Co-rotating disc scraped-surface heat exchanger for food processing (Englisch)
- Neue Suche nach: Friis, A.
- Neue Suche nach: Adler-Nissen, J.
- Neue Suche nach: Hassager, O.
- Neue Suche nach: Friis, A.
- Neue Suche nach: Adler-Nissen, J.
- Neue Suche nach: Hassager, O.
- Neue Suche nach: Yano, T.
- Neue Suche nach: Matsuno, R.
- Neue Suche nach: Nakamura, K.
In:
Developments in food engineering
;
295-297
;
1994
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ISBN:
- Aufsatz (Konferenz) / Print
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Titel:Co-rotating disc scraped-surface heat exchanger for food processing
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Beteiligte:Friis, A. ( Autor:in ) / Adler-Nissen, J. ( Autor:in ) / Hassager, O. ( Autor:in ) / Yano, T. / Matsuno, R. / Nakamura, K.
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Kongress:6th International congress on engineering and food, Developments in food engineering ; 1993 ; Chiba; Japan
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Erschienen in:Developments in food engineering ; 295-297
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Verlag:
- Neue Suche nach: Blackie Academic &Professional
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Erscheinungsdatum:01.01.1994
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Format / Umfang:3 pages
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Anmerkungen:In 2 pts; Held in conjunction with the 4th International conference on fouling and cleaning. Also known as ICEF6; ICEF; Described as proceedings. See also 8134.260 vol 12 no 46 1993 for preprinted summaries, 3172.9953 vol 18 no 5 1993 and 3977.02687 vol 71 no 4 1993 for reports in English, and 3977.275 vol 9 no 5 iss 97 1993 for report in Japanese
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ISBN:
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Medientyp:Aufsatz (Konferenz)
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Format:Print
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Inhaltsverzeichnis Konferenzband
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 1
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Food Engineering - From arts to scienceYano, T. et al. | 1994
- 9
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Mechanical emulsificationSchubert, H. / Karbstein, H. et al. | 1994
- 15
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Applications of NMR to food science and engineeringBelton, P. S. et al. | 1994
- 18
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Progress in pasteurization and sterilizationOhlsson, T. et al. | 1994
- 24
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Fouling and cleaning: Mechanisms and modelsFryer, P. J. / Belmar-Beiny, M. T. / Schreier, P. J. R. et al. | 1994
- 30
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Supercritical fluids: Fundamentals and applicationsDebenedetti, P. G. et al. | 1994
- 36
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Neural networks in bioprocess engineeringZhu, Y.-H. / Linko, S. / Eerikaeinen, T. / Linko, P. et al. | 1994
- 42
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Implementation of model based optimization of product quality parameters in dairy processesVan der Linden, J. et al. | 1994
- 48
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Physiological functions of foodsArai, S. et al. | 1994
- 54
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Estimation of double layers flow model for fluidity of milk in a capillaryNakamura, T. / Yamamoto, A. / Sakanishi, K. / Mineshita, T. et al. | 1994
- 57
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Effect of moisture content on flow characteristics of SPI melt at an elevated temperatureHayashi, N. / Hayakawa, I. / Fujio, Y. et al. | 1994
- 60
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Novel approach to characterize the flow properties of fine dry food powdersKono, H. O. / Itani, Y. et al. | 1994
- 63
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Viscosity measurements of fresh and heat stressed frying oil at high temperaturesMiller, K. S. / Farkas, B. E. / Singh, R. P. et al. | 1994
- 66
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Viscosity properties by amylograph of riceKurasawa, H. / Shoji, I. et al. | 1994
- 69
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Physicochemical properties and hypolipidemic function of levan and its partial hydrolysateTakahashi, M. / Takayama, R. / Ishihara, K. et al. | 1994
- 72
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The use of xylanolytic enzymes in processing of cerealsPoutanen, K. / Haerkoenen, H. / Parkkonen, T. / Autio, K. et al. | 1994
- 75
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Viscoelasticity of butterHayashi, H. et al. | 1994
- 78
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Viscoelastic characteristics of bread crumb and graphic analysis of compression creep curveWang, Y. / Morishima, H. / Seo, Y. / Sagara, Y. et al. | 1994
- 81
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Viscoelastic behavior of parboiled riceSaif, S. M. / Suter, D. A. et al. | 1994
- 84
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Stress relaxation characteristics of alfalfa cubesPatil, R. T. / Sokhansanj, S. et al. | 1994
- 87
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Studies on rheological properties of foodsMasumoto, Y. / Kubota, K. / Hagura, Y. et al. | 1994
- 90
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Rheology of set type and stirred type yoghurt: build-up, break-down and recovery; the effects of pH, temperature and starterRoennegard, E. / Jiang, J. / Dejmek, P. et al. | 1994
- 93
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Monitoring of milk curd formation by means of physical propertiesNakanuma, H. / Doi, T. / Watanabe, R. et al. | 1994
- 96
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Reological analysis of jelly strength in heat induced gel like kamabokoMiki, H. / Shindo, J. / Nishimoto, J. et al. | 1994
- 99
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Relationships of rheological and hydrodynamic properties of biopolymeric ingredients to the composite surimi gel textureLee, C. M. et al. | 1994
- 102
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Hypocaloric jams from grape juiceMatias, E. C. / Sousa, I. M. N. / Laureano, O. et al. | 1994
- 105
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Mechanical properties of foods near the sol-gel transition pointKumagai, H. / Inukai, T. / Fujii, T. / Yano, T. et al. | 1994
- 108
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Effects of sugars on the gel-sol transition of agarose and K-carrageenanNishinari, K. / Takaya, T. / Kohyama, K. / Watase, M. et al. | 1994
- 111
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Rheological changes during sol-gel transition of pectin-sucrose/fructose dispersionsRao, M. A. / Van Buren, J. P. / Cooley, H. J. et al. | 1994
- 114
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Critical behavior of agarose near the sol-gel transition pointFujii, T. / Kumagai, H. / Yano, T. et al. | 1994
