| 483 - 489 |
Membrane concentration of liquid foods by forward osmosis: Process and quality view
Sant'Anna V, Marczak LDF, Tessaro IC |
| 490 - 495 |
Removal of dark colored compounds from date syrup using activated carbon: A kinetic study
Nasehi SM, Ansari S, Sarshar M |
| 496 - 504 |
Hsu model analysis considering grain volume variation during soybean hydration
Nicolin DJ, Coutinho MR, Andrade CMG, Jorge LMM |
| 505 - 510 |
Dielectric spectroscopy measurements for moisture prediction in Vidalia onions
McKeown MS, Trabelsi S, Tollner EW, Nelson SO |
| 511 - 518 |
Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate
Munoz LA, Aguilera JM, Rodriguez-Turienzo L, Cobos A, Diaz O |
| 519 - 527 |
Modeling of mass transfer and initiation of hygroscopically induced cracks in rice grains in a thermally controlled soaking condition: With dependency of diffusion coefficient to moisture content and temperature - A 3D finite element approach
Perez JH, Tanaka F, Uchino T |
| 528 - 536 |
Microstructural approach to understand oil absorption during vacuum and atmospheric frying
Dueik V, Moreno MC, Bouchon P |
