| 1 - 6 |
Aqueous two-phase extraction in combination with ultrafiltration for downstream processing of Ipomoea peroxidase
Srinivas ND, Barhate RS, Raghavarao KSMS |
| 7 - 15 |
A new test method for in-place cleanability of food processing equipment
Benezech T, Lelievre C, Membre JM, Viet AF, Faille C |
| 17 - 22 |
Effects of heat treatment on postharvest quality of peaches
Zhou T, Xu SY, Sun DW, Wang Z |
| 23 - 26 |
Surface stiffness and density of eggplant during storage
Jha SN, Matsuoka T |
| 27 - 33 |
Quality and storage-stability of high-pressure preserved green beans
Krebbers B, Matser AM, Koets M, Van den Berg RW |
| 35 - 43 |
Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment
Ade-Omowaye BIO, Rastogi NK, Angersbach A, Knorr D |
| 45 - 58 |
Heat transport to a starch slurry gelatinizing between the drums of a double drum dryer
Gavrielidou MA, Vallous NA, Karapantsios TD, Raphaelides SN |
| 59 - 62 |
Setting the operating conditions of a vegetables rotary drier by the response surface method
Pelegrina A, Elustondo M, Urbicain M |
| 63 - 73 |
Filled snack production by co-extrusion-cooking: 2. Effect of processing on cereal mixtures
de Cindio B, Gabriele D, Pollini CM, Peressini D, Sensidoni A |
| 75 - 80 |
Effect of concentration and drying processes on color change of grape juice and leather (pestil)
Maskan A, Kaya S, Maskan M |
| 81 - 88 |
Hot air and sun drying of grape leather (pestil)
Maskan A, Kaya S, Maskan M |
| 89 - 93 |
Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends
Alpaslan M, Hayta M |
