| 175 - 182 |
Novel methods for rapid freezing and thawing of foods - a review
Li B, Sun DW |
| 183 - 195 |
Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry. Part 1: simulation and performance
Lipnizki F, Olsson J, Tragardh G |
| 197 - 205 |
Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry Part 2: optimisation and integration
Lipnizki F, Olsson J, Tragardh G |
| 207 - 214 |
Functional properties of cowpea-soy-dry red beans composite flour paste and sensorial characteristics of akara (deep fat fried food): effect of whipping conditions, pH, temperature and salt concentration
Mbofung CMF, Njintang YN, Waldron KW |
| 215 - 219 |
Study of operating conditions in concentration of chicken blood plasma proteins by ultrafiltration
Torres MR, Marin FR, Ramos AJ, Soriano E |
| 221 - 226 |
Rheology of solid Gaziantep Pekmez
Kaya A, Belibagh KB |
| 227 - 240 |
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties
Peressini D, Sensidoni A, Pollini CM, Gabriele D, Migliori M, de Cindio B |
| 241 - 247 |
Nutritional and physical properties of hackberry (Celtis australis L.)
Demir F, Dogan H, Ozcan M, Haciseferogullari H |
| 249 - 255 |
Kinetics of crust color changes during deep-fat frying of impregnated french fries
Moyano PC, Rioseco VK, Gonzalez PA |
| 257 - 261 |
The effect of fat temperature on heat energy consumption during frying of food
Rywotycki R |