- 117
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Microstructure of hydrogel and its relationship with molecular-sieve characteristics in gel electrophoresisMiura, S. / Fujii, T. / Kumagai, H. / Yano, T. et al. | 1994
- 120
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Physicochemical studies on gelation of soybean 7S and 11S proteins by glucono--lactoneKohyama, K. / Nishinari, K. et al. | 1994
- 123
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Rheological models for shelled maize en-masseGumbe, L. O. et al. | 1994
- 126
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Nondestructive texture measurement of applesPrussia, S. / Morita, K. / Hung, Y. / Thai, C. et al. | 1994
- 129
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Description of bread textural deterioration by stress-strain curves, recoverable work, and thermal transitionsChinachoti, P. et al. | 1994
- 132
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Fracture stress of frozen soybean curdWatanabe, H. / Tang, C. Q. / Mihori, T. et al. | 1994
- 134
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The influence of moisture content on the failure mode of biscuitsPiazza, L. / Bringiotti, R. / Masi, P. et al. | 1994
- 137
-
Changes of physical properties of drying materialsLewicki, P. P. / Witrowa, D. / Pomaranska-Lazuka, W. et al. | 1994
- 140
-
Effects of baking and storage conditions on mechanical properties of white breadWang, Y. / Morishima, H. / Seo, Y. / Sagara, Y. et al. | 1994
- 143
-
Impedance spectroscopic analysis in agricultural productsToyoda, K. et al. | 1994
- 146
-
Finite element analysis on the effective thermal conductivity of dispersed systemsSakiyama, T. / Yano, T. et al. | 1994
- 149
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Measurement of fraction of frozen water and thermal conductivity in frozen food materialsPongsawatmanit, R. / Miyawaki, O. et al. | 1994
- 152
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Thermophysical properties of raspberries and applesBifani, V. / Borcoski, D. / Moyano, P. / Osorio, F. et al. | 1994
- 155
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A thermomechanical method for determining collapse temperatures of food powdersHuang, V. T. et al. | 1994
- 158
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Thermal studies of natural fruitsSa, M. M. / Sereno, A. M. et al. | 1994
- 161
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Thermal conversion of starch at low water activityPoutanen, K. / Myllymaeki, O. / Autio, K. / Myllaerinen, P. et al. | 1994
- 164
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Characterization of W/O/W emulsions with a view to possible food applicationsMatsumoto, S. et al. | 1994
- 167
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Application of membrane emulsification method for preparing food emulsions and emulsion characteristicsSuzuki, K. / Shuto, I. / Hagura, Y. et al. | 1994
- 170
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Evaluation of model food emulsion stability by hygrometric measurementsLeriei, C. R. / Corradini, C. / Pittia, P. et al. | 1994
- 173
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Addition of soy lysophospholipids enhances emulsifying ability of food emulsifiersFujita, S. / Suzuki, A. / Kawai, H. et al. | 1994
- 176
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Changes in water activity and functional properties of protein hydrolysatesKumagai, H. / Seto, H. / Sakurai, H. et al. | 1994
- 179
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Water activity and water behavior of soy sauce, dehydrated soy sauce and the improvement on hygroscopicity of dehydrated soy sauceHamano, M. et al. | 1994
- 182
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Sorption isotherms and heats of sorption for fruit jamsSa, M. M. / Sereno, A. M. et al. | 1994
- 185
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Water sorption isotherms of food model mixturesLewicki, P. P. / Pomaranska-Lazuka, W. et al. | 1994
- 188
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Glass transitions and physical state of dehydrated milk productsRoos, Y. / Jouppila, K. et al. | 1994
- 191
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Stickiness and caking of infant formula food powders related to the glass transition phenomenaChuy, L. E. / Labuza, T. P. et al. | 1994
- 194
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Tentative of inducing fruit sugar crystallization during freezing to reduce the hygroscopicity of the corresponding freeze-dried powdersDe Melo, S. / Giarola, T. / Cal-Vidal, J. et al. | 1994
- 197
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Diffusivity of water in flour/raisin mixturesKostaropoulos, A. E. / Karathanos, V. T. / Saravacos, G. D. et al. | 1994
- 200
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The use of digitized video images for monitoring color and color evolution of Jonagold apples during shelf lifeVervaeke, F. / Schrevens, E. / Verreydt, J. / Portier, K. et al. | 1994
- 203
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Computerized image analysis of gas cell distribution in several foodsGohtani, S. / Ariuchi, N. / Kawasome, S. / Yamano, Y. et al. | 1994
- 206
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Functional properties of Lupinus luteus proteinsSousa, I. M. N. / Beirao da Costa, M. L. / Hill, S. E. / Mitchell, J. R. et al. | 1994
- 209
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Stability of glutathione in solutionYamamoto, T. / Ishihara, K. et al. | 1994
- 212
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Aroma of Thymus zygis. Chemical and sensorial analysisMoldao-Martins, M. / Bernardo-Gil, G. / Beriao da Costa, M. L. et al. | 1994
- 215
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Measurement of material properties in heterogeneous food systems by magnetic resonance imagingMcCarthy, M. J. / McCarthy, K. L. / Powell, R. L. / Seymour, J. D. et al. | 1994
- 218
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Analysis of the flow field in a single screw extruder using magnetic resonance imagingAgemura, C. K. / Kauten, R. J. / McCarthy, K. L. et al. | 1994
- 221
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Determination and calculation of freezing equilibria in frozen foodsLotz, M. / Weisser, H. et al. | 1994
- 224
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The characteristics of the hydration water of protein in relation with the freezing and drying denaturationHanafusa, N. et al. | 1994
- 227
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NMR study of the dynamic behaviour of water in food systems: Guar galactomannan solutions and pectin gelsBrosio, E. / D'Ubaldo, A. / Verzegnassi, B. et al. | 1994
- 230
-
NMR-measurements to study binding states and mobility of water in cellulose packaging materialsLiebenspacher, F. / Weisser, H. et al. | 1994
- 233
-
Heat capacity modeling of frozen food gels from NMR determination of water statesCornillon, P. / Andrieu, J. / Duplan, J. C. / Laurent, M. et al. | 1994
- 236
-
