| 1 - 10 |
Determination of a critical stress and distance criterion for crack propagation in cutting models of cheese
Vandenberghe E, Charalambides MN, Mohammed IK, De Ketelaere B, De Baerdemaeker J, Claes J |
| 11 - 18 |
Granular bond number model to predict the flow of fine flour powders using particle properties
Siliveru K, Jange CG, Kwek JW, Ambrose RPK |
| 19 - 27 |
Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel
Galaz P, Valdenegro M, Ramirez C, Nunez H, Almonacid S, Simpson R |
| 28 - 36 |
Applications of airborne ultrasonic technology in the food industry
Charoux CMG, Ojha KS, O'Donnell CP, Cardoni A, Tiwari BK |
| 37 - 47 |
Model for electrical conductivity of muscle meat during Ohmic heating
van der Sman RGM |
| 48 - 56 |
Design of a novel test cell to study the influence of water activity on the thermal resistance of Salmonella in low-moisture foods
Tadapaneni RK, Syamaladevi RM, Villa-Rojas R, Tang JM |
| 57 - 65 |
Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging
Jia BB, Yoon SC, Zhuang H, Wang W, Li CY |
| 66 - 76 |
Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry
Beck SM, Knoerzer K, Sellahewa J, Emin MA, Arcot J |
| 77 - 88 |
The SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS)
Duvarci OC, Yazar G, Kokini JL |
