| 305 - 314 |
Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration
Mujica-Paz H, Valdez-Fragoso A, Lopez-Malo A, Palou E, Welti-Chanes J |
| 315 - 319 |
The effect of chitosan on the gel properties of tofu (soybean curd)
Chang KLB, Lin YS, Chen RH |
| 321 - 326 |
State diagram of tuna meat: freezing curve and glass transition
Rahman MS, Kasapis S, Guizani N, Al-Amri OS |
| 327 - 335 |
Neural network based non-iterative calculation of the friction factor for power law fluids
Sablani SS, Shayya WH |
| 337 - 345 |
Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing
Sun DW, Li B |
| 347 - 355 |
Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats
Gioielli LA, Simoes IS, Rodrigues JN |
| 357 - 365 |
French fry quality improvement using advanced control techniques
Montague GA, Glassey J, Willis MJ |
| 367 - 374 |
Evaluation of water and sucrose diffusion coefficients in potato tissue during osmotic concentration
Mauro MA, Menegalli FC |
| 375 - 381 |
Physical properties of calabash nutmeg (Monodora myristica) seeds
Omobuwajo TO, Omobuwajo OR, Sanni LA |
| 383 - 389 |
One-dimensional finite difference modelling of heat and mass transfer during thawing of cooked cured meat
Delgado AE, Sun DW |