Measurement of moisture diffusion in soybean seed by pulsed-field-gradient NMR methodWatanabe, H. / Fukuoka, M. / Shimada, S. et al. | 1994
- 239
-
Moisture diffusion in fresh and dehydrated fish flesh measured by PFG-NMRFukuoka, M. / Wen, W. / Mihori, T. / Watanabe, H. et al. | 1994
- 241
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^1H-NMR images and localized spectra of foodsIshida, N. / Kano, H. / Ogawa, H. et al. | 1994
- 244
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Investigation of jet agglomeration processesSchuchmann, H. / Schubert, H. et al. | 1994
- 247
-
The effect of interparticle forces on the separation of fine powders from gas-solid two phase flowKono, H. O. / Hikosaka, T. et al. | 1994
- 250
-
An application of cryo-shattering for separating low-fat meat from fatty meatHagura, Y. / Suzuki, K. / Kubota, K. et al. | 1994
- 253
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Utilization of brittle fracture properties of frozen foodstuffsOkamoto, K. / Hagura, Y. / Suzuki, K. / Kubota, K. et al. | 1994
- 256
-
Mechanical disintegration of microorganisms by wet milling and high-pressure homogenization - a comparative studyPittroff, M. / Schubert, H. et al. | 1994
- 259
-
Development of micro cut blenderHosokawa, T. / Omura, H. / Takeuchi, T. et al. | 1994
- 262
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Simulation in food plant design using SIMANClark, J. P. / Hyman, S. M. / Symns, R. / Kelley, R. et al. | 1994
- 265
-
Intelligent mixer for bread doughTorikata, Y. / Ban, N. et al. | 1994
- 268
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Effects of L-ascorbic acid and related compounds on gluten and starch during breadmaking in a home baking machineZhang, L. / Morita, N. / Takagi, M. et al. | 1994
- 271
-
Analysis of continuous whipping of creamKikuchi, M. / Endo, M. / Yanagihara, N. / Miyamoto, T. et al. | 1994
- 274
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Controlled biaxial extension of food polymer gelsTung, M. A. / Britt, I. J. / Tang, J. et al. | 1994
- 277
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Process of formation of porous structure of baked foods during heatingShimiya, Y. / Sasaki, K. et al. | 1994
- 280
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Reduction in damage to dried sultana during removal of cap-stemsMollah, M. R. / Hayes, R. J. / Franz, P. R. / Gould, I. V. et al. | 1994
- 283
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Thermal property measurements of fried foods using differential scanning calorimeterBuhri, A. B. / Singh, R. P. et al. | 1994
- 286
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Colorimetric measurements of meat products cooked using different systemsPittia, P. / Anese, M. / Orlando, C. / Sensidoni, A. et al. | 1994
- 289
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Interactions between maillard reaction products and lipid oxidation during the roasting process and storage of hazel-nuts (Corylus avellana)Severini, C. / Pittia, P. / Nicoli, M. C. / Pinnavaia, G. G. et al. | 1994
- 292
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A new method of monitoring particle motion and temperature in a liquid/particle systemSawada, H. / Merson, R. L. et al. | 1994
- 295
-
Co-rotating disc scraped-surface heat exchanger for food processingFriis, A. / Adler-Nissen, J. / Hassager, O. et al. | 1994
- 298
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Heat transfer in bakery ovensAltomare, R. E. et al. | 1994
- 301
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Modelling and simulation of food frying processesMittal, G. S. / Ateba, P. et al. | 1994
- 304
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Modelling pasta cooking processesPiazza, L. / Riva, M. / Masi, P. et al. | 1994
- 307
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Ohmic thawing of shrimp blocksBalaban, M. O. / Henderson, T. / Teixeira, A. / Otwell, W. S. et al. | 1994
- 310
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Ohmic heating of food materials - Effects of frequency on the heating rate of fish proteinUemura, K. / Noguchi, A. / Park, S. J. / Kim, D. U. et al. | 1994
- 313
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Heat transfer analysis in food heated by far-infrared radiationSakai, N. / Hanzawa, T. et al. | 1994
- 316
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Optical characteristics of vegetables in far-infrared irradiation heatingShimizu, M. / Hashimoto, A. / Oshita, S. et al. | 1994
- 319
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Temperature distribution in microwave oven heating - The influence of different cavity modesOhlsson, T. / Risman, P. O. et al. | 1994
- 322
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In-flow microwave heating of pumpable foodsOhlsson, T. et al. | 1994
- 325
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Mathematical modeling of batch heating of liquids in a microwave cavityDatta, A. K. / Prosetya, H. M. / Hu, W. et al. | 1994
- 328
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Measurement of evaporation coefficient of water during vacuum cooling of lettuceTambunan, A. H. / Seo, Y. / Sagara, Y. / Morishima, H. et al. | 1994
- 331
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Heat and mass transfer modelling during beef carcass chilling for quality controlMittal, G. S. / Mallikarjunan, P. et al. | 1994
- 334
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Corn drying: Modelling the quality degradationCourtois, F. / Lebert, A. / Lasseran, J. C. / Bimbenet, J. J. et al. | 1994
- 337
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Puff drying of foods in a fluidised bedShilton, N. C. / Niranjan, K. et al. | 1994
- 340
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Estimation of the effective moisture diffusivity from drying data. Application to some vegetablesKiranoudis, C. T. / Maroulis, Z. B. / Marinos-Kouris, D. / Saravacos, G. D. et al. | 1994
- 343
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Effect of freezing conditions on vapor permeability of freeze-dried foodsNakamura, K. / Matagi, K. / Odawara, T. / Hoshino, T. et al. | 1994
- 346
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Moisture content distribution and moisture diffusion in foods during heatingSkjoeldebrand, C. / Thorvaldsson, K. et al. | 1994
- 349
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Mass transfer in osmotic processesYao, Z. / Le Maguer, M. et al. | 1994
- 352
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The sorption of water in the agricultural materialsKameoka, T. / Horibe, K. et al. | 1994
- 355
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The diffusion of seasoning substances in various slurries - Application of nondestructive measurement using ultrasonic techniqueTorii, T. / Odake, S. et al. | 1994
- 358
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Diffusion of salt in dry-salted feta cheeseYanniotis, S. / Zarmpoutis, J. / Anifantakis, E. et al. | 1994
- 361
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Extraction rate for soluble solids during coffee brewingOshita, S. / Hashimoto, A. / Miyata, T. / Okado, T. et al. | 1994
