Food Process Engineering in a Changing World - 11th International ...

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Effect of contamination stage and inoculum history on the survival and growth of Listeria monocytogenes in semi-hard and hard cheese C.-I.A. Belessi, S. Arapaki, A.S. Gounadaki, P.N. Skandamis Inoculated pack study of an intermediate moisture egg patty M. Richardson, A. Sikes, C. Lee, S. Walker HACCP implementation in public hospitals: a survey in Crete, Greece E. Kokkinakis, A. Kokkinaki, G. Kyriakidis, A. Markaki, G.A. Fragkiadakis HACCP implementation in local food industry: a survey in Crete, Greece E. Kokkinakis, A. Kokkinaki, G. Kyriakidis, A. Markaki, G.A. Fragkiadakis Management and optimization of the food chain-from production to consumption A simplified method for determination of the sour cassava starch expansion property M. Janete Angeloni Marcon, D. Jacob Kurtz, M. Maraschin, V. Reginatto, I. Mottin Demiate, E.R. Amante Influence of room temperature on food safety in refrigerated display cabinet O. Laguerre, M. Hoang, G. Alvarez, D. Flick Antemortem and postmortem biochemistry, drip loss and lipid oxidation of European sea bass muscle tissue C. Nathanailides, S. Panopoulos, F. Kakali, C. Karipoglou, D. Lenas Impact of initial handling and subsequent storage conditions on the safety and keeping quality of sardines K. Chatzikyriakidou, E. Katsanidis Survival of Salmonella and Escherichia coli O157:H7 during freezing, thawing and cooking of ground beef patties, simulating common household practises S.G. Manios, T. Giovanis, A. Lalechou, P.N. Skandamis European food, technology and nutrition declaration (EFTN Declaration) P. Raspor, L. Baša Optimization of shelf life distribution of frozen fish products based on modelling and TTI monitoring M.N. Giannoglou , M. Loukianou, K. Tsatsaragou, T. Tsironi, P.S. Taoukis Modeling food safety and quality Modeling of Greek coffee aroma loss during storage at different temperatures and water activities E. Makri, D. Tsimogiannis, E. Dermesonluoglu, P. Taoukis Combined effect of meat composition and heating parameters on the physicochemical state of proteins A. Promeyrat, L. Le Louët, A. Kondjoyan, T. Astruc, V. Santé-Lhoutellier, P. Gatellier, J.D. Daudin 11th International Congress on Engineering and Food - Athens, Greece, 2011 xxiii 1831 1833 1835 1837 1839 1841 1843 1845 1847 1849 1851 1853 1855
Biogenic amine levels in dry fermented sausages produced and sold in Greece E.J. Papavergou Spore inactivation by ultraviolet irradiation combining with different preheating treatment D. Hamanaka, H. Yamada, T. Kadoyanagi, V. Tryvittayasil, F. Tanaka, T. Uchino Aroma profile of different salted dried codfishes M. Costa Silva, L.R. Silva, P. Guedes-de-Pinho, P. Andrade, P. Valentão, R. Costa Influences of pH and temperature on infrared spectroscopic features of brewed coffee A. Hashimoto, Y. Sugimoto, K.-I. Suehara, T. Kameoka Comparison of wild and farmed sea bass (Dicentrarchus labrax L) lipid quality D. Lenas, S. Chatziantoniou, C. Nathanailides, D. Triantafillou Coupling between heat and mass transfer and stoechio-kinetic models to bring insight into maillard reaction kinetics during baking of sponge-cake products C. Pénicaud, B. Broyart, D. Goujot, M. Courel, X.-M. Meyer, C. Bonazzi A methodology for the certification of food-serving services according to the Mediterranean dietary model E. Grigoroudis, A. Psaroudaki Bactericidal effect of electrolyzed oxidizing (EO) water on E. coli O157:H7- and Salmonella-inoculated beef, chicken, and shrimp J. Weese, T.