Electro-spinning as a novel encapsulation method for food applications
Conrad O Perera and Neo Yun-Ping
A really innovative trend of the wine market: Wine with no chemicals added (Only wines)
Angela Zinnai, Sanmartin C, Taglieri I, Andrich G and Venturi F
Francesca Venturi, Sanmartin C, Taglieri I, Nari A, Andrich G and Zinnai A
Structural changes in zein protein during dough formation for developing gluten-free formulas
Sanaa Ragaee, Yasumi Horimoto, Loong-Tak Lim and El-Sayed M Abdel-Aal
Cristina A Cortes
Waste heat recovery in food & drink industry
Sanjay Mukherjee, Abhishek Asthana and Martin Howarth
β-cyclodextrin assisted extraction of polyphenols from peach pomace
Nada El Darra, Hiba N Rajha, Lama Hanbali, Fatima Saleh and Nicolas Louka
Emre Hastaoglu, Meryem Goksel Sarac, Zehra Saba Keskin and Fazil Yozgat
Antioxidant activity and strength properties of sumac (Rhus coriaria L) coated food contact papers
Ahsen Ezel Bildik and Ozlem Tokusoglu
Development of soy fortified Indian traditional snacks
Ranjana Singh
Messaouda Kaci, Arab-Tehrany E, Dostert G, Desjardins I, Velot E and Desobry S
Novel protein sources for food security
Anne Pihlanto
Amiza Mat Amin, Zaliha Harun, Norizah Mhd Sarbon and Mohamad Khairi Mohd Zainol
Mathematical modeling of the process parameters of a new decanter centrifuge generation
Roberto Romaniello, Antonia Tamborrino and Alessandro Leone
Gulhan Unlu, Barbara Nielsen and Claudia Ionita
Banu Soylu, Zülal Kesmen, Nurdan Yapar and Hasan Yetim
Tiziana Silvetti
Preliminary study of employ of an olive leaf extract on bakery products
Rosa Palmeri, Barbera A C, Giannone V, Todaro A, Maucieri C, Caruso C and Spagna G
A continuous microwave system for olive paste conditioning in olive oil extraction plant
Alessandro Leone, Antonia Tamborrino and Roberto Romaniello
Marco Iammarino, Daniela dell′Oro, Nicola Bortone, Michele Mangiacotti, Rita Damiano and Antonio Eugenio Chiaravalle
Antioxidant capacities and total phenolic content of some Philippines vegetables: Effect of boiling
Rosaly V Manaois, John Edward I Zapater and Amelia V Morales
Food fraud detection in commercial pomegranate molasses syrups by spectroscopic and HPLC methods
Nada El Darra, Hiba N Rajha, Nicolas Louka, Richard G Maroun and Fatima Saleh
Antonia Tamborrino, Roberto Romaniello and Alessandro Leone
International database on commodity tolerance (IDCT)
Emilia Bustos Griffin, Guy Hallman, Abdeljelil Bakri and Walther Enkerlin
Effect of microwave and traditional cooking on the quality of food products
Para Dholakia and Savitri Gupta
Naturality and processing of stevia
Ursula Wolwer-Rieck and Anne Oehme
Why we need healthy new proteins with a low environmental impact?
Muyiwa Akintoye and Tim Finnigan
Robin Y Y Chiou
Transcription of a bovine collagen gene fragment in yeast (Pichia pastoris) cells
Zulal Kesmen, Ayten Gulluce and Hasan Yetim
Food quality, food packaging and food waste reduction
Gabriele Di Giacomo, Alberto Gallifuoco, Francesca Scimia and Luca Taglieri
Detection of aflatoxin content in Ficus carica L. cv. sabz in Estahban, Fars, Iran
Majid Rahemi and Sahar Sedaghat
Zahra Yousefi Hamid Reza Gazor, Kobra Tajadod Talab, Ahmad Gholiyan and Mohammad Younesi
Probiotic dairy products: A changing outlook from consumer and producer
Aziz Homayouni Rad
Innovation in food sterilization
Mohammed Farid
Bio-fuels versus food production: Does current bio-fuels effects food security and price
Osama O Ibrahim
Ozlem Tokusoglu
Enabling technologies and green processes for the production of high-value bioactives
Giancarlo Cravotto
Farooq Anwar
Mirjana Menkovska
Lu Yu, M Fitzgerald, R G Gilbert, J R Stokes, T Witt and M S Turner
Fahriye Seyma Bayraktar, Ahmet Abdullah U S, Nihat Ozcan and Osman Sagdic
Elisabeta-Irina Geana and Alexandru Ciocarlan
Fatma Zuhrotun Nisa, Mary Astuti, Sofia Mubarika Haryana and Agnes Murdiati
Ashwini Gengatharan, Gary A Dykes and Wee Sim Choo
Ali Akbar Motedayen, Carole Guillaume, and Nathalie Gontard
I H R Uthpala, P C Arampath and M S Bandara