| 355 - 370 |
Activity of peroxidase during blanching of peaches, carrots and potatoes
Tijskens LMM, Rodis PS, Hertog MLATM, Waldron KW, Ingham L, Proxenia N, van Dijk C |
| 371 - 385 |
The kinetics of pectin methyl esterase in potatoes and carrots during blanching
Tijskens LMM, Waldron KW, Ng A, Ingham L, van Dijk C |
| 387 - 410 |
Mass transfer model for osmotic dehydration of fruits and vegetables - I. Development of the simulation model
Spiazzi E, Mascheroni R |
| 411 - 427 |
Viscoelastic properties of frozen starch-triglycerides systems
Navarro AS, Martino MN, Zaritzky NE |
| 429 - 440 |
Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration
Rastogi NK, Raghavarao KSMS |
| 441 - 452 |
Viscous properties of salmon surimi paste
Bouraoui MM, Fichtali J, Pinder KL, Nakai S, Bowen BD |
| 453 - 472 |
Dimensionless correlations for convective heat transfer to liquid and particles in cans subjected to end-over-end rotation
Sablani SS, Ramaswamy HS, Mujumdar AS |
| 473 - 481 |
Effect of drying, initial moisture and variety in corn wet milling
Haros M, Suarez C |
