzaman M, ElMasry G, Sun DW, Allen P |
| 341 - 347 |
Thermal expansion coefficient and specific heat capacity from sound velocity measurements in tomato paste from 0.1 up to 350 MPa and as a function of temperature
Aparicio C, Guignon B, Otero L, Sanz PD |
| 348 - 355 |
Compaction agglomeration of corn starch in presence of different binders
Dhanalakshmi K, Bhattacharya S |
| 356 - 363 |
Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts
Tarrega A, Torres JD, Costell E |
| 364 - 372 |
Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices
Maresca P, Donsi F, Ferrari G |
| 373 - 379 |
Plasma deposition processes from acrylic/methane on natural fibres to control the kinetic release of lysozyme from PVOH monolayer film
Mastromatteo M, Lecce L, De Vietro N, Favia P, del Nobile MA |
| 380 - 386 |
Food applications of active packaging EVOH films containing cyclodextrins for the preferential scavenging of undesirable compounds
Lopez-de-Dicastillo C, Catala R, Gavara R, Hernandez-Munoz P |
| 387 - 393 |
Infrared pasteurization of raw almonds
Bingol G, Yang JH, Brandl MT, Pan ZL, Wang H, McHugh TH |
| 394 - 403 |
3D numerical simulation of asparagus sterilization in a still can using computational fluid dynamics
Dimou A, Yanniotis S |
| 404 - 413 |
Effect of material properties and processing conditions on the prediction accuracy of a CFD model for simulating high pressure thermal (H PT) processing
Knoerzer K, Chapman B |
| 414 - 421 |
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
Purhagen JK, Sjoo ME, Eliasson AC |
| 422 - 429 |
COMSOL Multiphysics model for continuous flow microwave heating of liquids
Salvi D, Boldor D, Aita GM, Sabliov CM |
| 430 - 437 |
Power ultrasound aided batter mixing for sponge cake batter
Tan MC, Chin NL, Yusof YA |
| 438 - 444 |
Analysis of kiwifruit osmodehydration process by systematic approach systems
Tylewicz U, Fito PJ, Castro-Giraldez M, Fito P, Rosa MD |
| 445 - 454 |
Coupling of dielectric and mechanical relaxations with glass transition and stickiness of milk solids
Silalai N, Roos YH |
| 455 - 460 |
Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation
Dong ZJ, Ma Y, Hayat K, Jia CS, Xia SQ, Zhang XM |
| 461 - 466 |
D-optimal designs for sorption kinetic experiments: Slabs
Munson-McGee SH, Mannarswamy A, Andersen PK |
