| 337 - 344 |
Determination of water content of dried fruits by drying kinetics
Karathanos VT |
| 345 - 357 |
Passage time distributions for high solid fraction solid-liquid food mixtures in horizontal flow: unimodal size particle distributions
Fairhurst PG, Pain JP |
| 359 - 368 |
Design of a cryogenic grinding system for spices
Singh KK, Goswami TK |
| 369 - 378 |
Mechanical properties of alginate gels: empirical characterisation
Mancini M, Moresi M, Rancini R |
| 379 - 387 |
A methodology for investigation into alternative packaging methods for column wrapped biscuits
Cronin K |
| 389 - 393 |
Rheological behaviour of liquorice (Glycyrrhiza glabra) extract
Maskan M |
| 395 - 400 |
Kinetics of absorption of water by maize grains
Verma RC, Prasad S |
| 401 - 407 |
The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication
De Gennaro L, Cavella S, Romano R, Masi P |
| 409 - 414 |
Desorption isotherms of muscatel and aledo grapes, and the influence of pretreatments on muscatel isotherms
Vazquez G, Chenlo F, Moreira R, Carballo L |
| 415 - 422 |
Kinetic models for colour changes in pear puree during heating at relatively high temperatures
Ibarz A, Pagan J, Garza S |