-S. Huang Predicting persimmon puree colour as a result of puree strength manipulation A.R. East, X.H. Tan, J. Suntudprom Occurrence of furan in commercial samples of roasted coffee in Brazil A.P. Arisseto, E. Vicente, M.S. Ueno, M.C.F. Toledo Potential of furan formation in roasted coffee as influenced by species and roast degree A.P. Arisseto, E. Vicente, M.S. Ueno, S.A.V. Tfouni, M.C.F. Toledo Thermal inactivation of Byssochlamys nivea in pineapple juice combined with preliminary high pressure treatments E.H. da Rocha Ferreira, A. Rosenthal, V. Calado, J. Saraiva, S. Mendo, P. Rodrigues De Massaguer Role of spices on acrylamide formation in buckwheat ginger cakes L. Marková, Z. Ciesarová, K. Kukurová, H. Zieliski, D. Zieliska, A. Bednáriková Detection of deoxynivalenol in wheat flour using fluorescence fingerprint J. Sugiyama, K. Fujita, M. Tsuta, M. Kushiro Modeling of growth and ochratoxin A production of Aspergillus carbonarius and evaluation in food matrices: effect of (gel) microstructure, water activity, and temperature A.E. Kapetanakou, A. Abavi, S. Yanniotis, E.H. Drosinos, P.N. Skandamis Modelling of in-mouth perception the case of sodium B.J.D. Le Révérend, I.T. Norton, S. Bakalis xxiv 1857 1859 1861 1863 1865 1867 1869 1871 1873 1875 1877 1879 1881 1883 1885 1887
Page 1 and 2: 1th International Congres on Engine
Page 4 and 5: FOOD PROCESS ENGINEERING IN A CHANG
Page 6: ICEF11 ORGANIZERS Organizer: Nation
Page 9 and 10: Rao, Anandha (Andy) Raspor, Peter R
Page 12 and 13: ACKNOWLEDGEMENTS The 11 th Internat
Page 14 and 15: PREFACE The present book is part of
Page 16 and 17: Emerging technologies CONTENTS-VOLU
Page 18 and 19: Effect of ultra high pressure homog
Page 20 and 21: Bioprocessing engineering Character
Page 22 and 23: Rapid HPTLC-based method for qualit
Page 26 and 27: Furan derivatives dynamic in rye br
Page 28 and 29: Manufacture of gelatin-based films
Page 30 and 31: Mechanical processing of foods Stud
Page 32 and 33: 11th International Congress on Engi
Page 34 and 35: Production of Turkish delight (loku
Page 36 and 37: Effect of different ratios of malto
Page 38 and 39: HIGHTECH EUROPE PROJECT WORKSHOP OP
Page 40: The potential for superchilling to
Page 43 and 44: Table 1. mass transfer results for
Page 45 and 46: as 37% at 40g/l, 2.0MPa TMP and 30
Page 47 and 48: and OAA of the bun decreased with i
Page 49 and 50: temperature profile when applying a
Page 51 and 52: Figure 1 compared the PSD patterns
Page 53 and 54: Table 1. Results of the EF treatmen
Page 55 and 56: VI solution in combination with the
Page 57 and 58: RESULTS & DISCUSSION Fig. 1 present
Page 59 and 60: RESULTS & DISCUSSION The impact of
Page 61 and 62: seemed to be less effective on TVC
Page 63 and 64: presence of colored compounds and p
Page 65 and 66: PCA model to identify fresh and fro
Page 67 and 68: The concentration of vitamin C was
Page 69 and 70: denoting that these tissues became
Page 71 and 72: egime, presents a concave curve sha
Page 73 and 74: encapsulation by Spray Gun was 2.40
Page 75 and 76:
studying the squid protein concentr
Page 77 and 78:
Since treatment at maximum voltage
Page 79 and 80:
educed to 22,5% in comparison to un
Page 81 and 82:
material (unprocessed carrot). None
Page 83 and 84:
them barely visible at the optical
Page 85 and 86:
peak viscosity over control was obs
Page 87 and 88:
model of enzymes inactivation. The
Page 89 and 90:
values than controls. A significant
Page 91 and 92:
G'(Pa) 100 90 80 70 60 50 40 30 20
Page 93 and 94:
Viscosity (mPa.s) 7 6 5 2 0 10 20 3
Page 95 and 96:
The previous thermal germination of
Page 97 and 98:
activity. Recent results have been
Page 99 and 100:
Jam preparation and methods for the
Page 101 and 102:
The size of the ice crystals in gel
Page 103 and 104:
volatile constituents are the sesqu
Page 105 and 106:
at 300 and 400 MPa (D = 1.99 and 0.
