| 229 - 240 |
Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems
Fito P, Andres A, Chiralt A, Pardo P |
| 241 - 258 |
The application of near infrared reflectance spectroscopy to measure the degree of processing in extrusion cooking processes
Guy RCE, Osborne BG |
| 259 - 265 |
Back extrusion method for determining properties of mustard slurry
Brusewitz GH, Yu H |
| 267 - 278 |
Parboiling of paddy using thermic fluid
Pillaiyar P, Sabarathinam PL, Subramaniyan V, Sulochana S |
| 279 - 290 |
Spatial distribution of oil after deep-fat frying of tortilla chips from a stochastic model
Moreira RG, Barrufet MA |
| 291 - 295 |
Distribution coefficients at the interface for carrot juice at slow freezing rates
Mahmutoglu T, Esin A |
| 297 - 310 |
Application of an enzyme kinetics based respiration model to permeable system experiment of fresh produce
Lee DS, Song YS, Yam KL |
| 311 - 322 |
Characterization of mill products by analysis of in-flow digitalized images
Guillaume S, Ros F, Chaurand M, BellonMaurel V, Abecassis J |
| 323 - 336 |
Mathematical modelling of juice expression from carrots under uniaxial compression
Singh S, Kulshreshtha M |
