| 129 - 137 |
Model-free estimation of mass fluxes based on concentration profiles. I. Presentation of the method and of a sensitivity analysis
Lucas T, Bohuon P |
| 139 - 149 |
Chilling and freezing of part-baked bread. Part I: An MRI signal analysis
Lucas T, Le Ray D, Davenel A |
| 151 - 164 |
Chilling and freezing of part-baked bread. Part II: Experimental assessment of water phase changes and structure collapse
Lucas T, Quellec S, Le Bail A, Davenel A |
| 165 - 170 |
Cutting forces in foods: experimental measurements
Brown T, James SJ, Purnell GL |
| 171 - 182 |
Effects of operating conditions on degradable cushioning extrudate's cellular structure and the specific heat
Lui WB, Peng JC |
| 183 - 188 |
Elastic behavior of syrups
Bedi SS, Jindal K, Singh N |
| 189 - 196 |
Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation
Raviyan P, Zhang Z, Feng H |
| 197 - 203 |
State estimation and state feedback control for continuous fluidized bed dryers
Abdel-Jabbar NM, Jumah RY, Ali MQA |
| 205 - 210 |
Role of ferulic acid in preparing edible films from soy protein isolate
Ou SY, Wang Y, Tang SZ, Huang CH, Jackson MG |
| 211 - 217 |
Characterisation of bread doughs with different densities, salt contents and water levels using microwave power transmission measurements
Chin NL, Campbell GM, Thompson F |
| 219 - 226 |
Evaluation of the effects of some additives and pH on surface tension of aqueous solutions using a drop-weight method
Permprasert J, Devahastin S |
| 227 - 243 |
Drying and smoking of meat: heat and mass transfer modeling and experimental analysis
Sebastian P, Bruneau D, Collignan A, Rivier M |
| 245 - 252 |
Modeling of melt conveying and heat transfer in a twin-screw cheese stretcher
Yu CX, Gunasekaran S |
