| 203 - 207 |
Developing a new apparatus for inactivating Escherichia coli in saline water with high electric field AC
Uemura K, Isobe S |
| 209 - 220 |
Modeling and optimization of variable retort temperature (VRT) thermal processing using coupled neural networks and genetic algorithms
Chen CR, Ramaswamy HS |
| 221 - 227 |
Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin
Gokmen V, Serpen A |
| 229 - 235 |
The use of Na2CO3-based CO2 absorbent systems to alleviate pressure buildup and volume expansion of kimchi packages
Shin DH, Cheigh HS, Lee DS |
| 237 - 247 |
Modeling the kinetics of corn tortilla staling using stress relaxation data
Limanond B, Castell-Perez ME, Moreira RG |
| 249 - 257 |
Electrosynthesis of carboxymethyl cellulose - ovoalbumin complexes
Lii CY, Zaleska H, Tomasik P |
| 259 - 271 |
Calculation of the minimum mean cooling/heating time of general-geometry solids
Cuesta-Benito FJ, Lamua M |
| 273 - 278 |
The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties
Vercet A, Sanchez C, Burgos J, Montanes L, Buesa PL |
| 279 - 285 |
Evaluation of textural properties of a meat-based product (sobrassada) using ultrasonic techniques
Llull P, Simal S, Benedito J, Rossello C |
| 287 - 293 |
Moisture transport properties of polyamides copolymers intended for food packaging applications
Del Nobile MA, Buonocore GG, Palmieri L, Aldi A, Acierno D |
