| 1 - 13 |
Solute inclusion in ice formed from sucrose solutions on a sub-cooled surface - an experimental study
Chen P, Chen XD, Free KW |
| 15 - 25 |
A mathematical model for lactose dissolution, part II. Dissolution below the alpha lactose solubility limit
Lowe EK, Paterson AHJ |
| 27 - 40 |
Thermophysical properties of Brazilian orange juice as affected by temperature and water content
Telis-Romero J, Telis VRN, Gabas AL, Yamashita F |
| 41 - 56 |
Processing of vegetable oils using polymeric composite membranes
Subramanian R, Nakajima M, Kawakatsu T |
| 57 - 67 |
Process design and economic analysis of a ceramic membrane system for microfiltration of corn starch hydrolysate
Singh N, Cheryan M |
| 69 - 85 |
Application of D-optimal design for determination of the influence of water content on the thermal degradation kinetics of ascorbic acid at low water contents
Frias JM, Oliveira JC, Cunha LM, Oliveira FA |
| 87 - 100 |
The implications and impact of the year 2000 on the food process industry
McGrath M, Gaiser M, O'Connor B |
| 101 - 123 |
Osmotic dehydration of apples. Shrinkage phenomena and the significance of initial structure on mass transfer rates
Mavroudis NE, Gekas V, Sjoholm I |
