| 149 - 155 |
Thermodynamic properties of sweetpotato
Fasina OO |
| 156 - 166 |
Energy conservation in domestic rice cooking
Das T, Subramanian R, Chakkaravarthi A, Singh V, Ali SZ, Bordoloi PK |
| 167 - 177 |
Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting
Kahyaoglu T, Kaya S |
| 178 - 186 |
Starch hydrolysis under low water conditions: A conceptual process design
Van der Veen ME, Veelaert S, Van der Goot AJ, Boom RM |
| 187 - 195 |
Modification of food contacting surfaces by plasma polymerisation technique. Part I: Determination of hydrophilicity, hydrophobicity and surface free energy by contact angle method
Gulec HA, Sarioglu K, Mutlu M |
| 196 - 204 |
Time series sales forecasting for short shelf-life food products based on artificial neural networks and evolutionary computing
Doganis P, Alexandridis A, Patrinos P, Sarimveis H |
| 205 - 214 |
Evaluation of thin-layer drying models for describing drying kinetics of figs (Ficus carica)
Babalis SJ, Papanicolaou E, Kyriakis N, Belessiotis VG |
| 215 - 222 |
High-pressure differential scanning calorimetry: Comparison of pressure-dependent phase transition in food materials
Zhu S, Le Bail A, Ramaswamy HS |
| 223 - 227 |
Some aspects of the production of dry Dackere, a granular starchy food from corn
Kameni A, Njoya A, Mbofung CM |
| 228 - 236 |
Water desorption characteristics of raw goat meat: Effect of temperature
Singh RRB, Rao KH, Anjaneyulu ASR, Patil GR |
| 237 - 244 |
Digital image processing for measurement of residence time distribution in a laboratory extruder
Kumar A, Ganjyal GM, Jones DD, Hanna MA |
| 245 - 251 |
Effects of heat treatments on the stabilities of polysaccharides substances and barbaloin in gel juice from Aloe vera Miller
Chang XL, Wang CH, Feng YM, Liu ZP |
| 252 - 257 |
Water absorption characteristics of paddy, brown rice and husk during soaking
Thakur AK, Gupta AK |
| 258 - 266 |
Ultrasonic investigation of wheat starch retrogradation
Lionetto F, Maffezzoli A, Ottenhof MA, Farhat IA, Mitchell JR |
| 267 - 274 |
Influence of the osmotic agent on the osmotic dehydration of papaya (Carica papaya L.)
El-Aouar AA, Azoubel PM, Barbosa JL, Murr FEX |
| 275 - 287 |
Quality of radio frequency heated pork leg and shoulder ham
Zhang L, Lyng JG, Brunton NP |
| 288 - 295 |
Drying of orange skin: drying kinetics modelling and functional properties
Garau MC, Simal S, Femenia A, Rossello C |
