| 475 - 482 |
A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour
Stojceska V, Butler F, Gallagher E, Keehan D |
| 483 - 491 |
Modelling colour changes during the caramelisation reaction
Quintas MAC, Brandao TRS, Silva CLM |
| 492 - 500 |
Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti
Chillo S, Laverse J, Falcone PM, Del Nobile MA |
| 501 - 509 |
Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying
Souza JS, Medeiros MFD, Magalhdaes MMA, Rodrigues S, Fernandes FAN |
| 510 - 520 |
Kinetics of salmon quality changes during thermal processing
Kong FB, Tang JM, Rasco B, Crapo C |
| 521 - 530 |
Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation
Gounga ME, Xu SY, Wang Z |
| 531 - 540 |
Changes in the physical properties of bananas on applying HTST pulse during air-drying
Hofsetz K, Lopes CC, Hubinger MD, Mayor L, Sereno AM |
| 541 - 549 |
Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment
Ozbek B, Dadali G |
| 550 - 561 |
Modeling nonelectro static and electrostatic powder coating
Yousuf S, Barringer SA |
| 562 - 569 |
10-1800-MHz dielectric properties of fresh apples during storage
Guo WC, Nelson SO, Trabelsi S, Kays SJ |
| 570 - 580 |
Comparative fractal characterization of physical changes of different food products during drying
Kerdpiboon S, Devahastin S, Kerr WL |
| 581 - 589 |
Concentration and purification of blue whiting peptide hydrolysates by membrane processes
Vandanjon L, Johannsson R, Derouiniot M, Bourseau P, Jaouen P |
| 590 - 595 |
Membrane processing of xanthophylls in ethanol extracts of corn
Tsui EM, Cheryan M |
| 596 - 604 |
Effect of operating parameters on concentration of citric acid using electrodialysis
Nikbakht R, Sadrzadeh M, Mohammadi T |
| 605 - 613 |
Osmotic dehydration of carrot tissue enhanced by pulsed electric field, salt and centrifugal force
Amami E, Fersi A, Vorobiev E, Kechaou N |
| 614 - 620 |
The characterisation of extruded brewer's spent grain and resistant starch using a microwave transmission line technique
Ng SK, Ainsworth P, Plunkett A, Haigh AD, Gibson AAP, Parkinson G, Stojceska V, Jacobs G |
| 621 - 628 |
Textural changes of Canestrello Pugliese cheese measured during storage
Del Nobile MA, Chillo S, Falcone PM, Laverse J, Pati S, Baiano A |
| 629 - 636 |
Optimization of processing parameters of a ball mill refiner for chocolate
Alamprese C, Datei L, Semeraro Q |
