| 133 - 145 |
Modelling of water sorption isotherms of macaroni stored in a chamber under controlled humidity and thermodynamic approach
Arslan N, Togrul H |
| 147 - 154 |
Changes in antioxidant capacity of Tannat red wines during early maturation
Echeverry C, Ferreira M, Reyes-Parada M, Abin-Carriquiry JA, Blasina F, Gonzalez-Neves G, Dajas F |
| 155 - 160 |
Photochemical destruction of color compounds in fruit juices
Ibarz A, Pagan J, Panades R, Garza S |
| 161 - 165 |
Drying behaviour of green beans
Doymaz I |
| 167 - 172 |
Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends
Arslan E, Yener ME, Esin A |
| 173 - 176 |
Performance evaluation of an Oil Palm Fruit Screen
Badmus GA, Adeyemi NA, Owolarafe OK |
| 177 - 184 |
Temperature enhanced electroporation under the pulsed electric field treatment of food tissue
Lebovka NI, Praporscic I, Ghnimi S, Vorobiev E |
| 185 - 190 |
Rheological characterization of fenugreek paste (cemen)
Isikli ND, Karababa EA |
| 191 - 198 |
Moisture adsorption behaviour of semolina and farina
Erbas M, Ertugay MF, Certel M |
| 199 - 205 |
Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) studies of corn at subzero temperatures
Borompichaichartkul C, Moran G, Srzednicki G, Price WS |
| 207 - 215 |
Operation planning in the rectification of essential oils
Zamar SD, Salomone HE, Iribarren OA |
| 217 - 223 |
Supercritical carbon dioxide extraction of hazelnut oil
Ozkal SG, Salgin U, Yener ME |
| 225 - 234 |
Development of multispectral image processing algorithms for identification of wholesome, septicemic, and inflammatory process chickens
Yang CC, Chao KL, Chen YR |
| 235 - 244 |
Milk fouling simulation in helical triple tube heat exchanger
Sahoo PK, Ansari IA, Datta AK |
| 245 - 251 |
Multivariate study of the decontamination process as function of time, pressure and quantity of water used in washing stage after evisceration in poultry meat production
Escudero-Gilete ML, Gonzalez-Miret ML, Heredia FJ |
| 253 - 260 |
Spray drying of sumac flavour using sodium chloride, sucrose, glucose and starch as carriers
Bayrarn OA, Bayram M, Tekin AR |
