Food processing - a new model for the thermal destruction of contaminating bacteria (Englisch)
- Neue Suche nach: Daughtry, B. J.
- Neue Suche nach: Davey, K. R.
- Neue Suche nach: Thomas, C. J.
- Neue Suche nach: Verbyla, A. P.
- Neue Suche nach: International Association for Engineering and Food
- Neue Suche nach: Daughtry, B. J.
- Neue Suche nach: Davey, K. R.
- Neue Suche nach: Thomas, C. J.
- Neue Suche nach: Verbyla, A. P.
- Neue Suche nach: Jowitt, R.
- Neue Suche nach: International Association for Engineering and Food
In:
Engineering and food
1
;
113-116
;
1997
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ISBN:
- Aufsatz (Konferenz) / Print
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Titel:Food processing - a new model for the thermal destruction of contaminating bacteria
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Beteiligte:Daughtry, B. J. ( Autor:in ) / Davey, K. R. ( Autor:in ) / Thomas, C. J. ( Autor:in ) / Verbyla, A. P. ( Autor:in ) / Jowitt, R. / International Association for Engineering and Food
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Kongress:International congress; 7th, Engineering and food ; 1997
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Erschienen in:Engineering and food , 1 ; 113-116ENGINEERING AND FOOD AT ICEF , 1 ; 113-116
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Verlag:
- Neue Suche nach: Sheffield Academic Press
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Erscheinungsdatum:01.01.1997
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Format / Umfang:4 pages
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Anmerkungen:Also known as ICEF 7
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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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Continuous high pressure treatment of milk with different discharge devicesSionneau, M. / Bouix, M. / Vasseur, J. / Pontvianne, P. M. / International Association for Engineering and Food et al. | 1997
- 1
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Friction and cohesion properties of Sultana raisinsKostaropoulos, A. E. / Mandala, J. G. / Saravacos, G. D. / International Association for Engineering and Food et al. | 1997
- 1
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Measurement of velocity profiles in the screw channels of a co-rotating twin screw extruderBakalis, S. / Chandrasekaran, M. / Karwe, M. V. / International Association for Engineering and Food et al. | 1997
- 1
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Rheological and calorimetric behavior of starch gelatinization in simulation of heat transferYang, W. H. / Datta, A. K. / Rao, M. A. / International Association for Engineering and Food et al. | 1997
- 1
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Reducing freeze damage in fruitsDe Resende, J. V. / Cal-Vidal, J. / International Association for Engineering and Food et al. | 1997
- 1
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Modelling of chilled display cabinetsFoster, A. M. / Phillips, I. / Quarini, G. L. / International Association for Engineering and Food et al. | 1997
- 1
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Ethanol production in a gas-solid fluidised bed fermenterSmith, P. G. / Beers, P. J. / Hayes, W. A. / International Association for Engineering and Food et al. | 1997
- 1
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Heat transfer to liquid films with phase change on a rotating discYanniotis, S. / Kolokotsa, D. / International Association for Engineering and Food et al. | 1997
- 1
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Continuous flow ohmic heating of solid-liquid mixtures: determination of interstitial velocity, rotation and stochastic area fractionSastry, S. / Zitoun, K. / International Association for Engineering and Food et al. | 1997
- 1
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Diffusion and shrinkage characteristics during multidirectional moisture transferMcMinn, W. A. M. / Magee, T. R. A. / International Association for Engineering and Food et al. | 1997
- 1
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Viscous dissipation effects in scraped-surface heat exchangersPage, T. V. / Grandison, A. S. / Lewis, M. J. / International Association for Engineering and Food et al. | 1997
- 1
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Ultrasonics for fouling detectionWithers, P. M. / International Association for Engineering and Food et al. | 1997
- 1
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Engineering properties and performance of plastic films as packaging materials in a tropical environmentEzeike, G. O. I. / Prussia, S. E. / International Association for Engineering and Food et al. | 1997
- 1
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Plate heat exchangers: past - present - futureMueller-Steinhagen, H. / International Association for Engineering and Food et al. | 1997
- 1
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Estimation of freezing time for a food body by an inverse methodMihori, T. / Hu, Y. X. / Watanabe, H. / International Association for Engineering and Food et al. | 1997
- 1
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Predicting air and temperature distribution in confectionery gum stovesQuarini, G. L. / Janes, D. / International Association for Engineering and Food et al. | 1997
- 1
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Improving the performance of packaging equipmentJarman, P. J. / International Association for Engineering and Food et al. | 1997
- 1
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Dairy processing waste management in AustraliaHansen, C. L. / Wrigley, R. J. / International Association for Engineering and Food et al. | 1997
- 1
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The physical and chemical factors affecting the cleaning of dairy process plantsGillham, C. R. / Belmar-Beiny, M. T. / Fryer, P. J. / International Association for Engineering and Food et al. | 1997
- 1
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Dynamic optimization of food processingBanga, J. R. / Martin, R. P. / Alonso, A. A. / International Association for Engineering and Food et al. | 1997
- 1
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Reaction kinetics of whey protein denaturation induced by ultra-high pressure treatmentHinrichs, J. / Kessler, H. G. / International Association for Engineering and Food et al. | 1997
- 1
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Direct osmotic concentration of tomato juiceSmith, P. G. / Morris, A. E. J. / Petrotos, K. B. / International Association for Engineering and Food et al. | 1997
- 1
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Development of a "Food Process Engineering Design" courseMittal, G. S. / International Association for Engineering and Food et al. | 1997
- 1
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The design, construction and testing of a device for mixing milk chocolate powder into water or milkBeckett, S. / Quarini, G. L. / Tierney, M. J. / Poulter, R. / International Association for Engineering and Food et al. | 1997
- 1
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Process control in food process engineering: state of the art and new challengesAlonso, A. A. / Banga, J. R. / Martin, R. P. / International Association for Engineering and Food et al. | 1997
- 1
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High pressure technology in sterilization of biomass by adiabatic expansion of water (pages D10 and D12, Part 1 of Proceedings)Hayakawa, I. / Linko, Y.-Y. / Linko, R. / International Association for Engineering and Food et al. | 1997
- 1
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A comparative study on chosen models for thawing time prediction of foodKluza, F. / Spiess, W. E. L. / Goral, D. / International Association for Engineering and Food et al. | 1997
- 1
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Food engineering for development: The cases of edible oil and dairy industries in KenyaGumbe, L. O. / International Association for Engineering and Food et al. | 1997
- 1
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Kinetic studies on the stages of mass transfer during osmotic dehydration of applesAzuara, E. / Gutierrez, G. / Beristain, I. / Hernandez, H. / International Association for Engineering and Food et al. | 1997
- 1
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Gentle emulsification/dispersion of complex food systems in newly-designed rotor/stator dispersing geometriesWolf, B. / Byekwaso, E. / Windhab, E. / International Association for Engineering and Food et al. | 1997
- 1
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3-Dimensional ice cream formingJones, S. T. / International Association for Engineering and Food et al. | 1997
- 1
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The influence of the extrusion-cooking process on physical properties and microstructure of pulses extrudateRzedzicki, R. / Moscicki, L. / Lipiec, A. / Fornal, J. / International Association for Engineering and Food et al. | 1997
- 1
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Modelling the effect of steam interruption on thermal processing of canned foodKassim, H. O. / Faouaz, M. / Best, R. J. / International Association for Engineering and Food et al. | 1997
- 1
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Determination of thermal properties of fish and seafood using transient methodsCristianini, M. / Singh, R. P. / International Association for Engineering and Food et al. | 1997
- 5
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Development and application of a non-perturbing technique for process validation during microwave sterilisationGeorge, R. M. / Appleyard, J. A. / International Association for Engineering and Food et al. | 1997
- 5
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Viscoelastic property changes during freezing of foodsDatta, A. / Shi, X. / International Association for Engineering and Food et al. | 1997
- 5
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Studies on convective drying and solid-moisture interactionsGutierrez, G. F. / Brennan, J. G. / International Association for Engineering and Food et al. | 1997
