| 1 - 11 |
A three-dimensional numerical simulation of the osmotic dehydration of mango and effect of freezing on the mass transfer rates
Floury J, Le Bail A, Pham QT |
| 12 - 17 |
Effect of spontaneous fermentation on the physical properties of corn starch and rheological characteristics of corn starch noodle
Yuan ML, Lu ZH, Cheng YQ, Li LT |
| 18 - 28 |
Cryogenic grinding of black pepper
Murthy CT, Bhattacharya S |
| 29 - 41 |
Deposition from a milk mineral solution on novel heat transfer surfaces under turbulent flow conditions
Rosmaninho R, Rizzo G, Muller-Steinhagen H, Melo LF |
| 42 - 50 |
Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo)
Vega-Galvez A, Lemus-Mondaca R, Bilbao-Sainz C, Fito P, Andres A |
| 51 - 58 |
Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)
Skipnes D, Van der Plancken I, Van Loey A, Hendrickx ME |
| 59 - 64 |
Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology
Wang Y, Li D, Wang LJ, Chiu YL, Chen XD, Mao ZH, Song CF |
| 65 - 72 |
Passive and microwave-assisted thawing in maple sap cryoconcentration technology
Aider M, de Halleux D |
| 73 - 83 |
Water sorption isotherms and glass transition temperature of spray dried tomato pulp
Goula AM, Karapantsios TD, Achilias DS, Adamopoulos KG |
| 84 - 93 |
Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji)
Deng Y, Zhao YY |
| 94 - 104 |
Development of a mathematical model for simulating gas and water vapor exchanges in modified atmosphere packaging with macroscopic perforations
Techavises N, Hikida Y |
| 105 - 115 |
Effect of natural antioxidants on kinetic behavior of acrylamide formation and elimination in low-moisture asparagine-glucose model system
Zhang Y, Zhang Y |
| 116 - 122 |
Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing
Damez JL, Clerjon S, Abouelkaram S, Lepetit J |
| 123 - 131 |
Alginate gels: I. Characterization of textural attributes
Roopa BS, Bhattacharya S |
| 132 - 140 |
Estimation of thermal conductivity of sandwich bread using an inverse method
Monteau JY |
| 141 - 146 |
Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice
Noci F, Riener J, Walkling-Ribeiro M, Cronin DA, Morgan DJ, Lyng JG |
| 147 - 153 |
Thermal inactivation kinetics of peroxidase in mint leaves
Shahni GR, Shivhare US, Basu S |
| 154 - 162 |
Effect of far-infrared radiation assisted drying on microstructure of banana slices: An illustrative use of X-ray microtomography in inicrostructural evaluation of a food product
Leonard A, Blacher S, Nimmol C, Devahastin S |
