Journal of Food Engineering Volume 248
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2. Comparative analysis of pork tenderness prediction using different optical scattering parameters; 3. An intelligent machine vision-based smartphone app for beef quality evaluation; 4. Simultaneous clarification and dehydration of crude palm oil using superhydrophobic polypropylene membrane; 5. Microstructures containing nanocapsules of unsaturated fatty acids with biopolymers: Characterization and thermodynamic properties; 6. Stable aqueous foams created with intercalated montmorillonite nanoclay coated by sodium caseinate; 7. Modelling headspace dynamics in modified atmosphere packaged meat; 8. Exploring the drying behaviors of microencapsulated noni juice using reaction engineering approach (REA) mathematical modelling; 9. Enhanced aeration of part-baked bread using a novel combination of baking and partial vacuum; 10. Evaluation of energy efficacy and texture of ohmically cooked noodles; 11. Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating; 12. Visual detection of the moisture content of tea leaves with hyperspectral imaging technology.
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2019
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Elsevier