- 5
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Prawns extruded feedlots water stability: effect of starchChavez-Martinez, M. P. / Pedroza-Islas, R. / Duran De Bazua, C. / Velasco, O. / International Association for Engineering and Food et al. | 1997
- 5
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Theoretical and experimental study of mean ice crystal size in model frozen foodsWoinet, B. / Andrieu, J. / Laurent, M. / International Association for Engineering and Food et al. | 1997
- 5
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High pressure stabilization of orange juiceDonsi, G. / Ferrari, G. / Di Matteo, M. / Bruno, M. C. / International Association for Engineering and Food et al. | 1997
- 5
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Lethality and temperature distributions for in-pack foods thermally-processed in batch systemsRichardson, P. S. / Heydon, C. J. / May, N. S. / Tucker, G. S. / International Association for Engineering and Food et al. | 1997
- 5
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Using the engineering design process to design a food engineering degree majorCleland, A. C. / Campanella, O. H. / Trinh, K. T. / International Association for Engineering and Food et al. | 1997
- 5
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The change of moisture distribution in a rice grain during boiling as observed by NMR imagingWatanabe, H. / Takeuchi, S. / Gomi, E. / Fukuoka, M. / International Association for Engineering and Food et al. | 1997
- 5
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Formation of fouling deposit from coffee drinks on a stainless steel surface and its cleaningTakahashi, T. / Nagai, T. / Sakiyama, T. / Nakanishi, K. / International Association for Engineering and Food et al. | 1997
- 5
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Anaerobic fermentation processing of fisheries wastesMartin, A. M. / Bermister, P. L. / International Association for Engineering and Food et al. | 1997
- 5
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A flexible simulation strategy for food operations with positional variationKassim, H. O. / Best, R. J. / International Association for Engineering and Food et al. | 1997
- 5
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A scientific basis for assessment, design and optimization of high pressure/thermal processesDe Cordt, S. / Ludikhuyze, L. / Van Den Broeck, I. / Weemaes, C. / International Association for Engineering and Food et al. | 1997
- 5
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Food particle residence time measurement in commercial tubular heat exchangers suitable for processing suspensions of solids in liquidsTucker, G. / Heydon, C. / Withers, P. / International Association for Engineering and Food et al. | 1997
- 5
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Water activity, ice fraction and thermal properties of liquid food in the frozen stateMiyawaki, O. / Saito, A. / Nakamura, K. / International Association for Engineering and Food et al. | 1997
- 5
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Simulation of flow distribution in static mixersRolston, R. / Quarini, G. L. / International Association for Engineering and Food et al. | 1997
- 5
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Probabilistic simulation of the food drying processCronin, K. / International Association for Engineering and Food et al. | 1997
- 5
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Immersion of foods in concentrated aqueous solutions at low temperatures: a process for chilling, freezing and/or formulatingLucas, T. / Sereno, A. / Billiard, F. / Raoult-Wack, A. L. / International Association for Engineering and Food et al. | 1997
- 5
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TTT diagrams for bread doughs with added hydrocolloidsPiazza, L. / Schiraldi, A. / Distam, D. F. / International Association for Engineering and Food et al. | 1997
- 5
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Influence of the volumetric-reduction-factor on the definition of the crossflow filtration optimal conditionsTatoud, L. / Cartier, S. / Decloux, M. / International Association for Engineering and Food et al. | 1997
- 5
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Change in the barrier properties of metallised plastic films during package formingHertlein, J. / Weisser, H. / International Association for Engineering and Food et al. | 1997
- 5
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Energy labelling of supermarket refrigerated cabinetsEvans, J. A. / International Association for Engineering and Food et al. | 1997
- 5
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Experimental analysis and simulation of amylase activities during mashing with different maltsSommer, K. / Schwill-Miedaner, A. / Einsiedler, F. / Haemaelaeinen, J. J. / International Association for Engineering and Food et al. | 1997
- 5
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Some novel applications of supercritical fluids in food processingKnez, Z. / Rizner, A. / International Association for Engineering and Food et al. | 1997
- 5
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The design of clean and hygienic food processing environmentsChang, Y. C. / Quarini, G. L. / Poulter, R. P. / Tierney, M. J. / International Association for Engineering and Food et al. | 1997
- 5
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Sensors and measurement techniques for quality controlSkjoeldebrand, C. / International Association for Engineering and Food et al. | 1997
- 5
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Integrated process modelling, controller design and testing using LabVIEWSchaafsma, J. / International Association for Engineering and Food et al. | 1997
- 5
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The interaction of pesticides and yeast in cider makingSarishvili, N. G. / Panasyuk, A. L. / International Association for Engineering and Food et al. | 1997
- 5
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The study of the influence of homogenizing valves on the energy consumptionKomsta, H. / Popko, H. / International Association for Engineering and Food et al. | 1997
- 9
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Potential of superheated steam for drying of foodstuffs and food processing wasteFitzpatrick, J. J. / Robinson, A. H. / International Association for Engineering and Food et al. | 1997
- 9
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A method for characterising the performance of food dough mixers using particle tracking dataHodgson, L. A. / George, R. M. / International Association for Engineering and Food et al. | 1997
- 9
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Computerized process control in industrial cooking operationsSkjoeldebrand, C. / International Association for Engineering and Food et al. | 1997
- 9
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Sustainable food production - a new challenge to food engineeringOhlsson, T. / International Association for Engineering and Food et al. | 1997
- 9
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High-temperature micronization of grainZverev, S. / Turev, E. / Kuzmina, T. / International Association for Engineering and Food et al. | 1997
- 9
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Modelling extrusion-cooking: a comparison of neural networks and genetic programmingBarton, G. W. / Elsey, J. / McKay, B. / Willis, M. / International Association for Engineering and Food et al. | 1997
- 9
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Personal computers in food engineering educationUral, S. / Balaban, M. O. / International Association for Engineering and Food et al. | 1997
- 9
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Kinetic study of electrical conductivity of vegetablesGoullieux, A. / Pain, J. P. / Dornier, M. / International Association for Engineering and Food et al. | 1997
- 9
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Microwave heating and drying of food in a continuous microwave pilot plantPersch, C. / Erle, U. / Schubert, H. / International Association for Engineering and Food et al. | 1997
- 9
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Control of lipid oxidation in iron containing powders through coatingDumoulin, E. / Berk, Z. / International Association for Engineering and Food et al. | 1997
- 9
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Statistical analysis of temperature variation in foods heated by microwave energyGeorge, R. M. / International Association for Engineering and Food et al. | 1997
- 9
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Modelling with words-a new way in food engineeringTrystram, G. / Perrot, N. / Bonazzi, C. / Courtois, E. / International Association for Engineering and Food et al. | 1997
- 9
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Fruit sugar crystallization during freezing to reduce the hygroscopicity of freeze-dried products in powder formDe Almeida, L. / Cal-Vidal, J. / International Association for Engineering and Food et al. | 1997
- 9
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Extrusion research in Australia: the smart extrusion projectSellahewa, J. N. / International Association for Engineering and Food et al. | 1997
- 9
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The application of process modelling in hygienic processingZwietering, M. H. / Hasting, A. P. M. / International Association for Engineering and Food et al. | 1997
- 9
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A time-temperature integrator to quantify the effect of thermal processing on food qualityWilliams, A. / Adams, J. B. / International Association for Engineering and Food et al. | 1997
- 9
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Tempering times for boxed boneless beefBrown, T. / International Association for Engineering and Food et al. | 1997
- 9
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Thermal study of mist-chilling for agricultural productsAllais, I. / Alvarez, G. / Bimbenet, J. J. / International Association for Engineering and Food et al. | 1997
- 9
