| 207 - 210 |
Mass transfer experiments on vacuum cooling of selected pre-cooked solid foods
Landfeld A, Houska M, Kyhos K, Jiang-Qibin |
| 211 - 218 |
Autohydrolysis of corncob: study of non-isothermal operation for xylooligosaccharide production
Garrote G, Dominguez H, Parajo JC |
| 219 - 225 |
Use of a computer program for parameter sensitivity studies during thawing of foods
Hoke K, Houska M, Kyhos K, Landfeld A |
| 227 - 234 |
A novel, efficient and reliable method for thermal process design and optimization. Part I: theory
Balsa-Canto E, Alonso AA, Banga JR |
| 235 - 247 |
A novel, efficient and reliable method for thermal process design and optimization. Part II: applications
Balsa-Canto E, Banga JR, Alonso AA |
| 249 - 255 |
Comparative evaluation of the digester-screw press and a hand-operated hydraulic press for palm fruit processing
Owolarafe OK, Faborode MO, Ajibola OO |
| 257 - 263 |
Quality evaluation of foodstuffs frozen in a cryomechanical freezer
Agnelli ME, Mascheroni RH |
| 265 - 272 |
High electric field pulse pretreatment: potential for sugar beet processing
Eshtiaghi MN, Knorr D |
| 273 - 277 |
Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic
Ibanoglu E |
| 279 - 284 |
Melting characteristics of cheese: analysis of effect of cheese dimensions using computer vision techniques
Wang HH, Sun DW |
| 285 - 291 |
Mathematical modelling of hemicellulosic sugar production from sorghum straw
Tellez-Luis SJ, Ramirez JA, Vazquez M |
| 293 - 298 |
Osmotic dehydration kinetics of pear D'anjou (Pyrus communis L.)
Park KJ, Bin A, Brod FPR, Park THKB |
| 299 - 304 |
Neural networks for predicting thermal conductivity of bakery products
Sablani SS, Baik OD, Marcotte M |
| 305 - 312 |
Influence of increasing viscosity of the aqueous phase on the short-term stability of protein stabilized emulsions
Tesch S, Schubert H |
