| 283 - 291 |
Experimental study and modelling of the ice crystal morphology of model standard ice cream. Part I: Direct characterization method and experimental data
Faydi E, Andrieu J, Laurent P |
| 293 - 300 |
Experimental study and modelling of the ice crystal morphology of model standard ice cream. Part II: Heat transfer data and texture modelling
Faydi E, Andrieu J, Laurent P, Peczalski R |
| 301 - 310 |
Modelling the pneumatic drying of food particles
Pelegrina AH, Crapiste GH |
| 311 - 316 |
Effect of fluctuation in inlet airflow temperature on CFD simulation of air-blast chilling process
Hu ZH, Sun DW |
| 317 - 323 |
Effect of storage temperature on the cell wall components of broccoli (Brassica oleracea L. Var. Italica) plant tissues during rehydration
Bestard MJ, Sanjuan N, Rossello C, Mulet A, Femenia A |
| 325 - 333 |
New thermal conductivity probe design based on the analysis of error sources
Elustondo D, Elustondo MP, Urbicain MJ |
| 335 - 344 |
Optimal heating strategies for a convection oven
Stigter JD, Scheerlinck N, Nicolai B, Van Impe JF |
| 345 - 350 |
Influence of tempering with ozonated water on the selected properties of wheat flour
Ibanoglu S |
| 351 - 359 |
Monitoring of milk gelation using a low-frequency ultrasonic technique
Nassar G, Nongaillard B, Noel Y |
| 361 - 367 |
A proposed mechanism of high-temperature puffing of potato. Part I. The influence of blanching and drying conditions on the volume of puffed cubes
Varnalis AI, Brennan JG, MacDougall DB |
| 369 - 378 |
A proposed mechanism of high temperature puffing of potato. Part II. Influence of blanching and initial drying on the permeability of the partially dried layer to water vapour
Varnalis AI, Brennan JG, MacDougall DB |
