| 1 - 6 |
Effects of palm oil processing parameters on yield
Baryeh EA |
| 7 - 18 |
A simple rheological model to predict filled fresh pasta failure during heat treatment
de Cindio B, Celot F, Migliori M, Pollini CM |
| 19 - 31 |
Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
Timmermann EO, Chirife J, Iglesias HA |
| 33 - 44 |
Optimal design of single-screw extruder for liquorice candy production: a rheology based approach
Gabriele D, Curcio S, de Cindio B |
| 45 - 51 |
Application of an ideal model to the scaling up of a laboratory extruder
Gonzalez RJ, Torres RL, De Greef DM |
| 53 - 60 |
Sensitivity of the food centre temperature with respect to the air velocity and the turbulence kinetic energy
Verboven P, Scheerlinck N, De Baerdemaeker J, Nicolai BM |
| 61 - 68 |
Role of temperature distribution studies in the evaluation and identification of processing conditions for static and rotary water cascading retorts
Smout C, Van Loey A, Hendrickx M |
| 69 - 74 |
Immobilization of beta-galactosidase on graphite surface by glutaraldehyde
Zhou QZK, Chen XD |
| 75 - 81 |
Colour improvement in ripe olive processing by manganese cations: industrial performance
Romero C, Garcia P, Brenes M, Garrido A |
| 83 - 90 |
Strategy for economical optimisation of the clarification of pulpy fruit juices using crossflow microfiltration
Vaillant F, Millan A, Dornier M, Decloux M, Reynes M |
| 91 - 94 |
Temperature effect on the moisture sorption isotherms for methylcellulose and ethylcellulose films
de la Cruz GV, Torres JA, Martin-Polo MO |
