Identification of volatile components isolated from indigenous fruits of Mozambique: Maphilwa (Vangueria infausta) Fulltext Access 4 Pages 2011
Developing novel 3D measurement techniques and prediction method for food density determination Fulltext Access 9 Pages 2011
Effect of transglutaminase on heat-induced gel properties at acid pH of mixtures of plasma and haemoglobin hydrolysate from porcine blood Fulltext Access 7 Pages 2011
Enzymatic extraction of protein from toasted and not toasted soybean meal Fulltext Access 7 Pages 2011
Study of adsorption isotherm and microbiological quality of fish meal type “piracuí” of Acari-Bodo (Liposarcus pardalis, Castelnau, 1855) Fulltext Access 8 Pages 2011
Energy saving potential in freezing applications by applying cold thermal energy storage with solid carbon dioxide Fulltext Access 7 Pages 2011
Vitamin C content in Latvian cranberries dried in convective and microwave vacuum driers Fulltext Access 8 Pages 2011
Evaluation of microwave technology in blanching of broccoli (Brassica oleracea L. var Botrytis) as a substitute for conventional blanching Fulltext Access 7 Pages 2011
Non destructive detection of brown heart in ‘Braeburn’ apples by time-resolved reflectance spectroscopy Fulltext Access 8 Pages 2011
The effect of the addition of vegetable oils in the mass and energy efficiency of meat derived product, low in saturated fat from buffalo meat (Bubalus Bubalus) Fulltext Access 5 Pages 2011
Characterization of salmon gelatin based film on antimicrobial properties of chitosan against E. coli Fulltext Access 5 Pages 2011
Structural consequences of dry heating on Beta-Lactoglobulin under controlled pH Fulltext Access 8 Pages 2011
Effect of the roasting process on glass transition and phase transition of Colombian Arabic coffee beans Fulltext Access 6 Pages 2011
Thermo-alkaline treatment. A process that changes the thermal properties of corn starch Fulltext Access 9 Pages 2011
Comparison of melting frost layers after 2 frozen methods in pork cuts (longissimus dorsi) Fulltext Access 7 Pages 2011
Phase solubility studies of terpineol with β-cyclodextrins and stability of the freeze-dried inclusion complex Fulltext Access 8 Pages 2011
The role of the glassy state in production and storage of freeze-dried starter cultures Fulltext Access 8 Pages 2011
Rheological properties of emulsions containing milk proteins mixed with xanthan gum Fulltext Access 5 Pages 2011
Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab Fulltext Access 7 Pages 2011
Initial work on developing a cooking protocol for producing re-structured meat under controlled conditions Fulltext Access 5 Pages 2011
The influence of freeze drying conditions on microstructural changes of food products Fulltext Access 8 Pages 2011
Moisture distribution in broccoli: measurements by MRI hot air drying experiments Fulltext Access 7 Pages 2011
Texture changes in bolus to the “point of swallow” - fracture toughness and back extrusion to test start and end points Fulltext Access 8 Pages 2011
MRI texture analysis as means for addressing rehydration and milk diffusion in cereals Fulltext Access 7 Pages 2011
Physicochemical and melissopalynological characterization of Estonian summer honeys Fulltext Access 9 Pages 2011
Phytosterols in frying oils: evaluation of their absorption in pre-fried potatoes and determination of their destruction kinetics after repeated deep and pan frying Fulltext Access 8 Pages 2011
Assessment of physical characteristics and dissolution behavior of protein based powders Fulltext Access 7 Pages 2011
Quantification of grittiness of yogurt using flow characteristics indexes Fulltext Access 7 Pages 2011
Effect of incubation temperature and caseinates on the rheological behaviour of Kefir Fulltext Access 6 Pages 2011
Steady and oscillatory shear behaviour of semi-concentrated starch suspensions Fulltext Access 6 Pages 2011
Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds Fulltext Access 8 Pages 2011
Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice Fulltext Access 5 Pages 2011
Evaluation of sensory characteristics and texture of an economic Buffalo meat (Bubalus bubalis) sausage and an economic beef (Bos indicus) sausage with addition of bovine hemoglobin powder Fulltext Access 4 Pages 2011
Correlating mozzarella cheese properties to production processes by rheological, mechanical and microstructure study: Meltability study and Activation energy Fulltext Access 9 Pages 2011
Decomposition of absorption spectra of multi-layered biological materials by spatially-resolved spectroscopy and parallel factor analysis Fulltext Access 8 Pages 2011
Texture-taste interactions: Enhancement of taste intensity by structural modifications of the food matrix Fulltext Access 7 Pages 2011
