| 133 - 139 |
Three models for determining the induction time in the browning kinetics of the Granny Smith apple under static conditions
Voegel-Turenne C, Mahfouz M, Allaf K |
| 141 - 146 |
Fuzzy control system for peanut roasting
Davidson VJ, Brown RB, Landman JJ |
| 147 - 150 |
The use of commercial pectinase in fruit juice industry. Part I: viscosimetric determination of enzyme activity
Mutlu M, Sarioglu K, Demir N, Ercan MT, Acar J |
| 151 - 162 |
Use of hyperbolic and neural network models in modelling quality changes of dry peas in long time cooking
Xie G, Xiong R |
| 163 - 175 |
Technological optimisation of Picante cheese using microbiological, chemical and physical criteria
Freitas AC, Malcata FX |
| 177 - 185 |
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model
Costa RM, Oliveira FAR |
| 187 - 191 |
Rheology of mustard paste: a controlled stress measurement
Bhattacharya S, Vasudha N, Murthy KSK |
| 193 - 201 |
Modelling of sugar drying in a countercurrent cascading rotary dryer from stationary profiles of temperature and moisture
Rastikian K, Capart R, Benchimol J |
| 203 - 208 |
Application of far infra-red radiation to cooking of meat products
Sheridan P, Shilton N |
| 209 - 214 |
Determination of sorption and diffusion properties of peeled almond nuts
Ruiz-Bevia F, Fernanez-Sempere J, Gomez-Siurana A, Torregrosa-Fuerte E |
| 215 - 219 |
Rotary semi-continuous drier for vegetables: effect of air recycling
Pelegrina AH, Elustondo MP, Urbicain MJ |
| 221 - 227 |
Effects of process conditions on the pH development during yogurt fermentation
De Brabandere AG, De Baerdemaeker JG |
