^1H-NMR Assessment of Water Behaviour in Ice Cream (Englisch)
- Neue Suche nach: Lucas, T.
- Neue Suche nach: Dominiawsyk, S.
- Neue Suche nach: Mariette, F.
- Neue Suche nach: Alvarez, G.
- Neue Suche nach: International Association for Engineering and Food
- Neue Suche nach: Lucas, T.
- Neue Suche nach: Dominiawsyk, S.
- Neue Suche nach: Mariette, F.
- Neue Suche nach: Alvarez, G.
- Neue Suche nach: Welti-Chanes, J.
- Neue Suche nach: International Association for Engineering and Food
In:
Engineering and food
;
764-768
;
2001
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ISBN:
- Aufsatz (Konferenz) / Print
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Titel:^1H-NMR Assessment of Water Behaviour in Ice Cream
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Beteiligte:Lucas, T. ( Autor:in ) / Dominiawsyk, S. ( Autor:in ) / Mariette, F. ( Autor:in ) / Alvarez, G. ( Autor:in ) / Welti-Chanes, J. / International Association for Engineering and Food
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Kongress:International congress; 8th, Engineering and food ; 2000 ; Puebla City, Mexico
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Erschienen in:Engineering and food ; 764-768INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD ; 1 ; 764-768
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Verlag:
- Neue Suche nach: Technomic
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Erscheinungsdatum:01.01.2001
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Format / Umfang:5 pages
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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.
- 3
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Development of a Method for the Measurement of the Effective Thermal Conductivity of Food Substances Containing Significant Air VoidageCarson, J. K. / Cleland, A. C. / Lovatt, S. J. / Tanner, D. J. / International Association for Engineering and Food et al. | 2001
- 9
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Effect of Bulk Density on the Thermal Conductivity of Cooked RiceChun, J. K. / Lee, Y. J. / Shin, S. G. / Kim, K. H. / International Association for Engineering and Food et al. | 2001
- 14
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Effect of Moisture and Temperature on the Specific Heat of Corn and Rice Determined by Differential Scanning CalorimetryValdez-Fragoso, A. / Mujica-Paz, H. / Welti-Chanes, J. / Bimbenet, J. J. / International Association for Engineering and Food et al. | 2001
- 18
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Thermal Properties of Different Lupin Species ProteinsFalcao-Rodrigues, M. M. / da Costa, M. L. B. / International Association for Engineering and Food et al. | 2001
- 23
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Measurement and Prediction of Thermal Properties of Tomato Using MDSCBaroni, A. F. / Hubinger, M. D. / International Association for Engineering and Food et al. | 2001
- 28
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Thermophysical Properties of Tropical Fruit Juicede Moura, S. C. S. R. / Germer, S. P. M. / Jardim, D. C. P. / Sadahira, M. S. / International Association for Engineering and Food et al. | 2001
- 34
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Thermophysical Properties of Tropical Fruit Pulps by TMDSCSanjinez-Argandona, E. J. / Braga, A. L. M. / Hubinger, M. D. / Da Cunha, R. L. / International Association for Engineering and Food et al. | 2001
- 40
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Prediction of Thermodynamic Properties in Organic Acid Solutions by a Modified UNIFAC ModelMaffia, M. C. / Machado, M. / Florencio, L. / Meirelles, A. J. / International Association for Engineering and Food et al. | 2001
- 45
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Textural Properties of Popcorn CakesReveco, J. / Rovedo, C. / Singh, R. P. / International Association for Engineering and Food et al. | 2001
- 50
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Conditioning of Fruits and Vegetables to Reduce Handling DamageHyde, G. M. / Baritelle, A. L. / International Association for Engineering and Food et al. | 2001
- 55
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Textural Changes of Potato Slices during Heat TreatmentSegnini, S. / Udemba, G. / Oste, R. / Dejmek, P. / International Association for Engineering and Food et al. | 2001
- 60
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Portable Plane Angle Penetrometer for Industrial Control of the Curd Firmness at the Cutting TimeHernandez-Monzon, A. E. / Diaz-Abreu, J. A. / International Association for Engineering and Food et al. | 2001
- 65
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The Behavior of Mechanical Properties of Toast at Different Water ActivitiesBraga, A. L. M. / da Cunha, R. L. / International Association for Engineering and Food et al. | 2001