Page 107 and 108:
of the fact that some enzymes canno
Page 109 and 110:
Table 1: Effect of high pressure hy
Page 111 and 112:
contrast, in samples treated at 300
Page 113 and 114:
It was found that HP-tofu, using th
Page 115 and 116:
amount of quercetin that was infuse
Page 117 and 118:
[]*10 -3 (deg.cm 2 .dmol -1 ) 10 0
Page 119 and 120:
which no culture management is nece
Page 121 and 122:
Rheological measurements were carri
Page 123 and 124:
1690
Page 125 and 126:
Yield (%) 80 70 60 50 40 30 20 10 0
Page 127 and 128:
corresponding to antagonism (the ef
Page 129 and 130:
Also the separation efficiency has
Page 131 and 132:
as an in vitro study on the colon c
Page 133 and 134:
BSA, trypsin, and pepsin were selec
Page 135 and 136:
proposed by Apelblat can describe t
Page 137 and 138:
potassium phosphate salts confer di
Page 139 and 140:
Figure 1. Effect of pH and NaPA con
Page 141 and 142:
subsequently temperature maintained
Page 143 and 144:
could increase the viscosity of the
Page 145 and 146:
eductions. Taking availability and
Page 147 and 148:
Liquid Chromatography Coupled to Is
Page 149 and 150:
and a 5.2-fold improvement (average
Page 151 and 152:
Regarding the solubility of astaxan
Page 153 and 154:
Figure 1. Cumulative oil yield vers
Page 155 and 156:
This indicates that all the medium-
Page 157 and 158:
RESULTS & DISCUSSION In the KCl1 co
Page 159 and 160:
Furthermore, it was observed that t
Page 161 and 162:
production of the intermediate limo
Page 163 and 164:
Table 1. Microbial counts of total
Page 165 and 166:
Total viable counts remained about
Page 167 and 168:
Table 1. Mean values of the notes a
Page 169 and 170:
RESULTS & DISCUSSION The general tr
Page 171 and 172:
a) b) meq oxígeno/Kg 6 5 4 3 2 1 0
Page 173 and 174:
According to Figure 1, in glucose m
Page 175 and 176:
Figure 1. a) Surface plots with eff
Page 177 and 178:
expressed by the molecular diffusio
Page 179 and 180:
Effect of dispersed phase volume fr
Page 181 and 182:
RESULTS & DISCUSSION Figure 1. Expe
Page 183 and 184:
Oxygen rate transmission (OTR) was
Page 185 and 186:
outputs and experimental values. It
Page 187 and 188:
Figure 1: Gallery of corn tortilla
Page 189 and 190:
esistance to mass transfer takes pl
Page 191 and 192:
Table 1-Levels of protein fractions
Page 193 and 194:
Figure 1. Minimum Noise Fraction Tr
Page 195 and 196:
for 28.6 and 12.6% of the total sam
Page 197 and 198:
Phenomena related to the movement o
Page 199 and 200:
order/genus level. In one year appl
Page 201 and 202:
RESULTS & DISCUSSION No differences
Page 203 and 204:
RESULTS & DISCUSSION The shelf-life
Page 205 and 206:
RESULTS & DISCUSSION The spectra of
Page 207 and 208:
RESULTS & DISCUSSION The results fo
Page 209 and 210:
factors for the development of shap
Page 211 and 212:
plates were dipped into a 0.05% DPP
Page 213 and 214:
esponse of the samples and measurin
Page 215 and 216:
and median of 0.25 mg/L) in the raw
Page 217 and 218:
inadequate/poor information about e
Page 219 and 220:
The joint analysis of these results
Page 221 and 222:
A study on germination time and myc
Page 223 and 224:
for decreasing temperature. An incr
Page 225 and 226:
Table 1. Weibull distribution param
Page 227 and 228:
Figure 1 shows the contour plots of
Page 229 and 230:
minute [2]; therefore attached E. c
Page 231 and 232:
the presence of L-carnitine. At 14
Page 233 and 234:
The results were obtained over time
Page 235 and 236:
depends on the temperature. Rather
Page 237 and 238:
* da * * ka a (1) dt * * 15.08 aa0
Page 239 and 240:
RESULTS & DISCUSSION Simultaneous c
Page 241 and 242:
Figure 1. Change of HMF concentrati
Page 243 and 244:
RESULTS & DISCUSSION Data on remain
Page 245 and 246:
under sub-optimal conditions, were:
Page 247 and 248:
Figure 1. Scores Plot for 3 storage
Page 249 and 250:
modulates thermal inactivation of e
Page 251 and 252:
conditions, this procedure was isol
Page 253 and 254:
150-400 CFU/cm 2 ) may still pass t
Page 255 and 256:
1822
Page 257 and 258:
theirs hands and arms before milkin
Page 259 and 260:
Figure 1. HMF reduction of styrene-
Page 261 and 262:
high respiration rates could be exp
Page 263 and 264:
6.4-5.5 and aw 0.98 to
Page 265 and 266:
in Graviera cheese due to reheating
Page 267 and 268:
RESULTS & DISCUSSION IMF items are
Page 269 and 270:
implementation in the hospitals. Wi
Page 271 and 272:
Finally, concerning the water-bottl
Page 273 and 274:
a high amount of data, enough to es
Page 275 and 276:
a-T room = 20°C b-T room = 25°C c
Page 277 and 278:
Table 1. Fillet pH drip loss and le
Page 279 and 280:
oth temperatures. The rates of putr
Page 281 and 282:
RESULTS & DISCUSSION The population
Page 283 and 284:
Until now the declaration has been
Page 285 and 286:
For the selection of the appropriat
Page 287 and 288:
RESULTS AND DISCUSSION Volatile com
Page 289 and 290:
3. Characterisation of protein phys
Page 291 and 292:
High CA contents were usually accom
Page 293 and 294:
electric transformer in order to gi
Page 295 and 296:
icher in compounds from all chemica
Page 297 and 298:
the pH and temperature changes are
Page 299 and 300:
may cause 100 times greater risk of
Page 301 and 302:
RESULTS & DISCUSSION Concerning the
Page 303 and 304:
Food-serving businesses that wish t
Page 305 and 306:
CONCLUSION Meat texture and fat con
Page 307 and 308:
RESULTS & DISCUSSION Irrespective o
Page 309 and 310:
Table 1. Furan levels in roasted co
Page 311 and 312:
was verified that furan levels sign
Page 313 and 314:
The parameter of form (n) varied pr
Page 315 and 316:
antioxidant capacity of spices extr
Page 317 and 318:
RESULTS & DISCUSSION DON concentrat
Page 319 and 320:
Figure 1. Fitted curves of polynomi
Page 321 and 322:
The equations describing the system
Page 323 and 324:
RESULTS & DISCUSSION Nine furan der
Page 325 and 326:
RESULTS & DISCUSSION The mycelia gr
Page 327 and 328:
REFERENCES [1]. Leung AY. 1978. Enc
Page 329 and 330:
1896
Page 331 and 332:
ACKNOWLEDGMENTS These results are p
Page 333 and 334:
evaporated. It is assumed that the
Page 335 and 336:
onion tissue was not observed becau
Page 337 and 338:
temperature. During the first 5 min
Page 339 and 340:
Pre cooling Filleting Baader 184/18
Page 341 and 342:
1908
Page 343 and 344:
700 mm and predominantly Western wi
Page 345 and 346:
In the beginning of heating, there
Page 347 and 348:
To investigate the damage of cooked
Page 349 and 350:
The water activity of the pistachio
Page 351 and 352:
done. Figure 1 shows the comparison
Page 353 and 354:
The first results show a variation
Page 355 and 356:
contrast, the nature of the pan has
Page 357 and 358:
with 12 sec process holding times y
Page 359 and 360:
Figure 1. Temperature history of wh
Page 361 and 362:
heat transfer characteristics. Two
Page 363 and 364:
espondents of the five (5) schools
Page 365 and 366:
it was 62.73 (±4.68) ppb for force
Page 367 and 368:
treatment time and therefore an ene
Page 369 and 370:
Figure 1 shows the effect of tannin
Page 371 and 372:
influenced significantly by osmodeh
Page 373 and 374:
intracellular product extraction. A
Page 375 and 376:
The textural analysis did not diffe
Page 377 and 378:
powder. Kumar et al. [1] reported t
Page 379 and 380:
In all the position of MW3 cases, t
Page 381 and 382:
ventilation led to significant savi
Page 383 and 384:
correlation was found between the t
Page 385 and 386:
tested in this work (0-37 kW/m 3 ).
