Journal of Food Engineering
Journal of Food Engineering, Vol.26, No.4 Entire volume, number list
ISSN: 0260-8774 (Print)
In this Issue (9 articles)
| 391 - 408 |
ANALYSIS OF THE ROLE OF GLASS-TRANSITION IN FOOD-PROCESSING GENIN N, RENE F |
| 409 - 429 |
THE ELECTROMAGNETIC PROPERTIES OF FOOD MATERIALS - A REVIEW OF THE BASIC PRINCIPLES RYYNANEN S |
| 431 - 442 |
ABRASIVE PEELING OF POTATOES SINGH KK, SHUKLA BD |
| 443 - 452 |
GROWTH-KINETICS OF SINGLE-CELL PROTEIN IN BATCH FERMENTERS AHMAD MN, HOLLAND CR |
| 453 - 467 |
TRANSIENT HEAT-TRANSFER ANALYSIS IN AIR COOLING OF INDIVIDUAL SPHERICAL PRODUCTS DINCER I |
| 469 - 479 |
MEASUREMENTS AND PREDICTIVE MODELING OF HEAT FLUXES IN CONTINUOUS BAKING OVENS FAHLOUL D, TRYSTRAM G, MCFARLANE I, DUQUENOY A |
| 481 - 495 |
EFFECT OF FREEZING RATE ON THE RHEOLOGICAL BEHAVIOR OF SYSTEMS BASED ON STARCH AND LIPID PHASE NAVARRO AS, MARTINO MN, ZARITZKY NE |
| 497 - 510 |
DETERMINATION OF THE THERMAL-DIFFUSIVITY OF BREAD AS A FUNCTION OF POROSITY ZANONI B, PERI C, GIANOTTI R |
| 511 - 525 |
ONLINE INDIRECT MEASUREMENTS OF BIOLOGICAL VARIABLES AND THEIR KINETICS DURING PH CONTROLLED BATCH CULTURES OF THERMOPHILIC LACTIC-ACID BACTERIA BEAL C, CORRIEU G |