| 119 - 133 |
Comparing experimental design schemes in predictive food microbiology: Optimal parameter estimation of secondary models
Mertens L, Van Derlinden E, Van Impe JF |
| 134 - 143 |
Ohmic sterilization inside a multi-layered laminate pouch for long-duration space missions
Somavat R, Kamonpatana P, Mohamed HMH, Sastry SK |
| 144 - 151 |
Mathematical modelling of mixing of salt in minced meat by bowl-cutter
Vodyanova IV, Storro I, Olsen A, Rustad T |
| 152 - 157 |
On-line analysis of intact olive fruits by vis-NIR spectroscopy: Optimisation of the acquisition parameters
Salguero-Chaparro L, Baeten V, Abbas O, Pena-Rodriguez F |
| 158 - 167 |
Influence of whey protein aggregation on the residence time distribution in a tubular heat exchanger and a helical holding tube during heat treatment process
Ndoye FT, Erabit N, Alvarez G, Flick D |
| 168 - 174 |
Influence of swelling of vegetable particles on structure and rheology of starch matrices
Silva E, Scholten E, van der Linden E, Sagis LMC |
| 175 - 182 |
Understanding fluid gel formation and properties
Garrec DA, Norton IT |
| 183 - 190 |
Polarised light stress analysis and laser scatter imaging for non-contact inspection of heat seals in food trays
Barnes M, Dudbridge M, Duckett T |
| 191 - 199 |
Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder
Moraga G, Igual M, Garcia-Martinez E, Mosquera LH, Martinez-Navarrete N |
| 200 - 207 |
Formation of oil droplets in plasticized starch matrix in simple shear flow
Emin MA, Hardt N, van der Goot AJ, Schuchmann HP |
| 208 - 217 |
The effect of electrical processing on mass transfer in beetroot and model gels
Porras-Parral G, Miri T, Bakalis S, Fryer PJ |
| 218 - 226 |
Nondestructive estimation of maturity and textural properties on tomato'Momotaro' by near infrared spectroscopy
Sirisomboon P, Tanaka M, Kojima T, Williams P |
| 227 - 242 |
Qualitative visualization and quantitative analysis of milk flow using electrical resistance tomography
Sharifi M, Young B |
| 243 - 252 |
A numerical approach for the analysis of the coffee roasting process
Bottazzi D, Farina S, Milani M, Montorsi L |
