| 255 - 262 |
Mechanical and gelling properties of comminuted sausages containing chicken MDM
Savadkoohi S, Shamsi K, Hoogenkamp H, Javadi A, Farahnaky A |
| 263 - 271 |
Recovery and concentration of phenolic compounds in blood orange juice by membrane operations
Destani F, Cassano A, Fazio A, Vincken JP, Gabriele B |
| 272 - 280 |
Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging
Talens P, Mora L, Morsy N, Barbin DF, ElMasry G, Sun DW |
| 281 - 290 |
Microencapsulation properties of soy protein isolate: Influence of preheating and/or blending with lactose
Tang CH, Li XR |
| 291 - 298 |
Aspects of the kinetics and solubility of silica and calcium oxalate composites in sugar solutions
East CP, Fellows CM, Doherty WOS |
| 299 - 303 |
Temperature stimulated changes in potato and bean sprouts
Blahovec J, Lahodova M, Kindl M |
| 304 - 315 |
The breakage susceptibility of raw and parboiled rice: A review
Buggenhout J, Brijs K, Celus I, Delcour JA |
| 316 - 325 |
Influence of filling conditions on product quality and machine parameters in fermented coarse meat emulsions produced by high shear grinding and vacuum filling
Irmscher SB, Bojthe Z, Herrmann K, Gibis M, Kohlus R, Weiss J |
| 326 - 332 |
Kinetic modeling of spice extraction from S. aromaticum and C. cassia
Krishnan KR, Sivarajan M, Babuskin S, Archana G, Babu PAS, Sukumar M |
| 333 - 341 |
Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage
Pongsawatmanit R, Chantaro P, Nishinari K |
| 342 - 349 |
Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images
Ivorra E, Giron J, Sanchez AJ, Verdu S, Barat JM, Grau R |
| 350 - 360 |
Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils
Tongnuanchan P, Benjakul S, Prodpran T |
| 361 - 369 |
Effect of protein denaturation degree on texture and water state of cooked meat
Ishiwatari N, Fukuoka M, Sakai N |
| 370 - 377 |
Adsorption of volatile aroma compound 2-phenylethanol from synthetic solution onto granular activated carbon in batch and continuous modes
Carpine D, Dagostin JLA, da Silva VR, Igarashi-Mafra L, Mafra MR |
| 378 - 382 |
Drying kinetics of plant products: Dependence on chemical composition
Kholmanskiy AS, Tilov AZ, Sorokina EY |
| 383 - 392 |
Effect of heat treatment and homogenization on the rheological properties of aqueous parsnip suspensions
Castro A, Bergenstahl B, Tornberg E |
| 393 - 398 |
Effect of pectinase on the oil solvent extraction from different genotypes of sunflower (Helianthus annuus L.)
Perez EE, Fernandez MB, Nolasco SM, Crapiste GH |
| 399 - 407 |
Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts
Melito HS, Farkas BE |
| 408 - 416 |
Hyperspectral transmittance imaging of the shell-free cooked clam Mulinia edulis for parasite detection
Coelho PA, Soto ME, Torres SN, Sbarbaro DG, Pezoa JE |
| 417 - 424 |
Drying description of cylindrical pieces of bananas in different temperatures using diffusion models
da Silva WP, Silva CMDPSE, Gomes JP |