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Non-linear optimal control of batch food processesTrystram, G. / Trelea, I.-C. / Courtois, F. / Alvarez, G. / International Association for Engineering and Food et al. | 1997
- 9
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Continuous affinity separations for the purification of proteins in the food industryNiven, G. W. / Gill, A. L. / Scurlock, P. G. / International Association for Engineering and Food et al. | 1997
- 9
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High pressure technology in sterilization of biomass by adiabatic expansion of waterHayakawa, I. / Linko, Y.-Y. / Linko, P. / International Association for Engineering and Food et al. | 1997
- 9
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Vacuum drying of solid on rotating surface by indirect heatingVega, R. / Alvarez, P. / International Association for Engineering and Food et al. | 1997
- 9
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Some observations on rinsing mechanisms in liquid food systemsGutierrez, G. / Pyle, D. L. / International Association for Engineering and Food et al. | 1997
- 9
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Rheology of modified starches heat-treated in a plate heat exchangerBreton-Dollet, V. / Korolczuk, K. / Leuliet, J. C. / Maingonnat, J. F. / International Association for Engineering and Food et al. | 1997
- 9
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Use of thermogravimetry with Knudsen cells to determine water activity in floursSchiraldi, A. / Stassi, A. / Palecz, B. / International Association for Engineering and Food et al. | 1997
- 9
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Kinetics of the enzymic maceration of fruits and vegetablesTantchev, S. / Prokopov, T. / International Association for Engineering and Food et al. | 1997
- 9
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Scale-up strategy for cross-flow filtration processesCarrere, H. / Rene, F. / International Association for Engineering and Food et al. | 1997
- 13
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Ultrasonic massaging and tenderization influence on the ultrastructure and physical parameters of bovine muscleDolatowski, J. Z. / Stasiak, D. M. / Grochowicz, J. / International Association for Engineering and Food et al. | 1997
- 13
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Starch gelatinization-electrical conductivity relationships during ohmic heatingWang, W.-C. / Sastry, S. K. / International Association for Engineering and Food et al. | 1997
- 13
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Enzymic synthesis of branched oligosaccharides by transgenic B. stearothermophilus maltogenic amylasePark, K.-H. / Yoon, H.-G. / Cha, H.-J. / Kim, J.-W. / International Association for Engineering and Food et al. | 1997
- 13
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Reduction of weight loss during lamb chillingBrown, T. / International Association for Engineering and Food et al. | 1997
- 13
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Variability of the local surface heat transfer coefficient and consequences for the heat processing of food productsVerboven, P. / Scheerlinck, N. / De Baerdemaeker, J. / Nicolai, B. M. / International Association for Engineering and Food et al. | 1997
- 13
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Predicting air flows in potato storesXu, Y. / Burfoot, D. / International Association for Engineering and Food et al. | 1997
- 13
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High hydrostatic pressure inactivation kinetics of Zygosaccharomyces bailiiPalou, E. / Barbosa-Canovas, G. V. / Swanson, B. G. / Lopez-Malo, A. / International Association for Engineering and Food et al. | 1997
- 13
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Models of the thermal conductivity of a food (cheese) with voids during chillingLin, Z. / Cleland, A. C. / Serrallach, G. F. / Cleland, D. J. / International Association for Engineering and Food et al. | 1997
- 13
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New applications for decanters in food processingHamatschek, J. / International Association for Engineering and Food et al. | 1997
- 13
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A hybrid neural network for crossflow microfiltration modellingPiron, E. / Rene, F. / Latrille, E. / International Association for Engineering and Food et al. | 1997
- 13
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Neural network-aided bioprocess controlLinko, S. / Zhu, Y.-H. / Linko, P. / International Association for Engineering and Food et al. | 1997
- 13
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Pneumatic drying of fish mealsAlvarez, P. I. / Blasco, S. R. / International Association for Engineering and Food et al. | 1997
- 13
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A computer model of bread baking control and optimizationZanoni, B. / Peri, C. / Pierucci, S. / International Association for Engineering and Food et al. | 1997
- 13
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Integrated pasteurization and aseptic packaging using high-voltage, pulsed, electric fieldsZhang, Q. H. / International Association for Engineering and Food et al. | 1997
- 13
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Pulsed electric field sterilization of waste brine solutionMittal, G. S. / Choudhry, M. / International Association for Engineering and Food et al. | 1997
- 13
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Collaboration between university and industry for improved training at postgraduate level in the food sectorOliveira, J. C. / Medina, A. G. / International Association for Engineering and Food et al. | 1997
- 13
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Engineering challenges in fast moving consumer goods manufacturingPearson, C. A. / International Association for Engineering and Food et al. | 1997
- 13
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The role of soaking temperature in the cooking performance and overall quality of dry canned beans (Phaseolus Vulgaris)Marchisano, C. / Masi, P. / International Association for Engineering and Food et al. | 1997
- 13
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Mitigation of plate heat-exchanger fouling in the dairy industryDelplace, F. / International Association for Engineering and Food et al. | 1997
- 13
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Whey-protein-coated peanuts: oxygen uptake modelMate, J. L. / Krochta, J. M. / International Association for Engineering and Food et al. | 1997
- 13
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Hydrodynamic and thermal performance of plate heat exchangers on Newtonian, shear-thinning and yield-stress fluidsLeuliet, J. C. / Delplace, E. / International Association for Engineering and Food et al. | 1997
- 13
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Avoidance of coalescence of newly-formed droplets during emulsification processesStang, M. / Schubert, H. / International Association for Engineering and Food et al. | 1997
- 15
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The new analytical-empirical model of thawing time prediction for foodKluza, F. / Spiess, W. E. L. / Goral, D. / International Association for Engineering and Food et al. | 1997
- 16
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Advanced control of food processesLinko, S. / International Association for Engineering and Food et al. | 1997
- 17
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Criteria for optimum design and operation of canned food plants: batch processingSimpson, R. / Reveco, J. / Rozas, C. / International Association for Engineering and Food et al. | 1997
- 17
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Effect of heat exchanger operation on the properties of milk concentratesTrinh, K. T. / Leslie, S. M. / International Association for Engineering and Food et al. | 1997
- 17
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Physico-chemical changes occurring during the manufacturing process of durum wheat dried pastaMarchisano, C. / Masi, P. / International Association for Engineering and Food et al. | 1997
- 17
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Storage stability of cherries in film packages with zeolites as adsorbing materialsCiambelli, P. / Di Matteo, M. / Grasso, G. / Spagnamusso, S. / International Association for Engineering and Food et al. | 1997
- 17
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Effect of vacuum osmotic dehydration on physico-chemical properties and texture of apple (Granny Smith) during frozen storageMartinez-Monzo, J. / Brower, G. / Martinez-Navarrete, N. / Chiralt, A. / International Association for Engineering and Food et al. | 1997
- 17
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Heat and moisture transfer in food which undergoes stress crackingHayakawa, K. / Izumi, M. / Itaya, Y. / International Association for Engineering and Food et al. | 1997
- 17
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The effect of mist-chilling on shelf life of Darestival strawberriesAllais, I. / Alvarez, G. / Letang, G. / International Association for Engineering and Food et al. | 1997
- 17
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Modelling the airborne dispersion of microbial contamination in high-care food-preparation areasHarral, B. B. / Brown, K. L. / International Association for Engineering and Food et al. | 1997
- 17
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Prediction of the thermal inactivation of micro-organisms in sous-vide products: a dynamic model prototypeHerremans, C. H. / Geeraerd, A. H. / Nicolai, B. M. / De Baerdemaeker, J. / International Association for Engineering and Food et al. | 1997
- 17
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A CFD approach to predicting airflow and heat transfer in bulk stored grainsBibby, I. P. / International Association for Engineering and Food et al. | 1997
- 17
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Development and optimization of high pressure processing of foodHeinz, V. / Knorr, D. / International Association for Engineering and Food et al. | 1997
- 17
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Rheological effect of preactivated biopolymeric ingredients on texture and structure of composite surimi gelFilipi, I. / Lee, C. M. / International Association for Engineering and Food et al. | 1997