- 364
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The measurement of the losses of soluble solids in legume seeds (Lablat purpureos) during the process of soaking at different temperatures and in the process of cookingJadan, A. / Silva, M. / Moscoso, M. et al. | 1994
- 367
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Evaluation of steam distillation of roasted coffee for quality improvement of soluble coffeeImura, N. / Matsuda, O. et al. | 1994
- 370
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Studies on the recrystallization of ice in frozen food systemsMin, S. G. / Spiess, W. E. L. et al. | 1994
- 373
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Ice structure and its control in frozen food gelsMiyawaki, O. / Bae, S. K. et al. | 1994
- 376
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A comparative study of freezing time prediction for food productsKluza, F. / Spiess, W. E. L. et al. | 1994
- 379
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Variation of correction factors in an approximate equation for freezing and thawing time predictionRubiolo de Reinick, A. et al. | 1994
- 382
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Progressive freeze-concentration and its relationship with the ice structure at freezing frontBae, S. K. / Miyawaki, O. et al. | 1994
- 385
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Freeze concentration of some heat sensitive solutionsFlesland, O. / Song, X. / Stroemmen, I. et al. | 1994
- 388
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Studies on the freeze concentration of foods. - Determination of eutectic temperatures of amino acids in aqueous ethanol solutionShibata, M. / Ishikawa, K. / Fukuta, Y. / Ishikawa, S. et al. | 1994
- 391
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Ice crystals agglomerated in freeze concentrationShirai, Y. / Nakanishi, K. / Matsuno, R. et al. | 1994
- 394
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Thermodynamic modeling of the osmotic concentration processBiswal, R. N. / Le Maguer, M. et al. | 1994
- 397
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Recent advances in dewatering and impregnation soaking processesRaoult-Wack, A. L. / Saurel, R. / Rios, G. M. / Guilbert, S. et al. | 1994
- 400
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Dewatering through immersion in sugar/salt concentrated solutions ("Osmotic dehydration"). An interesting alternative for seafood stabilisationRaoult-Wack, A. L. / Collignan, A. et al. | 1994
- 403
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Osmotic dehydration of peas and its effect on dryingKaymak, F. / Cakaloz, T. et al. | 1994
- 406
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Studies on the sorption characteristics of bulk wheat and canolaLang, W. / Sokhansanj, S. et al. | 1994
- 409
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Diffusivity of water and solubles during rehydration of osmo-convection dried plant tissueLenart, A. / Iwaniuk, B. et al. | 1994
- 412
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Study of rehydration before eating on dehydrated vegetablesZhang, M. / Wang, C. / Ma, X. / Li, C. et al. | 1994
- 415
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Effect of drying conditions on effective moisture diffusivity in "chufa" tubers (Cyperus esculentus L.)Altarriba, A. / Nu�ez-Lemos, A. / Vidal, D. et al. | 1994
- 418
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Simultaneous heat and moisture transfer with hygrostrain-stress formation in food undergoing dryingHayakawa, K. / Tsukada, T. / Furuta, T. / Sakai, N. et al. | 1994
- 421
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Dynamic modelling of fruit dehydrationGiroux, F. / Guilbert, S. / Trystram, G. et al. | 1994
- 424
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Determination of structural parameters for the dried layer of coffee solution undergoing sublimation dehydrationIchiba, J. / Sagara, Y. / Kawagoe, Y. / Seo, Y. et al. | 1994
- 427
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Quality aspects in drying of food granular materialsKramer, K. / Stroemmen, I. / Song, X. et al. | 1994
- 430
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Considerations on the diffusivities of moisture and aroma componentsCoumans, W. J. / Ketelaars, A. A. J. / Kerkhof, P. J. A. M. et al. | 1994
- 433
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Flavour retention in different methods of spray dryingSenoussi, A. / Bhandari, B. / Dumoulin, E. / Berk, Z. et al. | 1994
- 436
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Improvement of l-menthol retention by cyclodextrin during dryingFuruta, T. / Yoshii, H. / Yasunishi, A. et al. | 1994
- 439
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Spray drying leaflash technique: An investigation on pulverization and flow profilesClement, L. / Dumoulin, E. / Lagarde, S. / Bourlier, C. et al. | 1994
- 442
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Research of far-infrared drying on white mushroomZhang, M. / Xu, N. et al. | 1994
- 445
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Convective drying of Lactobacillus plantarumLinders, L. J. M. / Meerdink, G. / Van't Riet, K. et al. | 1994
- 448
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Convective drying of lactic acid starter cultures with high survival ratesKessler, U. / Bauer, W. et al. | 1994
- 451
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Drying of enzymes: Relationships between thermal stability of enzymes and water concentrationYamamoto, S. / Kasuga, Y. / Sano, Y. et al. | 1994
- 453
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Prediction of kinetic parameters for food quality changes using equivalent time at standard temperatureCho, H.-Y. / Pyun, Y.-R. et al. | 1994
- 456
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Prediction of quality change during food storageHeldman, D. R. / Chao, R. R. et al. | 1994
- 459
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Correlations between physicochemical properties and kinetic parameters of different cultivars of riceChang, Y.-H. et al. | 1994
- 462
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Development and validation of prediction models for texture change under varying temperature conditionsVerlinden, B. E. / De Baerdemaeker, J. et al. | 1994
- 465
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The effect of cook-chill processing on the texture development of different types of vegetables and fruitsVerlinden, B. E. / Vandewalle, X. K. / De Baerdemaeker, J. et al. | 1994
- 468
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The effect of water activity and temperature on the retrogradation rate of gelatinized wheat flourRhee, C. / Lee, S. W. et al. | 1994
- 471
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Diffusion and reaction in wheat grainsStapley, A. G. F. / Hollewand, M. P. / Gladden, L. F. / Fryer, P. J. et al. | 1994
- 474
