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A kinetic study of the release of vanillin encapsulated in Carnauba wax microcapsules

Stojaković, Djordje Innovation Centre of the Faculty of Technology and Metallurgy, University of Belgrade, 11000 Belgrade, Serbia; Bugarski, Branko Faculty of Technology and Metallurgy, University of Belgrade, 11000 Belgrade, Serbia; Rajić, Nevenka Faculty of Technology and Metallurgy, University of Belgrade, 11000 Belgrade, Serbia nena@tmf.bg.ac.rs (2015-01-13)
Composition of rosemary essential oil ( Rosmarinus officinalis ) as affected by drying method

Szumny, Antoni Department of Chemistry, Wrocław University of Environmental and Life Sciences, ul. Norwida 25, 53-375 Wrocław, Poland; Carbonell-Barrachina, Ángel A. Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312-Orihuela, Alicante, Spain angel.carbonell@umh.es; Gutiérrez-Ortíz, Antonio Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312-Orihuela, Alicante, Spain; Figiel, Adam Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland (2015-01-13)
D-optimal designs for sorption kinetic experiments: Cylinders

Munson-McGee, Stuart H. Department of Chemical Engineering, New Mexico State University, Las Cruces, NM 88003, USA smunsonm@nmsu.edu; Andersen, Paul K. Department of Chemical Engineering, New Mexico State University, Las Cruces, NM 88003, USA; Mannarswamy, Aravind Department of Chemical Engineering, New Mexico State University, Las Cruces, NM 88003, USA (2015-01-13)
Modeling the effects of initial nitrogen content and temperature on fermentation kinetics of hard cider

Kelkar, Shantanu Biosystems and Agricultural Engineering, Michigan State University, 219 Farrall Hall, East Lansing, MI 48824, United States kelkarsh@msu.edu; Dolan, Kirk Biosystems and Agricultural Engineering, Michigan State University, 219 Farrall Hall, East Lansing, MI 48824, United States Food Science and Human Nutrition, Michigan State University, 135 FSHN Trout Building, East Lansing, MI 48824, United States (2015-01-13)
Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry ( Morus nigra L.)

Kara, Şelale Gaziantep University, Food Engineering Department, 27310 Gaziantep, Turkey; Erçelebi, Emine Alben Gaziantep University, Food Engineering Department, 27310 Gaziantep, Turkey alben@gantep.edu.tr (2015-01-13)
Modeling phenolic content during storage of cut fruit and vegetables: A consecutive reaction mechanism

Amodio, M.L. Department of Science of Agriculture, Food and Environment, University of Foggia, Italy marialuisa.amodio@unifg.it; Derossi, A. Department of Science of Agriculture, Food and Environment, University of Foggia, Italy; Colelli, G. Department of Science of Agriculture, Food and Environment, University of Foggia, Italy (2015-01-27)
Adsorption isotherm, thermodynamics and kinetics studies of polyphenols separation from kiwifruit juice using adsorbent resin

Gao, Zhen Peng College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu Province, PR China College of Food Science and Engineering, Northwest A & F University, 712100 Yangling, Shaanxi Province, PR China Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand gzp1988@yahoo.com.cn; Yue, Tian Li College of Food Science and Engineering, Northwest A & F University, 712100 Yangling, Shaanxi Province, PR China; Yu, Zhi Fang College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu Province, PR China; Quek, Siew Young Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand sy.quek@auckland.ac.nz (2015-01-13)
Decomposition kinetics of umami component during meat cooking

Ishiwatari, Naomi Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-chome, Minato, Tokyo 108-8477, Japan; Hamada-Sato, Naoko Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-chome, Minato, Tokyo 108-8477, Japan; Sakai, Noboru Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-chome, Minato, Tokyo 108-8477, Japan; Fukuoka, Mika Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-chome, Minato, Tokyo 108-8477, Japan fukuoka@kaiyodai.ac.jp (2015-01-13)
Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system

López-López, Antonio Food Biotechnology Department, Instituto de la Grasa IG-CSIC, Avenida Padre García Tejero 4, 41012 Seville, Spain; Sánchez, Antonio Higinio Food Biotechnology Department, Instituto de la Grasa IG-CSIC, Avenida Padre García Tejero 4, 41012 Seville, Spain; Beato, Víctor Manuel Food Biotechnology Department, Instituto de la Grasa IG-CSIC, Avenida Padre García Tejero 4, 41012 Seville, Spain; Montaño, Alfredo Food Biotechnology Department, Instituto de la Grasa IG-CSIC, Avenida Padre García Tejero 4, 41012 Seville, Spain amontano@cica.es; García-García, Pedro Food Biotechnology Department, Instituto de la Grasa IG-CSIC, Avenida Padre García Tejero 4, 41012 Seville, Spain (2015-01-27)
A prototype of time temperature integrator (TTI) with microbeads-entrapped microorganisms maintained at a constant concentration

Choi, Dong Yeol Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul 100-715, South Korea; Kim, Tae Jin Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul 100-715, South Korea; Jung, Seung Won Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul 100-715, South Korea; Lee, Seung Ju Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul 100-715, South Korea Lseungju@dongguk.edu (2015-01-27)

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