- 71
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Gel Strength of Mixed Goat Meat and Beef Proteins with kappa-CarrageenanTotosaus, A. / Guerrero, I. / Montejano, J. G. / International Association for Engineering and Food et al. | 2001
- 74
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On-Line Image Analysis of Swell and Color during Roasting of Coffee BeansPerez, J. A. H. / Heyd, B. / Trystram, G. / International Association for Engineering and Food et al. | 2001
- 78
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Determining Topping Percentage and Distribution of Pizzas Using a Computer Vision SystemSun, D.-W. / International Association for Engineering and Food et al. | 2001
- 83
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Non-Contact Bruise Detection in Apples by Thermal ImagingVarith, J. / Hyde, G. M. / Baritelle, A. L. / Fellman, J. K. / Sattabongkot, T. / International Association for Engineering and Food et al. | 2001
- 88
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Quantitative Characterization of Potato Product Surfaces Using Scale-Sensitive AnalysisPedreschi, F. / Aguilera, J. M. / International Association for Engineering and Food et al. | 2001
- 94
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Determining Roughness in the Epidermis of Fruits by Laser Techniquede Pineres-Rocha, C. A. G. / Torres, C. / Mattos, L. / International Association for Engineering and Food et al. | 2001
- 99
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Quantitative Measurement of Food Color Spectrum with Machine Vision: Software and ExamplesLuzuriaga, D. A. / Balaban, M. O. / International Association for Engineering and Food et al. | 2001
- 104
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Measurement of the Shape Change in Solidifying Chocolate Using a Non-Invasive Laser TechniquePinschower, K. / Fryer, P. J. / Stapley, A. G. F. / International Association for Engineering and Food et al. | 2001
- 109
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Development of 3-D Visualizing Technique for Internal Distribution of Chemical Components inside the Whole Body of a GrainOgawa, Y. / Ohtani, T. / Sugiyama, J. / Hagiwara, S. / Kudoh, K. I. / Higuchi, T. / International Association for Engineering and Food et al. | 2001
- 115
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Spectral Measurement of Moisture in Potato ChipsYee, N. G. / International Association for Engineering and Food et al. | 2001
- 120
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Product Engineering of Instant Powders by Jet AgglomerationWollny, M. / Schubert, H. / International Association for Engineering and Food et al. | 2001
- 126
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Effect of Storage Conditions on the Flowability of Flour and Whey Permeate PowdersFitzpatrick, J. J. / Teunou, E. / International Association for Engineering and Food et al. | 2001
- 131
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Development of a Population Balance Model to Study the Fouling of Whey Protein Aggregates in a Temperature Controlled Shear FieldLeonilidi, E. / Burbidge, A. S. / Elliott, B. / Fryer, P. J. / Hounslow, M. J. / Alburquerque, G. / International Association for Engineering and Food et al. | 2001
- 136
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Dielectric Properties of Granny-Smith Apple as Affected by Vacuum Impregnation Treatment and Water ContentMartin, M. E. / Andres, A. / Martinez-Navarrete, N. / Chiralt, A. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 141
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Measurement of Dielectric Properties by Partially Filled Cylindrical ResonatorsRegier, M. / Fritz, P. / Schubert, H. / International Association for Engineering and Food et al. | 2001
- 146
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Effective Electrical Conductivity of Food MixturesDavies, L. J. / Fryer, P. J. / International Association for Engineering and Food et al. | 2001
- 151
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Influence of Osmotic Treatment on the Volatile Profile of Strawberry (Fragaria x ananassa var. Chadler)Escriche, I. / Chiralt, A. / Moreno, J. / Serra, J. A. / International Association for Engineering and Food et al. | 2001
- 156
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Sensory Analysis of Acidified Dairy Products Using Response Surface MethodologyRocha, M. G. / International Association for Engineering and Food et al. | 2001
- 161
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Electronic Nose for Monitoring the Integrated Muscatel Aroma Production and Recovery by PervaporationPinheiro, C. / Schafer, T. / Rodrigues, C. / Rocha, S. / Barros, A. / Delgadillo, I. / Crespo, J. G. / International Association for Engineering and Food et al. | 2001
- 166
