| 299 - 305 |
Cooking effects on low-fat Kung-wans formulated with plant oils
Hsu SY, Yu SH |
| 307 - 314 |
Impregnation properties of some fruits at vacuum pressure
Mujica-Paz H, Valdez-Fragoso A, Lopez-Malo A, Palou E, Welti-Chanes J |
| 315 - 324 |
Ultrasonic guided wave and acoustic impact methods for pipe fouling detection
Lohr KR, Rose JL |
| 325 - 329 |
Developing a new apparatus for inactivating Bacillus subtilis spore in orange juice with a high electric field AC under pressurized conditions
Uemura K, Isobe S |
| 331 - 338 |
Water uptake by dehydrated soy protein isolates - Comparison of equilibrium vapour sorption and water imbibing methods
Jovanovich G, Puppo MC, Giner SA, Anon MC |
| 339 - 345 |
Assessment of cheese browning affected by baking conditions using computer vision
Wang HH, Sun DW |
| 347 - 351 |
Effect of Co-60 irradiation on drying characteristics of apple
Wang J, Chao Y |
| 353 - 360 |
Packaging strategies to counteract weight variability in extruded food products
Cronin K, Fitzpatrick J, McCarthy D |
| 361 - 369 |
Effect of pH adjustment on some chemical, biochemical, and sensory properties of Civil cheese during storage
Yazici F, Dervisoglu M |
| 371 - 375 |
Influence of inoculum age and concentration in Spirulina platensis cultivation
Pelizer LH, Danesi EDG, Rangel CD, Sassano CEN, Carvalho JCM, Sato S, Moraes IO |
| 377 - 385 |
Dynamics of nonstationary sorption from food liquids in a reactor-mass exchanger unit
Aliev RZ, Aliev MR, Aliev AR, Bolshakov OV |
| 387 - 392 |
Rheology of aqueous solutions of food additives - Effect of concentration, temperature and blending
Gomez-Diaz D, Navaza JM |
| 393 - 399 |
Structural relaxation in glasses: numerical exploration of variables of Narayanaswamy and Moynihan's model
Viollaz PE, Alzamora SM, Nieto AB |
| 401 - 410 |
A model for determination of multicomponent diffusion coefficients in foods
Gerla PE, Rubiolo AC |