Page 387 and 388:
Comparing trials 9 and 10, it is po
Page 389 and 390:
To study the effect of pH and added
Page 391 and 392:
Spectronic). Bovine serum albumin w
Page 393 and 394:
temperature up to 50 °C or even hi
Page 395 and 396:
(1547 cm -1 ) and amide-III (1239 c
Page 397 and 398:
The respiration pattern at 0 day fo
Page 399 and 400:
In the whole grains of wheat and oa
Page 401 and 402:
eduction verified by Reddy et. al.
Page 403 and 404:
most flavours, except esters, were
Page 405 and 406:
anisotropic shrinkage since shrinki
Page 407 and 408:
Analysis of water activity (a w) Ta
Page 409 and 410:
year on colour was more important t
Page 411 and 412:
texture analyzer CT3 (BROOKFIELD, E
Page 413 and 414:
1980
Page 415 and 416:
1982
Page 417 and 418:
was obvious that the higher levels
Page 419 and 420:
t test not shown)The fitted results
Page 421 and 422:
RESULTS & DISCUSSION Each fruit pre
Page 423 and 424:
powder, indicates that during the d
Page 425 and 426:
(a) (b) Figure 1. Relationship betw
Page 427 and 428:
RESULTS & DISCUSSION The results sh
Page 429 and 430:
TA/XT/PLUS-Texture Analyser and the
Page 431 and 432:
RESULTS & DISCUSSION The results of
Page 433 and 434:
RESULTS & DISCUSSION The final mois
Page 435 and 436:
model was their average relative er
Page 437 and 438:
indicated that the moisture diffusi
Page 439 and 440:
Figure 1. Vitamin C content for the
Page 441 and 442:
ehydration with a fast initial wate
Page 443 and 444:
At this condition, the moisture con
Page 445 and 446:
RESULTS & DISCUSSION The ENCF treat
Page 447 and 448:
Table 1. Experiments were scheduled
Page 449 and 450:
RESULTS & DISCUSSION All volatile c
Page 451 and 452:
generated by cavitation injured str
Page 453 and 454:
PA, PB and PC, respectively. The DE
Page 455 and 456:
Table 1. Resume of results of the d
Page 457 and 458:
passes without change of phase, and
Page 459 and 460:
vegetable coagulant alone or a blen
Page 461 and 462:
esults in a cheese with higher scor
Page 463 and 464:
RESULTS & DISCUSSION Concerning the
Page 465 and 466:
chemical properties evaluated. It w
Page 467 and 468:
Substitution with pea protein isola
Page 469 and 470:
the fact that aleurone oat layer an
Page 471 and 472:
RESULTS & DISCUSSION Function of Cr
Page 473 and 474:
plants. Only freeze-dried lemon bal
Page 475 and 476:
at promoting homemade preparation o
Page 477 and 478:
From 200 isolates, 60 isolates rema
Page 479 and 480:
acid (AA). The juice of San Martin
Page 481 and 482:
organisation of the thylakoids at t
Page 483 and 484:
Cáhuil from the Center showed the
Page 485 and 486:
RESULTS & DISCUSSION Composition of
Page 487 and 488:
65% Figure 1. Stress-strain curves
Page 489 and 490:
unique for each sugar. The volume (
Page 491 and 492:
2058
Page 493 and 494:
lower foaming capacity but higher s
Page 495 and 496:
obtained in the flowering period, u
Page 497 and 498:
The results of physicochemical char
Page 499 and 500:
Drolet et al. [2] and Løvaas [3],
Page 501 and 502:
In order to obtain an absorbance va
Page 503 and 504:
decrease in the water ability due t
Page 505 and 506:
Table 1. Global yield (X0 % w/w) of
Page 507 and 508:
Figure 1. Effect of mixing time wit
Page 509 and 510:
chain. Liquid-holding capacity was
Page 511 and 512:
Where, is the porosity of the extr
Page 513 and 514:
RESULTS & DISCUSSION The results sh
Page 515 and 516:
that showed a higher intensity of t
Page 517 and 518:
fermented sausages was detected by
Page 519 and 520:
interval, four aliquots stored in m
Page 521 and 522:
2.26 ppm) that can be considered as
Page 523 and 524:
The three controlled factors (VI, p
Page 525 and 526:
presenting differences in color. Ca
Page 527 and 528:
The mean composition of ice creams
Page 529 and 530:
particles, increasing the diameter
Page 531 and 532:
Table 1 Initial values of analysis
Page 533 and 534:
at DH 1%. This limitation can be ex
Page 535 and 536:
the less effective inhibitors, whil
Page 537 and 538:
Figure 1. Data adjusted to Michaeli
Page 539 and 540:
Low water content Water Enzyme and
Page 541 and 542:
Table 1. Experiments results in Pla
Page 543 and 544:
Table 1. Physicochemical analysis o
Page 545 and 546:
of curcumin, which followed changes
Page 547 and 548:
RESULTS & DISCUSSION Figure 1 shows
Page 549 and 550:
Variable Table 1. Physicochemical c
Page 551 and 552:
THE RAW MATERIALS Sugar: Sugar is t
Page 553 and 554:
severity scores, while the scores c
Page 555 and 556:
phase. L. acidophilus had logarithm
Page 557 and 558:
where M is the property, M 0 is the
Page 559 and 560:
Table 1. pH values, titratable acid
Page 561 and 562:
the compositions of the microemulsi
Page 563 and 564:
The breakfast cereal of broken rice
Page 565 and 566:
sensory parameters analyzed. In mos
Page 567 and 568:
77.1% carbohydrates. After process,
Page 569 and 570:
egarding the browning is that this
Page 571 and 572:
fermentation at 42°C until pH 4.6
Page 573 and 574:
form. Concentration of TP in commin
Page 575 and 576:
2142
Page 577 and 578:
Phenolic compounds are generally co
Page 579 and 580:
RESULTS & DISCUSSION Plastic viscos
Page 581 and 582:
difference (P>0.05) in shear strain
Page 583 and 584:
honey biscuits has higher level of
Page 585 and 586:
probably due to their less fat cont
Page 587 and 588:
RESULTS & DISCUSSION The results (T
Page 589 and 590:
RESULTS AND DISCUSSION Samples The
Page 591 and 592:
200 190 180 170 0.68 0.68 0.67 0.66
Page 593 and 594:
7 6 5 4 pH 3 2 1 0 Fig.1. Variation
Page 595 and 596:
Table 1. Full factorial central com
Page 597 and 598:
Biomass(g/L) 4,0 3,5 3,0 2,5 2,0 1,
Page 599 and 600:
evaluated. The results from the pH
Page 601 and 602:
RESULTS & DISCUSSION The increase i
Page 603 and 604:
RESULTS & DISCUSSION Particle yield
Page 605 and 606:
sample (dia. 10 mm, height 10 mm) w
Page 607 and 608:
improve encapsulation efficiency wa
Page 609 and 610:
that constituents of lemon balm are
Page 611 and 612:
A B C extraction of flavanols requi
Page 613 and 614:
The data obtained were analyzed usi
