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Results: 51-75/1097
Authors:
Krokida, MK
Oreopoulou, V
Maroulis, ZB
Marinos-Kouris, D
Citation: Mk. Krokida et al., Effect of pre-drying on quality of French fries, J FOOD ENG, 49(4), 2001, pp. 347-354
Authors:
Spiess, WEL
Behsnilian, D
Citation: Wel. Spiess et D. Behsnilian, Special issue - osmotic dehydration - Preface and introduction, J FOOD ENG, 49(2-3), 2001, pp. 75-76
Authors:
Barat, JM
Fito, P
Chiralt, A
Citation: Jm. Barat et al., Modeling of simultaneous mass transfer and structural changes in fruit tissues, J FOOD ENG, 49(2-3), 2001, pp. 77-85
Authors:
Mizrahi, S
Eichler, S
Ramon, O
Citation: S. Mizrahi et al., Osmotic dehydration phenomena in gel systems, J FOOD ENG, 49(2-3), 2001, pp. 87-96
Authors:
Gekas, V
Citation: V. Gekas, Mass transfer modeling, J FOOD ENG, 49(2-3), 2001, pp. 97-102
Authors:
Sereno, AM
Hubinger, MD
Comesana, JF
Correa, A
Citation: Am. Sereno et al., Prediction of water activity of osmotic solutions, J FOOD ENG, 49(2-3), 2001, pp. 103-114
Authors:
Ferrando, M
Spiess, WEL
Citation: M. Ferrando et Wel. Spiess, Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions, J FOOD ENG, 49(2-3), 2001, pp. 115-127
Authors:
Chiralt, A
Martinez-Navarrete, N
Martinez-Monzo, J
Talens, P
Moraga, G
Ayala, A
Fito, P
Citation: A. Chiralt et al., Changes in mechanical properties throughout osmotic processes - Cryoprotectant effect, J FOOD ENG, 49(2-3), 2001, pp. 129-135
Authors:
Kowalska, H
Lenart, A
Citation: H. Kowalska et A. Lenart, Mass exchange during osmotic pretreatment of vegetables, J FOOD ENG, 49(2-3), 2001, pp. 137-140
Authors:
Chiralt, A
Fito, P
Barat, JM
Andres, A
Gonzalez-Martinez, C
Escriche, I
Camacho, MM
Citation: A. Chiralt et al., Use of vacuum impregnation in food salting process, J FOOD ENG, 49(2-3), 2001, pp. 141-151
Authors:
Collignan, A
Bohuon, P
Deumier, F
Poligne, I
Citation: A. Collignan et al., Osmotic treatment of fish and meat products, J FOOD ENG, 49(2-3), 2001, pp. 153-162
Authors:
Sacchetti, G
Gianotti, A
Dalla Rosa, M
Citation: G. Sacchetti et al., Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments, J FOOD ENG, 49(2-3), 2001, pp. 163-173
Authors:
Fito, P
Chiralt, A
Betoret, N
Gras, M
Chafer, M
Martinez-Monzo, J
Andres, A
Vidal, D
Citation: P. Fito et al., Vacuum impregnation and osmotic dehydration in matrix engineering - Application in functional fresh food development, J FOOD ENG, 49(2-3), 2001, pp. 175-183
Authors:
Torringa, E
Esveld, E
Scheewe, I
van den Berg, R
Bartels, P
Citation: E. Torringa et al., Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms, J FOOD ENG, 49(2-3), 2001, pp. 185-191
Authors:
Erle, U
Schubert, H
Citation: U. Erle et H. Schubert, Combined osmotic and microwave-vacuum dehydration of apples and strawberries, J FOOD ENG, 49(2-3), 2001, pp. 193-199
Authors:
Petrotos, KB
Lazarides, HN
Citation: Kb. Petrotos et Hn. Lazarides, Osmotic concentration of liquid foods, J FOOD ENG, 49(2-3), 2001, pp. 201-206
Authors:
Marouze, C
Giroux, F
Collignan, A
Rivier, M
Citation: C. Marouze et al., Equipment design for osmotic treatments, J FOOD ENG, 49(2-3), 2001, pp. 207-221
Authors:
Dalla Rosa, M
Giroux, F
Citation: M. Dalla Rosa et F. Giroux, Osmotic treatments (OT) and problems related to the solution management, J FOOD ENG, 49(2-3), 2001, pp. 223-236
Authors:
Barranco, CR
Balbuena, MB
Garcia, PG
Fernandez, AG
Citation: Cr. Barranco et al., Management of spent brines or osmotic solutions, J FOOD ENG, 49(2-3), 2001, pp. 237-246
Authors:
Torreggiani, D
Bertolo, G
Citation: D. Torreggiani et G. Bertolo, Osmotic pre-treatments in fruit processing: chemical, physical and structural effects, J FOOD ENG, 49(2-3), 2001, pp. 247-253
Authors:
Maestrelli, A
Lo Scalzo, R
Lupi, D
Bertolo, G
Torreggiani, D
Citation: A. Maestrelli et al., Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.), J FOOD ENG, 49(2-3), 2001, pp. 255-260
Authors:
Lo Scalzo, R
Papadimitriu, C
Bertolo, G
Maestrelli, A
Torreggiani, D
Citation: R. Lo Scalzo et al., Influence of cultivar and osmotic dehydration time on aroma profiles of muskmelon (Cucumis melo, cv reticulatus Naud.) spheres, J FOOD ENG, 49(2-3), 2001, pp. 261-264
Authors:
Gianotti, A
Sacchetti, G
Guerzoni, ME
Dalla Rosa, M
Citation: A. Gianotti et al., Microbial aspects on short-time osmotic treatment of kiwifruit, J FOOD ENG, 49(2-3), 2001, pp. 265-270
Authors:
Watanabe, H
Fukuoka, M
Tomiya, A
Mihori, T
Citation: H. Watanabe et al., A new non-Fickian diffusion model for water migration in starchy food during cooking, J FOOD ENG, 49(1), 2001, pp. 1-6
Authors:
Penna, ALB
Sivieri, K
Oliveira, MN
Citation: Alb. Penna et al., Relation between quality and rheological properties of lactic beverages, J FOOD ENG, 49(1), 2001, pp. 7-13