Sections

Regularization dimension-Food Engineering-Biblio

 

 

 

 

Contribution of image analysis to the description of enzymatic degradation kinetics for particulate food material. logo-lien

M.-F. Devaux, I. Taralova, J. Levy-Vehel, E. Bonnin, J .-F. Thibault, F. Guillon
Journal of food engineering vol. 77, no4, pp. 1096-1107, 2006

Characterisation of cane sugar crystallization using image fractal analysis. Logopdf

Velazquez-Camilo, Oscar, Bolaños-Reynoso, Eusebio, Rodriguez, Eduardo, Alvarez-Ramirez, Jose.

Journal of Food Engineering, 100 (1), p.77-84, Sep 2010
doi:10.1016/j.jfoodeng.2010.03.030

Linear and non linear chemometric models to quantify the adulteration of extra virgin olive oil Logopdf

Torrecilla, José S., Rojo, Ester, Domínguez, Juan C., Rodríguez, Francisco,

Talanta, 83 (2), p.404-409, Dec 2010
doi:10.1016/j.talanta.2010.09.048

A Novel Method To Quantify the Adulteration of Extra Virgin Olive Oil with Low-Grade Olive Oils by UV−Vis Logopdf

Jose S. Torrecilla, Ester Rojo, Juan C. Domi nguez and Francisco Rodrguez

J. Agric. Food Chem., 2010, 58 (3), pp 1679–1684

 

Acid hydrolysis of native corn starch: Morphology, crystallinity, rheological and thermal properties
R.G. Utrilla-Coelloa, C. Hernández-Jaimesa, H. Carrillo-Navasa, F. Gonzáleza, E. Rodrígueza, L.A. Bello-Pérezb, E.J. Vernon-Cartera, J. Alvarez-Ramirez
Carbohydrate Polymers, March 2014,Volume 103,  Pages 596–602

 

 

 
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