| 189 - 194 |
Improvement of phenolic compound content in virgin olive oils by using enzymes during malaxation
Garcia A, Brenes M, Moyano MJ, Alba J, Garcia P, Garrido A |
| 195 - 202 |
Effect of evacuation rate on the vacuum cooling process of a cooked beef product
Mc Donald K, Sun DW |
| 203 - 211 |
Dielectric properties of grape juice at 0.2 and 3 GHz
Garcia A, Torres JL, Prieto E, De Blas M |
| 213 - 218 |
Viscoelastic behaviour of potato strips during deep fat frying
Krokida MK, Oreopoulou V, Maroulis ZB, Marinos-Kouris D |
| 219 - 225 |
Colour changes during deep fat frying
Krokida MK, Oreopoulou V, Maroulis ZB, Marinos-Kouris D |
| 227 - 233 |
Temporal variations in the glaze uptake on individually quick frozen prawns as monitored by the CODEX standard and the enthalpy method
Jacobsen S, Fossan KM |
| 235 - 241 |
Fruit juice concentration by membranes: effect of rheological properties on concentration polarization phenomena
Curcio S, Calabro V, Iorio G, de Cindio B |
| 243 - 249 |
Ripening changes of Kulek cheese in wooden and plastic containers
Dervisoglu M, Yazici F |
| 251 - 256 |
Corn steeping: influence of time and lactic acid on isolation and thermal properties of starch
Perez OE, Haros M, Suarez C |
| 257 - 267 |
Moisture migration in soft-panned confections during engrossing and aging as observed by magnetic resonance imaging
Troutman MY, Mastikhin IV, Balcom BJ, Eads TM, Ziegler GR |
| 269 - 275 |
Water and salt diffusion during cheese ripening: effect of the external and internal resistances to mass transfer
Simal S, Sanchez ES, Bon J, Femenia A, Rossello C |
| 277 - 281 |
Modelling of natural fermentation in cowpeas using response surface methodology
Ibanoglu S, Ibanoglu E |
