| 441 - 448 |
Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition
Perrechil FA, Cunha RL |
| 449 - 456 |
Simulation of heat transfer for solid-liquid food mixtures in cans and model validation under pasteurization conditions
Kiziltas S, Erdogdu F, Palazoglu TK |
| 457 - 464 |
Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods
Campo-Deano L, Tovar CA, Borderias J |
| 465 - 470 |
Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase
Onyango C, Mutungi C, Unbehend G, Lindhauer MG |
| 471 - 477 |
Modeling yerba mate aqueous extraction kinetics: Influence of temperature
Linares AR, Hase SL, Vergara ML, Resnik SL |
| 478 - 483 |
Temperature and power control in microwave drying
Li ZF, Raghavan GSV, Orsat V |
| 484 - 490 |
Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process
Castro-Giraldez M, Fito PJ, Fito P |
| 491 - 496 |
De-hydration of apples by innovative bio-films drying
Laurienzo P, Di Stasio M, Malinconico M, Volpe MG |
| 497 - 503 |
Modelling of Escherichia coli O157:H7 growth at various storage temperatures on beef treated with electrolyzed oxidizing water
Ding T, Rahman SME, Purev U, Oh DH |
| 504 - 509 |
Nonthermal sterilization of Listeria monocytogenes in infant foods by intense pulsed-light treatment
Choi MS, Cheigh CI, Jeong EA, Shin JK, Chung MS |
| 510 - 518 |
Nanofiltration of glucose solution containing salts: Effects of membrane characteristics, organic component and salts on retention
Mohammad AW, Basha RK, Leo CP |
| 519 - 525 |
Estimation of water diffusivity parameters on grape dynamic drying
Ramos IN, Miranda JMR, Brandao TRS, Silva CLM |
| 526 - 532 |
Microtomographic investigation of a yeast grain porous structure
Debaste F, Leonard A, Halloin V, Haut B |
| 533 - 538 |
Kneading olive paste from unripe'Picual' fruits: I. Effect on oil process yield
Aguilera MP, Beltran G, Sanchez-Villasclaras S, Uceda M, Jimenez A |
| 539 - 546 |
Stress relaxation behaviour of moth bean flour dough: Product characteristics and suitability of model
Bhattacharya S |
| 547 - 554 |
Geometric modelling of heterogeneous and complex foods
Goni SM, Purlis E |
| 555 - 562 |
Decaffeination of tea extracts by using poly(acrylamide-co-ethylene glycol dimethylacrylate) as adsorbent
Lu JL, Wu MY, Yang XL, Dong ZB, Ye JH, Borthakur D, Sun QL, Liang YR |
| 563 - 568 |
Thermophysical properties of mango pulp (Mangifera indica L. cv. Tommy Atkins)
Bon J, Vaquiro H, Benedito J, Telis-Romero J |
| 569 - 573 |
Use of weak cation exchange resin Lewatit S 8528 as alternative to strong ion exchange resins for calcium salt removal
Coca M, Mato S, Gonzalez-Benito G, Uruena MA, Garcia-Cubero MT |
| 574 - 581 |
Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching
Goncalves EM, Pinheiro J, Abreu M, Brandao TRS, Silva CLM |