- 17
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Simulation and controllability of ultrafiltration plantsWinchester, J. A. / Morison, K. R. / International Association for Engineering and Food et al. | 1997
- 17
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The influence of mechanical energy input in the freezing stage on the disperse structure of sorbetBolliger, S. / Windhab, E. / International Association for Engineering and Food et al. | 1997
- 17
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Kinetics of thermal inactivation of horseradish peroxidase in maltodextrin solutions during hot-air dryingFrias, J. M. / Oliveira, J. C. / International Association for Engineering and Food et al. | 1997
- 17
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Effect of moisture on the mechanical properties of biscuits and zwiebackKostaropoulos, A. E. / Mandala, J. G. / Reppa, A. N. / Saravacos, G. D. / International Association for Engineering and Food et al. | 1997
- 17
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Recrystallization of ice under oscillating temperature conditions during storage of a model solutionGaukel, V. / Spiess, W. E. L. / International Association for Engineering and Food et al. | 1997
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Control of ice crystallisation in scraped surface ice cream freezersRussell, A. B. / International Association for Engineering and Food et al. | 1997
- 17
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Novel developments in real-time monitoring and control of food processesEerikaeinen, T. / Linko, P. / International Association for Engineering and Food et al. | 1997
- 19
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The viscosity of agarose solution near the sol-gel transition pointFujii, T. / Yano, T. / Nakamura, K. / International Association for Engineering and Food et al. | 1997
- 21
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Rate of retrogradation of rice starch by differential scanning calorimeterChang, Y. H. / International Association for Engineering and Food et al. | 1997
- 21
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Measuring the coefficient of heat transfer between a liquid and suspended particlesClement, I. / Duquenoy, A. / Jung, A. / Morisset, V. / International Association for Engineering and Food et al. | 1997
- 21
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The control of food-pack head-space moisture content by bentoniteBarbanti, D. / Versari, A. / Salvucci, A. / International Association for Engineering and Food et al. | 1997
- 21
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Repeated batch citrate production by Yarrowia lipolytica in a membrane recycle bioreactorBubbico, R. / Presti, S. L. / Moresi, M. / International Association for Engineering and Food et al. | 1997
- 21
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Macromixing and the production of bioinsecticidesMedrano-Roldan, H. / Morales-Castro, J. / Lerma-Rojas, L. S. / Ochoa-Martinez, L. A. / International Association for Engineering and Food et al. | 1997
- 21
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The stabilization of West Indian cherry jamDe Menezes, H. C. / De Souza, M. L. / International Association for Engineering and Food et al. | 1997
- 21
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Degradation of ascorbic acid during drying processesFrias, J. M. / Oliveira, J. C. / International Association for Engineering and Food et al. | 1997
- 21
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Expansion and cell structure of extrudatesDesrumaux, A. / Goullieux, A. / Pain, J. P. / Bouvier, J. M. / International Association for Engineering and Food et al. | 1997
- 21
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A spray crystallization process for fat- and/or water-containing liquidsWagner, T. / Windhab, E. / International Association for Engineering and Food et al. | 1997
- 21
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Monitoring of the continuous milk ultrafiltration processZander, L. / Zander, Z. / International Association for Engineering and Food et al. | 1997
- 21
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Air cycle refrigeration - a brief reviewGigiel, A. / International Association for Engineering and Food et al. | 1997
- 21
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Test methods using microbial soils to assess the cleanability of closed equipmentFaille, C. / Benezech, T. / Bellon-Fontaine, M. N. / International Association for Engineering and Food et al. | 1997
- 21
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A prototype grey box model using neural networks for prediction of microbial growthGeeraerd, A. H. / Cenens, C. / Herremans, C. H. / Van Impe, J. F. / International Association for Engineering and Food et al. | 1997
- 22
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Microstructure and food engineeringAguilera, J. M. / International Association for Engineering and Food et al. | 1997
- 25
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Characterization of saponin-protein interactionShimoyamada, M. / Ootsubo, R. / Watanabe, K. / International Association for Engineering and Food et al. | 1997
- 25
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Rheological behaviour of aqueous dispersions of bacterial sodium alginateClementi, F. / Mancini, F. / Mancini, M. / Moresi, M. / International Association for Engineering and Food et al. | 1997
- 25
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Cleaning in place: effect of hydrodynamic conditions on biofouling removal from plate heat exchangersBenezech, T. / Faille, C. / Delplace, F. / Leuliet, J. C. / International Association for Engineering and Food et al. | 1997
- 25
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Study of the denaturization of sugar beet cossette using electrical conductivity measurementsJemai, A. B. / Pain, J.-P. / International Association for Engineering and Food et al. | 1997
- 25
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Influence of extrusion-cooking and expander-cooking on physico-chemical properties of rapeseed-faba bean mixturesMoscicki, L. / Pokorny, J. / Kozlowska, H. / Van Zuilichem, D. J. / International Association for Engineering and Food et al. | 1997
- 25
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Effects of gas composition and packaging material on dehydrated apricot qualitySimal, S. / Sanchez, E. / Femenia, A. / Rossello, C. / International Association for Engineering and Food et al. | 1997
- 25
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Use of neural networks for process modelling, indirect measurements and control in fermentation processesLatrille, E. / Perret, B. / Teissier, P. / Corrieu, G. / International Association for Engineering and Food et al. | 1997
- 25
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Measurement of convection and radiant heat flux in a domestic ovenDuquenoy, A. / Nouafo, J. L. / International Association for Engineering and Food et al. | 1997
- 25
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A new freeze-concentration process for food solutions employing pressure during freezing to control the growth rate, size and shape of ice crystalsSuzuki, K. / Hagura, Y. / International Association for Engineering and Food et al. | 1997
- 25
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Supercritical CO~2 extraction of carotenes from carrotsBalaban, M. / Vega, P. / Sims, C. / O'Keefe, S. / International Association for Engineering and Food et al. | 1997
- 25
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Heat distribution studies in overpressure (rotary) retortsSmout, C. / Van Loey, A. / Hendrickx, M. / Tobback, P. / International Association for Engineering and Food et al. | 1997
- 25
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Engineering aspects of novel non-thermal food processesKnorr, D. / International Association for Engineering and Food et al. | 1997
- 25
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Recovery of di-sodium citrate from model solutions by electrodialysisSappino, F. / Mancini, M. / Moresi, M. / International Association for Engineering and Food et al. | 1997
- 25
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Bacterial growth on food refrigeration equipmentEvans, J. A. / Corry, J. E. L. / James, S. J. / International Association for Engineering and Food et al. | 1997
- 25
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Modelling heat transfer mechanisms to speed the design of industrial tunnel ovensJanes, D. A. / International Association for Engineering and Food et al. | 1997
- 28
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Flow distribution in depositor devicesRolston, R. / Quarini, G. L. / International Association for Engineering and Food et al. | 1997
- 29
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Examination of the water-binding capacity of milk proteins in frozen solutions with ^1H-NMRDinkelmeyer, A. / Weisser, H. / International Association for Engineering and Food et al. | 1997
- 29
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Chilling of recipe dish meals to meet cook-chill guidelinesEvans, J. / Russell, S. / James, S. / International Association for Engineering and Food et al. | 1997
- 29
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Influence of particle size distribution on bulk density and flowability of vending powdersSchuchmann, H. / Gerhards, C. H. / International Association for Engineering and Food et al. | 1997
- 29
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Process analysis and design of falling-film evaporatorsBouman, S. / Waalewijn, R. / International Association for Engineering and Food et al. | 1997
- 29
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Extrusion-cooking of the "Everlasting Pea" (lathyrus sativus) for use in vegetarian foodsRzedzicki, Z. / Lipiec, A. / Milczak, M. / International Association for Engineering and Food et al. | 1997
- 29