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Studies on interaction between non enzymatic browning reaction and lipid oxidation in food processingDalla Rosa, M. / Barbanti, D. / Pizzirani, S. / Bressa, F. et al. | 1994
- 477
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Oxidation rate of polyunsaturated fatty acid and antioxidation effect of gel layerNakamura, K. / Nagai, K. / Inoue, T. / Hakoda, M. et al. | 1994
- 480
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Simulation of oxidation processes of liquid lipidsAdachi, S. / Imagi, J. / Ishiguro, T. / Matsuno, R. et al. | 1994
- 483
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Isomerization reaction kinetics of catechins in packaged tea drinks during processingKomatsu, Y. / Suematsu, S. / Hisanobu, Y. / Saigo, H. et al. | 1994
- 486
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Citrus fruits combination improving taste and flavor of marmaladeMorishita, T. / Nishio, K. et al. | 1994
- 489
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Kinetics of aspartame degradation in liquid dairy beveragesBell, L. N. / Shoeman, D. / Tsoubeli, M. / Labuza, T. P. et al. | 1994
- 492
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Esterification in micro aqueous organic phaseInoue, M. / Imai, M. / Shimizu, M. et al. | 1994
- 495
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Thermal inactivation of pectinesterase in papaya pulp (pH 3.8)Massaguer, P. R. / Magalhaes, M. A. / Tosello, R. M. et al. | 1994
- 498
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Heat gelation and reaction kinetics of whey protein concentratesTaylor, S. M. / Gladden, L. F. / Fryer, P. J. et al. | 1994
- 501
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Effect of microwave heating on non-enzymatic browning in banana productsCano, M. P. / Lizarraga, V. et al. | 1994
- 504
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Effect of microwave heating rate on maltose production in sweetpotatoNakai, T. / Sawai, J. / Hashimoto, A. / Honda, T. et al. | 1994
- 507
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Studies on the microwave heating-rate equations of foodsKubota, K. / Kurokawa, M. / Araki, H. / Okazaki, T. et al. | 1994
- 510
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Studies on the cooking-rate equations of foodsKubota, K. / Masumoto, Y. / Zhang, G. / Hagura, Y. et al. | 1994
- 513
-
Kinetic modelling of chicken muscle thermal conductivity during deep-fat fryingNgadi, M. O. / Correia, L. R. et al. | 1994
- 516
-
Cold extrusion - TribochemistryWang, S. S. / Zheng, X. / Ho, C. T. / Qu, D. et al. | 1994
- 519
-
Chemical and physical changes of tofuyo (fermented tofu) during fermentationYasuda, M. / Kobamoto, N. et al. | 1994
- 522
-
Statistical characterization of tempeh starter from the aroma components of soybean tempehSuprinyanto / Fujio, Y. / Hayakawa, I. et al. | 1994
- 525
-
Manufacturing of solid culture media in film bags for shiitake cultivationOhsaki, K. / Yamada, S. / Fuse, O. / Motegi, T. et al. | 1994
- 528
-
Sorghum brewing with facultative anaerobic Rhizopus in practical operationsWang, H.-H. / Tsao, J.-C. et al. | 1994
- 531
-
Production of enzymes for food processing by solid state fermentationTaniguchi, M. / Ooshima, K. / Fujii, M. et al. | 1994
- 534
-
Cell growth and -amylase production characteristics of Bacillus subtilis ATCC 601Salva, T. J. G. / Moraes, I. O. et al. | 1994
- 537
-
Fermentation processes for the production of natural colour compounds for the food industryMartin, A. M. et al. | 1994
- 540
-
Effect of castor oil hydrolysate on the production of gamma-decalactone and cis-6-dodecen-4-olide by Sporobolomyces odorusLee, S.-L. / Chou, C.-C. et al. | 1994
- 543
-
Modelling of transport phenomena during the cultivation of Bacillus thuringiensis for the production of bioinsecticidesPerez-Galindo, A. / Velazque, C. G. / Medrano-Roldan, H. / Robles, C. M. et al. | 1994
- 546
-
Measurement of the main industrial fermentation parameters governing the production of bioinsecticides by Bacillus thuringiensis var. kumamotoensisMedrano-Roldan, H. / Velazquez, C. G. / Robles, C. M. / Perez-Galindo, A. et al. | 1994
- 549
-
Use of sweet potato processing wastewater as substrate for fermentationsRibeiro, C. A. A. / Cavenagui, M. E. / De Pontes, A. E. R. / Barros, G. L. et al. | 1994
- 552
-
Fermentative production of L-lactate from xyloseUeda, T. / Tanaka, K. / Ishizaki, A. et al. | 1994
- 555
-
Optimization studies of a lactic acid fermented beverage processMoe, T. / Adler-Nissen, J. et al. | 1994
- 558
-
General method for lactic acid batch fermentation processes monitoringLatrille, E. / Picque, D. / Corrieu, G. et al. | 1994
- 561
-
Anaerobic continuous ethanol fermentation using a computer coupled medium feeding system which has DDC control pH of the culture brothTripetchkul, S. / Tonakawa, M. / Ishizaki, A. / Shi, Z. et al. | 1994
- 564
-
Method for on-line prediction of the alcoholic fermentation rate in wine-makingPerret, B. / Corrieu, G. et al. | 1994
- 567
-
Measurement of cell density in the broth of aggregative organism by continuous-dilution-photometric-assayYano, T. / Masduki, A. / Nishizawa, Y. / Ohtake, H. et al. | 1994
- 570
-
Dynamic modelling of a large scale air lift fermenterTrystram, G. / Pigache, S. et al. | 1994
- 573
-
Biocatalytic production of cellobiose containing oligosaccharide mixtureRossi, M. / Linko, Y.-Y. / Linko, P. / Vaara, T. et al. | 1994
- 576
-
Enzymatic production and membrane concentration of oligosaccharides from milk wheyLopez Leiva, M. H. / Guzman, M. et al. | 1994
- 579
-
Construction of integrated bioreactor system for biologically active peptides from isolated soybean proteinSonomoto, K. / Okamoto, Y. / Kohno, S. / Kano, K. et al. | 1994
- 582
-
Trypsin-catalyzed synthesis of oligopeptides containing hydrophilic and essential amino acid, L-lysineKimura, Y. / Shima, M. / Notsu, T. / Adachi, S. et al. | 1994
- 585
-
Integration of reaction and recovery by a continuous emulsion enzyme reactor with in-line removal of the oil and water phase by membrane separationSchroen, C. G. P. H. / Van der Padt, A. / Van't Riet, K. et al. | 1994
- 588
-
Interesterification of triglycerides in organic solvent using modified lipaseMogi, K. / Basheer, S. / Yamaoka, A. / Padly, F. B. et al. | 1994
- 591
-
The effect of lipids oxidation on the activity of interesterification of triglyceride by immobilized lipaseNezu, T. / Kobori, S. / Matsumoto, W. et al. | 1994
- 594
-
Triacylglycerol synthesis from fatty acid and glycerol using immobilized lipaseKosugi, Y. / Tomizuka, N. / Azuma, N. et al. | 1994
- 597
-
NAD(P)H regeneration in yeast cells using ethanol as energy sourceKometani, T. / Yoshii, H. / Kitatsuji, E. / Matsuno, R. et al. | 1994
- 600
-
Loose RO membrane reactor for L-amino acid production with coenzyme recyclingHarada, T. / Miyawaki, O. et al. | 1994
- 603
-
Studies on the biological reduction of the nitrate content of carrot juice and of a model solution using Paracoccus denitrificans DSM 65Min, S. H. / Spiess, W. E. L. et al. | 1994
- 606
-
Development of a bioreactor for semi-solid fermentation purposes: bacterial insecticide fermentationCapalbo, D. M. F. / Moraes, I. O. / Moraes, R. O. et al. | 1994
