| 1 - 41 |
Processing of agricultural fats and oils using membrane technology
Snape JB, Nakajima M |
| 43 - 60 |
beta-lactoglobulin fouling and its removal upon rinsing and by SDS as influenced by surface characteristics, temperature and adsorption time
Karlsson CAC, Wahlgren MC, Tragardh AC |
| 61 - 74 |
Kinetics of osmotic dehydration of a highly shrinking vegetable tissue in a salt-free medium
Lazarides HN, Mavroudis NE |
| 75 - 94 |
Crystallization during drying of thin sucrose films
Shastry AV, Hartel RW |
| 95 - 107 |
Prediction of calorimetric properties and freezing time of foods from composition data
Pham QT |
| 109 - 115 |
Heat penetration and quality preservation during thermal treatment in plastic trays and metal cans
Kebede E, Mannheim CH, Miltz J |
| 117 - 133 |
Modelling the pasteurisation of prepared meals with microwaves at 896 MHz
Burfoot D, Railton CJ, Foster AM, Reavell SR |
| 135 - 145 |
Density, shrinkage and porosity of calamari mantle meat during air drying in a cabinet dryer as a function of water content
Rahman MS, Perera CO, Chen XD, Driscoll RH, Potluri PL |
| 147 - 154 |
Rheology of clarified cherry juices
Giner J, Ibarz A, Garza S, XhianQuan S |
| 155 - 162 |
Photopyroelectric (PPE) measurement of thermal parameters in food products
Dadarlat D, Gibkes J, Bicanic D, Pasca A |
| 163 - 170 |
Use of steady, transient and hysteresis tests in characterizing foodstuffs
DeKee D, Turcotte G, Fong CFCM |
| 171 - 183 |
Design and control of drum dryers for the food industry .2. Automatic control
Rodriguez G, Vasseur J, Courtois F |
| 185 - 196 |
Exothermic reactivities of skim and whole milk powders as measured using a novel procedure
Chong LV, Shaw IR, Chen XD |
| 197 - 207 |
Integration of visible/NIR spectroscopy and multispectral imaging for poultry carcass inspection
Park B, Chen YR, Huffman RW |
| 209 - 225 |
Analysis of various design and operating parameters of the thermal conductivity probe
Murakami EG, Sweat VE, Sastry SK, Kolbe E |
| 227 - 238 |
A fractal isotherm for multilayer adsorption in foods
Aguerre RJ, Viollaz PE, Suarez C |
| 239 - 253 |
Measurement and data interpretation of the freezing point depression of milks
Chen P, Chen XD, Free KW |
