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Results: 1-11 |
Results: 11
Analyses of control parameters for osmotic dehydration in an automatic experimental system: Application to the treatment of Golden Delicious apples
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
Deep-fat frying of cassava: influence of raw material properties on chip quality
Authors: Vitrac, O Dufour, D Trystram, G Raoult-Wack, AL
Citation: O. Vitrac et al., Deep-fat frying of cassava: influence of raw material properties on chip quality, J SCI FOOD, 81(2), 2001, pp. 227-236
Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material
Authors: Vitrac, O Trystram, G Raoult-Wack, AL
Citation: O. Vitrac et al., Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material, EUR J LIPID, 102(8-9), 2000, pp. 529-538
Immersion chilling and freezing of a porous medium
Authors: Lucas, T Favier, C Chourot, JM Guilpart, J Raoult-Wack, AL Aim, RB
Citation: T. Lucas et al., Immersion chilling and freezing of a porous medium, INT J FOOD, 35(6), 2000, pp. 583-598
Modeling and control of thawing phenomena in solute-impregnated frozen foods
Authors: Lucas, T Flick, D Chourot, JM Raoult-Wack, AL
Citation: T. Lucas et al., Modeling and control of thawing phenomena in solute-impregnated frozen foods, J FOOD ENG, 45(4), 2000, pp. 209-218
Indirect measurement and control of moisture content during dehydration performed by frying
Authors: Trystram, G Trelea, IC Raoult-Wack, AL Diaz, A Courtois, F
Citation: G. Trystram et al., Indirect measurement and control of moisture content during dehydration performed by frying, DRY TECHNOL, 17(7-8), 1999, pp. 1627-1637
Mass and thermal behaviour of the food surface during immersion freezing
Authors: Lucas, T Flick, D Raoult-Wack, AL
Citation: T. Lucas et al., Mass and thermal behaviour of the food surface during immersion freezing, J FOOD ENG, 41(1), 1999, pp. 23-32
Factors influencing mass transfer during immersion cold storage of apples in NaCl/sucrose solutions
Authors: Lucas, T Francois, J Bohuon, P Raoult-Wack, AL
Citation: T. Lucas et al., Factors influencing mass transfer during immersion cold storage of apples in NaCl/sucrose solutions, FOOD SCIENC, 32(6), 1999, pp. 327-332
Kinetics of moisture loss and fat absorption during frying for different varieties of plantain
Authors: Diaz, A Trystram, G Vitrac, O Dufour, D Raoult-Wack, AL
Citation: A. Diaz et al., Kinetics of moisture loss and fat absorption during frying for different varieties of plantain, J SCI FOOD, 79(2), 1999, pp. 291-299
Transport phenomena in immersion-cooled apples
Authors: Lucas, T Francois, J Raoult-Wack, AL
Citation: T. Lucas et al., Transport phenomena in immersion-cooled apples, INT J FOOD, 33(5), 1998, pp. 489-499
Controllable development of the food sector in tropical areas: main challenges, fields of research and research procedures
Authors: Raoult-Wack, AL Bricas, N
Citation: Al. Raoult-wack et N. Bricas, Controllable development of the food sector in tropical areas: main challenges, fields of research and research procedures, OUTLOOK AGR, 27(4), 1998, pp. 225-235
Risultati: 1-11 |