| 215 - 226 |
Design and scale-up of pressurized fluid extractors for food and bioproducts
Pronyk C, Mazza G |
| 227 - 239 |
Designs of pulsed electric fields treatment chambers for liquid foods pasteurization process: A review
Huang K, Wang JP |
| 240 - 253 |
Application of supercritical CO2 in lipid extraction - A review
Sahena F, Zaidul ISM, Jinap S, Karim AA, Abbas KA, Norulaini NAN, Omar AKM |
| 254 - 263 |
Rheological study of the effect of shearing process and kappa-carrageenan concentration on the formation of whey protein microgels at pH 7
Gaaloul S, Corredig M, Turgeon SL |
| 264 - 271 |
Evaluation of drinking ease relative to the opening diameter and beverage type of aluminum beverage bottles
Chihara T, Yamazaki K, Itoh R, Han J |
| 272 - 279 |
Effects of roasting conditions on hazelnut characteristics in a two-step process
Alamprese C, Ratti S, Rossi M |
| 280 - 284 |
An investigation on pretreatments for inactivation of lipase in naked oat kernels using microwave heating
Qian KY, Ren CZ, Li ZG |
| 285 - 290 |
Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image
Quevedo R, Jaramillo M, Diaz O, Pedreschi F, Aguilera JM |
| 291 - 297 |
Effect of solvent hydration and temperature in the deacidification process of sunflower oil using ethanol
Cuevas MS, Rodrigues CEC, Meirelles AJA |
| 298 - 304 |
Determination of the effective diffusivity via minimization of the objective function by scanning: Application to drying of cowpea
da Silva WP, Precker JW, e Silva CMDPS, e Silva DDPS |
| 305 - 312 |
A predictive mass transfer model for aroma compounds recovery by pervaporation
Raisi A, Aroujalian A, Kaghazchi T |
| 313 - 321 |
Strategy for longan drying in two-stage superheated steam and hot air
Somjai T, Achariyaviriya S, Achariyaviriya A, Namsanguan K |
| 322 - 326 |
Determination of the bruise indexes of oil palm fruits
Hadi S, Ahmad D, Akande FB |
| 327 - 331 |
Effects of drying temperature on barrier and mechanical properties of cold-water fish gelatin films
Chiou BS, Avena-Bustillos RJ, Bechtel PJ, Imam SH, Glenn GM, Orts WJ |
| 332 - 338 |
Monitoring the dynamic density of wheat dough during fermentation
Ktenioudaki A, Butler F, Gonzales-Barron U, Mc Carthy U, Gallagher E |
| 339 - 345 |
The response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I
Cruz RMS, Vieira MC, Silva CLM |
| 346 - 351 |
Cutting test application to general assessment of vegetable texture changes caused by freezing
Goral D, Kluza F |
| 352 - 358 |
Analysis of chickpea (var. "Blanco Lechoso") rehydration. Part I. Physicochemical and texture analysis
Chenoll C, Betoret N, Fito P |
| 359 - 364 |
Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets
Chen SD, Chen HH, Chao YC, Lin RS |
| 365 - 372 |
Enhancement of gluten quality combined with reduced lipid content through a new salt-washing process
Day L, Augustin M, Pearce RJ, Batey IL, Wrigley CW |
