Functional properties of foods. Database and model prediction
Functional properties of foods. Database and model prediction
Functional properties of foods. Database and model prediction
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low equations is fitted adequately to the available experimental values, which allows theoretical <strong>prediction</strong> so<br />
that important information can be withdrawn without experimental procedures.<br />
REFERENCES<br />
[1] Maroulis, Z.B.; Saravacos, G.D. 2007. Food Plant Economics. CRC Press: Boca Raton, pp.70-99.<br />
[2] Maroulis, Z.B.; Saravacos, G.D. 2003. Food Process Design. Marcel Dekker: USA, pp. 2-13.<br />
[3] Oikonomou N.A. & Krokida M. 2011. Literature Data Compilation <strong>of</strong> WAI <strong>and</strong> WSI <strong>of</strong> Extrudate Food Products.<br />
International Journal <strong>of</strong> Food Properties, 14(1), 199-240.<br />
[4] Oikonomou N.A. & Krokida M. 2011. Water Absorption Index <strong>and</strong> Water Solubility Index Prediction for Extruded<br />
Food Products. International Journal <strong>of</strong> Food Properties, In Press.<br />
[5] Oikonomou N.A. & Krokida M. 2011. Protein Dispersibility Index: Data Compilation from Published Research for<br />
1065 Foods Classified into Seven Product Categories. International Journal <strong>of</strong> Food Science <strong>and</strong> Technology,<br />
Submitted.
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