Journal of Food Engineering
Journal of Food Engineering, Vol.27, No.1 Entire volume, number list
ISSN: 0260-8774 (Print)
In this Issue (8 articles)
| 1 - 15 |
A method for making large agglomerated ice crystals for freeze concentration Kobayashi A, Shirai Y, Nakanishi K, Matsuno R |
| 17 - 34 |
Enzyme inactivation in a droplet forming a bubble during drying Etzel MR, Suen SY, Halverson SL, Budijono S |
| 35 - 44 |
Effect of increasing hygroscopicity on the microwave heating of solid foods Adu B, Otten L |
| 45 - 61 |
Moisture transfer simulation in packaged cereal-fruit systems Sapru V, Labuza T |
| 63 - 70 |
Modelling steady and transient rheological properties Fong CFCM, Turcotte G, DeKee D |
| 71 - 86 |
Radial NMR microimaging studies of the rehydration of extruded pasta Hills BP, Babonneau F, Quantin VM, Gaudet F, Belton PS |
| 87 - 96 |
Ethanol production from non-sterilized beet molasses by free and immobilized Saccharomyces cerevisiae cells using fed-batch culture Roukas T |
| 97 - 105 |
Rheology of cooked debranned maize flour suspensions Bhattacharya S, Bhattacharya S |