| 479 - 490 |
A mathematical method for determining equilibrium gas composition in modified atmosphere packaging and soluble gas stabilization systems for non-respiring foods
Rotabakk BT, Wyller J, Lekang OW, Sivertsvik M |
| 491 - 508 |
Multicriteria-oriented preliminary design of a flash evaporation process for cooling in the wine-making process
Tiat VHK, Sebastian P, Nadeau JP |
| 509 - 517 |
Drying kinetics and quality attributes of low-fat banana slices dried at high temperature
Prachayawarakorn S, Tia W, Plyto N, Soponronnarit S |
| 518 - 527 |
Effect of fat content on the dissolution enthalpy and kinetics of a model food powder
Marabi A, Raemy A, Bauwens I, Burbidge A, Wallach R, Saguy IS |
| 528 - 536 |
Sterilization solutions for aseptic processing using a continuous flow microwave system
Coronel P, Simunovic J, Sandeep KP, Cartwright GD, Kumar P |
| 537 - 546 |
Spaghetti cooking by microwave oven: Cooking kinetics and product quality
Cocci E, Sacchetti G, Vallicelli M, Angioloni A, Rosa MD |
| 547 - 560 |
Experimental study of air flow by natural convection in a closed cavity: Application in a domestic refrigerator
Laguerre O, Ben Amara S, Charrier-Mojtabi MC, Lartigue B, Flick D |
| 561 - 568 |
Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)
Unluturk S, Atilgan MR, Baysal AH, Tari C |
| 569 - 579 |
Apparent thermal diffusivity estimation of the banana during drying using inverse method
Mariani VC, de Lima AGB, Coelho LDS |
| 580 - 589 |
Analysis of sorption properties of starch-protein extrudates with the use of water vapour
Wlodarczyk-Stasiak M, Jamroz J |
| 590 - 597 |
Effects of heating temperature and fat content on the structure development of set yogurt
Xu ZM, Emmanouelidou DG, Raphaelides SN, Antoniou KD |
| 598 - 605 |
Micro-structural characterisation of palm fruit at sterilisation and digestion stages in relation to oil expression
Owolarafe OK, Faborode MO |
| 606 - 612 |
Effect of egg shape index on mechanical properties of chicken eggs
Altuntas E, Sekeroglu A |
| 613 - 624 |
DSC thermo-oxidative stability of red chili oleoresin microencapsulated in blended biopolymers matrices
Perez-Alonso C, Cruz-Olivares J, Barrera-Pichardo JF, Rodriguez-Huezo ME, Baez-Gonzalez JG, Vernon-Carter EJ |
| 625 - 631 |
Monitoring storage shelf life of tomato using electronic nose technique
Gomez AH, Wang J, Hu GX, Pereira AG |
| 632 - 638 |
Assessment of respiratory activity during surface-mould cheese ripening
Helias A, Trelea LC, Corrieu G |
| 639 - 639 |
"Surface area of general ellipsoid shaped food materials by simplified regression equation method" (vol 46, pg 257, 2000)
Igathinathane C, Chattopadhyay PK |
