This paper is a review of the recent studies on Maillard reaction products, the formation
mechanism for these compounds and melanoidin structure, the undesirable consequences …

Fruit juices and their concentrates are popular drinks consumed by people of all ages for
their sensory and nutritional qualities. In this paper, the physicochemical and rheological …

The sugar beet pulp cellulose was converted carboxymethyl cellulose (CMC) by
etherification and the process of carboxymethylation was optimised with respect to the …

This study covers all the transport properties of food materials and systems-exploring
viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and …

Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by
Lactobacillus bulgaricus and Streptococcus thermphillus. The health benefits can be …

Cellulose was extracted with 10% NaOH at 35° C for 22h from defatted, protein, pectin and
hemicellulose free, delignified orange peel. The combined effects of temperature and …

The rheological behaviour of freeze-dried-concentrated pummelo juice was modelled to
investigate the effects of temperature and concentration on its fluid type and viscosity using a …

This paper reports a study of the extraction of pectin from fresh peach pomace at different
conditions of temperature (40° C, 60° C and 80° C), acidity (pH 1.20–2.53) and time (10–80 …

Drying of probiotic fruit juice can be a good alternative for new probiotic foodstuff production
since most probiotic foods are dairy-based products, which are not suitable for people with …

An artificial neural network (ANN) model is presented for the prediction of viscosity of fruit
juice as a function of concentration and temperature. The fruit juices considered in the …