검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits Mayor L, Moreira R, Sereno AM Journal of Food Engineering, 103(1), 29, 2011 |
| 2 |
Reverse osmosis concentration of press liquid from orange juice solid wastes: Flux decline mechanisms Garcia-Castello EM, Mayor L, Chorques S, Arguelles A, Vidal-Brotons D, Gras ML Journal of Food Engineering, 106(3), 199, 2011 |
| 3 |
Microstructural changes during osmotic dehydration of parenchymatic pumpkin tissue Mayor L, Pissarra J, Sereno AM Journal of Food Engineering, 85(3), 326, 2008 |
| 4 |
Changes in the physical properties of bananas on applying HTST pulse during air-drying Hofsetz K, Lopes CC, Hubinger MD, Mayor L, Sereno AM Journal of Food Engineering, 83(4), 531, 2007 |
| 5 |
Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions Mayor L, Moreira R, Chenlo F, Sereno AM Journal of Food Engineering, 74(2), 253, 2006 |
| 6 |
Modelling shrinkage during convective drying of food materials: a review Mayor L, Sereno AM Journal of Food Engineering, 61(3), 373, 2004 |