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Influence of the concentration of enzyme, phosphate ions and calcium chloride on the heat-resistance of horseradish peroxidaseLemos, M. A. / Oliveira, J. C. / Saraiva, J. A. / International Association for Engineering and Food et al. | 1997
- 29
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Modelling continuous solid/liquid counter-current food extractionsRobles De La Torre, R. R. / Pyle, D. L. / International Association for Engineering and Food et al. | 1997
- 29
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A new pilot-scale batch ohmic heaterGoullieux, A. / Pain, J. P. / Baudez, P. / International Association for Engineering and Food et al. | 1997
- 29
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Recent advances in aseptic and extended-shelf-life operationsNielsen, W. K. / International Association for Engineering and Food et al. | 1997
- 29
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A thermodynamic approach to volatile bioproducts separation by pervaporation processBaudot, A. / Soucron, I. / Marin, M. / International Association for Engineering and Food et al. | 1997
- 29
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Analysis of bottle scuffing and its effect on resistance to internal pressureJirikovsky, S. / Weisser, H. / International Association for Engineering and Food et al. | 1997
- 29
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Cleaning of microfiltration membranes fouled with yeastShorrock, C. J. / Bird, M. R. / Howell, J. A. / International Association for Engineering and Food et al. | 1997
- 31
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Mechanics of Cereal GrainsGumbe, L. O. / International Association for Engineering and Food et al. | 1997
- 32
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Instantization of water soluble powdered foods by compaction and subsequent steam jet agglomerationHogekamp, S. / Schubert, H. / International Association for Engineering and Food et al. | 1997
- 33
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Harvesting and canning of green soybeans [Glycine max (L. Merrill)] for the Brazilian marketTavares, D. Q. / Barcelos, M. F. P. / Moura, L. B. / Miranda, M. A. C. / International Association for Engineering and Food et al. | 1997
- 33
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Moisture transport in microwave heating of foods: a multiphase porous media modelNi, H. / Datta, A. / International Association for Engineering and Food et al. | 1997
- 33
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Enrichment of gamma-linolenic acid from fungal oil by new lipasesCarvalho, P. O. / Pastore, G. M. / International Association for Engineering and Food et al. | 1997
- 33
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Flooding and efficiency studies on a spinning cone columnMoy, S. / Shah, N. / Pyle, D. L. / International Association for Engineering and Food et al. | 1997
- 33
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Evaluation of antibacterial ceramic powders (MgO, CaO and ZnO) for mutagenicity in Salmonella typhimuriumSawai, J. / Kojima, H. / Kano, F. / Igarashi, H. / International Association for Engineering and Food et al. | 1997
- 33
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Modelling flux recovery during the chemical cleaning of microfiltration membranes fouled with whey protein concentrateBird, M. R. / Bartlett, M. / International Association for Engineering and Food et al. | 1997
- 33
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The use of time-temperature indicators to monitor refrigerated salmon (salmo salar) distributionSimpson, R. / Wichmann, B. / Lacrampe, V. / Poblete, X. / International Association for Engineering and Food et al. | 1997
- 33
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The use of combined processes in the preservation of vegetablesDonsi, G. / Ferrari, G. / Nigro, R. / International Association for Engineering and Food et al. | 1997
- 33
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Autoxidation kinetics for liquid lipidsMatsuno, R. / Adachi, S. / International Association for Engineering and Food et al. | 1997
- 33
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Marcel Loncin - in memoriamBimbenet, J. J. / Bauer, W. / Dysseler, P. / Hallstrom, B. / International Association for Engineering and Food et al. | 1997
- 33
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The removal of starch residues formed during baking by the use of aqueous chemical cleanersDin, R. A. / Bird, M. R. / International Association for Engineering and Food et al. | 1997
- 35
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Prediction of fatty acids and fatty esters vapour pressure and of vapour-liquid equilibrium using UNIFACTorres, M. B. / Meirelles, A. J. / International Association for Engineering and Food et al. | 1997
- 36
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Friction curves for the flow of Newtonian and non-Newtonian liquids in ducts of complex cross-sectional shapeDelplace, F. / Delaplace, G. / Lefebvre, S. / Leuliet, J. C. / International Association for Engineering and Food et al. | 1997
- 37
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Adsorption of oligosaccharides on a cation-exchange resinAdachi, S. / Matsuno, R. / International Association for Engineering and Food et al. | 1997
- 37
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Dehydrofreezing of sliced strawberries: a combined technique for improving textureMaestrelli, A. / Giallonardo, G. / Forni, E. / Torreggiani, D. / International Association for Engineering and Food et al. | 1997
- 37
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Concentration profiles and performance of a counter-current solid/liquid extractor for food processingGutierrez, G. F. / Robles De La Torre, R. R. / Pyle, D. L. / International Association for Engineering and Food et al. | 1997
- 37
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Removal of non-hydratable phospholipids from vegetable oils using polymeric membranesSubramanian, R. / Yasui, A. / Nakajima, M. / International Association for Engineering and Food et al. | 1997
- 37
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Average F-effect and C-effect of arbitrary shaped conduction-heated canned foods and its application for controlling sterilisation processesAkterian, S. G. / International Association for Engineering and Food et al. | 1997
- 37
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Moisture distribution and loss in microwave heating of foods: effect of food structure, initial moisture level and surface conditionsNi, H. / Datta, A. / International Association for Engineering and Food et al. | 1997
- 37
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Cleaning of crystalline scale from stainless steel surfacesDavies, M. J. / Procter, N. J. L. / Wilson, D. I. / International Association for Engineering and Food et al. | 1997
- 37
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The effect of sudden changes in air conditions on convective drying of plant tissuePiotrowski, D. / Lenart, A. / International Association for Engineering and Food et al. | 1997
- 37
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Molecular modelling as a food engineering tool for investigating lipase-substrate complexesJaeaeskelaeinen, S. / Linko, S. / Linko, Y.-Y. / Raaska, T. / International Association for Engineering and Food et al. | 1997
- 37
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Models for the processing of whole wheat grains in cereal manufactureStapley, A. G. F. / Fryer, P. J. / Gladden, L. F. / International Association for Engineering and Food et al. | 1997
- 39
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Solubility and flow characteristics of shark protein hydrolysates produced by autolysis and alcalase-assisted proteolysisFiniz, F. M. / Martin, A. M. / International Association for Engineering and Food et al. | 1997
- 40
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Modelling the rheology of solid-liquid food mixtures containing large particles in high concentrationSmith, D. L. O. / Thorpe, R. B. / Haworth, J. M. / James, L. I. / International Association for Engineering and Food et al. | 1997
- 41
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Optimisation of heating rates and non-uniformity in microwave heating of foodsShamchong, M. / Datta, A. / International Association for Engineering and Food et al. | 1997
- 41
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Crucial factors in the extraction of proteins from peanut mealLi, S.-Q. / International Association for Engineering and Food et al. | 1997
- 41
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Techniques for investigating streaking in white breadErlebach, C. B. / Rielly, C. D. / Sadd, P. A. / International Association for Engineering and Food et al. | 1997
- 41
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Rheological properties of osmo-dehydrated plant tissueSitkiewicz, I. / Lenart, A. / Lewicki, P. P. / International Association for Engineering and Food et al. | 1997
- 41
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Controlling the microbial load on ready-to-use sliced salads by low-temperature blanchingGaertner, U. / Mayer-Miebach, E. / Spiess, W. E. L. / International Association for Engineering and Food et al. | 1997
- 41
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Estimation of thermal death rate constants from inoculated cans of pea puree undergoing thermal processesTeixeira, A. A. / Balaban, B. O. / Welt, B. A. / International Association for Engineering and Food et al. | 1997
- 41
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Reactive absorption of ozone in suspensions of biological macromolecules and membrane model systemsKallitsis, T. G. / Merson, R. L. / International Association for Engineering and Food et al. | 1997
- 41
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Kinetics studies on colour changes in heated soymilkKwok, K. C. / MacDougall, D. B. / Niranjan, K. / International Association for Engineering and Food et al. | 1997
- 41
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Preparation of a `honeycomb'-gel bioreactorRathjen, A. / Hasch, M. / Kaempf, B. / Weisbrodt, T. H. / International Association for Engineering and Food et al. | 1997
- 42