- 609
-
Continuous ethanol production by Zymomonas mobilis in a bioreactor with flame making ceramic carriersMori, A. / Aoki, T. et al. | 1994
- 612
-
Design and scale-up of bioreactors for microbial polysaccharide fermentationKawase, Y. / Tsujimura, M. et al. | 1994
- 615
-
Application of a bioreactor system to soy sauce productionFukushima, Y. / Motai, H. et al. | 1994
- 618
-
Substrate removal characteristics in an immobilised cell fluidized bed reactorBhamidimarri, S. H. R. et al. | 1994
- 621
-
Solvent extraction of flaxseedShahidi, F. / Wanasundara, P. K. J. P. D. / Amarowicz, R. et al. | 1994
- 624
-
Large scale preparation of highly-purified egg yolk phosphatidylcholine by HPLCKobayashi, H. / Narabe, H. / Hasegawa, M. / Harada, F. et al. | 1994
- 627
-
Extraction and concentration of omega-3 fatty acids of seal blubberShahidi, F. / Amarowicz, R. A. / Synowiecki, J. / Naczk, M. et al. | 1994
- 630
-
Separation of EPA and DHA from fish oil using supercritical extraction with Ag complex pretreatmentNagahama, K. / Suzuki, T. / Kikuchi, S. / Tanaka, Y. et al. | 1994
- 633
-
Selective extraction of proteins from complex solutions by reverse micellesNaoe, K. / Imai, M. / Shimizu, M. et al. | 1994
- 636
-
Fractionation of -lactoglobulin in bovine whey by intermittent up flow system with multi-stage ion exchange columnOhtomo, H. / Kuwata, T. / Kurihara, I. / Kikuchi, T. et al. | 1994
- 639
-
Recovery of lysozyme and avidin from egg white by ion-exchange chromatographyYamamoto, S. / Suehisa, T. / Sano, Y. et al. | 1994
- 641
-
Development and application of cyclodextrin polymerOkemoto, H. / Hashimoto, H. et al. | 1994
- 644
-
Turbulent high-Schmidt number mass transfer in UFRosen, C. / Traegardh, C. / Dejmek, P. et al. | 1994
- 647
-
The pore size of ultrafiltration membranes - a novel approachPersson, K. M. / Traegardh, G. et al. | 1994
- 650
-
Reverse osmosis system for highly concentrated juiceNabetani, H. / Igami, H. / Nakajima, M. / Hayakawa, K. et al. | 1994
- 653
-
Factors affecting the performance of crossflow filtration of yeast cell suspensionTanaka, T. / Nakanishi, K. et al. | 1994
- 656
-
Cross-flow membrane filtration of soy sauce leesFurukawa, T. / Katou, K. / Kumakura, K. / Osaki, K. et al. | 1994
- 659
-
Applications of the ceramic membranes to soy sauceKanekumi, N. / Nogaki, H. / Tabata, H. / Watanabe, A. et al. | 1994
- 662
-
Ceramic filters for food and beverage applicationsFushijima, M. et al. | 1994
- 665
-
Recovery and functional properties of protein from the wastewater of mungbean starch processing by ultrafiltrationKo, W. C. / Chen, W. J. / Lai, T. H. et al. | 1994
- 668
-
Improved extraction and ultrafiltration process for protein recovery from soy flourHarris, J. L. / Razavi, S. K. / Sherkat, F. et al. | 1994
- 671
-
The production of protein isolates from Chinese rapeseedDiosady, L. L. et al. | 1994
- 674
-
Separation and concentration of polyunsaturated fatty acids by a combined system of liquid-liquid extraction and membrane separationSahashi, Y. / Ishizuka, H. / Koike, S. / Suzuki, K. et al. | 1994
- 677
-
Refining vegetable oils by membrane technologyCheryan, M. / Raman, L. P. / Rajagopalan, N. et al. | 1994
- 680
-
Membrane separation of sunflower oil hydrolysates in organic solventsKoike, S. / Yokoo, M. / Nabetani, H. / Nakajima, M. et al. | 1994
- 683
-
Catalyst removal from hydrogenated oils using membrane technologyVavra, C. / Koseoglu, S. S. et al. | 1994
- 686
-
Continuous synthesis of aspartame precursor with membrane enzyme reactor - Membrane extractor systemIsono, Y. / Nabetani, H. / Nakajima, M. et al. | 1994
- 689
-
Electro-ultrafiltration bioreactor for enzymatic reaction in reverse-micellesHakoda, M. / Ogawa, Y. / Akashi, T. / Nakamura, K. et al. | 1994
- 692
-
Evaluation of the integrated-time-temperature effect of thermal processes on foods: state of the artHendrickx, M. / Maesmans, G. / De Cordt, S. / Tobback, P. et al. | 1994
- 695
-
Inactivation kinetics of bacterial spores in skim milk, concentrates, in dependence on water activities and under sealingsKessler, H. G. / Behringer, R. / Pfeifer, J. et al. | 1994
- 698
-
Determination of the thermal death kinetics of bacterial spores by indirect heating methodsHaas, J. / Bueltermann, R. / Schubert, H. et al. | 1994
- 701
-
A first order probabilistic perturbation analysis of the growth and thermal inactivation of Lactobacillus cells during cold storage and reheating of lasagnaNicolai, B. M. / Van Impe, J. F. / De Baerdemacker, J. et al. | 1994
- 704
-
Variability of thermal process lethalityHayakawa, K. / Wang, J. / De Massaguer, P. et al. | 1994
- 707
-
Microwave heating of liquid foodsKyereme, M. / Anantheswaran, R. C. et al. | 1994
- 710
-
Selection of heating media for thermal processing of retort pouchesMassaguer, P. R. / Cardelli, C. F. / Aguilera, H. G. et al. | 1994
- 713
-
Numerical analysis of heat transfer in the sterilizing process of canned foods by vacuum packHuang, X. J. / Hanzawa, T. / Sakai, N. et al. | 1994
- 716
-
Heat transfer in liquid-filled containers during end-over-end rotationBritt, I. J. / Paulson, A. T. / Stark, R. / Tung, M. A. et al. | 1994
- 719
-
Development of high speed batchwise sterilizer by steam fusionAono, K. et al. | 1994
- 721
-
Computer aided design and optimization of sterilization of canned tunaBanga, J. R. / Alonso, A. A. / Gallardo, J. M. / Perez-Martin, R. I. et al. | 1994
- 724
-
Different strategies for controlling pressure during the cooling stage in batch retortsAlonso, A. A. / Banga, J. R. / Perez-Martin, R. I. et al. | 1994
- 727
-
The influence of uncertainties in processing conditions on thermal process calculationsNicolai, B. M. / De Baerdemacker, J. et al. | 1994
- 730
-
ICRS/DS: a computer package for the optimization of batch processes and its applications in food processingBanga, J. R. / Perez-Martin, R. I. / Singh, R. P. et al. | 1994
- 733
-
Disruption of microbial cells by flash discharge of high pressure gasNakamura, K. / Enomoto, A. / Hakoda, M. / Fukushima, H. et al. | 1994
- 736
-
Sterilization of beverages under normal temperature by a high-voltage, pulsed dischargeSato, M. / Kimura, K. / Ikeda, K. / Ogiyama, T. et al. | 1994
- 739
-
Comparative effects of gamma-rays and electron beams on film dosimeters and bacterial sporesHayashi, T. / Takizawa, H. / Todoriki, S. / Suzuki, T. et al. | 1994
- 742
-
Growth-inhibitory effect of ceramics powder slurry on bacteriaSawai, J. / Igarashi, H. / Hashimoto, A. / Shimizu, M. et al. | 1994
- 745
-
Recent studies on aseptic processing of particulate foodsStoforos, N. G. et al. | 1994
- 748
-
Laminar tube flow of a Newtonian fluid containing large spheres - Application to aseptic processingFregert, J. / Traegardh, C. et al. | 1994
- 751
-
Flow velocities of particles in holding tubeTozuka, H. / Fujiwara, T. / Mori, M. et al. | 1994
- 754
-
Flow of solid-liquid food mixturesLiu, S. / Pain, J.-P. / Fryer, P. J. et al. | 1994
- 757
-
Modeling of time-variant heat transfer in two-phase systemPark, K. H. / Merson, R. L. et al. | 1994
- 760
-
