Journal of Food Engineering Volume 240
Đang tải...
Xem mô tả
0
Xem & Tải
0
Tóm tắt
17. Pulsed electric stimulated changes in potatoes during their cooking: DMA and DETA analysis; 18. Chitosan thymol nanoparticles improve the antimicrobial effect and the water vapour barrier of chitosan-quinoa protein films; 19. Effect of lyophilization on food grade liposomes loaded with conjugated linoleic acid; 20. Protein content evaluation of processed pork meats based on a novel single shot (snapshot) hyperspectral imaging sensor; 21. Electrohydrodynamic drying of multiple food products: Evaluating the potential of emitter-collector electrode configurations for upscaling; 22. Olive oil droplet coalescence during malaxation; 23. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: Preparation and physicochemical characterization; 24. High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion; 25. Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability.
2. Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp; 3. New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain; 4. Evaluation of drying of edible coating on bread using NIR spectroscopy; 5. Extraction of high stearic high oleic sunflower oil (HSHO): Effect of dehulling and hydrothermal pretreatment; 6. Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion; 7. Regression analysis for predicting the fermentation state of packaged Kimchi using a colorimetric indicator; 8. Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree; 9. Pressurized liquid extraction of bioactive compounds from grape marc; 10. The effect of pH on the wetting and dissolution of milk protein isolate powder; 11. Analysis of mass transfer and morphometric characteristics of white mushroom (Agaricus bisporus) pilei during osmotic dehydration; 12. Can high-pressure homogenization cause thermal degradation to nutrients?; 13. Alcoholic extraction of sesame seed cake oil: Influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins; 14. Towards a decision support framework for technologies used in cold supply chain traceability; 15. Thermo-hydrous behavior of dried un-blanched potato samples; 16. Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment;
2. Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp; 3. New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain; 4. Evaluation of drying of edible coating on bread using NIR spectroscopy; 5. Extraction of high stearic high oleic sunflower oil (HSHO): Effect of dehulling and hydrothermal pretreatment; 6. Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion; 7. Regression analysis for predicting the fermentation state of packaged Kimchi using a colorimetric indicator; 8. Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree; 9. Pressurized liquid extraction of bioactive compounds from grape marc; 10. The effect of pH on the wetting and dissolution of milk protein isolate powder; 11. Analysis of mass transfer and morphometric characteristics of white mushroom (Agaricus bisporus) pilei during osmotic dehydration; 12. Can high-pressure homogenization cause thermal degradation to nutrients?; 13. Alcoholic extraction of sesame seed cake oil: Influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins; 14. Towards a decision support framework for technologies used in cold supply chain traceability; 15. Thermo-hydrous behavior of dried un-blanched potato samples; 16. Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment;
Mô tả
Năm xuất bản
2019
Tác giả
Nhà xuất bản
Elsevier
