| 255 - 265 |
Carotenoid processing with supercritical fluids
Mattea F, Martin A, Cocero MJ |
| 266 - 277 |
Surface modification of spray dried food and emulsion powders with surface-active proteins: A review
Jayasundera M, Adhikari B, Aldred P, Ghandi A |
| 278 - 283 |
Influence of carrageenan addition on turkey meat sausages properties
Ayadi MA, Kechaou A, Makni I, Attia H |
| 284 - 292 |
Joint treatment of imprecision and variability in food engineering: Application to cheese mass loss during ripening
Baudrit C, Helias A, Perrot N |
| 293 - 301 |
Commercial cell wall hydrolytic enzymes for producing pectin-enriched products from butternut (Cucurbita moschata, Duchesne ex Poiret)
Fissore EN, Ponce NM, Wider EA, Stortz CA, Gerschenson LN, Rojas AM |
| 302 - 307 |
Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio
Alamprese C, Casiraghi E, Rossi M |
| 308 - 312 |
Effect of high pressure treatment on thermal properties of polylactides
Ahmed J, Varshney SK, Zhang JX, Ramaswamy HS |
| 313 - 317 |
Measurement of residence time distribution of a multicomponent system inside an ohmic heater using radio frequency identification
Tulsiyan P, Sarang S, Sastry SK |
| 318 - 323 |
Effects of pulsed electric fields (PEF) treatment on the properties of corn starch
Han Z, Zeng XA, Zhang BS, Yu SJ |
| 324 - 336 |
PEPT visualisation of particle motion in a tapered fluidised bed coater
Depypere F, Pieters JG, Dewettinck K |
| 337 - 343 |
Potential use of 3-dimensional scanners for food process modeling
Uyar R, Erdogdu F |
| 344 - 347 |
Development of rapid response thermocouple probes for use in a batch ohmic heating system
Zell M, Lyng JG, Morgan DJ, Cronin DA |
| 348 - 353 |
Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process
Borompichaichartkul C, Luengsode K, Chinprahast N, Devahastin S |
| 354 - 364 |
Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling
Lee HI, Zhou B, Liang W, Feng H, Martin SE |
| 365 - 378 |
A new acoustic technique to monitor bread dough during the fermentation phase
Skaf A, Nassar G, Lefebvre F, Nongaillard B |