Heat generation and transfer in electric heating of a laminar flow of foodZhang, L. / Fryer, P. J. et al. | 1994
- 763
-
A new nondestructive system to evaluate quantitatively the efficiency of food antisepticsTakahashi, K. et al. | 1994
- 766
-
Development and application of aseptic new materials (ASEPLA)Kunisaki, S. / Noda, K. / Saeki, T. / Amachi, T. et al. | 1994
- 769
-
Continuous sterilization of particulate foods by ohmic heating: critical process design considerationsSastry, S. K. et al. | 1994
- 772
-
Quality changes of aseptically packed apple juice during storage and the prediction of its shelf-lifeYuo, S.-H. / Lin, S.-S. / Chen, S.-Y. / Chen, C.-C. et al. | 1994
- 775
-
Comparison of the immersion biotest and the spore-test method for evaluating the integrity of seals of flexible retort packagesWirtanen, G. / Hurme, E. / Ahvenainen, R. / Axelson-Larsson, L. et al. | 1994
- 779
-
Food packaging and shelf-lifeVarsanyi, I. et al. | 1994
- 781
-
Modified atmosphere and modified humidity packaging to extend the shelf life of fresh mushrooms (Agaricus bisporus)Roy, S. / Anantheswaran, R. C. / Beelman, R. B. et al. | 1994
- 784
-
Design of perforated polymeric packages for the modified atmosphere storage of broccoliMannapperuma, J. D. / Singh, R. P. et al. | 1994
- 787
-
Protection against perishableness - New packaging materials and principals of permeation measurementHertlein, J. / Weisser, H. et al. | 1994
- 790
-
Edible wheat gluten films: optimization of the main process variables and improvement of water vapor barrier properties by combining gluten proteins with lipidsGontard, N. / Guilbert, S. / Marchesseau, S. / Cuq, J.-L. et al. | 1994
- 793
-
Selection of laminated film for a food packagingShimoda, M. / Osajima, Y. et al. | 1994
- 796
-
Continuous microwave drying of polyethylene terephthalate (PET)Anjos, C. A. R. / Faria, J. A. F. / Marsaioli, A. et al. | 1994
- 799
-
Sterilization of packaging containers by gasified hydrogen peroxide and the application to flexible aseptic packaging machineShibauchi, Y. / Tanaka, T. / Hatanaka, K. et al. | 1994
- 802
-
Aseptic filling of beverages in glass bottles - New developed processes in GermanyWeisser, H. / Zuber, M. et al. | 1994
- 805
-
A kinetic model for fouling in milk processingSchreier, P. J. R. / Toyoda, I. / Belmar-Beiny, M. T. / Fryer, P. J. et al. | 1994
- 808
-
Initial events in surface foulingBelmar-Beiny, M. T. / Schreier, P. J. R. / Fryer, P. J. et al. | 1994
- 811
-
Adsorption of protein onto stainless steel particle surface and its desorption behaviorItoh, H. / Nagai, T. / Saeki, T. / Sakiyama, T. et al. | 1994
- 814
-
Supercritical fluid extrusion - A new processRizvi, S. S. H. / Mulvaney, S. J. et al. | 1994
- 817
-
Rate processes in supercritical fluid extractionMcCoy, B. J. et al. | 1994
- 820
-
Membrane separation of supercritical fluid mixtureNakamura, K. / Hoshino, T. / Morita, A. / Hattori, M. et al. | 1994
- 823
-
Adsorption isotherms for supercritical carbon dioxide on proteins and polysaccharidesNakamura, K. / Hoshino, T. / Suzuki, Y. / Yosizawa, N. et al. | 1994
- 826
-
Application of supercritical CO~2 for food processingKnez, Z. / Skerget, M. et al. | 1994
- 829
-
Supercritical fluid extraction of aroma compounds from aromatic herbs (Thymus zygis and Coriandrum sativum)Cardoso, A. L. / Moldao-Martins, M. / Bernardo-Gil, G. / Beirao da Costa, M. L. et al. | 1994
- 832
-
Separation of aroma components from soy sauce by continuous supercritical CO~2 extractionKitakura, Y. / Imamura, H. / Hayakawa, S. / Hamano, M. et al. | 1994
- 835
-
Supercritical carbon dioxide extraction of carotenoids from carrotsGoto, M. / Sato, M. / Hirose, T. et al. | 1994
- 838
-
The performance of preparative supercritical-fluid chromatography of lipids and related materialsYamamoto, S. / Sano, Y. et al. | 1994
- 840
-
Continuous processing of milk fat with supercritical carbon dioxideRizvi, S. S. H. / Bhaskar, A. R. et al. | 1994
- 843
-
Separation of antioxidative ferruginol from Japanese cedar bark by supercritical carbon dioxideOhinata, H. / Inoue, N. / Yonei, Y. et al. | 1994
- 846
-
Moisture adsorption isotherms and reaction characteristics of immobilized lipase in supercritical carbon dioxideNakamura, K. / Sugiyama, T. / Sudo, H. et al. | 1994
- 849
-
Enzyme reaction in supercritical fluidEndo, Y. / Fujimoto, K. / Arai, K. et al. | 1994
- 852
-
Supercritical carbon dioxide as processing medium for enzymatic interesterificationMoshammer, B. / Marr, R. / Biladt, A. / Froeschl, F. et al. | 1994
- 855
-
Enzyme inactivation by pressurized carbon dioxideBalaban, M. O. / Pekyardimci, S. / Chen, C. S. / Arreola, A. et al. | 1994
- 858
-
Purification of organic acids by gas anti-solvent crystallizationShishikura, A. et al. | 1994
- 861
-
Effect of high pressure on activity of some oxidizing enzymesAoyama, Y. / Asaka, M. / Nakanishi, R. et al. | 1994
- 864
-
Application of sterilization technique by hydrostatic high pressure for green tea drinkTakeo, T. / Kinugasa, H. / Ishihara, M. / Fukumoto, K. et al. | 1994
- 867
-
Study of high pressure effect on inactivation of Bacillus stearothermophilus sporesHayakawa, I. / Kanno, T. / Fujio, Y. et al. | 1994
- 870
-
Development of fiber-containing non-expanded products by extrusion cooking processChiang, W. / Shih, M.-J. / Yiao, A.-R. / Weng, J.-H. et al. | 1994
- 873
-
The heat denaturation process of soybean protein by twin screw extruderAkiyama, Y. et al. | 1994
- 876
-
The development and control of colour in extrusion cooked foods simulated using a model reaction cellBates, L. / Ames, J. M. / Macdougall, D. B. et al. | 1994
- 879
-
Application of extrusion-cooking for feed premixes stabilizationMoscicki, L. / Matyka, S. et al. | 1994
- 882
-
Extrusion of Castanea sativaSilva, F. / Choupina, A. / Sousa, I. M. N. / Beirao da Costa, M. L. et al. | 1994
- 885
-
Effects of preparation procedures and packaging materials on quality retention of cut Chinese cabbageHurme, E. / Ahvenainen, R. / Skyttae, E. / Haegg, M. et al. | 1994
- 888
-
Effects of preparation procedures and packaging materials on quality retention of grated carrotsHurme, E. / Ahvenainen, R. / Skyttae, E. / Mattila, M. et al. | 1994
- 891
-
Storage technology on dehydrated sword beanZhang, M. / Kong, B. / Wang, C. / Yang, Y. et al. | 1994
- 894
-
Effects of several treatments on the quality of cold stored "clemantine mandarins"Pazir, F. / Azak, M. et al. | 1994
- 897
-
Postharvest treatments on quality of mango fruits (Mangifera indica (L) var. Zill) stored at low temperatureKanesiro, M. A. B. / Durigan, J. F. / Faleiros, R. R. S. / Andriolli, D. M. et al. | 1994
- 900
-
Flavor change of grape juice during processingOhta, H. / Nogata, Y. / Yoza, K. et al. | 1994
- 903
-
Production of powdery products out of concentrated fruit-juices and other food and bio-productsGamse, T. / Marr, R. / Froeschl, F. / Moschitz, E. et al. | 1994
- 906
-
Physiological roles of membrane alteration in gamma irradiated potato tuberTodoriki, S. / Hayashi, T. et al. | 1994
- 909
-
Development of a time-temperature indicating device using phospholipaseYoon, S. H. / Lee, C. H. / Kim, D. Y. / Kim, J. W. et al. | 1994
- 912
-
