| Institution: | 1. Purdue University Food Science Department, 745 Agriculture Mall Dr, West Lafayette, IN 47907, USA;2. Ege University Food Engineering Department, Ege University Campus, Bornova, Izmir, Turkey;3. Izmir Institute of Technology, Department of Chemical Engineering, Urla, Izmir, Turkey;1. Tomas Bata University in Zlín, Department of Food Technology, nám. T. G. Masaryka 5555, Zlín, Czech Republic;2. Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, Zlín, Czech Republic;3. Mendel University in Brno, Department of Crop Science, Breeding and Plant Medicine, Zemědělská 1, 61300 Brno, Czech Republic;1. Institut Pprime, Departement Génie Mécanique et Systèmes Complexes, Universite de Poitiers, SP2MI, 11 Boulevard Marie et Pierre Curie, BP30179, F86962, Futuroscope Chasseneuil, France;2. REOROM Laboratory, Hydraulics Department, University Politehnica of Bucharest, Splaiul Independentei 313, 060042, Bucharest, Romania;1. School of Food Science, University of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID 83844, United States;2. Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran;1. Chemical Engineering Department, Izmir Institute of Technology, Gulbace Koyu, Urla, Izmir, Turkey;2. Department of Food Science, Purdue University, West Lafayette, IN 47907, USA;1. Institute of Food Science and Nutrition, Università Cattolica del Sacro Cuore, via Emilia parmense 84, 29122 Piacenza, Italy;2. Institute of Environmental and Agricultural Chemistry, Università Cattolica del Sacro Cuore, via Emilia parmense 84, 29122 Piacenza, Italy |
