| 1 - 8 |
Desorption isotherms and glass transition temperature for chicken meat
Delgado AE, Sun DW |
| 9 - 17 |
Hybrid model of the fouling process in tubular heat exchangers for the dairy industry
Petermeier H, Benning R, Delgado A, Kulozik U, Hinrichs J, Becker T |
| 19 - 24 |
Effect of external conditions on the rate of post-baking chilling of bread
Grenier A, Monteau JY, Le Bail A, Hayert M |
| 25 - 33 |
Depth profiling of a heterogeneous food-packaging model using step-scan Fourier transform infrared photoacoustic spectroscopy
Irudayaraj J, Yang H |
| 35 - 39 |
Rheological behaviour of blood plasmas concentrated by ultrafiltration and by evaporation in relation to liquid-gel transition temperature
Dailloux S, Djelveh G, Peyron A, Oulion C |
| 41 - 48 |
Optimisation of the temperature profile in bread baking
Therdthai N, Zhou WB, Adamczak T |
| 49 - 57 |
Prediction of airflow through a vented box by the Darcy-Forchheimer equation
van der Sman RGM |
| 59 - 70 |
Stability of air cells in ice cream during hardening and storage
Chang Y, Hartel RW |
| 71 - 78 |
Development of air cells in a batch ice cream freezer
Chang Y, Hartel RW |
| 79 - 88 |
Use of a dual orifice die for on-line extruder measurement of flow behavior index in starchy foods
Drozdek KD, Faller JF |
| 89 - 94 |
Determination of thermal diffusivity of mortadella using actual cooking process data
Carciofi BAM, Faistel J, Aragao GMF, Laurindo JB |