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Food plant design - food engineering in practiceClark, J. P. / International Association for Engineering and Food et al. | 1997
- 43
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Nutrient retention in ohmic heatingEdirisinghe, E. M. R. K. B. / Samaranayake, C. P. / Bamunuaracchi, A. / Walpala, S. / International Association for Engineering and Food et al. | 1997
- 43
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Heptane and isopropyl alcohol as solvents for seed flakes: a laboratory-scale studyGuemueskesen, A. S. / Yemiscioglu, E. / International Association for Engineering and Food et al. | 1997
- 44
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On modelling rheology of concentrated whole milk solutionsTrinh, K. T. / Yoo, J. A. / Newstead, D. F. / International Association for Engineering and Food et al. | 1997
- 44
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Electron beam processing of chicken carcassesMager, B. / Ehlermann, D. A. E. / International Association for Engineering and Food et al. | 1997
- 45
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Engineering aspects of optimisation of extrusion processing of quality snack foodChakraborty, P. / Bhattacharyya, S. / International Association for Engineering and Food et al. | 1997
- 45
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Influences on formation and growth of ice crystals in ice creamTrgo, C. / Koxholt, M. / Kessler, K. G. / International Association for Engineering and Food et al. | 1997
- 45
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Modelling heat transfer and destruction of E. Coli 0157:H7 during cooking of hamburger pattiesVijayan, J. / Pan, Z. / Singh, R. P. / International Association for Engineering and Food et al. | 1997
- 45
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Reconstitution properties of osmo-convective dried plant tissueWitrowa-Rajchert, D. / Lewicki, P. P. / Lenart, A. / International Association for Engineering and Food et al. | 1997
- 45
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Electromagnetic modelling of microwave heating patterns: focussing and exponential decay as affected by food dielectric propertiesDatta, A. / Peyre, E. / International Association for Engineering and Food et al. | 1997
- 47
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Optimization of a continuous production of the carotenoid astaxanthin by fermentationVazquez, M. / Martin, A. M. / International Association for Engineering and Food et al. | 1997
- 47
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The kinetics of wheat grain softening during thermo-moisture processing by infra-red raysKrasnikov, V. V. / Azarskova, A. V. / International Association for Engineering and Food et al. | 1997
- 47
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Fouling and cleaning of solid surfacesKarlsson, C. A.-C. / Traegaardh, A. C. / Wahlgren, M. C. / International Association for Engineering and Food et al. | 1997
- 48
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Viscoelasticity and strength of model composite gels of whey proteins containing microspheresThomas, R. / Paulson, A. T. / Tung, M. A. / International Association for Engineering and Food et al. | 1997
- 49
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An original application of deep-fat frying dehydration of water-rich oily materials prior to oil extractionRaoult-Wack, A. L. / Rouziere, A. / Reynes, M. / Noel, J. M. / International Association for Engineering and Food et al. | 1997
- 49
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A study of a continuous roasting process for cocoa using microwavesFadini, A. L. / Gilabert, M. V. / Pezoa, N. H. / Marsaioli, A. / International Association for Engineering and Food et al. | 1997
- 49
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Transient natural convection in enclosures filled with non-Newtonian fluidsQuarini, G. L. / Scott, G. / International Association for Engineering and Food et al. | 1997
- 49
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Responding to food plant catastrophesWhitney, L. F. / International Association for Engineering and Food et al. | 1997
- 49
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Evaluation of an on-line NIR sensor to predict renneted cheese curd firmness during coagulationDuffy, A. P. / O'Callaghan, D. J. / Mulholland, E. P. / Fitzpatrick, J. / International Association for Engineering and Food et al. | 1997
- 49
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Sensitivity to processing conditions during frying of frozen foodsVijayan, J. / Singh, R. P. / International Association for Engineering and Food et al. | 1997
- 51
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An appraisal of two techniques for the detection of Interfaces in continuous-flow processing plantsWithers, P. M. / International Association for Engineering and Food et al. | 1997
- 51
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Gaseous CO~2 stripping and recovery of volatile compounds from active beer fermentationsTrotin, M. / Scott, J. A. / Field, R. W. / International Association for Engineering and Food et al. | 1997
- 52
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A preliminary investigation into the infusion of endoglucanases and endoxylanases in soybeanVarzakas, T. / Pyle, D. L. / Niranjan, K. / International Association for Engineering and Food et al. | 1997
- 52
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Mathematical modelling and experimental studies on RTD and heat transfer during aseptic processing of non-Newtonian suspensionsSandeep, K. P. / Zuritz, C. A. / Puri, V. M. / International Association for Engineering and Food et al. | 1997
- 53
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Dewatering and impregnation of gel and animal foodstuffs in concentrated sugar-salt solutionsBohuon, P. / Collignan, A. / Raoult-Wack, A. L. / Rios, G. M. / International Association for Engineering and Food et al. | 1997
- 53
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Dynamics of bubble growth and shrinkage during extrudate expansionArhaliass, A. / Pain, J. P. / Goullieux, A. / Pasquet, S. / International Association for Engineering and Food et al. | 1997
- 53
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Study of starch gelatinization via PFG-NMR measured self-diffusion coefficients of water in starch/water mixturesGomi, Y.-I. / Mihori, T. / Terashima, I. / Watanabe, H. / International Association for Engineering and Food et al. | 1997
- 53
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An automated ohmic thawing device for shrimpBalaban, M. / Roberts, J. / Luzuriaga, D. / Hasan, R. / International Association for Engineering and Food et al. | 1997
- 55
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Trends and future likely development in China's food and food equipment industriesZhang, X. / Fan, G. / International Association for Engineering and Food et al. | 1997
- 55
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Development of a novel hollow-fibre membrane reactor for the interesterification of triglycerides and fatty acids using modified lipaseBasheer, S. / Mogi, K. / Nakajima, M. / International Association for Engineering and Food et al. | 1997
- 55
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Fouling of a plate heat exchanger by whey protein solution and milkFryer, P. J. / Changani, S. D. / Elliott, B. L. / Robbins, P. / International Association for Engineering and Food et al. | 1997
- 56
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Temperature and generalized-Reynolds number effects on minimum residence time of fruit pulpMoyano, P. C. / Esquerre, C. A. / Osorio, F. A. / International Association for Engineering and Food et al. | 1997
- 56
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Aqueous enzymic extraction of oil and protein from soybean: engineering studies for process designRosenthal, A. / Pyle, D. L. / Niranjan, K. / International Association for Engineering and Food et al. | 1997
- 57
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Heat transfer and temperature distribution in pasteurizing processes for packaged foodsBritt, I. J. / Tung, M. A. / Yao, Z. / Paulson, A. T. / International Association for Engineering and Food et al. | 1997
- 57
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Analysis of oil penetration in foods during frying using a single pore approachDa Silva, M. G. / Stroeve, P. / Slngh, R. P. / International Association for Engineering and Food et al. | 1997
- 57
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Effect of microwave pre-treatment on the moisture diffusivity of fruit/vegetable materialsDrouzas, A. E. / Tsami, E. / Saravacos, G. D. / International Association for Engineering and Food et al. | 1997
- 57
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Steam cooking of wheat and rice grains: a model for simultaneous heat and mass transferStapley, A. G. F. / Fryer, P. J. / International Association for Engineering and Food et al. | 1997
- 57
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Alkaline extrusion of cornmeals for tortilla production: theological and sensory characteristicsSanchez-Tovar, S. A. / Calderon, H. E. / De Bazua, C. D. / International Association for Engineering and Food et al. | 1997
- 59
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Low-pressure refrigerant receivers in the food industryPearson, S. F. / International Association for Engineering and Food et al. | 1997
- 60
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A new rheological model for predicting the combined effect of temperature and concentration on viscosityDavey, K. R. / International Association for Engineering and Food et al. | 1997
- 61
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Optimization of a process for the production of apple chipsGonzalez-Herrera, S. M. / Mu�oz-Reyes, E. / Morales-Castro, J. / Medrano-Roldan, H. / International Association for Engineering and Food et al. | 1997
- 61
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Mathematical modelling of the deep-fat frying of chicken drum-sticksNgadi, M. O. / International Association for Engineering and Food et al. | 1997
