| 307 - 312 |
Simulation of sterilization of canned liquid food using sucrose degradation as an indicator
Siriwattanayotin S, Yoovidhya T, Meepadung T, Ruenglertpanyakul W |
| 313 - 319 |
Optimization of enzymatic clarification of sapodilla juice using response surface methodology
Sin HN, Yusof S, Sheikh N, Hamid A, Rahman RA |
| 320 - 326 |
Determination and correlation of heat transfer coefficients in a falling film evaporator
Prost JS, Gonzalez MT, Urbicain MJ |
| 327 - 338 |
Simple finite volumes and finite elements procedures for food quality and safety simulations
Martins RC |
| 339 - 345 |
Ascorbic acid stability during refrigerated storage of orange-carrot juice treated by high pulsed electric field and comparison with pasteurized juice
Torregrosa F, Esteve MJ, Frigola A, Cortes C |
| 346 - 357 |
Response surface methodology for optimizing the pre-processing conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety
Afoakwa EO, Yenyi SE, Sakyi-Dawson E |
| 358 - 363 |
The use of fractional conversion technique on firmness change kinetics of vacuum pulse osmotic dehydration sardine sheets
Corzo O, Bracho N, Marval J |
| 364 - 369 |
Volume changes of wheat and barley soaking in water
Muramatsu Y, Tagawa A, Kasai T, Takeya K |
| 370 - 378 |
Optimization of the rice bran oil deacidification process by liquid-liquid extraction
Rodrigues CEC, Onoyama MM, Meirelles AJA |
| 379 - 387 |
The effect of citrate on calcium phosphate deposition from simulated milk ultrafiltrate (SMUF) solution
Rosmaninho R, Melo LF |
| 388 - 393 |
Effect of two wastes from groundnut processing on laccase production and dye decolourisation ability
Couto SR, Sanroman A |
| 394 - 401 |
A comparative study between ovalbumin and beta-lactoglobulin fouling in a tube hot surface
Pelegrine DHG, Gasparetto CA |
| 402 - 406 |
Sorption isotherms of cocoa and cupuassu products
Medeiros ML, Ayrosa AMIB, Pitombo RND, Lannes SCD |
