| 261 - 267 |
Experimental study of the performance of single-band air curtains for a multi-deck refrigerated display cabinet
Chen YG, Yuan XL |
| 269 - 274 |
The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese
Yilmaz G, Ayar A, Akin N |
| 275 - 279 |
Drying characteristics and kinetics of okra
Doymaz I |
| 281 - 290 |
Simulation of stirred yoghurt processing in plate heat exchangers
Fernandes CS, Dias R, Nobrega JM, Afonso IM, Melo LF, Maia JM |
| 291 - 297 |
Changes in volatiles with the application of progressive freeze-concentration to Andes berry (Rubus glaucus Benth)
Ramos FA, Delgado JL, Bautista E, Morales AL, Duque C |
| 299 - 306 |
Artificial neural networks: a promising tool to design and optimize high-pressure food processes
Torrecilla JS, Otero L, Sanz PD |
| 307 - 316 |
Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics
Mandala IG, Anagnostaras EF, Oikonomou CK |
| 317 - 323 |
High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems
Bendicho S, Marselles-Fontanet AR, Barbosa-Canovas GV, Martin-Belloso O |
| 325 - 333 |
Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurizedCO(2): solubility, composition and kinetics
Sousa EMBD, Martinez J, Chiavone O, Rosa PTV, Domingos T, Meireles MAA |
| 335 - 342 |
Antimicrobial and antioxidative activity of the essential oil and various extracts of Cyclotrichium origanifolium (Labill.) Manden. & Scheng.
Tepe B, Sokmen M, Sokmen A, Daferera D, Polissiou M |
| 343 - 350 |
Viscosity of blueberry and raspberry juices for processing applications
Nindo CI, Tang J, Powers JR, Singh P |
| 351 - 358 |
The effect of animal types on a simple control method used in the calibration procedure for assessing lean content in pig carcasses
Zelenak L, Kormendy L, Vada-Kovacs M |
| 359 - 368 |
Mathematical analysis of microwave heating process
Campanone LA, Zaritzky NE |
| 369 - 373 |
Physicochemical and sensory characteristics of low fat meatballs with added wheat bran
Yilmaz I |
| 375 - 379 |
Effect of drying methods on the mineral content of basil (Ocimum basilicum L.)
Ozcan M, Arslan D, Unver A |
| 381 - 385 |
Filtration resistances in non-thermal sterilization of green coconut water
Reddy KV, Das M, Das SK |
