| 95 - 101 |
Determination of the average coefficient of internal moisture transfer during the drying of a thin bed of potato slices
Youcef-Ali S, Messaoudi H, Desmons JY, Abene A, Le Ray M |
| 103 - 107 |
Sorption isotherms and heat of sorption of pineapple
Hossain MD, Bala BK, Hossain MA, Mondol MRA |
| 109 - 119 |
Optimal experimental design for the parameter estimation of conduction heated foods
Nahor HB, Scheerlinck N, Verniest R, De Baerdemaeker J, Nicolai BM |
| 121 - 125 |
Effect of temperature on the moisture sorption isotherm of a biscuit containing processed mango (Mangifera indica) kernel flour
Arogba SS |
| 127 - 135 |
Freeze- or spray-dried gluten hydrolysates. 1. Biochemical and emulsifying properties as a function of drying process
Linares E, Larre C, Popineau Y |
| 137 - 146 |
Freeze- or spray-dried gluten hydrolysates. 2. Effect of emulsification process on droplet size and emulsion stability
Linares E, Larre C, Popineau Y |
| 147 - 156 |
Thermal sterilization of canned food in a 3-D pouch using computational fluid dynamics
Ghani AGA, Farid MM, Chen XD, Richards P |
| 157 - 167 |
Evaluation of rheological properties of selected salt enriched food hydrocolloids
Marcotte M, Taherian AR, Trigui M, Ramaswamy HS |
| 169 - 175 |
Kinetics of colour change of kiwifruits during hot air and microwave drying
Maskan M |
| 177 - 182 |
Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying
Maskan M |
| 183 - 188 |
The use of physical carbon dioxide absorbents to control pressure buildup and volume expansion of kimchi packages
Lee DS, Shin DH, Lee DU, Kim JC, Cheigh HS |
