| 1 - 6 |
A new non-Fickian diffusion model for water migration in starchy food during cooking
Watanabe H, Fukuoka M, Tomiya A, Mihori T |
| 7 - 13 |
Relation between quality and rheological properties of lactic beverages
Penna ALB, Sivieri K, Oliveira MN |
| 15 - 24 |
Mathematical modeling of moisture evaporation from foodstuffs exposed to subatmospheric pressure superheated steam
Elustondo D, Elustondo MP, Urbicain MJ |
| 25 - 36 |
Membrane fouling by turbidity constituents of beer and wine: characterization and prevention by means of infrasonic pulsing
Czekaj P, Lopez F, Guell C |
| 37 - 47 |
Analysis of heat transfer during mist chilling of a packed bed of spheres simulating foodstuffs
Allais I, Alvarez G |
| 49 - 53 |
Evaluation of the functional properties of Cheddar Cheese using a computer vision method
Wang HH, Sun DW |
| 55 - 62 |
Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: light and room temperature effects
Ochoa MR, Kesseler AG, De Michelis A, Mugridge A, Chaves AR |
| 63 - 72 |
Influence of processing parameters on the drying of spice paprika
Ramesh MN, Wolf W, Tevini D, Jung G |