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Some Flavour Components of CocuyGarrido, E. M. / Capote, T. / International Association for Engineering and Food et al. | 2001
- 170
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The Near-Infrared Imaging to Visualize the Spatial Distribution of the Sugar Content for Various Kinds of MelonsTsuta, M. / Sugiyama, J. / Sagara, Y. / International Association for Engineering and Food et al. | 2001
- 175
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Gelling Characteristics of Pectin Extracted from Blueberry Fruit (Vaccinium corymbosum)Stuckrath, R. / Mendez, S. / Ibarra, C. / International Association for Engineering and Food et al. | 2001
- 179
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Textural and Color Changes during Ripening of Avocado to Be Used for Minimal ProcessingWelti-Chanes, J. / Dorantes-Alvarez, L. / Sandoval-Dominguez, A. / Lopez-Malo, A. / International Association for Engineering and Food et al. | 2001
- 184
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Relation between Physico-Chemical and Rheological Properties for the Manguifera indica L. var. Tommy Atkins upon Its Apparent Harvest IndexCaez-Ramirez, G. / Rodriguez-Gonzalez, M. F. / Aguilar, H. J. / International Association for Engineering and Food et al. | 2001
- 189
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Characterization of Food Surfaces (Roughness) Using the Differential Box-Counting MethodQuevedo, R. / Aguilera, J. M. / Pedreschi, F. / International Association for Engineering and Food et al. | 2001
- 197
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Thermal Properties of Corn Flour by DSC: Effect of Heating Rate, Water to Flour Ratio and Particle SizeOjeda, C. / Haros, C. M. / Tolaba, M. / Calceta-Resio, A. / International Association for Engineering and Food et al. | 2001
- 202
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Glass Transition Temperature of Dry Solids: A Crucial Optimization Parameter for Freeze-DryingGiasson, J. / Ratti, C. / International Association for Engineering and Food et al. | 2001
- 207
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The Effect of Extraction Methods and Water Content on T~g and T~p of Starch as Studied by DSCFerreira, M. J. B. / Da Costa, M. L. B. / International Association for Engineering and Food et al. | 2001
- 211
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An Approximation to Calorimetric Analysis on Dispersions at Different Concentrations of Mesquite (Prosopis sp.) and Locust Bean (Ceratonia sp.) Seed GumsHernandez-Tinoco, A. / Salazar-Montoya, J. A. / Ramos-Ramirez, E. G. / International Association for Engineering and Food et al. | 2001
- 216
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Dielectric Analysis of Gelatin in the Glassy and Rubbery StatesIwamoto, S. / Kumagai, H. / Miyawaki, O. / International Association for Engineering and Food et al. | 2001
- 221
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The Role of Sucrose and Hydrocolloids on Thermal Transitions and Viscoelastic Response of Starch PastesKruger, A. / Ferrero, C. / Zaritzky, N. E. / International Association for Engineering and Food et al. | 2001
- 226
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Thermal Determination for Starch GelatinizationUrena-Peralta, M. / Velezmoro, C. / International Association for Engineering and Food et al. | 2001
- 230
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Determination of Kinetic Parameters of Rice Parboiling by Means of Differential CalorimetryElbert, G. / Tolaba, M. / Haros, M. / Suarez, C. / International Association for Engineering and Food et al. | 2001
- 235
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The Effects of Shear and Temperature History on the Crystallization of ChocolateStapley, A. G. F. / Fryer, P. J. / International Association for Engineering and Food et al. | 2001
- 241
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Kinetics of Crystal Sugar Inhibition on Dulce de Leche as Affected by Locust Bean GumTeran-Ortiz, G. P. / De Abreu, L. R. / Cal-Vidal, J. / International Association for Engineering and Food et al. | 2001
- 246
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Energy Transfers during Melting of Low Hydrated Starch under Shear and Extrusion ConditionsDella-Valle, G. / Barron, C. / Colonna, P. / International Association for Engineering and Food et al. | 2001
- 251
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Melting Properties of Fat in Manchego Type CheeseGonzalez-Martinez, C. / Chiralt, A. / International Association for Engineering and Food et al. | 2001
- 257
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Hygroscopic Properties in Osmotic Dehydrated MangoGuerrero-Beltran, J. A. / Valdez-Fragoso, A. / Welti-Chanes, J. / International Association for Engineering and Food et al. | 2001
- 263
