| 247 - 255 |
A new method for predicting sorption isotherms at different temperatures: Extension to the GAB model
Staudt PB, Tessaro IC, Marczak LDF, Soares RD, Cardozo NSM |
| 256 - 265 |
Effect of mixer geometry and operating conditions on mixing efficiency of a non-Newtonian fluid in a twin screw mixer
Rathod ML, Kokini JL |
| 266 - 270 |
Impulse viscoelastic characterization of wheat flour dough during fermentation
Lee S, Campanella O |
| 271 - 278 |
Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch-chitosan films
Bonilla J, Talon E, Atares L, Vargas M, Chiralt A |
| 279 - 288 |
Integrating a kinetic microbial model with a heat transfer model to predict Byssochlamys fulva growth in refrigerated papaya pulp
da Silva PRS, Tessaro IC, Marczak LDF |
| 289 - 295 |
Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes
Altay F, Gunasekaran S |
| 296 - 301 |
Mass transfer dynamics during high pressure brining of chicken breast
Leng XJ, Zhang L, Huang M, Xu XL, Zhou GH |
| 302 - 311 |
Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses
Ferrario M, Alzamora SM, Guerrero S |
| 312 - 325 |
Mathematical modeling and microbiological verification of ohmic heating of a solid-liquid mixture in a continuous flow ohmic heater system with electric field perpendicular to flow
Kamonpatana P, Mohamed HMH, Shynkaryk M, Heskitt B, Yousef AE, Sastry SK |
| 326 - 332 |
Application of computer vision for determining viscoelastic characteristics of date fruits
Alirezaei M, Zare D, Nassiri SM |
| 333 - 339 |
Evaluation of sensory parameters of grapes using near infrared spectroscopy
Ferrer-Gallego R, Hernandez-Hierro JM, Rivas-Gonzalo JC, Escribano-Bailon MT |
