| 379 - 385 |
Specific surface area and porosity of starch extrudates determined from nitrogen adsorption data
Wlodarczyk-Stasiak M, Jamroz J |
| 386 - 393 |
Physical properties of ultrasound treated soy proteins
Jambrak AR, Lelas V, Mason TJ, Kresic G, Badanjak M |
| 394 - 399 |
RFID smart tag for traceability and cold chain monitoring of foods: Demonstration in an intercontinental fresh fish logistic chain
Abad E, Palacio F, Nuin M, de Zarate AG, Juarros A, Gomez JM, Marco S |
| 400 - 406 |
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta
Carini E, Vittadini E, Curti E, Antoniazzi F |
| 407 - 415 |
Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices
Lauverjat C, de Loubens C, Deleris I, Trelea IC, Souchon I |
| 416 - 420 |
Determination of soluble solids and firmness of apples by Vis/NIR transmittance
Fan GQ, Zha JW, Du R, Gao L |
| 421 - 426 |
Extraction of vanillin from vanilla pods: A comparison study of conventional soxhlet and ultrasound assisted extraction
Jadhav D, Rekha BN, Gogate PR, Rathod VK |
| 427 - 430 |
Effects of compressive stress, feeding rate and speed of rotation on palm kernel oil yield
Akinoso R, Raji AO, Igbeka JC |
| 431 - 436 |
Effects of modifiers on the profile of lycopene extracted from tomato skins by supercritical CO2
Shi J, Yi C, Xue SJ, Jiang YM, Ma Y, Li D |
| 437 - 443 |
Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties
Braeckman L, Ronsse F, Hidalgo PC, Pieters J |
| 444 - 452 |
Comparative eggshell stability assessment using three different non-destructive sensing instruments and breakage force strength
Eissa AHA |
| 453 - 459 |
Analysis of bread loss factor using modified Debye equations
Liu YH, Tang JM, Mao ZH |
| 460 - 467 |
Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history
Bellido GG, Hatcher DW |
| 468 - 473 |
Effect of glycerol on the moisture sorption isotherms of figs
Farahnaky A, Ansari S, Majzoobi M |
| 474 - 481 |
Subcritical water extraction of mannitol from olive leaves
Ghoreishi SM, Shahrestani RG |
| 482 - 486 |
Extraction and characteristics of seed kernel oil from white pitaya
Rui HM, Zhang LY, Li ZW, Pan YL |
| 487 - 494 |
Image characterization of potato chip appearance during frying
Romani S, Rocculi P, Mendoza F, Dalla Rosa M |
| 495 - 501 |
Combined effects of dough freezing and storage conditions on bread quality factors
Yi J, Kerr WL |
| 502 - 512 |
Study on non-destructive evaluation methods for defect pods for green soybean processing by near-infrared spectroscopy
Sirisomboon P, Hashimoto Y, Tanaka M |
