| 1 - 9 |
Intensification of apple drying due to ultrasound enhancement
Kowalski SJ, Pawlowski A |
| 10 - 21 |
Numerical modeling of heat and mass transfer during convective drying of cylindrical quince slices
Tzempelikos DA, Mitrakos D, Vouros AP, Bardakas AV, Filios AE, Margaris DP |
| 22 - 30 |
Effects of xanthan gum rheology on the foaming properties of whey protein concentrate
Martinez-Padilla LP, Garcia-Rivera JL, Romero-Arreola V, Casas-Alencaster NB |
| 31 - 38 |
Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
Fioramonti SA, Arzeni C, Pilosof AMR, Rubiolo AC, Santiago LG |
| 39 - 44 |
Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)
Mousakhani-Ganjeh A, Hamdami N, Soltanizadeh N |
| 45 - 54 |
Effect of egg storage duration on the rheology of liquid egg products
Kumbar V, Nedomova S, Strnkova J, Buchar J |
| 55 - 58 |
High pressure carbon dioxide on pork raw meat: Inactivation of mesophilic bacteria and effects on colour properties
Cappelletti M, Ferrentino G, Spilimbergo S |
| 59 - 66 |
The use of CTAB and citric acid as templating agents in production of highly-porous lactose particles
Ebrahimi A, Saffari M, Langrish T |
| 67 - 83 |
Development of a single droplet freezing apparatus for studying crystallisation in cocoa butter droplets
Talhat AM, Lister VY, Moggridge GD, Rasburn JR, Wilson DI |
