| 259 - 278 |
Numerical analysis of the propagation of random parameter fluctuations in time and space during thermal food processes
Nicolai BM, Verboven P, Scheerlinck N, De Baerdemaeker J |
| 279 - 295 |
Characterization of gellan gels using stress relaxation
Tang JM, Tung MA, Zeng YY |
| 297 - 308 |
Conditions of producing an ice layer with high purity for freeze wastewater treatment
Shirai Y, Wakisaka M, Miyawaki O, Sakashita S |
| 309 - 329 |
Computer simulation of ice recrystallization in ice cream during storage
Ben-Yoseph E, Hartel RW |
| 331 - 339 |
Ice content prediction methods during food freezing: a survey of the Eastern European literature
Fikiin KA |
| 341 - 352 |
Modelling textural changes during the hydration process of red beans
Abu-Ghannam N |
| 353 - 367 |
Microwave-assisted air dehydration of apple and mushroom
Funebo T, Ohlsson T |
| 369 - 379 |
Behaviour of gelatinisation and viscosity in soy sweet potato mixtures by single screw extrusion: A response surface analysis
Iwe MO, Wolters I, Gort G, Stolp W, van Zuilichem DJ |
