| 359 - 367 |
Mathematical modelling of the kinetic of quality deterioration of intermediate moisture content banana during storage
Yan ZY, Sousa-Gallagher MJ, Oliveira FAR |
| 368 - 374 |
Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese
Dimitreli G, Thomareis AS |
| 375 - 382 |
Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.)
Antonio GC, Alves DG, Azoubel PM, Murr FEX, Park KJ |
| 383 - 393 |
Comparison of the deep frying process in coated and uncoated dough systems
Suarez RB, Campanone LA, Garcia MA, Zaritzky NE |
| 394 - 399 |
Ternary milling of bulgur with four rollers
Yildirim A, Bayram M, Oner MD |
| 400 - 412 |
Prediction of enthalpy and thermal conductivity of frozen meat and fish products from composition data
van der Sman RGM |
| 413 - 419 |
Optimization of osmotic dehydration of yam bean (Pachyrhizus erosus) using an orthogonal experimental design
Abud-Archila M, Vazquez-Mandujano DG, Ruiz-Cabrera MA, Grajales-Lagunes A, Moscosa-Santillan M, Ventura-Canseco LMC, Gutierrez-Miceli FA, Dendooven L |
| 420 - 429 |
Interfacial rheology study of espresso coffee foam structure and properties
Piazza L, Gigli J, Bulbarello A |
| 430 - 440 |
Shrinkage and porosity of banana, pineapple and mango slices during air-drying
Yan ZY, Sousa-Gallagher MJ, Oliveira FAR |
| 441 - 448 |
Modeling residence time distribution in a twin-screw extruder as a series of ideal steady-state flow reactors
Kumar A, Ganjyal GM, Jones DD, Hanna MA |
| 449 - 457 |
A numerical analysis of radio frequency heating of regular shaped foodstuff
Romano V, Marra F |
| 458 - 468 |
Dynamic modeling and feedback control for conveyors-belt dryers of mate leaves
Zanoelo EF, Abitante A, Meleiro LAC |
| 469 - 479 |
Feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice milling quality
Pan ZL, Khir R, Godfrey LD, Lewis R, Thompson JF, Salim A |
| 480 - 488 |
Discrimination of crumb grain visual appearance of organic and non-organic bread loaves by image texture analysis
Gonzales-Barron U, Butler F |
| 489 - 494 |
Effects of adlay species and rice flour ratio on the physicochemical properties and texture characteristic of adlay-based extrudates
Yang SH, Peng J, Lui WB, Lin J |
| 495 - 496 |
Comment on "Wall slip determination for coarse food suspensions in tube flow at high temperatures" by K. Chakrabandhu and R.K. Singh [Journal of Food Engineering 70 (2005) 73-81]
Martin PJ |
| 497 - 498 |
Authors' responses to letter to editor sent by Peter J. Martin regarding article "Wall slip determination for coarse food suspensions in tube flow at high temperatures" by K. Chakrabandhu and R.K. Singh [Journal of Food Engineering 70 (2005) 73-81]
Singh RK |
| 499 - 499 |
Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package (vol 82, pg 43, 2007)
Rotabakk BT, Lekang OI, Sivertsvik M |