Effect of processing on rheological, structural and sensory properties of apple puree Fulltext Access 8 Pages 2011
Supplementation of extruded foams with wheat bran: Effect on textural properties Fulltext Access 8 Pages 2011
Water absorption as an evaluation method of cooking quality for yam (Dioscorea alata) and cassava (Manihot esculenta crantz) Fulltext Access 7 Pages 2011
Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions Fulltext Access 7 Pages 2011
Production characteristics of uniform large soybean oil droplets by microchannel emulsification using asymmetric through-holes Fulltext Access 8 Pages 2011
Effect of processing conditions and composition on sodium caseinate emulsions stability Fulltext Access 7 Pages 2011
Large microchannel emulsification device for producing monodisperse fine droplets Fulltext Access 7 Pages 2011
Microstructural design to reduce lipid oxidation in oil-inwater emulsions Fulltext Access 5 Pages 2011
Investigation of quality and stability of canola oil refined by adding chemical agents and membrane processing Fulltext Access 5 Pages 2011
Time-resolved reflectance spectroscopy nondestructively reveals structural changes in ‘Pink Lady®’ apples during storage Fulltext Access 9 Pages 2011
The effect of electrical processing on mass transfer and mechanical properties of food materials Fulltext Access 5 Pages 2011
Effect of operating parameters on performance of nanofiltration of sugar beet press water Fulltext Access 5 Pages 2011
Rheological properties of maltodextrin based fat - reduced confectionery spread systems Fulltext Access 6 Pages 2011
Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilised oil-in-water emulsions Fulltext Access 5 Pages 2011
Physical properties of chitosan-basil essential oil edible films as affected by oil content and homogenization conditions Fulltext Access 7 Pages 2011
Physicochemical properties of chitosan-essential oils filmforming dispersions. Effect of homogenization treatments Fulltext Access 6 Pages 2011
Application of chitosan-sunflower oil edible films to pork meat hamburgers Fulltext Access 5 Pages 2011
Analysis of the effect of perforation on the permeability of biodegradable non-barrier films Fulltext Access 7 Pages 2011
The nanostructure's management is the basis for a functional fatty foods’ production Fulltext Access 8 Pages 2011
Effect of fibers and whole grain content on quality attributes of extruded cereals Fulltext Access 7 Pages 2011
Interfacial adsorption and shear flow properties of gum arabic-sodium caseinate mixtures Fulltext Access 5 Pages 2011
Morphology and fluorescence properties of dye-entrapped silica nanoparticles Fulltext Access 5 Pages 2011
Life Cycle Assessment of multilayer polymer film used on food packaging field Fulltext Access 5 Pages 2011
Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer Fulltext Access 7 Pages 2011
Rheological Effects of Some Xylanase on Doughs from High and Low Extraction Flours Fulltext Access 7 Pages 2011
Using particle tracking to probe the local dynamics of barley β-glucan solutions Fulltext Access 8 Pages 2011
Characteristics of hydroxy propyl methyl cellulose (HPMC) based edible film developed for blueberry coatings Fulltext Access 7 Pages 2011
Viscoelastic characterization of fluid and gel like food emulsions stabilized with hydrocolloids Fulltext Access 6 Pages 2011
Effect of glycerol on water sorption of bovine gelatin films in the glassy state Fulltext Access 8 Pages 2011
Testing meat tenderness using an in situ straining stage with variable pressure scanning electron microscopy Fulltext Access 9 Pages 2011
Structure development studies of soft gels using a dynamic U- tube rheometer of novel design Fulltext Access 7 Pages 2011
Nanostructures and polymorphisms in protein stabilised lipid nanoparticles, as food bioactive carriers: contribution of particle size and adsorbed materials Fulltext Access 5 Pages 2011
Quality characteristics of air-dried apple rings: Influence of storage time and fruit maturity measured by time-resolved reflectance spectroscopy Fulltext Access 8 Pages 2011
Effect of drying temperature and beeswax content on moisture isotherms of whey protein emulsion film Fulltext Access 6 Pages 2011
Evaluation of the biocide properties of whey-protein edible films with potassium sorbate to control non-O157 shiga toxinproducing Escherichia coli Fulltext Access 7 Pages 2011
Application of simplex lattice design for development of moisture absorber for oyster mushrooms Fulltext Access 6 Pages 2011
Improving water solubility of natural antibacterials to inhibit important bacteria in meat products Fulltext Access 5 Pages 2011
Equilibrium moisture contents of a medicinal herb (Melissa officinalis) and a medicinal mushroom (Lentinula edodes) determined by dynamic vapour sorption Fulltext Access 8 Pages 2011