324 results on '"Kerr, William L."'
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2. Drying effects on physicochemical and functional properties of cuttlefish (Sepia officinalis) ink powder
3. Statistical modelling of sensory, physical, and chemical changes in almonds during prolonged storage at different conditions: Effect of shelling on shelf life
4. Effect of oil pressing and packaging under oxygen-free conditions on yield, oxidative stability, antioxidant activity, and physicochemical characteristics of perilla oil
5. Novel sous-vide pressure technique affecting properties of local beef muscle
6. Conditions for optimal shelling, microbial reduction, and kernel quality in pecans
7. Postharvest control of Escherichia coli O157:H7 on romaine lettuce using a novel pelargonic acid sanitizer
8. Pecan color change during storage: Kinetics and Modeling of the Processes
9. Melatonin and its derivative contents in tropical fruits and fruit tablets
10. Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities
11. Effect of vacuum grinding and storage under oxygen free condition on antioxidant activity and bacterial communities of strawberry puree
12. Effect of vacuum–grinding on the stability of anthocyanins, ascorbic acid, and oxidative enzyme activity of strawberry
13. Antioxidative properties of eastern prickly pear (Opuntia humifusa) fermented with lactic acid bacteria and cell wall-hydrolyzing enzymes
14. Effect of freeze-thaw pretreatment on yield and quality of perilla seed oil
15. Characterization of lipid emulsions during in vitro digestion in the presence of three types of nanocellulose
16. Characterizing cocoa refining by electronic nose using a Kernel distribution model
17. Slow-release chlorine dioxide gas treatment as a means to reduce Salmonella contamination on spices
18. Drying Effects on Physicochemical and Functional Properties of Cuttlefish (Sepia Officinalis) Ink Powder
19. Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane
20. Influence of nano-fibrillated cellulose (NFC) on starch digestion and glucose absorption
21. Modeling sensory and instrumental texture changes of dry-roasted almonds under different storage conditions
22. Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures
23. Vacuum Belt Dehydration of Chopped Beetroot (Beta vulgaris) and Optimization of Powder Production Based on Physical and Chemical Properties
24. Determination of glass transitions in boiled candies by capacitance based thermal analysis (CTA) and genetic algorithm (GA)
25. Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levels
26. Determination of chocolate melting properties by capacitance based thermal analysis (CTA)
27. Evaluation of a novel chlorine dioxide-based packaging technology to reduce human enteric virus contamination on refrigerated tomatoes and blueberries
28. The Effects of Okara Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu
29. Food Drying and Evaporation Processing Operations
30. List of Contributors
31. Effect of packaging types and storage conditions on quality aspects of dried Thunbergia laurifolia leaves and degradation kinetics of bioactive compounds
32. Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent
33. Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics
34. Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry
35. Characterization and in vitro bioavailability of β-carotene: Effects of microencapsulation method and food matrix
36. Magnetic Resonance Studies of Food Freezing
37. Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling
38. Effect of time–temperature conditions and clarification on the total phenolics and antioxidant constituents of muscadine grape juice
39. Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries
40. Physical and Chemical Properties of Vacuum Belt Dried Tomato Powders
41. Applications of Recovered Bioactive Compounds in Food Products
42. Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying
43. Physicochemical properties of extrusion-modified konjac glucomannan
44. Phytochemical stability in dried apple and green tea functional products as related to moisture properties
45. Thermodynamics and Frozen Foods.
46. Changes during storage of dried Moringa oleifera leaves prepared by heat pump-assisted dehumidified air drying
47. Combined effects of dough freezing and storage conditions on bread quality factors
48. Combined effects of freezing rate, storage temperature and time on bread dough and baking properties
49. Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling.
50. Vacuum-Belt Drying of Rabbiteye Blueberry (Vaccinium ashei) Slurries: Influence of Drying Conditions on Physical and Quality Properties of Blueberry Powder
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