| 117 - 122 |
Microwave/vacuum drying of model fruit gels
Drouzas AE, Tsami E, Saravacos GD |
| 123 - 130 |
Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball
Hsu SY, Yu SH |
| 131 - 143 |
Modeling the steady-state thermodynamic operation point of top-spray fluidized bed processing
Dewettinck K, De Visscher A, Deroo L, Huyghebaert A |
| 145 - 150 |
Fuzzy logic control for the isomerized hop pellets production
Alvarez E, Cancela MA, Correa JM, Navaza JM, Riverol C |
| 151 - 159 |
High power ultrasonic thawing of frozen foods
Miles CA, Morley MJ, Rendell M |
| 161 - 166 |
Modelling kinetics of thermal degradation of colour in peach puree
Avila IMLB, Silva CLM |
| 167 - 177 |
Activity of pectin methyl esterase during blanching of peaches
Tijskens LMM, Rodis PS, Hertog MLATM, Proxenia N, van Dijk C |
| 179 - 191 |
Influence of freezing conditions on ice crystallisation in ice cream
Russell AB, Cheney PE, Wantling SD |
| 193 - 201 |
Extraction and rheological properties of pectin from fresh peach pomace
Pagan J, Ibarz A |
| 203 - 209 |
Rheological behaviour of different cereals using capillary rheometry
Singh N, Smith AC |
| 211 - 216 |
Effect of various dipping pretreatment on drying kinetics of Thompson seedless grapes
Pangavhane DR, Sawhney RL, Sarsavadia PN |
| 217 - 226 |
Imperfect squeezing flow viscometry of mustards with suspended particulates
Suwonsichon T, Peleg M |
