| 277 - 287 |
Comparison of three methods for classification of pizza topping using different colour space transformations
Du CJ, Sun DW |
| 289 - 296 |
Combined treatments of blanching and dehydration: study on potato cubes
Severini C, Baiano A, De Pilli T, Carbone BF, Derossi A |
| 297 - 302 |
Dynamic model for mass transfer of solutes in cucumber fermentation
Passos FV, Felder RM, Fleming HP, McFeeters RF, Ollis DF |
| 303 - 308 |
Production of fish-protein products (surimi) from small pelagic fish (Sardinops pilchardusts), underutilized by the industry
Bentis CA, Zotos A, Petridis D |
| 309 - 313 |
Degradation kinetics of monosaccharides in subcritical water
Khajavi SH, Kimura Y, Oomori R, Matsuno R, Adachi S |
| 315 - 319 |
Chestnut shell and barley bran as potential substrates for laccase production by Coriolopsis rigida under solid-state conditions
Gomez J, Pazos M, Couto SR, Sanroman MA |
| 321 - 327 |
Mathematical simulation of convection food batch drying with assumptions of plug flow and complete mixing of air
Herman-Lara E, Salgado-Cervantes MA, Garcia-Alvarado MA |
| 329 - 334 |
The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing
Bauer BA, Knorr D |
| 335 - 347 |
Combined effects of process, parameters and composition on foaming of dairy emulsions at low temperature in an agitated column
Thakur RK, Vial C, Djelveh G |
| 349 - 356 |
Kinetics and inactivation of carrot peroxidase by heat treatment
Soysal C, Soylemez Z |
| 357 - 362 |
Eating quality enhancement of cooked pork and beef by ripening in brine and vacuum cooling
Houska M, Landfeld A, Sun DW |
| 363 - 368 |
Membrane filtration effects on aromatic and phenolic quality of Cabernet Sauvignon wines
Arriagada-Carrazana JP, Saez-Navarrete C, Brodeu E |
| 369 - 376 |
Hydration kinetics of dried apple as affected by drying conditions
Bilbao-Sainz C, Andres A, Fito P |
| 377 - 383 |
Densities, viscosities and water activities of ternary NaCl-glucose syrup-water systems from 283.1 to 298.1 K
Deumier F, Bohuon P |
| 385 - 390 |
Determination of the sphericity of granular food materials
Bayram M |
| 391 - 402 |
Characterisation of the polarisations in osmotic distillation of glucose solutions in hollow fibre module
Bui AV, Nguyen HM, Joachim M |
| 403 - 408 |
Viscosimetric study of aqueous solutions of glucosamine and its mixtures with glucose
Gomez-Diaz D, Navaza JM |
