| 329 - 336 |
Effect of moderate electric fields on salt diffusion into vegetable tissue
Kusnadi C, Sastry SK |
| 337 - 344 |
Drying of yellow pea starch on inert carriers: Drying kinetics, moisture diffusivity, and product quality
Benali M |
| 345 - 355 |
Detection of early bruises in apples using hyperspectral data and thermal imaging
Baranowski P, Mazurek W, Wozniak J, Majewska U |
| 356 - 363 |
Instrumental testing of tea by combining the responses of electronic nose and tongue
Banerjee R, Tudu B, Shaw L, Jana A, Bhattacharyya N, Bandyopadhyay R |
| 364 - 373 |
One option for the management of wastewater from tofu production: Freeze concentration in a falling-film system
Belen F, Sanchez J, Hernandez E, Auleda JM, Raventos M |
| 374 - 379 |
Pumpkin oil cake protein isolate films as potential gas barrier coating
Popovic S, Pericin D, Vastag Z, Lazic V, Popovic L |
| 380 - 389 |
Structural, mechanical and barrier properties of active PLA-antioxidant films
Jamshidian M, Tehrany EA, Imran M, Akhtar MJ, Cleymand F, Desobry S |
| 390 - 394 |
Microencapsulation of sweet orange oil terpeneless using the orifice method
Liu KH, Xu YQ, Wang XC |
| 395 - 404 |
Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage
Wu ZS, Zhang M, Adhikari B |
| 405 - 417 |
Drying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet drying
Ghandi A, Powell I, Chen XD, Adhikari B |
| 418 - 427 |
Liquid-liquid equilibria for systems composed of rice bran oil and alcohol-rich solvents: Application to extraction and deacidification of oil
Oliveira CM, Garavazo BR, Rodrigues CEC |
| 428 - 440 |
Porous media based model for deep-fat vacuum frying potato chips
Warning A, Dhall A, Mitrea D, Datta AK |
| 441 - 447 |
A study of diffusion of dyes in model foods using a visual method
Samprovalaki K, Robbins PT, Fryer PJ |
| 448 - 456 |
Simulation and optimization of the ohmic processing of highly viscous food product in chambers with sidewise parallel electrodes
Shynkaryk M, Sastry SK |
| 457 - 464 |
Development and characterization of a nanomultilayer coating of pectin and chitosan - Evaluation of its gas barrier properties and application on'Tommy Atkins' mangoes
Medeiros BGD, Pinheiro AC, Carneiro-da-Cunha MG, Vicente AA |
| 465 - 471 |
Rehydration kinetics at 5 and 15 degrees C of dry salted meat
Munoz I, Garcia-Gil N, Arnau J, Gou P |
| 472 - 477 |
Enhanced extraction of flavanones hesperidin and narirutin from Citrus unshiu peel using subcritical water
Cheigh CI, Chung EY, Chung MS |
| 478 - 486 |
Constant pressure filtration of lime water (nejayote) used to cook kernels in maize processing
Valderrama-Bravo C, Gutierrez-Cortez E, Contreras-Padilla M, Rojas-Molina I, Mosquera JC, Rojas-Molina A, Beristain F, Rodriguez-Garcia ME |
| 487 - 492 |
Kinetic modeling of quality changes of chilled ready to serve lasagna
Olivera DF, Salvadori VO |
| 493 - 496 |
Inactivation of Clostridium sporogenes spores on stainless-steel using heat and an organic acidic chemical agent
Lee J, Pascall MA |
| 497 - 504 |
Objective determination of pork marbling scores using the wide line detector
Liu L, Ngadi MO, Prasher SO, Gariepy C |
| 505 - 505 |
Imaged based estimation of food volume using circular referents in dietary assessment (vol 109, pg 76, 2012)
Jia WY, Yue YF, Fernstrom JD, Yao N, Sclabassi RJ, Fernstrom MH, Sun MG |