Heat treatment experiments on hay to eliminate possible contamination with Hessian flySokhansanj, S. / Wood, H. C. et al. | 1994
- 915
-
Basteriocin producing lactic acid bacteria used for biopreservation of foodJelle, B. / Peitersen, N. et al. | 1994
- 918
-
Studies on the control of the growth of Saccharomyces cerevisiae by using response surface methodology to achieve effective preservation at high water activitiesKing, A.-E. et al. | 1994
- 921
-
Theory and applications of a new viscometer based on annulus liquid flowSuzuki, K. et al. | 1994
- 924
-
An extended hot-wire method for monitoring fluid viscosity and the onset of gel formationHori, T. / Shiinoki, Y. / Itoh, K. et al. | 1994
- 927
-
Use of an in-line viscometer in the manufacture of skim milk powderO'Donnell, C. / Herlihy, N. / McKenna, B. et al. | 1994
- 930
-
Development of shear stress based sensor to measure drying rate and its application to snack drying automationShin, S. C. / Yoo, I. J. / Chun, J. K. et al. | 1994
- 933
-
Measurement of fluid thermal conductivity with a steady state hot wire methodShiinoki, Y. / Hori, T. / Itoh, K. et al. | 1994
- 936
-
Optical sensors (UV, VIS & NIR) for the determination of connective tissue, lipid and protein functionality in meatSwatland, H. J. et al. | 1994
- 939
-
Quick determination of fat content in beef longissimus by near-infrared spectroscopy with a fiber optic probeMitsumoto, M. / Ozawa, S. / Mitsuhashi, T. / Shinohara, K. et al. | 1994
- 942
-
Individual sugar content control by the use of F.T.-I.R. spectroscopy coupled with an A.T.R. accessoryBellon, V. / Vallat, C. / Pauwels, O. et al. | 1994
- 945
-
Electrical conductivity in avocado as maturity indexMontoya, M. / Lopez-Rodriguez, V. / De La Plaza, J. L. et al. | 1994
- 948
-
New electrical method for density sorting of spherical fruitsKato, K. et al. | 1994
- 951
-
Highly sensitive and rapid determination of diacetyl in liquid foods by electrochemical methodHorikawa, N. / Hayakawa, K. / Yamada, Y. / Miyawaki, O. et al. | 1994
- 954
-
Nondestructive quality evaluation of melons by acoustic transmission characteristicsHayashi, S. / Sugiyama, J. / Otobe, K. et al. | 1994
- 957
-
Nondestructive internal defect detection of agricultural products using secondary ultrasonic waveTanaka, S. / Morita, K. / Taharazako, S. et al. | 1994
- 960
-
Wireless image transmit unit and high speed inspection system for inner side of containerHoshino, M. et al. | 1994
- 963
-
Application of a biogas bubble counter to fermentation processesLee, Y. J. / Choi, N. E. / Woo, D. H. / Kim, K. M. et al. | 1994
- 966
-
Computer aids in flexible food manufacturingSkjoeldebrand, C. et al. | 1994
- 969
-
Automation of cheese and yogurt manufacturing processesMittal, G. S. et al. | 1994
- 972
-
Automation of shrimp quality evaluationBalaban, M. / Yeralan, S. / Bergmann, Y. / Steven Otwell, W. et al. | 1994
- 975
-
Automatic control of the biscuit baking oven processTrystram, G. / Allache, M. / Courtois, F. et al. | 1994
- 978
-
Study of handling techniques for the soft and plastic substance such as foodMammoto, S. et al. | 1994
- 981
-
Dynamic modelling and simulation of food processesBimbenet, J. J. / Trystram, G. / Duquenoy, A. / Courtois, F. et al. | 1994
- 984
-
Neural network control for extrusion cookingUemura, K. / Isobe, S. / Noguchi, A. et al. | 1994
- 987
-
Fuzzy techniques for process state estimationDavidson, V. J. / Brown, R. B. / Hayward, G. L. et al. | 1994
- 990
-
JIT and CIM concepts, applied to a large scale catering production plantMartens, T. et al. | 1994
- 993
-
Development of novel agitating device for bioreactorsMaruyama, K. / Ohmi, M. / Imai, M. / Urushiyama, S. et al. | 1994
- 996
-
Total energy management system (TEMS) at foodstaff factory moderated environmental impact production systemSakashita, S. et al. | 1994
- 999
-
A blackboard and object oriented fermentation plant modelNiviere, V. / Grenier, P. / Roger, J.-M. / Sevila, F. et al. | 1994
- 1002
-
Treatment of sweet-potato processing wastewater using UASB reactors. I - Start-up of the processDe Maria, M. O. / Del Bianchi, V. L. / Moraes, I. O. et al. | 1994
- 1005
-
Two stage controlled anaerobic bio-reactor for digesting mixed dairy wasteHansen, C. L. / Hwang, S. H. et al. | 1994
- 1008
-
Activated sludge treatment of meat processing wastewaterAnnachhatre, A. P. / Bhamidimarri, S. M. R. et al. | 1994
- 1011
-
Anaerobic treatment of high strength dairy processing waste in an upflow anaerobic sludge blanket reactorGrauer, B. / Bhamidimarri, S. M. R. / Earle, R. L. et al. | 1994
- 1014
-
Anaerobic treatment of distilled waste water of wheat `shochu' using two-phase fermenterMorita, K. / Taharazako, S. / Nishi, Y. et al. | 1994
- 1017
-
Pleurotus production in coffee bean wash waterSanchez, J. E. / Martin, V. A. M. et al. | 1994
- 1020
-
Byproducts from food industries: utilization for bioinsecticide productionMoraes, I. O. / Capalbo, D. M. F. / Moraes, R. O. et al. | 1994
- 1023
-
NOx removal in water by biochemical reactionOku, T. / Kondo, M. / Sato, H. / Nishio, T. et al. | 1994
- 1026
-
RIPFADI: Ibero American network on physical properties of foodsAguilera, J. M. et al. | 1994
- 1029
-
Relationships between physical properties and chemical components of Okinawan brown sugarAkinaga, T. / Kohda, Y. et al. | 1994
- 1032
-
The effect of processing variables on the product quality of soya plantain baby foodOgazi, P. O. / Ogundipe, H. O. / Oyewusi, F. A. / Adeyemi, S. A. O. et al. | 1994
- 1035
-
Predicting tofu productivities of soybean varieties by tofu gel centrifugationTsai, S.-J. / Hong, T. L. / Tsou, S. C. S. et al. | 1994
- 1038
-
Use of the modern technology in improvement of Chinese tranditional food Tou-nao processingShen, G.-Q. / Cheng, C.-J. / Li, S.-J. et al. | 1994
- 1041
-
Frozen stabilized mince as a source of pacific whiting surimiSimpson, R. / Kolbe, E. / MacDonald, G. A. / Lanier, T. G. et al. | 1994
- 1044
-
Production of Brasilian imitation cheese with a partially hydrogenated vegetable fatGigante, M. L. / Roig, S. M. et al. | 1994
- 1047
-
Improvement of bread flavor by a dairy substrate treated with enzymes and lactic acid bacteriaYamamoto, M. / Watanabe, R. / Kaneko, T. / Suzuki, H. et al. | 1994
- 1050
-
Interaction between inhibitors of calcium phosphate formation and calcium ionYamamoto, K. / Kumagai, H. / Sakiyama, T. / Ogawa, H. et al. | 1994
- 1053
-
Studies on the optimum conditions to utilize biologically active peptides derived from food proteinsYoshikawa, M. / Fujita, H. et al. | 1994
- 1056
-
Anti-platelet principle found in the essential oil of garlic (Allium sativum L.) and its inhibition mechanismAriga, T. / Seki, T. / Ando, K. / Teramoto, S. et al. | 1994
- 1059
-
Lipid peroxide decreasing activity of microbial cellsIto, M. / Ishihara, K. et al. | 1994
- 1062
-
Effect of water and alcohol on the formation of inclusion complex between cyclodextrins and d-limonene by twin screw kneaderYoshii, H. / Furuta, T. / Kobayashi, T. / Nishitarumi, T. et al. | 1994
- 1065
-
Entrapment of liquid lipids into powdery matrixes of saccharides and proteinsMatsuno, R. / Imagi, J. / Adachi, S. et al. | 1994