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Application of the Enthalpy-Entropy Compensation Model to Water Adsorption in Potato and GarlicGuerrero-Beltran, J. A. / Herrera-Lopez, J. / Mujica-Paz, H. / Lopez-Zamora, A. / Welti-Chanes, J. / International Association for Engineering and Food et al. | 2001
- 269
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Prediction of Moisture Sorption Isotherms for Multicomponent PowdersFoster, K. D. / Bronlund, J. E. / Paterson, A. H. J. / International Association for Engineering and Food et al. | 2001
- 274
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Temperature Effect on Moisture Sorption Isotherms of Biodegradable FilmsBastida, C. A. R. / Huicochea, E. F. / International Association for Engineering and Food et al. | 2001
- 278
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Moisture Sorption Behavior of Salt Impregnated Onion and TomatoBaroni, A. F. / Hubinger, M. D. / Menegalli, F. C. / International Association for Engineering and Food et al. | 2001
- 283
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Oxidation Kinetics of DHA Oil and DHA Ethyl EsterYoshii, H. / Furuta, T. / Baba, T. / Maruyama, K. / Linko, P. / International Association for Engineering and Food et al. | 2001
- 289
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Choice of Chlorophyllase or Peroxidase for Blanching of Swiss Chard Leaves, Using Kinetic ParametersBifani, V. / Martin, A. S. / Shoch, S. / Romero, J. / Ihl, M. / International Association for Engineering and Food et al. | 2001
- 294
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Biscuit Browning Kinetics as a Function of Local Temperature and Moisture ContentBroyart, B. / Trystram, G. / Coque, N. / International Association for Engineering and Food et al. | 2001
- 299
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Desorption Data for Cooked BeefDelgado, A. E. / Sun, D.-W. / International Association for Engineering and Food et al. | 2001
- 304
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Glass Transition Temperatures, State Diagram and Sorption Properties of GarlicSereno, A. M. / Sa, M. M. / International Association for Engineering and Food et al. | 2001
- 309
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Non-Enzymatic Browning in Dehydrated Potato and Starch Model Systems in Relation to Physical StateSchebor, C. / Chirife, J. / Buera, M. P. / International Association for Engineering and Food et al. | 2001
- 314
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Modified GAB Isotherm for High Water ActivitiesViollaz, P. E. / Rovedo, C. O. / International Association for Engineering and Food et al. | 2001
- 321
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Contact Heat Transfer Coefficient during Double-Sided Cooking of Meat PattiesZorrilla, S. E. / Wichchukit, S. / Singh, R. P. / International Association for Engineering and Food et al. | 2001
- 326
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Heat Transfer Study and Modelling during Emmental (Swiss Cheese) RipeningPajonk, A. S. / Saurel, R. / Blanc, D. / Laurent, P. / Andrieu, J. / International Association for Engineering and Food et al. | 2001
- 332
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Liquid-to-Particle Heat Transfer Coefficients in Heterogeneous Pipe Flow Systems: The Effect of LoadingAhmad, M. N. / Iweida, J. A. / Magee, T. R. A. / International Association for Engineering and Food et al. | 2001
- 337
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Heat and Mass Transfer during Cake BakingMagee, T. R. A. / McMinn, W. A. M. / International Association for Engineering and Food et al. | 2001
- 342
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Systematic Measurement of Model Food Properties during Mixed Regime Thermal ProcessingYong, Y. P. / Emery, A. N. / Fryer, P. J. / International Association for Engineering and Food et al. | 2001
- 347
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Modelling of Air Velocity Fields and Heat Transfer during Cooling or Heating Process of Food Products Using a Macroporous Media ApproachAlvarez, G. / Flick, D. / Moureh, J. / International Association for Engineering and Food et al. | 2001
- 353
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Study on the Frying Process of DonutsVelez-Ruiz, J. F. / Sosa-Morales, M. E. / International Association for Engineering and Food et al. | 2001
- 358
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Effect of Frying Conditions on Kinetics and Structural Properties of Fried PotatoesKrokida, M. K. / Oreopoulou, V. / Maroulis, Z. B. / Saravacos, G. / International Association for Engineering and Food et al. | 2001
- 363
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Determination of Water Diffusion Coefficient of Viscous Products Using a Thin Film DryerRaderer, M. / Besson, A. / Hacke, I. / Sommer, K. / International Association for Engineering and Food et al. | 2001
