| 427 - 427 |
Second ISEKI-Food conference
Berk Z |
| 428 - 442 |
Thermal food processing optimization: Algorithms and software
Abakarov A, Nunez M |
| 443 - 451 |
Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials
Carneiro HCF, Tonon RV, Grosso CRF, Hubinger MD |
| 452 - 458 |
Production of fine emulsions at pilot scale for oil compounds encapsulation
Turchiuli C, Lemarie N, Cuvelier ME, Dumoulin E |
| 459 - 465 |
Development and characterization of composite edible films based on sodium alginate and pectin
Galus S, Lenart A |
| 466 - 474 |
Physico-mechanical properties of chitosan films with carvacrol and grape seed extract
Rubilar JF, Cruz RMS, Silva HD, Vicente AA, Khmelinskii I, Vieira MC |
| 475 - 480 |
Modelling and optimization of ethyl butyrate production catalysed by Rhizopus oryzae lipase
Grosso C, Ferreira-Dias S, Pires-Cabral P |
| 481 - 485 |
Development of a rheological prediction model for food suspensions and emulsions
Herrmann J, Alayon AB, Trembley J, Grupa U |
| 486 - 494 |
Effects of chilled storage on quality of vacuum packed meagre fillets
Genc IY, Esteves E, Anibal J, Diler A |