Page 615 and 616:
Table 1. Phenolic compounds in juic
Page 617 and 618:
compounds were detected in ‘Auksi
Page 619 and 620:
RESULTS AND DISCUSSION Km value for
Page 621 and 622:
Table 1. Flavonoids, phenolic compo
Page 623 and 624:
demonstrates that a higher recovery
Page 625 and 626:
territorial taxes, engineering, etc
Page 627 and 628:
RESULTS & DISCUSSION Spectra of new
Page 629 and 630:
RESULTS & DISCUSSION Variation of p
Page 631 and 632:
exothermic peak could be attributed
Page 633 and 634:
Table 1. Content of essential amino
Page 635 and 636:
extracts extracted below 180 o C, t
Page 637 and 638:
1 Mean ± Standard Deviation Table
Page 639 and 640:
\ Figure 1. Hardness of spaghetti f
Page 641 and 642:
(a) g oligosaccharides/ 100g of oat
Page 643 and 644:
investigation a non-commercial Celi
Page 645 and 646:
MATERIALS & METHODS The work plan o
Page 647 and 648:
Table 1. Antioxidant activity and c
Page 649 and 650:
RESULTS & DISCUSSION The main metab
Page 651 and 652:
time (Fig 1). Even though there wer
Page 653 and 654:
whereas HIPEF-1400 s and heat proce
Page 655 and 656:
pursuing innovation, enhancing coll
Page 657 and 658:
Innovation sharing by cooperative R
Page 659 and 660:
B) The HTE consortium considers in
Page 661 and 662:
segmented by defining a threshold v
Page 663 and 664:
performed OCT imaging sessions on B
Page 665 and 666:
Conversely, adding fibres increases
Page 667 and 668:
2234
Page 669 and 670:
with whipping time. The porous stru
Page 671 and 672:
incidence of browning (90%) and cav
Page 673 and 674:
(Hamamatsu, Louvain-La-Neuve, Belgi
Page 675 and 676:
degradation kinetics. By recording
Page 677 and 678:
Add Cold Chain Data 0 Stage/step of
Page 679 and 680:
Table 1. Safety and quality indicat
Page 681 and 682:
a-Troom = 20°C b-Troom = 25°C c-T
Page 683 and 684:
RESULTS & DISCUSSION Household refr
Page 685 and 686:
A short overview of each technology
Page 687 and 688:
RESULTS & DISCUSSION The shelf life
Page 689 and 690:
The integration concept of CAFÉ Th
Page 691 and 692:
Within these groups, the most relev
Page 693 and 694:
Optimal conditions of biodiesel pro
Page 695 and 696:
REFERENCES [1] Arvanitoyannis I.S.
Page 697 and 698:
2264
Page 699 and 700:
AbKadir,M.O. 213,259,1697 Abakarov
Page 701 and 702:
Benkhelifa,H. 55,523,1531 Benning,
Page 703 and 704:
CordeiroMancini,M. 2001 Córdova,A
Page 705 and 706:
Eshraghi,E. 1497,1499 Esmaiili,M.
Page 707 and 708:
Grinde,M. 511 Grob,F. 569 Groen
Page 709 and 710:
Karbowiak,T. 373 Kargar,M. 61 Ka
Page 711 and 712:
Lucas,T. 125,199,227,1435,1443, 147
Page 713 and 714:
Mytilinaki,E. 1629 N’guessanGeor
Page 715 and 716:
Polovka,M. 1171 Polychniatou,V. 9
Page 717 and 718:
Saraiva,J. 1879 Sarghini,F. 263
Page 719 and 720:
Tjahjohutomo,R. 547 To,N. 201 To
Page 721 and 722:
Youssef,K. 1089,1091,1979,1981 Yufe
Page 723 and 724:
1.PASTIAEFPRESIDENTS(Retired) JeanJ
Page 725 and 726:
SouthAfrica SouthAfricanAssociation
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