- 368
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Freeze-Drying Condition and Transport Properties for Miso PasteKaminishi, K. / Araki, T. / Sagara, Y. / Kudoh, K.-I. / International Association for Engineering and Food et al. | 2001
- 373
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Kinetics of Mass Transfer in Apple Tissue during Glucose Impregnation ProcessSalvatori, D. / Alzamora, S. M. / International Association for Engineering and Food et al. | 2001
- 378
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Modeling of Prato Cheese Salting: Fickian and Neural Network ApproachesBaroni, A. F. / Menezes, M. R. / Adell, E. A. A. / Ribeiro, E. P. / International Association for Engineering and Food et al. | 2001
- 383
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Effect of Sodium Chloride on Meat Tissue Microstructure and Its Influence on the Diffusion of Nitrite and Nitrate SaltsPinotti, A. / Califano, A. / Zaritzky, N. / International Association for Engineering and Food et al. | 2001
- 389
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Salting, Drying and Smoking of Pork Meat. Interactions Effects Due to Simultaneous Units OperationsPoligne, I. / Collignan, A. / Trystram, G. / International Association for Engineering and Food et al. | 2001
- 394
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Moisture Diffusivity during Baking of Cake BatterMarcotte, M. / Baik, O. D. / International Association for Engineering and Food et al. | 2001
- 400
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A New Non-Fickian Diffusion Model Which Is Able to Describe Water Migration in Starchy Food during CookingWatanabe, H. / Fukuoka, M. / Mihori, T. / Gomi, Y. I. / International Association for Engineering and Food et al. | 2001
- 406
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Mass Transfer and Residence Time Distributions in a Spinning Cone ColumnVargas, M. E. / Niranjan, K. / Pyle, L. / Gutierrez, G. / International Association for Engineering and Food et al. | 2001
- 411
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Modeling the Effect of Roast and Temperature on CO~2 Diffusion and Sorption in FRG CoffeeShimoni, E. / Labuza, T. P. / International Association for Engineering and Food et al. | 2001
- 416
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Apparent Distribution Coefficient of a Saccharide onto a Cation-Exchange ResinAdachi, S. / Matsuno, R. / International Association for Engineering and Food et al. | 2001
- 425
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Flow Properties of Chicory (Cichorium intybus L.) ExtractNogueira, R. I. / Park, K. J. / Deyrmendjian, E. / International Association for Engineering and Food et al. | 2001
- 430
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Rheological Behavior of Coffee ExtractTelis-Romero, J. / Cabral, R. A. F. / Polizelli, M. A. / Gabas, A. L. / Telis, V. R. N. / International Association for Engineering and Food et al. | 2001
- 435
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Rheological Preliminary Behavior of "Caja" (Spondias lutea L.) Juices: Integral and ConcentratedAssis, M. M. M. / Lannes, S. C. S. / Pelizer, L. H. / Sato, S. / International Association for Engineering and Food et al. | 2001
- 440
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Rheology of Casein Solutions as Affected by Plant EnzymesMendez-Montealvo, G. / Osorio-Diaz, P. / Solorza-Feria, J. / Gonzalez-Reyes, E. / Garcia-Dominguez, E. / International Association for Engineering and Food et al. | 2001
- 444
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Lubricated Squeezing Flow Viscometry for Textural Evaluation of Semi Liquid FoodsCorradini, M. G. / Suwonsichon, T. / Peleg, M. / International Association for Engineering and Food et al. | 2001
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Resistance Coefficients in Valves and 90^o Bend for a Power-Law Fluid in Laminar FlowLinares-Garcia, J. A. / Martinez-Padilla, L. P. / International Association for Engineering and Food et al. | 2001
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Influence of Sucrose Addition and Storage on Flow Behavior of Assai (Euterpe oleracea Mart.) PulpCarneiro, F. R. B. D. / Hubinger, M. D. / Jorge, R. A. / da Cunha, R. L. / International Association for Engineering and Food et al. | 2001
- 461
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The Influence of Temperature on the Rheological Behavior of Rehydrated Whole Egg, Egg Yolk and Egg WhiteOhata, S. M. / Viotto, L. A. / International Association for Engineering and Food et al. | 2001
- 467
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In-Line Viscosity Measurement of Pizza Sauces Using Tube and Vibrational ViscometryCullen, P. J. / Duffy, A. P. / O Donnell, C. P. / O Callaghan, D. / International Association for Engineering and Food et al. | 2001