- 61
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Effects of malting on water sorption and glass transitions of barleyRoos, Y. H. / Huttunen, T. / Jouppila, K. / International Association for Engineering and Food et al. | 1997
- 61
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The use of computational models: heat transfer in chocolate manufactureTewkesbury, H. / Stapley, A. G. F. / Fryer, P. J. / International Association for Engineering and Food et al. | 1997
- 64
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Models and measurements of particles flowing in a T-junctionSilva, S. A. / Fryer, P. J. / Zhang, L. / Barratt, L. / International Association for Engineering and Food et al. | 1997
- 65
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Modelling water uptake and soluble solids losses by puffed breakfast cereal immersed in water or milkDe Fatima Machado, M. / Oliveira, F. A. R. / Gekas, V. / International Association for Engineering and Food et al. | 1997
- 65
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Experimental and modelling studies related to aseptic processing of suspensionsKelly, B. P. / Magee, T. R. A. / Ahmad, M. N. / International Association for Engineering and Food et al. | 1997
- 65
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Performance of an unheated fluidised bed dryerOchoa-Martinez, L. A. / Machuca-Rosales, S. / Montoya-Ayon, L. / Perez-Ricardez, A. / International Association for Engineering and Food et al. | 1997
- 65
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Partnerships in food engineering research: the MAAF approachGoodacre, C. / International Association for Engineering and Food et al. | 1997
- 65
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Video image analysis of bread during bakingKim, K. M. / Chun, J. K. / International Association for Engineering and Food et al. | 1997
- 68
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An automated filter-aid dosing system for beer filtrationHammond, R. V. / Reed, R. J. R. / Freeman, G. J. / International Association for Engineering and Food et al. | 1997
- 68
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The relationship between process history and final product rheology for a model soft cheese systemDupont, C. F. A. / Gladden, L. F. / Fryer, P. J. / International Association for Engineering and Food et al. | 1997
- 69
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Electroheating processes for improvement in food processingNielsen, W. K. / International Association for Engineering and Food et al. | 1997
- 69
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Foaming properties of soy proteins as affected by xanthan gumCarp, D. J. / Elizalde, B. E. / Bartholomai, G. B. / Pilosof, A. M. R. / International Association for Engineering and Food et al. | 1997
- 69
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The effects of pretreatments on the drying kinetics of grapes and on the quality of raisinsDi Matteo, M. / Donsi, G. / Ferrari, G. / La Notte, E. / International Association for Engineering and Food et al. | 1997
- 72
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Rheological characterization of concentrated milk at various temperatures and concentrationsVelez-Ruiz, J. F. / Barbosa-Canovas, G. V. / International Association for Engineering and Food et al. | 1997
- 73
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Mass transfer during osmotic dehydration of carrot: comparison of different methods for the estimation of effective diffusivitiesRastogi, N. K. / Raghavarao, K. S. M. S. / International Association for Engineering and Food et al. | 1997
- 73
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Three-dimensional measurement of grain by net projection and computer image analysisKubiak, A. / Kapkowski, J. / Gudaczewski, W. / International Association for Engineering and Food et al. | 1997
- 73
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Effect of pulsed electric fields on the susceptibility of proteins to proteolysis and the inactivation of an extracellular protease from pseudomonas fluorescens M3/6Vega-Mercado, H. / Powers, J. R. / Martin-Belloso, O. / Luedecke, L. / International Association for Engineering and Food et al. | 1997
- 76
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Supercritical carbon dioxide extraction of borage oilCrudele, M. A. / Montanari, L. / Santi, R. / Fantozzi, P. / International Association for Engineering and Food et al. | 1997
- 76
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Viscoelasticity of gels made with selected food gumsMa, L. / Barbosa-Canovas, G. V. / International Association for Engineering and Food et al. | 1997
- 77
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Effect of moisture content on the melting of wheat starchPyun, Y. R. / Jang, J. K. / International Association for Engineering and Food et al. | 1997
- 77
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Magnetic thermometry in the aseptic processing of multiphase foodsGhiron, K. / Litchfield, J. B. / International Association for Engineering and Food et al. | 1997
- 77
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Concentration profiles in apple tissue during osmotic dehydrationSalvatori, D. / Andres, A. / Chiralt, A. / Fito, P. / International Association for Engineering and Food et al. | 1997
- 80
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Effect of temperature and concentration on viscosity of acerola pulpAguiar, G. I. L. / Gehrke, T. / Murr, F. E. X. / Cantu-Lozano, D. / International Association for Engineering and Food et al. | 1997
- 81
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Nonthermal food preservation by pulsed electric fieldsVega-Mercado, H. / Qin, B.-L. / Martin Belloso, O. / Chang, F.-J. / International Association for Engineering and Food et al. | 1997
- 81
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The effect of wheat protein fractions and an emulsifier on spaghetti processing and qualitiesTang, C. / Hsieh, F. / Huff, H. E. / International Association for Engineering and Food et al. | 1997
- 81
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A mass transfer modelling approach in osmotic dehydrationBarat, J. M. / Alvarruiz, A. / Chiralt, A. / Fito, P. / International Association for Engineering and Food et al. | 1997
- 82
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Advances in the mechanical production of food emulsionsSchubert, H. / International Association for Engineering and Food et al. | 1997
- 84
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Prediction of Bostwick consistency from the viscosity of ketchup and crushed tomatoAzam, A. T. M. S. / Barringer, S. A. / Sastry, S. K. / Heskitt, B. / International Association for Engineering and Food et al. | 1997
- 85
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Infixion of hydrophobic flavourings in powders by spray-drying of emulsions and molecular encapsulationFuruta, T. / Hisamatsu, F. / International Association for Engineering and Food et al. | 1997
- 85
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Thermomechanics of cracking in fast freezing of foodsDatta, A. / Shi, X. / International Association for Engineering and Food et al. | 1997
- 85
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Simulation of agitated thin film evaporator for concentration of sugar syrupChuaprasert, S. / Nguyen, M. / International Association for Engineering and Food et al. | 1997
- 88
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Status and prospects for the use of tomographic imaging for design and modelling of food processesWilliams, R. A. / International Association for Engineering and Food et al. | 1997
- 88
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Characterisation of a heat-modified whey protein concentrateElofsson, C. / Burling, H. / Dejmek, P. / Paulsson, M. / International Association for Engineering and Food et al. | 1997
- 89
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A method for the development of food analogues for microwave oven testingRussell, S. L. / Swain, M. J. / Swain, M. V. L. / International Association for Engineering and Food et al. | 1997
- 89
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Thermal stability of enzymes in amorphous low-moisture matrices with particular reference to trehalose and role of glassy stateCrdona, S. / Chirife, J. / Mazzobre, F. / Schebor, C. / International Association for Engineering and Food et al. | 1997
- 89
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Dryer energy conservation strategies in the food industryBaker, C. G. J. / Gardner, S. P. / McKenzie, K. A. / International Association for Engineering and Food et al. | 1997
- 92
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Process - structure - theology relationships of multiphase liquid food systemsWindhab, E. J. / International Association for Engineering and Food et al. | 1997
- 93
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Temperature distribution in microwave oven heating - the influence of microwave feed system designOhlsson, T. / International Association for Engineering and Food et al. | 1997
- 93
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Mechanical expression from cellular materials. Analysis of cake deformation and liquid/air transferVorobyov, E. / Krimitsas, N. / Lanoiselle, J.-L. / International Association for Engineering and Food et al. | 1997
- 93
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Celery slice vacuum drying kineticsMarkowski, M. / Bialobrzewski, I. / International Association for Engineering and Food et al. | 1997
- 96
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Numerical prediction of the flow rates of solid-liquid food mixturesClarke, A. / International Association for Engineering and Food et al. | 1997
- 97
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Laminar mixed convection in constant wall heat flux tubular heat exchangersLefebvre, S. / Leuliet, J. C. / International Association for Engineering and Food et al. | 1997
- 97
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Non-destructive and continuous measurement of the polymorphic ratio of crystalline edible fats from their dielectric propertiesHagura, Y. / Suzuki, K. / Kubota, K. / International Association for Engineering and Food et al. | 1997
