| 247 - 252 |
Extraction of antioxidants from sweet Thai tamarind seed coat -preliminary experiments
Luengthanaphol S, Mongkholkhajornsilp D, Douglas S, Douglas PL, Pengsopa LI, Pongamphai S |
| 253 - 263 |
A multi-criteria decision approach to choosing the optimal blanching-freezing system
Bevilacqua M, D'Amore A, Polonara F |
| 265 - 271 |
A single correlation for the prediction of dehydration time in drying and frying of samples having different geometry and size
Smith MC, Farid M |
| 273 - 280 |
Evaluation of desorption isotherms, drying rates and inulin concentration of chicory roots (Cichorium intybus L.) with and without enzymatic inactivation
Figueira GM, Park KJ, Brod FPR, Honorio SL |
| 281 - 290 |
Computational fluid dynamics analysis of combined conductive and convective heat transfer in model eggs
Denys S, Pieters JG, Dewettinck K |
| 291 - 298 |
Viscoelastic properties of Bologna sausages by dynamic methods
Bruno M, Moresi M |
| 299 - 302 |
Some physical properties of fresh okro fruit
Owolarafe OK, Shotonde HO |
| 303 - 324 |
Recent advances on membrane processes for the concentration of fruit juices: a review
Jiao B, Cassano A, Drioli E |
| 325 - 328 |
Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut
Jiang YM, Pen LT, Li JR |
| 329 - 334 |
The development of an anemometer for industrial bread baking
Therdthai N, Zhou WB, Adamczak T |
| 335 - 340 |
Influence of two pressing processes on the quality of must in white wine production
Darias-Martin J, Diaz-Gonzalez D, Diaz-Romero C |
| 341 - 347 |
Physical and nutritional properties of four major commercial Turkish hazelnut varieties
Ozdemir F, Akinci I |
| 349 - 359 |
Drying of eggplant and selection of a suitable thin layer drying model
Ertekin C, Yaldiz O |
