| 343 - 348 |
Mechanical pressing and semolina preparation from fermented cassava paste during "attieke" (yucca flour) processing
Akely PMT, Azouma OY, Amani NG |
| 349 - 356 |
Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese
Fajardo P, Martins JT, Fucinos C, Pastrana L, Teixeira JA, Vicente AA |
| 357 - 364 |
Quality classification of corn tortillas using computer vision
Mery D, Chanona-Perez JJ, Soto A, Aguilera JM, Cipriano A, Velez-Rivera N, Arzate-Vazquez I, Gutierrez-Lopez GF |
| 365 - 369 |
Gas sensors development using supercritical fluid technology to detect the ripeness of bananas
Steffens C, Franceschi E, Corazza FC, Herrmann PSP, Oliveira JV |
| 370 - 380 |
Multi-class colour inspection of baked foods featuring support vector machine and Wilk's lambda analysis
Nashat S, Abdullah MZ |
| 381 - 385 |
Effect of inulin on texture and clarity of gellan gels
Evageliou V, Tseliou G, Mandala I, Komaitis M |
| 386 - 393 |
Designing experiments to differentiate between adsorption isotherms using T-optimal designs
Munson-McGee SH, Mannarswamy A, Andersen PK |
| 394 - 401 |
Particle size effects in colloidal gelatin particle suspensions
van Riemsdijk LE, Snoeren JPM, van der Goot AJ, Boom RM, Hamer RJ |
| 402 - 408 |
Automatic sorting of Chinese jujube (Zizyphus jujuba Mill. cv.'tongxing') using chlorophyll fluorescence and support vector machine
Zheng H, Lu HF, Zheng YP, Lou HQ, Chen CQ |
| 409 - 416 |
Influence of product composition and operating conditions on the unsteady behavior of hard candy cooling process
Reinheimer MA, Mussati S, Scenna NJ |
| 417 - 423 |
Comparisons of fish meat extract desalination by electrodialysis using different configurations of membrane stack
Shi SY, Lee YH, Yun SH, Hung PVX, Moon SH |
| 424 - 429 |
Estimation of concentrations in ternary solutions
Merdaw AA, Sharif AO, Derwish GAW |
