Journal of Food Engineering
Journal of Food Engineering, Vol.44, No.3 Entire volume, number list
ISSN: 0260-8774 (Print)
In this Issue (7 articles)
| 127 - 133 |
Geometric and Reynolds number effects on oregano (Lippia berlandieri Schauer) essential oil extraction Perez-Galindo JA, Lopez-Miranda J, Martin-Dominguez IR |
| 135 - 148 |
Estimation and prediction of shear rate distribution as a model mixer Prakash S, Kokini JL |
| 149 - 153 |
Effect of cooking methods and rigor state on the composition, tenderness and eating quality of cured goat loins Dzudie T, Ndjouenkeu R, Okubanjo A |
| 155 - 161 |
Influence of the variability of processing factors on the F-value distribution in batch retorts Varga S, Oliveira JC, Oliveira FAR |
| 163 - 174 |
Modelling temperature variability in batch retorts and its impact on lethality distribution Varga S, Oliveira JC, Smout C, Hendrickx ME |
| 175 - 180 |
Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk Shaker RR, Jumah RY, Abu-Jdayil B |
| 181 - 189 |
Kinetics of colour development in aqueous glucose systems at high temperatures Carabasa-Giribet M, Ibarz-Ribas A |