Journal of Food Engineering Volume 245
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15. Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield; 16. Solubility of functional compounds in supercritical CO2: Data evaluation and modelling; 17. Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems; 18. Effect of inlet air drying temperatures on the physicochemical properties and antioxidant activity of whey protein isolate-kale leaves chlorophyll (WPI-CH) microcapsules; 19. Soft lubrication characteristics of microparticulated whey proteins used as fat replacers in dairy systems; 20. Analysing the dynamics of quality loss during precooling and ambient storage of pomegranate fruit; 21. Investigation of radio frequency heating as a dry-blanching method for carrot cubes; 22. External factors and nanoparticles effect on water vapor permeability of pectin-based films.
2. On the feasibility of metal oxide gas sensor based electronic nose software modification to characterize rice ageing during storage; 3. Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt; 4. Shear and extensional rheological characterization of thickened fluid for dysphagia management; 5. Effect of LAPONITE® addition on the mechanical, barrier and surface properties of novel biodegradable kafirin nanocomposite films; 6. Applicability of different brewhouse technologies and gluten-minimization treatments for the production of gluten-free (barley) malt beers: Pilot- to industrial-scale; 7. Identification of complex glass transition phenomena by DSC in expanded cereal-based food extrudates: Impact of plasticization by water and sucrose; 8. Stochastic modeling of expansion of starchy melts during extrusion; 9. Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying; 10. The application of dehumidified air in rapeseed and honeydew honey spray drying - Process performance and powders properties considerations; 11. Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders; 12. Application of electrical impedance spectroscopy and rheology to monitor changes in olive (Olea europaea L.) pulp during cold-pressed oil extraction; 13. Multi-objective optimization based on the utopian point method applied to a case study of osmotic dehydration of plums and its storage; 14. In-line rheological and microstroctural characterization of high moisture content protein vegetable mixtures in single screw extrusion;
2. On the feasibility of metal oxide gas sensor based electronic nose software modification to characterize rice ageing during storage; 3. Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt; 4. Shear and extensional rheological characterization of thickened fluid for dysphagia management; 5. Effect of LAPONITE® addition on the mechanical, barrier and surface properties of novel biodegradable kafirin nanocomposite films; 6. Applicability of different brewhouse technologies and gluten-minimization treatments for the production of gluten-free (barley) malt beers: Pilot- to industrial-scale; 7. Identification of complex glass transition phenomena by DSC in expanded cereal-based food extrudates: Impact of plasticization by water and sucrose; 8. Stochastic modeling of expansion of starchy melts during extrusion; 9. Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying; 10. The application of dehumidified air in rapeseed and honeydew honey spray drying - Process performance and powders properties considerations; 11. Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders; 12. Application of electrical impedance spectroscopy and rheology to monitor changes in olive (Olea europaea L.) pulp during cold-pressed oil extraction; 13. Multi-objective optimization based on the utopian point method applied to a case study of osmotic dehydration of plums and its storage; 14. In-line rheological and microstroctural characterization of high moisture content protein vegetable mixtures in single screw extrusion;
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Năm xuất bản
2019
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Elsevier
