| 627 - 632 |
Evaluation of monosodium glutamate, disodium inosinate and guanylate umami taste by an electronic tongue
Yang Y, Chen QQ, Shen C, Zhang SM, Gan ZL, Hu R, Zhao JH, Ni YY |
| 633 - 638 |
Transport mechanism of macromolecules on hydrophilic bio-polymeric matrices - Diffusion of protein-based compounds from chitosan films
Pinheiro AC, Bourbon AI, Vicente AA, Quintas MAC |
| 639 - 647 |
Internal mechanical damage prediction in tomato compression using multiscale finite element models
Li ZG, Li PP, Yang HL, Liu JZ |
| 648 - 655 |
Antimicrobial effect and physicochemical properties of bioactive trilayer polycaprolactone/methylcellulose-based films on the growth of foodborne pathogens and total microbiota in fresh broccoli
Takala PN, Salmieri S, Boumail A, Khan RA, Vu KD, Chauve G, Bouchard J, Lacroix M |
| 656 - 665 |
Hydrostatic pressure cycling extraction of soluble matter from mate leaves
Kotovicz V, Zanoelo EF |
| 666 - 673 |
Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate
da Rocha M, Loiko MR, Gauterio GV, Tondo EC, Prentice C |
| 674 - 680 |
High hydrostatic pressure protection of a pectinase cocktail against thermal inactivation
Tomlin BD, Jones SE, Reyes-De-Corcuera JI |
| 681 - 688 |
Behavior of functional compounds during freeze concentration of tofu whey
Belen F, Benedetti S, Sanchez J, Hernandez E, Auleda JM, Prudencio ES, Petrus JCC, Raventos M |
| 689 - 694 |
Microstructure and olfactory quality of apples de-hydrated by innovative technologies
Laurienzo P, Cammarota G, Di Stasio M, Gentile G, Laurino C, Volpe MG |
| 695 - 702 |
Physical properties and antioxidant capacity of starch-sodium caseinate films containing lipids
Jimenez A, Fabra MJ, Talens P, Chiralt A |
| 703 - 725 |
The application of internal grading system technologies for agricultural products - Review
Alfatni MSM, Shariff ARM, Abdullah MZ, Marhaban MHB, Ben Saaed OM |
| 726 - 736 |
CFD analysis of the convection flow in the pan during induction heating and gas range heating
Kawakami H, Llave Y, Fukuoka M, Sakai N |
| 737 - 748 |
Reducing the deposition of fat and protein covered particles with low energy surfaces
Keshani S, Daud WRW, Woo MW, Nourouzi MM, Talib MZM, Chuah AL, Russly AR |
| 749 - 757 |
Decolorization of Japanese soy sauce (shoyu) using adsorption
Miyagi A, Nabetani H, Nakajima M |
| 758 - 764 |
VIS/NIR spectroscopy for non-destructive freshness assessment of Atlantic salmon (Salmo salar L.) fillets
Kimiya T, Sivertsen AH, Heia K |
| 765 - 774 |
A cyclically pressurised soaking process for the hydration and aromatisation of cannellini beans
Naviglio D, Formato A, Pucillo GP, Gallo M |
