Measuring internal quality traits in egg by 3D laser imaging (English)
- New search for: Mollazade, Kaveh
- New search for: Jörissen, Sven
- New search for: Nüchter, Andreas
- New search for: Mollazade, Kaveh
- New search for: Jörissen, Sven
- New search for: Nüchter, Andreas
In:
Journal of Food Engineering
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291
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2020
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Measuring internal quality traits in egg by 3D laser imaging
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Contributors:
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Published in:
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2020-08-10
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 291
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
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Effect of the native fat globule size on foaming properties and foam structure of milkHo, Thao M. / Dhungana, Pramesh / Bhandari, Bhesh / Bansal, Nidhi et al. | 2020
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Enhancement of stability of vitamin B12 by co-crystallization: A convenient and palatable form of fortificationBajaj, Seema R. / Singhal, Rekha S. et al. | 2020
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Characterisation of mechanical properties of food materials during drying using nanoindentationKhan, Md. Imran H. / Patel, Nishane / Mahiuddin, Md / Karim, M.A. et al. | 2020
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The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factorsNorouzi, Shokoofeh / Fadavi, Ali / Darvishi, Hosain et al. | 2020
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Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filteringLi, Yu-ting / Chen, Ming-shun / Deng, Li-zhen / Liang, Ya-zhen / Liu, Yi-kun / Liu, Wei / Chen, Jun / Liu, Cheng-mei et al. | 2020
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Effect of precooling conditions on the ice nucleation temperature and freezing characteristics of semisolid matricesYun, Young Chan / Ramachandraiah, Karna / Hong, Geun-Pyo et al. | 2020
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In-situ monitoring of wine volume, barrel mass, ullage pressure and dissolved oxygen for a better understanding of wine-barrel-cellar interactionsRoussey, Claire / Colin, Julien / Teissier du Cros, Rémi / Casalinho, Joel / Perré, Patrick et al. | 2020
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Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentrationFerreira, Sungil / PhD Nicoletti, Vania Regina et al. | 2020
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Anti-freeze effect of Enoki mushroom extract on the quality preservation of frozen whipped creamArai, Naoki / Fujiwara, Ayako / Wakuda, Michiyo / Fujimoto, Toshihiro / Nambu, Yuko / Ishii, Toya / Matsumiya, Kentaro / Matsumura, Yasuki / Kawahara, Hidehisa / Ogino, Koji et al. | 2020
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Removal of phoxim, chlorothalonil and Cr3+ from vegetable using bubble flowZhang, B.H. / Xu, X. / Lu, H. / Wang, L. / Yang, Q. et al. | 2020
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The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fatWang, Yunna / Hartel, Richard W. / Zhang, Liebing et al. | 2020
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Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing timeYan, Lei / Yu, Dongjin / Liu, Rui / Jia, Yuanyuan / Zhang, Min / Wu, Tao / Sui, Wenjie et al. | 2020
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Editorial Board| 2021
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Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particlesWang, Hao / Li, Meng-Fan / Lin, Fu / Su, Chun-Ru / Zeng, Qing-Zhu / Su, Dong-Xiao / He, Shan / Wang, Qin / Zhang, Jing-Lin / Yuan, Yang et al. | 2020
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Simultaneous adsorption of acid and flavonoids from hawthorn juice onto resinsChang, Tiantian / Bi, Yunjie / Jing, Lili / Liu, Xiaolu / Fan, Minting / Yao, Shengsheng / Feng, Lei / Zhao, Yuping et al. | 2020
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A response to “Hybrid hydrogel dispersed low fat and heat resistant chocolate”Smith, Paul et al. | 2020
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Optimisation of microparticle formation by dry heating of whey proteinsFamelart, Marie-Hélène / Croguennec, Thomas / Sevrin, Thomas et al. | 2020
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Simulation of light propagation in citrus fruit using monte carlo multi-layered (MCML) methodSun, Chanjun / Aernouts, Ben / Van Beers, Robbe / Saeys, Wouter et al. | 2020
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Experimental and numerical study on liquid pouring from a beverage canNishio, Yu / Ogawa, Takanobu / Niwa, Keiji / Chiba, Hirohisa et al. | 2020
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Comparison of linear and GAB isotherms for estimating the shelf life of low moisture foods packaged in plastic filmsRobertson, Gordon L. / Lee, Dong Sun et al. | 2020
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Modeling and optimization of sugarcane juice clarification processMeng, Yanmei / Yu, Shuangshuang / Qiu, Zhenyong / Zhang, Jinlai / Wu, Jianfan / Yao, Tao / Qin, Johnny et al. | 2020
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The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blendsNguyen, Viet / Rimaux, Tom / Truong, Vinh / Dewettinck, Koen / Van Bockstaele, Filip et al. | 2020
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A rheological test to assess the ability of food inks to form dimensionally stable 3D food structuresNijdam, Justin J. / LeCorre-Bordes, Deborah / Delvart, Aurore / Schon, Ben S. et al. | 2020
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Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipesLorente-Bailo, Silvia / Etayo, Iñigo / Salvador, María L. / Ferrer-Mairal, Ana / Martínez, Miguel A. / Calvo, Begoña / Grasa, Jorge et al. | 2020
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From raw material to mildly refined ingredient – Linking structure to composition to understand fractionation processesMöller, Anna Cäcilie / van der Padt, Albert / van der Goot, Atze Jan et al. | 2020
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Evaluation of activation energy on adsorption of tenuazonic acid by inactivated LAB (J. Food Eng. 224 (2018) 45–52)Sin, Kye-Ryong / Hong, Yong-Son / Kim, Rak-Chon et al. | 2020
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Relationship between interfacial and foaming properties of a Porphyra dioica seaweed protein concentrateFelix, Manuel / Puerta, Eva / Bengoechea, Carlos / Carrera-Sánchez, Cecilio et al. | 2020
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Measuring internal quality traits in egg by 3D laser imagingMollazade, Kaveh / Jörissen, Sven / Nüchter, Andreas et al. | 2020
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Freeze concentration of apple juice followed by centrifugation of ice packed bedQin, Frank G.F. / Ding, Zhongxiang / Peng, Kewen / Yuan, Jiaojiao / Huang, Simin / Jiang, Runhua / Shao, Youyuan et al. | 2020
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Towards optimisation of rolling process of potato dough: Effect of processing on the microstructure and the mechanical propertiesZhang, Ruoyu / Stannard, Alan / Street, Graham / Taylor, Ambrose C. / Charalambides, Maria N. et al. | 2020