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Results: 76-100/1097
Authors:
Elustondo, D
Elustondo, MP
Urbicain, MJ
Citation: D. Elustondo et al., Mathematical modeling of moisture evaporation from foodstuffs exposed to subatmospheric pressure superheated steam, J FOOD ENG, 49(1), 2001, pp. 15-24
Authors:
Czekaj, P
Lopez, F
Guell, C
Citation: P. Czekaj et al., Membrane fouling by turbidity constituents of beer and wine: characterization and prevention by means of infrasonic pulsing, J FOOD ENG, 49(1), 2001, pp. 25-36
Authors:
Allais, I
Alvarez, G
Citation: I. Allais et G. Alvarez, Analysis of heat transfer during mist chilling of a packed bed of spheres simulating foodstuffs, J FOOD ENG, 49(1), 2001, pp. 37-47
Authors:
Wang, HH
Sun, DW
Citation: Hh. Wang et Dw. Sun, Evaluation of the functional properties of Cheddar Cheese using a computervision method, J FOOD ENG, 49(1), 2001, pp. 49-53
Authors:
Ochoa, MR
Kesseler, AG
De Michelis, A
Mugridge, A
Chaves, AR
Citation: Mr. Ochoa et al., Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: light and room temperature effects, J FOOD ENG, 49(1), 2001, pp. 55-62
Authors:
Ramesh, MN
Wolf, W
Tevini, D
Jung, G
Citation: Mn. Ramesh et al., Influence of processing parameters on the drying of spice paprika, J FOOD ENG, 49(1), 2001, pp. 63-72
Authors:
Faydi, E
Andrieu, J
Laurent, P
Citation: E. Faydi et al., Experimental study and modelling of the ice crystal morphology of model standard ice cream. Part I: Direct characterization method and experimental data, J FOOD ENG, 48(4), 2001, pp. 283-291
Authors:
Faydi, E
Andrieu, J
Laurent, P
Peczalski, R
Citation: E. Faydi et al., Experimental study and modelling of the ice crystal morphology of model standard ice cream. Part II: Heat transfer data and texture modelling, J FOOD ENG, 48(4), 2001, pp. 293-300
Authors:
Pelegrina, AH
Crapiste, GH
Citation: Ah. Pelegrina et Gh. Crapiste, Modelling the pneumatic drying of food particles, J FOOD ENG, 48(4), 2001, pp. 301-310
Authors:
Hu, ZH
Sun, DW
Citation: Zh. Hu et Dw. Sun, Effect of fluctuation in inlet airflow temperature on CFD simulation of air-blast chilling process, J FOOD ENG, 48(4), 2001, pp. 311-316
Authors:
Bestard, MJ
Sanjuan, N
Rossello, C
Mulet, A
Femenia, A
Citation: Mj. Bestard et al., Effect of storage temperature on the cell wall components of broccoli (Brassica oleracea L. Var. Italica) plant tissues during rehydration, J FOOD ENG, 48(4), 2001, pp. 317-323
Authors:
Elustondo, D
Elustondo, MP
Urbicain, MJ
Citation: D. Elustondo et al., New thermal conductivity probe design based on the analysis of error sources, J FOOD ENG, 48(4), 2001, pp. 325-333
Authors:
Stigter, JD
Scheerlinck, N
Nicolai, B
Van Impe, JF
Citation: Jd. Stigter et al., Optimal heating strategies for a convection oven, J FOOD ENG, 48(4), 2001, pp. 335-344
Authors:
Ibanoglu, S
Citation: S. Ibanoglu, Influence of tempering with ozonated water on the selected properties of wheat flour, J FOOD ENG, 48(4), 2001, pp. 345-350
Authors:
Nassar, G
Nongaillard, B
Noel, Y
Citation: G. Nassar et al., Monitoring of milk gelation using a low-frequency ultrasonic technique, J FOOD ENG, 48(4), 2001, pp. 351-359
Authors:
Varnalis, AI
Brennan, JG
MacDougall, DB
Citation: Ai. Varnalis et al., A proposed mechanism of high-temperature puffing of potato. Part I. The influence of blanching and drying conditions on the volume of puffed cubes, J FOOD ENG, 48(4), 2001, pp. 361-367
Authors:
Varnalis, AI
Brennan, JG
MacDougall, DB
Citation: Ai. Varnalis et al., A proposed mechanism of high temperature puffing of potato. Part II. Influence of blanching and initial drying on the permeability of the partially dried layer to water vapour, J FOOD ENG, 48(4), 2001, pp. 369-378
Authors:
Garcia, A
Brenes, M
Moyano, MJ
Alba, J
Garcia, P
Garrido, A
Citation: A. Garcia et al., Improvement of phenolic compound content in virgin olive oils by using enzymes during malaxation, J FOOD ENG, 48(3), 2001, pp. 189-194
Authors:
Mc Donald, K
Sun, DW
Citation: K. Mc Donald et Dw. Sun, Effect of evacuation rate on the vacuum cooling process of a cooked beef product, J FOOD ENG, 48(3), 2001, pp. 195-202
Authors:
Garcia, A
Torres, JL
Prieto, E
De Blas, M
Citation: A. Garcia et al., Dielectric properties of grape juice at 0.2 and 3 GHz, J FOOD ENG, 48(3), 2001, pp. 203-211
Authors:
Krokida, MK
Oreopoulou, V
Maroulis, ZB
Marinos-Kouris, D
Citation: Mk. Krokida et al., Viscoelastic behaviour of potato strips during deep fat frying, J FOOD ENG, 48(3), 2001, pp. 213-218
Authors:
Krokida, MK
Oreopoulou, V
Maroulis, ZB
Marinos-Kouris, D
Citation: Mk. Krokida et al., Colour changes during deep fat frying, J FOOD ENG, 48(3), 2001, pp. 219-225
Authors:
Jacobsen, S
Fossan, KM
Citation: S. Jacobsen et Km. Fossan, Temporal variations in the glaze uptake on individually quick frozen prawns as monitored by the CODEX standard and the enthalpy method, J FOOD ENG, 48(3), 2001, pp. 227-233
Authors:
Curcio, S
Calabro, V
Iorio, G
de Cindio, B
Citation: S. Curcio et al., Fruit juice concentration by membranes: effect of rheological properties on concentration polarization phenomena, J FOOD ENG, 48(3), 2001, pp. 235-241
Authors:
Dervisoglu, M
Yazici, F
Citation: M. Dervisoglu et F. Yazici, Ripening changes of Kulek cheese in wooden and plastic containers, J FOOD ENG, 48(3), 2001, pp. 243-249