| 405 - 411 |
Alternative coffee packaging: an analysis from a life cycle point of view
De Monte M, Padoano E, Pozzetto D |
| 413 - 417 |
Effect of concentration on the physical properties of cashew juice
Azoubel PM, Cipriani DC, El-Aouar AA, Antonio GC, Murr FEX |
| 419 - 423 |
Reutilisation of food processing wastes for production of relevant metabolites: application to laccase production by Trametes hirsuta
Rosales E, Couto SR, Sanroman MA |
| 425 - 432 |
Modelling for moisture variation during osmo-concentration in apple and pineapple
Jena S, Das H |
| 433 - 438 |
The influence of temperature and solid matter content on the viscosity of whey protein concentrates and skim milk powder before and after tribomechanical treatment
Herceg Z, Lelas V |
| 439 - 445 |
Stress relaxation of dates at khalal and rutab stages of maturity
Hassan BH, Alhamdan AM, Elansari AM |
| 447 - 454 |
Antioxidative activity of the essential oils of Thymus sipyleus subsp sipyleus var. sipyleus and Thymus sipyleus subsp sipyleus var. rosulans
Tepe B, Sokmen M, Akpulat HA, Daferera D, Polissiou M, Sokmen A |
| 455 - 461 |
Modelling the drying of a twig of "yerba mate" considering as a composite material Part I: shrinkage, apparent density and equilibrium moisture content
Schmalko ME, Alzamora SM |
| 463 - 468 |
Effect of microwave on fluidized bed drying of macaroni beads
Goksu EI, Sumnu G, Esin A |
| 469 - 475 |
Predicting the initial freezing point and water activity of meat products from composition data
van der Sman RGM, Boer E |
| 477 - 486 |
Mathematical modeling of vegetable oil extraction in a counter-current crossed flow horizontal extractor
Veloso GO, Krioukov VG, Vielmo HA |
| 487 - 495 |
Shelf life extension of almond paste pastries
Baiano A, Del Nobile MA |
| 497 - 503 |
Convective drying of spirulina in thin layer
Desmorieux H, Decaen N |
| 505 - 511 |
Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content
Rahman MS, Al-Farsi SA |
| 513 - 518 |
A thin layer drying model of parboiled wheat
Mohapatra D, Rao PS |
| 519 - 523 |
Physical and nutritional properties of four orange varieties
Topuz A, Topakci M, Canakci M, Akinci I, Ozdemir F |
| 525 - 531 |
A method for developing model food system in microwave heating studies
Sakai N, Mao WJ, Koshima Y, Watanabe M |
