| 387 - 397 |
Modelling of high quality pasta drying: mathematical model and validation
Migliori M, Gabriele D, de Cindio B, Pollini CM |
| 399 - 408 |
A systems analysis of pasta filata process during Mozzarella cheese making
Yu CX, Gunasekaran S |
| 409 - 413 |
Hawthorn (Crataegus spp.) fruit: some physical and chemical properties
Ozcan M, Haciseferogullari H, Marakoglu T, Arslan D |
| 415 - 424 |
Modelling of heat and mass transfer during (osmo) dehydrofreezing of fruits
Agnelli ME, Marani CM, Mascheroni RH |
| 425 - 436 |
Desalination of mussel cooking juices by electrodialysis: effect on the aroma profile
Cros S, Lignot B, Bourseau P, Jaouen P, Prost C |
| 437 - 441 |
Assessing dealcoholization systems based on reverse osmosis
Pilipovik MV, Riverol C |
| 443 - 451 |
A comparison of two models for predicting the movements of airborne particles from cleaning operations
Harral B, Burfoot D |
| 453 - 459 |
Thermal characterization and phase behavior of cornstarch studied by differential scanning calorimetry
Zhong ZK, Sun XS |
| 461 - 466 |
Application of wavelet transforms to improve prediction precision of near infrared spectra
Fu XG, Yan GZ, Chen B, Li HB |
| 467 - 471 |
Salted cod manufacturing: influence of salting procedure on process yield and product characteristics
Andres A, Rodriguez- Barona S, Barat JM, Fito P |
| 473 - 479 |
Effects of salt, starter culture and production techniques on the quality of hot pepper paste
Bozkurt H, Erkmen O |
| 481 - 494 |
New approaches in deacidification of edible oils - a review
Bhosle BM, Subramanian R |
| 495 - 502 |
Hollow fiber and spiral cheese whey ultrafiltration: minimizing controlling resistances
Castro BN, Gerla PE |
| 503 - 509 |
Impact of selected process parameters on crust flaking of frozen partly baked bread
Le Bail A, Monteau JY, Margerie F, Lucas T, Chargelegue A, Reverdy Y |
| 511 - 517 |
Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars
Kaur M, Singh N, Sodhi NS |
