| 467 - 483 |
Encapsulation of probiotic living cells: From laboratory scale to industrial applications
Burgain J, Gaiani C, Linder M, Scher J |
| 484 - 491 |
Effect of freezing temperature on rehydration and water vapor adsorption characteristics of freeze-dried rice porridge
Rhim JW, Koh S, Kim JM |
| 492 - 498 |
Quality and mold control of enriched white bread by combined radio frequency and hot air treatment
Liu YH, Tang JM, Mao ZH, Mah JH, Jiao SS, Wang SJ |
| 499 - 507 |
Mathematical model of pork slice drying using superheated steam
Sa-Adchom P, Swasdisevi T, Nathakaranakule A, Soponronnarit S |
| 508 - 517 |
Release of alpha-Tocopherol from Poly(lactic acid) films, and its effect on the oxidative stability of soybean oil
Manzanarez-Lopez F, Soto-Valdez H, Auras R, Peralta E |
| 518 - 524 |
Centrifugal tester versus a novel design to measure particle adhesion strength and investigation of effect of physical characteristics (size, shape, density) of food particles on food surfaces
Ermis E, Farnish RJ, Berry RJ, Bradley MSA |
| 525 - 531 |
Moisture profiles in cheese drying determined by TD-NMR: Mathematical modeling of mass transfer
Castell-Palou A, Rossello C, Femenia A, Bon J, Simal S |
| 532 - 537 |
Non-Newtonian behaviour of heather honey
Witczak M, Juszczak L, Galkowska D |
| 538 - 547 |
Emulsion preparation with modified oat bran: Optimization of the emulsification process for microencapsulation purposes
Laine P, Toppinen E, Kivela R, Taavitsainen VM, Knuutila O, Sontag-Strohm T, Jouppila K, Loponen J |
| 548 - 556 |
Analysis of radio frequency (RF) power distribution in dry food materials
Tiwari G, Wang S, Tang J, Birla SL |
| 557 - 564 |
Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven
Hernandez-Carrion M, Guardeno LM, Carot JM, Perez-Munuera I, Quiles A, Hernando I |
| 565 - 570 |
Investigation of deactivation of mold conidia by infrared heating in a model-based approach
Trivittayasil V, Tanaka F, Uchino T |
| 571 - 576 |
The effect of moisture content on short infrared absorptivity of bread dough
Dessev T, Jury V, Le-Bail A |
| 577 - 584 |
Effects of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice
Xu ZH, Zhang LY, Wang YT, Bi XF, Buckow R, Liao XJ |
| 585 - 591 |
Effect of preliminary grinding of the wheat grain on the pulverizing process
Dziki D |
| 592 - 602 |
Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours
Meza BE, Chesterton AKS, Verdini RA, Rubiolo AC, Sadd PA, Moggridge GD, Wilson DI |
| 603 - 611 |
Development of a new reflectance technique to investigate the mechanism of emulsification
Niknafs N, Spyropoulos F, Norton IT |
| 612 - 620 |
Comparison of multispectral indexes extracted from hyperspectral images for the assessment of fruit ripening
Lleo L, Roger JM, Herrero-Langreo A, Diezma-Iglesias B, Barreiro P |
| 621 - 627 |
Influence of ohmic heating and vacuum impregnation on the osmotic dehydration kinetics and microstructure of pears (cv. Packham's Triumph)
Moreno J, Simpson R, Sayas M, Segura I, Aldana O, Almonacid S |
| 628 - 631 |
Electrohydrodynamic (EHD) drying of tomato slices (Lycopersicon esculentum)
Esehaghbeygi A, Basiry M |
| 632 - 638 |
The effects of freeze, dry, and wet grinding processes on rice flour properties and their energy consumption
Ngamnikom P, Songsermpong S |
| 639 - 648 |
Physical and chemical properties of ultrasonically, spray-dried green banana (Musa cavendish) starch
Izidoro DR, Sierakowski MR, Haminiuk CWI, de Souza CF, Scheer AD |
| 649 - 656 |
The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds
Atares L, Perez-Masia R, Chiralt A |
| 657 - 662 |
Laser light backscattering to monitor moisture content, soluble solid content and hardness of apple tissue during drying
Romano G, Nagle M, Argyropoulos D, Muller J |
| 663 - 667 |
An adaptive neural-fuzzy inference system (ANFIS) for detection of bruises on Chinese bayberry (Myrica rubra) based on fractal dimension and RGB intensity color
Zheng H, Jiang B, Lu HF |
