| 261 - 271 |
Simulation of continuous physical refiners for edible oil deacidification
Ceriani R, Meirelles AJA |
| 272 - 279 |
Grain intermittent drying characteristics analyzed by a simplified model
Nishiyama Y, Cao W, Li BM |
| 280 - 290 |
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products
Bravin B, Peressini D, Sensidoni A |
| 291 - 302 |
Application of solid-state fermentation to food industry - A review
Couto SR, Sanroman MA |
| 303 - 312 |
A method for balancing heat fluxes validated for a newly designed pilot plant oven
Zareifard MR, Marcotte M, Dostie M |
| 313 - 320 |
Optimal combination of the encapsulating materials for probiotic microcapsules and its experimental verification (R1)
Chen KN, Chen MJ, Lin CW |
| 321 - 326 |
Ripening effects on the rheological behaviour of Halloumi cheese
Raphaelides SN, Antoniou KD, Vasilliadou S, Georgaki C, Gravanis A |
| 327 - 333 |
Characteristics of heat transfer in two-dimensional spouted bed
Prachayawarakorn S, Ruengnarong S, Soponronnarit S |
| 334 - 340 |
Use of a simple mathematical model to evaluate dipping and MAP effects on aerobic respiration of minimally processed apples
Rocculi P, Del Nobile MA, Romani S, Baiano A, Rosa MD |
| 341 - 347 |
Influence of drying temperature on the spaghetti cooking quality
Baiano A, Del Nobile MA |
| 348 - 352 |
Physico-chemical properties of commercial date pastes (Phoenix dactylifera)
Ahmed J, Ramaswamy HS |
| 353 - 361 |
Kinetics of chemical marker M-2 formation in mashed potato - A tool to locate cold spots under microwave sterilization
Pandit RB, Tang J, Mikhaylenko G, Liu F |
| 362 - 368 |
Drying kinetics of Uryani plum in a convective hot-air dryer
Sacilik K, Elicin AK, Unal G |
| 369 - 375 |
Hydrolysis of inulin by immobilized thermostable extracellular exoinulinase from Aspergillus fumigatus
Gill PK, Manhas RK, Singh P |
| 376 - 386 |
Use of response surface methodology for optimization of xylitol production by the new yeast strain Debaryomyces hansenii UFV-170
Sampaio FC, De Faveri D, Mantovani HC, Passos FML, Perego P, Converti A |
| 387 - 395 |
Concentration. of aqua solutions of organic components by reverse osmosis. I: Influence of trans-membrane pressure and membrane type on concentration of different ester and aldehyde solutions by reverse osmosis
Pozderovic A, Moslavac T, Pichler A |
| 396 - 401 |
Some engineering properties of yam setts from two species of yams
Aluko OB, Koya OA |
| 402 - 410 |
Permanent selective heating of the continuous phase of a dispersion food medium
Aliev RZ, Aliev MR, Aliev AR, Bolshakov OV |
| 411 - 419 |
Modelling of parboiled rice in superheated-steam fluidized bed
Taechapairoj C, Prachayawarakorn S, Soponronnarit S |
| 420 - 426 |
Studies on the morphological, thermal and crystalline properties of starches separated from medicinal plants
Wang SJ, Gao WY, Chen HX, Xiao PG |
| 427 - 432 |
A potential method for determining in situ gelatinization temperature of starch using initial water transfer rate in whole cereals
Sagol S, Turhan M, Sayar S |
| 433 - 439 |
Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers
Fernandes CS, Dias RP, Nobrega JM, Afonso IM, Melo LF, Maia JM |
| 440 - 445 |
Kinetics of degradation of saponins in soybean flour (Glycine max.) during food processing
Tarade KM, Singhal RS, Jayram RV, Pandit AB |
| 446 - 452 |
Color retention of red peppers by chemical pretreatments during greenhouse and open sun drying
Ergunes G, Tarhan S |
| 453 - 459 |
Moisture sorption characteristics of chhana podo at 5 degrees C and 35 degrees C
Rao KJ, Dhas PHA, Emerald FME, Ghosh BC, Balasubramanyam BV, Kulkarni S |
| 460 - 467 |
Analysis of the drying kinetics of chestnuts
Guine RPF, Fernandes RMC |
