| 283 - 291 |
Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration
Vissotto FZ, Jorge LC, Makita GT, Rodrigues MI, Menegalli FC |
| 292 - 300 |
Development of impact acoustic detection and density separations methods for production of high quality processed beans
Pan ZL, Atungulu GG, Wei L, Haff R |
| 301 - 310 |
Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing
Grauwet T, Van der Plancken I, Vervoort L, Hendrickx ME, Van Loey A |
| 311 - 318 |
Simulation of simultaneous water and salt diffusion in dry fermented sausages by the Stefan-Maxwell equation
Costa-Corredor A, Pakowski Z, Lenczewski T, Gou P |
| 319 - 328 |
Nanofiltration regeneration of contaminated single-phase detergents used in the dairy industry
Fernandez P, Riera FA, Alvarez R, Alvarez S |
| 329 - 334 |
Milling behavior of hulled barley and its thermal and pasting properties
Sharma P, Gujral HS |
| 335 - 340 |
Evaluation of aging mechanisms of olive oil-lemon juice emulsion through digital image analysis
Silva KA, Rocha-Leao MH, Coelho MAZ |
| 341 - 347 |
Effect of different treatments for the destabilization of coconut milk emulsion
Raghavendra SN, Raghavarao KSMS |
| 348 - 354 |
EDGE emulsification for food-grade dispersions
van Dijke KC, Schroen K, van der Padt A, Boom R |
| 355 - 359 |
Bio-silage of mussel work-processing wastes by lactobacilli on semi-solid culture
Vazquez JA, Rodrigues AC, Fucinos P, Pastrana L, Murado MA |
| 360 - 366 |
Extraction of sesame seed oil using supercritical CO2 and mathematical modeling
Doker O, Salgin U, Yildiz N, Aydogmus M, Calimli A |
| 367 - 372 |
Changes in pectin methylesterification and accumulation of methanol during production of diced tomatoes
Anthon GE, Barrett DM |
| 373 - 383 |
Improved 3-D temperature uniformity in a laboratory drying oven based on experimentally validated CFD computations
Smolka J, Nowak AJ, Rybarz D |
| 384 - 392 |
Grape marc phenolics: Extraction kinetics, quality and stability of extracts
Amendola D, De Faveri DM, Spigno G |
| 393 - 402 |
CFD modeling of heat transfer and flow field in a bakery pilot oven
Boulet M, Marcos B, Dostie M, Moresoli C |
| 403 - 409 |
D-optimal designs for the Cross viscosity model applied to guar gum mixtures
Mannarswamy A, Munson-McGee SH, Andersen PK |
| 410 - 418 |
Shrinkage, porosity and density behaviour during convective drying of spirulina
Dissa AO, Desmorieux H, Savadogo PW, Segda BG, Koulidiati J |
| 419 - 424 |
Study of the drying behaviour in peeled and unpeeled whole figs
Xanthopoulos G, Yanniotis S, Lambrinos G |
| 425 - 433 |
Simulation of pathogen inactivation in whole and fresh-cut cantaloupe (Cucumis melo) using electron beam treatment
Kim J, Moreira R, Castell-Perez E |
| 434 - 439 |
Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture
Alino M, Grau R, Fuentes A, Barat JM |
