Food and bioprocess technology., Tập 7, Số 2, 2014 Mục lục: Dòng Nội dung 1 Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry / Dan Liu, Da-Wen Sun, Xin-An Zeng 2 An Overview of the Recent Developments on Fructooligosaccharide Production and Applications / Ana Luísa Dominguez and others 3 Beta-carotene: Digestion, Microencapsulation, and In Vitro Bioavailability / Erik G. Donhowe, Fanbin Kong 4 Modeling of Gel Layer-Controlled Fruit Juice Microfiltration in a Radial Cross Flow Cell / Sourav Mondal, Alfredo Cassano, Sirshendu De 5 Estimation of Dielectric Properties of Food Materials During Microwave Tempering and Heating / S. Curet, O. Rouaud, L. Boillereaux 6 Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid / Keila S. Silva, Milena A. Fernandes, Maria A. Mauro 7 Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies / Ángel Calín-Sánchez and others 8 Rheological and Chemical Characterization of Smoothie Beverages Containing High Concentrations of Fibre and Polyphenols from Apple / Dongxiao Sun-Waterhouse and others 9 Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines / Cristèle Delsart and others 10 Predictive Thermal Inactivation Model for Effects and Interactions of Temperature, NaCl, Sodium Pyrophosphate, and Sodium Lactate on Listeria monocytogenes in Ground Beef / Vijay Junejaand others 11 Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods / Giovanna Rossi Marquez and others 12 Characterization and Quantification of Zinc Oxide and Titanium Dioxide Nanoparticles in Foods / Xuesong Song and others 13 Quality Attributes of Muffins: Effect of Baking Operative Conditions / María Micaela Ureta, Daniela F. Olivera, Viviana O. Salvadori 14 Synergistic Effect of Orange Essential Oil or (+)-limonene with Heat Treatments to Inactivate Escherichia coli O157:H7 in Orange Juice at Lower Intensities while Maintaining Hedonic Acceptability / Laura Espina and others 15 A Multiphase Pore Scale Network Model of Gas Exchange in Apple Fruit / Quang Tri Ho and others 16 Effect of Salt and Liver/Fat Ratio on Viscoelastic Properties of Liver Paste and Its Intermediates / Liselot Steen and others 17 Determination of cleaning end of dairy protein fouling using an online system combining ultrasonic and classification methods / Eva Wallhäußer and others 18 Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca) / Yissleen Núnez-Mancilla and others 19 Removal of Higher Fatty Acid Esters from Taiwanese Rice-Spirits by Nanofiltration / Chang-Wei Hsieh and others 20 Characteristics of Isolation and Functionality of Protein from Tomato Pomace Produced with Different Industrial Processing Methods / Dongyan Shao and others 21 3D Virtual Pome Fruit Tissue Generation Based on Cell Growth Modeling / Metadel K. Abera and others 22 A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions / Li Ling A. Koh and others 23 Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk / Xing Huimin and others 24 Functionalization of Non-interesterified Mixtures of Fully Hydrogenated Fats Using Shear Processing / Nuria C. Acevedo, Alejandro G. Marangoni 25 Effects of High-Pressure Treatments on the Redox State of Porcine Myoglobin and Color Stability of Pork During Cold Storage / Ji-Yeon Chun, Sang-Gi Min, Geun-Pyo Hong 26 Detection of Aspartic Acid in Fermented Cordyceps Powder Using Near Infrared Spectroscopy Based on Variable Selection Algorithms and Multivariate Calibration Methods / Chu Zhang and others 27 Effect of Rosemary Oil and HPMC Concentrations on Film Structure and Properties / Nadia Perone and others 28 Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology / Aastha Deswal, Navneet Singh Deora, Hari Niwas Mishra 29 Erratum to: Quality of Gluten-free Bread Formulations Baked in Different Ovens

Tìm nhanh Nhan đề Tác giả Chủ đề Điểm truy cập chính Tóm tắt Mọi trường Toàn văn