| 209 - 216 |
Energy analysis of liquid whole egg pasteurized by pulsed electric fields
Gongora-Nieto MM, Pedrow PD, Swanson BG, Barbosa-Canovas GV |
| 217 - 224 |
Shear rate dependent thermal conductivity measurement of two fruit juice concentrates
Lin SXQ, Chen XD, Chen ZD, Bandopadhayay P |
| 225 - 235 |
Analysis of critical control points in deviant thermal processes using artificial neural networks
Chen CR, Ramaswamy HS |
| 237 - 242 |
Application of computational fluid dynamics to model the hydrodynamics of plate heat exchangers for milk processing
Grijspeerdt K, Hazarika B, Vucinic D |
| 243 - 248 |
Prediction of water activity of glucose and calcium chloride solutions
Bui AV, Nguyen HM, Joachim M |
| 249 - 255 |
Heat transfer study and modeling during Emmental ripening
Pajonk AS, Saurel R, Andrieu J, Laurent P, Blanc D |
| 257 - 268 |
Dielectric properties of foods relevant to RF and microwave pasteurization and sterilization
Wang YF, Wig TD, Tang JM, Hallberg LM |
| 269 - 276 |
Water vapor adsorption of ready-to-cook wheat
Turhan M, Oymael B, Ekiz HI |
| 277 - 285 |
Modelling of stress due to shrinkage during drying of spaghetti
Ponsart G, Vasseur J, Frias JM, Duquenoy A, Meot JM |
| 287 - 294 |
Effects of starch properties on rheological characteristics of starch/meat complexes
Li JY, Yeh AI |
| 295 - 299 |
Water vapor permeability of pestil (a fruit leather) made from boiled grape juice with starch
Kaya S, Maskan A |
| 301 - 304 |
Determination of calcium and magnesium bioavailability during milk fermentation with lactic acid bacteria isolated from fermented Zebu milk
Ngounou CJ, Ndjouenkeu R, Mbofung CMF, Noubi L |
