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Results: 1-25/1097
Authors:
Sobolik, V
Zitny, R
Tovcigrecko, V
Delgado, M
Allaf, K
Citation: V. Sobolik et al., Viscosity and electrical conductivity of concentrated solutions of solublecoffee, J FOOD ENG, 51(2), 2002, pp. 93-98
Authors:
Dijkink, BH
Langelaan, HC
Citation: Bh. Dijkink et Hc. Langelaan, Milling properties of peas in relation to texture analysis. Part 1. Effectof moisture content, J FOOD ENG, 51(2), 2002, pp. 99-104
Authors:
Dijkink, BH
Langelaan, HC
Citation: Bh. Dijkink et Hc. Langelaan, Milling properties of peas in relation to texture analysis. Part II. Effect of pea genotype, J FOOD ENG, 51(2), 2002, pp. 105-111
Authors:
Resa, JM
Gonzalez, C
Fanega, MA
de Landaluce, SO
Lanz, J
Citation: Jm. Resa et al., Enthalpies of mixing, heat capacities, and viscosities of alcohol (C-1-C-4)+ olive oil mixtures at 298.15 K, J FOOD ENG, 51(2), 2002, pp. 113-118
Authors:
Sandoval, AJ
Barreiro, JA
Citation: Aj. Sandoval et Ja. Barreiro, Water sorption isotherms of non-fermented cocoa beans (Theobroma cacao), J FOOD ENG, 51(2), 2002, pp. 119-123
Authors:
Latha, RB
Bhat, KK
Bhattacharya, S
Citation: Rb. Latha et al., Rheological behaviour of steamed rice flour dispersions, J FOOD ENG, 51(2), 2002, pp. 125-129
Authors:
Lostie, M
Peczalski, R
Andrieu, J
Laurent, M
Citation: M. Lostie et al., Study of sponge cake batter baking process. Part I: Experimental data, J FOOD ENG, 51(2), 2002, pp. 131-137
A generalized theory linking barrel fill length and air bubble entrapment during extrusion of starch
Authors:
Cisneros, FH
Kokini, JL
Citation: Fh. Cisneros et Jl. Kokini, A generalized theory linking barrel fill length and air bubble entrapment during extrusion of starch, J FOOD ENG, 51(2), 2002, pp. 139-149
Authors:
Verdijck, GJC
Sillekens, JJM
Preisig, HA
Citation: Gjc. Verdijck et al., A model structure for product quality in processing agro-material for process control purposes, J FOOD ENG, 51(2), 2002, pp. 151-161
Authors:
Delgado, AE
Sun, DW
Citation: Ae. Delgado et Dw. Sun, Desorption isotherms for cooked and cured beef and pork, J FOOD ENG, 51(2), 2002, pp. 163-170
Authors:
Lagarrigue, S
Alvarez, G
Citation: S. Lagarrigue et G. Alvarez, The rheology of starch dispersions at high temperatures and high shear rates: a review, J FOOD ENG, 50(4), 2001, pp. 189-202
Authors:
Nono, YJ
Giroux, F
Cuq, B
Raoult-Wack, AL
Citation: Yj. Nono et al., Analyses of control parameters for osmotic dehydration in an automatic experimental system: Application to the treatment of Golden Delicious apples, J FOOD ENG, 50(4), 2001, pp. 203-210
Authors:
Xu, SY
Chen, XF
Sun, DW
Citation: Sy. Xu et al., Preservation of kiwifruit coated with an edible film at ambient temperature, J FOOD ENG, 50(4), 2001, pp. 211-216
Authors:
Xu, F
Wang, Z
Xu, SY
Sun, DW
Citation: F. Xu et al., Cryostability of frozen concentrated orange juices produced by enzymatic process, J FOOD ENG, 50(4), 2001, pp. 217-222
Authors:
Das, S
Das, T
Rao, PS
Jain, RK
Citation: S. Das et al., Development of an air recirculating tray dryer for high moisture biological materials, J FOOD ENG, 50(4), 2001, pp. 223-227
Authors:
Adhikari, B
Jindal, VK
Citation: B. Adhikari et Vk. Jindal, Fluid flow characterization with tube viscometer data, J FOOD ENG, 50(4), 2001, pp. 229-234
Authors:
Moresi, M
Lo Presti, S
Mancini, M
Citation: M. Moresi et al., Rheology of scleroglucan dispersions, J FOOD ENG, 50(4), 2001, pp. 235-245
Authors:
Kawakatsu, T
Tragardh, G
Tragardh, C
Citation: T. Kawakatsu et al., The formation of oil droplets in a pectin solution and the viscosity of the oil-in-pectin solution emulsion, J FOOD ENG, 50(4), 2001, pp. 247-254
Authors:
Braud, LM
Moreira, RG
Castell-Perez, ME
Citation: Lm. Braud et al., Mathematical modeling of impingement drying of corn tortillas, J FOOD ENG, 50(3), 2001, pp. 121-128
Authors:
Bazhal, MI
Lebovka, NI
Vorobiev, E
Citation: Mi. Bazhal et al., Pulsed electric field treatment of apple tissue during compression for juice extraction, J FOOD ENG, 50(3), 2001, pp. 129-139
Authors:
Li, JY
Yeh, AI
Citation: Jy. Li et Ai. Yeh, Relationships between thermal, rheological characteristics and swelling power for various starches, J FOOD ENG, 50(3), 2001, pp. 141-148
Authors:
Sothornvit, R
Krochta, JM
Citation: R. Sothornvit et Jm. Krochta, Plasticizer effect on mechanical properties of beta-lactoglobulin films, J FOOD ENG, 50(3), 2001, pp. 149-155
Authors:
Albert, S
Hiden, H
Conlin, A
Martin, EB
Montague, GA
Morris, AJ
Citation: S. Albert et al., Inferential quality assessment in breakfast cereal production, J FOOD ENG, 50(3), 2001, pp. 157-166
Authors:
Lee, Y
McCarthy, MJ
McCarthy, KL
Citation: Y. Lee et al., Extent of mixing in a two-component batch system measured using MRI, J FOOD ENG, 50(3), 2001, pp. 167-174
Authors:
Nieto, A
Castro, MA
Alzamora, SM
Citation: A. Nieto et al., Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango, J FOOD ENG, 50(3), 2001, pp. 175-185