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International journal of food engineering, Tập 7, Số 3, 2011
Mục lục:
STTNội dung
1Study of the Encapsulation Efficiency and Controlled Release Property of Whey Protein Isolate - Polysaccharide Complexes in W1/O/W2 Double Emulsions / Bin Li, Yanfeng Jiang, Fei Liu, Zhi Chai, Yuanyuan Li, and Xiaojing Leng
2Moisture Sorption Isotherms and Thermodynamic Properties of Carrot / Valeria S. Eim, Carmen Rosselló, Antoni Femenia, and Susana Simal
3The Use of an Inductive Coil System for the Description of Damages in Apple Tissue with Electrical Parameters / Frank Euring, Winfried Russ, and Uwe Grupa
4Development of a Functional Beverage Formulation with High Protein Content, Inulin and Stevia / Laura T. Rodriguez Furlán, Antonio Pérez Padilla, and Mercedes Campderros
5Response Surface Optimization of Enzymatic Hydrolysis of Silver Sillago (Sillago sihama) with Low Bitter Taste / Hu Hou and Bafang Li
6Development of a Garlic Clove Peeler for Small Scale Industry / Vishvambhar Dayal Mudgal and Padam Singh Champawat
7Microencapsulation of Ferrous Fumarate for the Production of Salt Double Fortified with Iron and Iodine / Dan Romita, Yu-Ling Cheng, and Levente L. Diosady
8Extraction and Partial Characterisation of Hydrocolloid Gums from Some African Legumes / Clément Saidou, Jean Bosco Tchatchueng, Robert Ndjouenkeu, and Denis CD Roux
9Optimization of the Fermentation Conditions for 1-Deoxynojirimycin Production by Streptomyces lawendulae Applying the Response Surface Methodology / Zhao-Jun Wei, Le-Chun Zhou, Hua Chen, and Gui-Hai Chen