| 429 - 437 |
Convective drying characteristics of Amelie mango (Mangifera Indica L. cv.'Amelie') with correction for shrinkage
Dissa AO, Desmorieux H, Bathiebo J, Koulidiati J |
| 438 - 449 |
Experimental and theoretical investigation of drying behaviour of garlic in an inert medium fluidized bed assisted by microwave
Souraki BA, Mowla D |
| 450 - 455 |
Isothermal drying of non-nucleated sugar syrup films
Vigh SN, Sheehan ME, Schneider PA |
| 456 - 465 |
Characterization of protein stabilized foam formed in a continuous shear mixing apparatus
Indrawati L, Narsimhan G |
| 466 - 473 |
Prediction of the onset of caking in sucrose from temperature induced moisture movement
Billings SW, Paterson AHJ |
| 474 - 483 |
Application of image texture for the sorting of tea categories using multi-spectral imaging technique and support vector machine
Wu D, Yang HQ, Chen XJ, He Y, Li XL |
| 484 - 491 |
Assessment of two different rapid compression tests for the evaluation of texture differences in osmo-air-dried apple rings
Farris S, Gobbi S, Torreggiani D, Piergiovanni L |
| 492 - 498 |
Mathematical modeling of pneumatic drying of rice powder
Tanaka F, Uchino T, Hamanaka D, Atungulu GG |
| 499 - 506 |
Grinding characteristics and batter quality of rice in different wet grinding systems
Sharma P, Chakkaravarthi A, Singh V, Subramanian R |
| 507 - 513 |
Properties of milk protein concentrate stabilized oil-in-water emulsions
Dybowska BE |
| 514 - 521 |
Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits
Moreira R, Chenlo F, Torres MD, Vallejo N |
| 522 - 527 |
Drying kinetics and product quality of dried Chempedak
Chong CH, Law CL, Cloke M, Hii CL, Abdullah LC, Daud WRW |
| 528 - 534 |
Grass pea (Lathyrus sativus L.) starch as an alternative for cereal starches: Rheological properties and retrogradation susceptibility
Korus J, Witczak M, Juszczak L, Ziobro R |
| 535 - 540 |
Solvent-free microwave extraction of essential oil from oregano
Bayramoglu B, Sahin S, Sumnu G |
| 541 - 547 |
Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing
Rastogi NK, Nguyen LT, Balasubramaniam VM |
| 548 - 552 |
Concentration of pineapple juice by osmotic evaporation
Hongvaleerat C, Cabral LMC, Dornier M, Reynes M, Ningsanond S |
| 553 - 560 |
Modelling colour degradation of orange juice by ozone treatment using response surface methodology
Tiwari BK, Muthukumarappan K, O'Donnell CP, Cullen PJ |
| 561 - 567 |
Geometry modelling of food materials from magnetic resonance imaging
Goni SM, Purlis E, Salvadori VO |
| 568 - 575 |
Contribution to the modelling of chocolate tempering process
Debaste F, Kegelaers Y, Liegeois S, Ben Amor H, Halloin V |
| 576 - 580 |
Analysis of mechanical properties of cork stoppers and synthetic closures used for wine bottling
Giunchi A, Versari A, Parpinello GP, Galassi S |
