| 381 - 385 |
Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
Galindo FG, Toledo RT, Sjoholm I |
| 387 - 391 |
Mass transfer through meat. Part I. Determination of diffusion coefficient of nitrite by time lag method
Oztan A, Mutlu M |
| 393 - 399 |
The influence of using biodegradable packaging films on the quality decay kinetic of plum tomato (PomodorinoDatterino((R)))
Muratore G, Del Nobile MA, Buonocore GG, Lanza CM, Asmundo CN |
| 401 - 405 |
Effect of heating and cooling on rheological parameters of edible vegetable oils
Santos JCO, Santos IMG, Souza AG |
| 407 - 412 |
A study on degradation kinetics of riboflavin in spinach (Spinacea oleracea L.)
Nisha P, Singhal RS, Pandit AB |
| 413 - 418 |
Application of food products electrical model parameters for evaluation of apple puree dilution
Zywica R, Pierzynowska-Korniak G, Wojcik J |
| 419 - 425 |
Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots
Smout C, Sila DN, Vu TS, Van Loey AML, Hendrickx MEG |
| 427 - 433 |
Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods
Cheng QF, Sun DW, Scannell AGM |
| 435 - 440 |
Some physical properties of African star apple (Chrysophyllum alibidum) seeds
Oyelade OJ, Odugbenro PO, Abioye AO, Raji NL |
| 441 - 450 |
Sorption isotherms for amaranth grains
Pagano AM, Mascheroni RH |
| 451 - 456 |
Comparison of overall water uptake by corn kernel with and without dissolved calcium hydroxide at room temperature
Laria J, Meza E, Mondragon M, Silva R, Pena JL |
| 457 - 465 |
Thin-layer drying of spent grains in superheated steam
Tang ZW, Cenkowski S, Izydorczyk M |
| 467 - 475 |
Temperature distribution in a vial during freeze-drying of skim milk
Song CS, Nam JH, Kim CJ, Ro ST |
| 477 - 482 |
Moisture sorption isotherms of black gram nuggets (bori) at varied temperatures
Swami SB, Das SK, Maiti B |
| 483 - 490 |
Feature selection algorithms using Chilean wine chromatograms as examples
Beltran NH, Duarte-Mermoud MA, Salah SA, Bustos MA, Pena-Neira AI, Loyola EA, Jalocha JW |
| 491 - 498 |
Moisture sorption isotherms and heat of sorption of bitter orange leaves (Citrus aurantium)
Mohamed LA, Kouhila M, Jamali A, Lahsasni S, Mahrouz M |
| 499 - 506 |
The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material
Oroszvari BK, Sjoholm I, Tornberg E |
| 507 - 512 |
Use of surface response methodology for the optimization of the concentration of the sweet orange essential oil of Algeria by wiped film evaporator
Zeboudj S, Belhaneche-Bensemra N, Belabbes R |
