| 1 - 10 |
Modeling the transport phenomena and structural changes during deep fat frying - Part 1: model development
Yamsaengsung R, Moreira RG |
| 11 - 25 |
Modeling the transport phenomena and structural changes during deep fat frying - Part II: model solution & validation
Yamsaengsung R, Moreira RG |
| 27 - 38 |
Influence of preparation and storage conditions on texture of xanthan-starch mixtures
Mandala IG, Palogou ED, Kostaropoulos AE |
| 39 - 42 |
Determination of the terminal extent of starch gelatinization in a limited water system by DSC
Fukuoka M, Ohta K, Watanabe H |
| 43 - 51 |
Influence of major parameters in emulsification mechanisms using a high-pressure jet
Marie P, Perrier-Cornet JM, Gervais P |
| 53 - 58 |
Compressive strength properties of rough rice considering variation of contact area
Shitanda D, Nishiyama Y, Koide S |
| 59 - 66 |
An algorithm for steady-state simulation of plate heat exchangers
Ribeiro CP, Andrade MHC |
| 67 - 73 |
Development of salt profiles on Manchego type cheese during brining. Influence of vacuum pressure
Gonzalez-Martinez C, Chafer M, Fito P, Chiralt A |
| 75 - 81 |
Equilibrium isotherms and isosteric heats of morel (Morchella esculenta)
Mulet A, Garcia-Pascual P, Sanjuan N, Garcia-Reverter J |
| 83 - 88 |
High pressure thawing of fish and shellfish
Rouille J, Lebail A, Ramaswamy HS, Leclerc L |
| 89 - 95 |
Using non-destructive impact testing for sorting fruits
Jaren C, Garcia-Pardo E |
| 97 - 101 |
Some physico-mechanic properties of terebinth (Pistacia terebinthus L.) fruits
Aydin C, Ozcan M |
