| 263 - 269 |
Modeling the supercritical fluid extraction of black pepper (Piper nigrum L.) essential oil
Ferreira SRS, Meireles MAA |
| 271 - 282 |
The importance of considering exchange surface area reduction to exhibit a constant drying flux period in foodstuffs
May BK, Perre P |
| 283 - 288 |
Rhamnolipid production by Pseudomonas aeruginosa LBI growing on soapstock as the sole carbon source
Benincasa M, Contiero J, Manresa MA, Moraes IO |
| 289 - 297 |
Influence of air recycling on the performance of a continuous rotary dryer for vegetable wholesale by-products
Iguaz A, Lopez A, Virseda P |
| 299 - 307 |
Modelling respiration rate of shredded Galega kale for development of modified atmosphere packaging
Fonseca SC, Oliveira FAR, Frias JM, Brecht JK, Chau KV |
| 309 - 320 |
A heat transfer model for the steady-state simulation of climbing-falling-film plate evaporators
Ribeiro CP, Andrade MHC |
| 321 - 329 |
Heat transfer to a canned corn starch dispersion under intermittent agitation
Tattiyakul J, Rao MA, Datta AK |
| 331 - 336 |
Transient thermal behaviour of phase-change processes in solid foods with variable thermal properties
Alhama F, Fernandez CFG |
| 337 - 346 |
Estimation of characteristic damage time of food materials in pulsed-electric fields
Lebovka NI, Bazhal MI, Vorobiev E |
| 347 - 352 |
Viscosities of aqueous solutions of sucrose and sodium chloride of interest in osmotic dehydration processes
Chenlo F, Moreira R, Pereira G, Ampudia A |