- 97
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Shrinkage of cauliflower florets and stems during dryingMulet, A. / Tarrazo, J. / Garcia-Reverter, J. / Berna, A. / International Association for Engineering and Food et al. | 1997
- 100
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Particle migration in the vertical flow of solid-liquid food mixturesLareo, C. / Fryer, P. / International Association for Engineering and Food et al. | 1997
- 101
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Simulation of short pasta drying: modelling and industrial applicationDe Cindio, B. / Brancato, B. / Pollini, C. M. / D'Antona, P. / International Association for Engineering and Food et al. | 1997
- 101
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Propagation of autoregressive stochastic temperature fluctuations of arbitrary order during thermal food processesNicolai, B. M. / Verboven, P. / Scheerlinck, N. / De Baerdemaeker, J. / International Association for Engineering and Food et al. | 1997
- 101
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Evaluation of the GAB and NORRISH models to predict the water sorption isotherms of foodsRahrnan, M. S. / Perera, C. O. / International Association for Engineering and Food et al. | 1997
- 104
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The role of adhesive bonding and kinetic energy for agglomerationSchuchmann, H. / International Association for Engineering and Food et al. | 1997
- 105
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Hydrodynamics and drying kinetics of fluidised-bed drying of Nopal (Opuntia sp.)Lizarraga, J. N. / Garcia, R. / Ya�ez, J. / Santiago, T. / International Association for Engineering and Food et al. | 1997
- 105
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Heat transfer within solid-liquid food mixturesNixon, K. / Mankad, S. / Fryer, P. J. / International Association for Engineering and Food et al. | 1997
- 105
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Automated evaluation of shrimp qualityBalaban, M. / Luzuriaga, D. / Yeralan, S. / Hasan, R. / International Association for Engineering and Food et al. | 1997
- 109
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A two-stage drying method for improved apple pie fillingOrtega-Rivas, E. / Anzaldua-Morales, A. / Beltran-Reyes, B. / International Association for Engineering and Food et al. | 1997
- 109
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Combined effect of temperature and pH on microbial death in continuous pasteurisation of liquidsChiruta, J. / Davey, K. R. / Thomas, C. J. / International Association for Engineering and Food et al. | 1997
- 113
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Food processing - a new model for the thermal destruction of contaminating bacteriaDaughtry, B. J. / Davey, K. R. / Thomas, C. J. / Verbyla, A. P. / International Association for Engineering and Food et al. | 1997
- 117
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Enzyme-based time-temperature integrators: from development to applicationVan Loey, A. / Hendrickx, M. / Haentjens, T. / Tobback, P. / International Association for Engineering and Food et al. | 1997
- 121
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Temperature- and/or pressure-induced inactivation of mushroom polyphenoloxidase: influence of pH and additivesWeemaes, C. / De Cordt, S. / Ludikhuyze, L. / Van Den Broeck, I. / International Association for Engineering and Food et al. | 1997
- 125
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The kinetics of pressure-temperature inactivation of Bacillus subtilis -amylaseLudikhuyze, L. / De Cordt, S. / Van Den Broeck, I. / Weemaes, C. / International Association for Engineering and Food et al. | 1997
- 129
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Sorption properties of freeze-dried black currant juiceIrzyniec, Z. / Klimczak, J. / Michalowski, S. / International Association for Engineering and Food et al. | 1997
- 133
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Distribution of salt in machego-type cheese after briningAndres, A. / Panizzolo, L. / Camacho, M. M. / Chiralt, A. / International Association for Engineering and Food et al. | 1997
- 137
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Determination of thermal properties of custard apple (Annona cherimola mill) above and below initial freezing temperatureKasahara, I. / Jimenez, G. / Bustos, M. I. / Moyano, P. / International Association for Engineering and Food et al. | 1997
- 141
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Dielectric analysis of interaction between polyelectrolytes and metal ions within foodsKumagai, H. / Ikeda, S. / Nakamura, K. / International Association for Engineering and Food et al. | 1997
- 145
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Prediction of water activity of solutions containing food additivesVelezmoro, C. / Meirelles, A. J. / Vitali, A. / International Association for Engineering and Food et al. | 1997
- 149
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Engineering properties of foods; rheological properties of a cowpea (Vigna unguiculata) pasteKamdem, A. T. K. / Kayem, G. J. / Hardy, J. / International Association for Engineering and Food et al. | 1997
- 153
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A design of a new on-line slit-die-viscometer to use in food extrusionLi, P. X.-P. / Campanella, O. H. / Kirkpatrick, K. J. / Hardacre, A. K. / International Association for Engineering and Food et al. | 1997
- 157
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Application of image analysis to the study of water losses from potato slices during fryingCosta, R. M. / Oliveira, F. A. R. / Gekas, V. / International Association for Engineering and Food et al. | 1997
- 161
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Hydrolysis kinetics of Okara and characterisation of the extracted water-soluble polysaccharidesYoshii, H. / Furuta, T. / Maeda, H. / Mori, H. / International Association for Engineering and Food et al. | 1997
- 164
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Determining concentration-dependent diffusivity in food materialsYamamoto, S. / Coumans, W. J. / Vlugt, T. / International Association for Engineering and Food et al. | 1997
- 168
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Influence of synergism between K-carrageen and locust bean gum on the recrystallization of ice in a model systemMin, S. G. / Kim, S. H. / Byun, M. H. / Choi, M. J. / International Association for Engineering and Food et al. | 1997
- 172
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A conductance technique for foam drainage measurementBarigou, M. / International Association for Engineering and Food et al. | 1997
- 176
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Characterization of starch granule swelling patterns during microwave heatingAnantheswaran, R. C. / Casasnovas, J. / International Association for Engineering and Food et al. | 1997
- 180
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Studies on the comminution behaviour of particulate food during chewingStengel, E. / Schindler, H. J. / Spiess, W. E. L. / International Association for Engineering and Food et al. | 1997
- 184
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Kinetics of water extraction of solutes during vegetable blanchingGaiser, M. / Rathjen, A. / Spiess, W. E. L. / International Association for Engineering and Food et al. | 1997
- 188
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Functional characteristics of triticaleCorreia, P. / Costa, M. L. B. / Sereno, A. / International Association for Engineering and Food et al. | 1997
- 192
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Dielectric properties of selected commercial microwaveable chilled convenience mealsSwain, M. V. L. / Swain, M. J. / Russell, S. L. / Clarke, R. / International Association for Engineering and Food et al. | 1997
- 196
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Effects of drying pre-treatments on the cell wall composition of raisinsFemenia, A. / Sanchez, E. / Simal, S. / Rossello, C. / International Association for Engineering and Food et al. | 1997
- 200
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Kinetics of colouring reactions during heat treatment: evaluation of the influence of temperature and moisture contentBroyart, B. / Duquenoy, A. / Trystram, G. / Duquenoy, F. / International Association for Engineering and Food et al. | 1997
- 204
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Research into the chemical components and processing of the traditional Chinese functional food - "Tou Nao"Shen Guo Qi / Yan Hui Sheng / Qiaoling, H. / Mian, Z. / International Association for Engineering and Food et al. | 1997
- 208
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Lipase-catalyzed synthesis of a sugar-fatty acid esterHatanaka, C. / Haraguchi, T. / Ide, S. / Goto, M. / International Association for Engineering and Food et al. | 1997
- 212
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Mathematical modelling of the compressive stress-strain relationship of foods submitted to large deformationsMasi, P. / Sepe, M. / Cavella, S. / International Association for Engineering and Food et al. | 1997
- 216
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The relationship between compressive deformation and composition of cheesesMasi, P. / Sepe, M. / Cavella, S. / International Association for Engineering and Food et al. | 1997
- 220
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A study of the thermal conductivity of shortenings and margarinesTavman, S. / Evcin, S. / Tavman, I. H. / International Association for Engineering and Food et al. | 1997
- 224
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Primary nucleation of ice from sucrose solutionsCox, D. R. G. / Heeney, L. O. / Moore, S. R. / Blades, M. E. / International Association for Engineering and Food et al. | 1997
- 228
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The effect of water activity on the flow properties of simulated food powdersChang, K. S. / Kim, D. W. / Kim, S. S. / International Association for Engineering and Food et al. | 1997