| 99 - 119 |
Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a review
Fonseca SC, Oliveira FAR, Brecht JK |
| 121 - 125 |
Comparative study of frying behaviour of some vegetable oils
Ndjouenkeu R, Ngassoum M |
| 127 - 133 |
Modeling and simulation of an oilseed meal desolventizing process
Cardarelli DA, Crapiste GH, Mattea MA |
| 135 - 141 |
Water sorption, drying and antioxidant properties of dried tomato products
Giovanelli G, Zanoni B, Lavelli V, Nani R |
| 143 - 147 |
Common bean flour as an extender in beef sausages
Dzudie T, Scher J, Hardy J |
| 149 - 153 |
A drying model for three-dimensional shrinking bodies
Viollaz PE, Rovedo CO |
| 155 - 159 |
Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining
Kaya S |
| 161 - 166 |
Mathematical modeling of citric acid production and biomass formation by Aspergillus niger in undersized semolina
Erkmen O, Alben E |
| 167 - 176 |
Effect of vacuum cooling on the thermophysical properties of a cooked beef product
McDonald K, Sun DW, Lyng JG |
| 177 - 184 |
Turbulence modeling and verification for aseptically processed soybean milk under turbulent flow conditions
Son SM, Singh RK |
| 185 - 192 |
Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures
Taiwo KA, Angersbach A, Knorr D |
| 193 - 199 |
Equilibrium distribution data for osmotic drying of apple cubes in sugar-water solution
Sablani SS, Rahman MS, Al-Sadeiri DS |
| 201 - 206 |
Sorption isotherms of alligator's meat (Caiman crocodilus yacare)
Lopes JF, Romanelli PF, Barboza SHR, Gabas AL, Telis-Romero J |
