Journal of Food Engineering
Journal of Food Engineering, Vol.34, No.3 Entire volume, number list
ISSN: 0260-8774 (Print)
In this Issue (7 articles)
| 225 - 242 |
Starch gelatinization in ohmic heating Wang WC, Sastry SK |
| 243 - 258 |
Optimisation of air-flow conditions during the chilling and storage of carcasses and meat products Kondjoyan A, Daudin JD |
| 259 - 270 |
Influence of total moisture, shell and gossypol content on the color of cottonseed kernel flours Tchiegang C, Kapseu C |
| 271 - 292 |
Residence time distribution of food and simulated particles in a holding tube Alhamdan A, Sastry S |
| 293 - 314 |
Heat transfer during immersion frying of frozen foods Vijayan J, Singh RP |
| 315 - 329 |
Mathematic modelling of the rheological behaviour of the paste of ＇Xixona Turron＇ during the cooking process Caballero JA, Marcilla A, Garcia JC |
| 331 - 353 |
Use of the empirical temperature response function for modified Duhamel's theorem application Hayakawa K, Giannoni-Succar EB, Huang F, Zhou LM |