| 221 - 226 |
A simple model for predicting the viscosity of sugar and oligosaccharide solutions
Chirife J, Buera MP |
| 227 - 237 |
The fitting of various models to water sorption isotherms of pistachio nut paste
Maskan M, Gogus F |
| 239 - 256 |
Effect of pH, temperature and glucose addition on flow behaviour of fruit purees - I. Banana puree
Guerrero SN, Alzamora SM |
| 257 - 262 |
Effect of high hydrostatic pressure on Staphylococcus aureus in milk
Erkmen O, Karatas S |
| 263 - 280 |
Influence of convection heat transfer on the reheating of a chilled ready-cooked dish in an experimental superheated steam cell
Fraile P, Burg P |
| 281 - 297 |
The change of moisture distribution in a rice grain during boiling as observed by NMR imaging
Takeuchi S, Maeda M, Gomi Y, Fukuoka M, Watanabe H |
| 299 - 304 |
Thermal diffusivity of idli batter
Murthy CT, Rao PNS |
| 305 - 320 |
Viscoelastic properties of edible lipids
Shellhammer TH, Rumsey TR, Krochta JM |
| 321 - 335 |
Fast radial NMR microimaging studies of pasta drying
Hills BP, Godward J, Wright KM |
| 337 - 346 |
The effects of soaking and cooking time on the cooking properties of two cowpea varieties
Taiwo KA, Akanbi C, Ajibola OO |
| 347 - 358 |
Thermal behaviour in multilayer products by response factors
Virseda P, Pinazo JM |
| 359 - 371 |
Kinetics of colour change of double concentrated tomato paste during thermal treatment
Barreiro JA, Milano M, Sandoval AJ |
| 373 - 383 |
Ultrafiltration of skim milk in flat-plate and spiral-wound modules
Clarke TE, Heath CA |
| 385 - 393 |
Factors influencing the friction of raisins during processing and handling
Kostaropoulos AE, Mandala J, Spiess WEL, Saravacos GD |
| 395 - 403 |
Comparison of water sorption behaviour of three rice varieties under different temperatures
Bianco AM, Pollio ML, Resnik SL, Boente G, Larumbe A |
| 405 - 419 |
A continuous process for casein production using high-pressure carbon dioxide
Tomasula PM, Craig JC, Boswell RT |
| 421 - 444 |
A general model for sorption hysteresis in food materials
Yang W, Sokhansanj S, Cenkowski S, Tang J, Wu Y |
