Journal of Food Engineering
Journal of Food Engineering, Vol.28, No.2 Entire volume, number list
ISSN: 0260-8774 (Print)
In this Issue (7 articles)
| 109 - 119 |
Enthalpy-entropy compensation models for sorption and browning of garlic Madamba PS, Driscoll RH, Buckle KA |
| 121 - 137 |
Effect of porosity on moisture diffusion during drying of pasta Waananen KM, Okos MR |
| 139 - 152 |
Loss of solutes during blanching of mushrooms (Agaricus bisporus) as a result of shrinkage and extraction Biekman ESA, KroeseHoedeman HI, Schijvens EPHM |
| 153 - 178 |
Modelling the transport of lactic acid, sodium chloride and reducing sugars in carrot slices submerged in brines .1. Univariate approach Nabais RM, Vieira MC, Malcata FX |
| 179 - 202 |
Modelling the transport of lactic acid, sodium chloride and reducing sugars in carrot slices submerged in brines .2. Multivariate approach Nabais RM, Malcata FX |
| 203 - 209 |
Microwave application in vacuum drying of fruits Drouzas AE, Schubert H |
| 211 - 223 |
Photothermal beam deflection measurements on agricultural produce Brown SM, Bicanic D, vanAsselt K |