- 473
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Using Positron Emission Particle Tracking (PEPT) to Study Food FlowsFryer, P. J. / Fairhurst, P. G. / Barigou, M. / Parker, D. J. / International Association for Engineering and Food et al. | 2001
- 478
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Rheological and Analytical Characterization of Products of Chagalapoli (Icacorea compressa)Vivar-Vera, G. / Cantu-Lozano, D. / Cortes-Avelar, J. J. / Leon-Guzman, M. M. / Garcia-Reyes, M. E. / International Association for Engineering and Food et al. | 2001
- 483
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Rheological Behavior of Camu-Camu (Myrciaria dubia) Juice as Affected by TemperatureQuispe-Ramirez, A. A. / Cruz-Romero, M. C. / International Association for Engineering and Food et al. | 2001
- 487
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Effect of Hydrodynamic Shear on Fractionated Palm Kernel Oil ProductsBiak, D. R. A. / Fryer, P. J. / International Association for Engineering and Food et al. | 2001
- 492
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Yield Stress in Dispersions of a Gum from QuinceChavez, E. / Montoya, L. G. / Morales, J. / Medrano, H. / International Association for Engineering and Food et al. | 2001
- 498
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Influence of Xanthan Gum on Rheological Properties of Starch GelsMandala, I. G. / Palogou, E. D. / Kostaropoulos, A. E. / International Association for Engineering and Food et al. | 2001
- 504
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Intrinsic Viscosity of Xanthan Gum in Water with Different SolutesGarcia, M. H. F. / Freitas, I. C. / da Cunha, R. L. / Menegalli, F. C. / International Association for Engineering and Food et al. | 2001
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Viscoelastic Behavior of Waxy Maize Starch-Gellan Mixtures under Small Amplitude Oscillatory ShearRodriguez-Hernandez, A. I. / Tecante, A. / Doublier, J. L. / International Association for Engineering and Food et al. | 2001
- 514
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Steady and Small-Deformation Rheology of Crosslinked Waxy Maize Starch-Gellan Pastes and Co-GelsSosa-Herrera, M. G. / Tecante, A. / Doublier, J. L. / International Association for Engineering and Food et al. | 2001
- 519
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The Importance of Visco-Elasticity in Sheeting of Wheat Flour DoughMorgenstern, M. P. / Wilson, A. J. / Ross, M. / Al-Hakkak, F. / International Association for Engineering and Food et al. | 2001
- 524
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Effect of Mixing Time on Farinographic Consistency, Water Activity and Other Chemical Parameters of Salty and Sweet BreadCalderon-Dominguez, G. / Arana-Errasquin, R. / Farrera-Rebollo, R. / Sanchez-Pardo, M. E. / Duque-Rodriguez, L. / International Association for Engineering and Food et al. | 2001
- 529
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Effect of Mixing and Resting Time on Extensographic Characteristics of Salty and Sweet DoughCalderon-Dominguez, G. / Arana-Errasquin, R. / Farrera-Rebollo, R. / Sanchez-Pardo, M. E. / Duque-Rodriguez, L. / International Association for Engineering and Food et al. | 2001
- 534
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Influence of Dough Sour in Bread MakingVazquez, L. / Ponce, A. E. / Hernandez, L. / International Association for Engineering and Food et al. | 2001
- 539
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Characterization of "Suero Costeno" (Fermented Milk) and Its Application Effect as Improver for Bread Making Wheat FlourCaez-Ramirez, G. / Serpa, J. G. / Chamie, A. M. / Garcia, P. / Aguilar, H. J. / International Association for Engineering and Food et al. | 2001
- 545
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Characteristics of Rice Flour Pastes-Effects of pH, Corn Starch and Phosphate AdditionWang, H. H. / Sun, D.-W. / International Association for Engineering and Food et al. | 2001
- 550
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Effect of Folic Acid, Ascorbic Acid and Azodicarbonamide Mixes on a Breadmaking-Product VolumeSanchez, P. M. E. / Jimenez, G. E. / Duque, R. L. / Calderon, D. G. / Farrera, R. R. / Del Angel, R. I. / International Association for Engineering and Food et al. | 2001
- 554
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Rheological Determination of Gelification Point with Vane Rheometer in Malanga (Colocasia esculenta) Starch SuspensionsMartinez-Rojas, K. / Cantu-Lozano, D. / Petterson-Loranca, M. / Cruz-Rivera, B. / International Association for Engineering and Food et al. | 2001
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Influence of Shear on Casein-Carrageenan-Interactions Using Uniaxial CompressionRibeiro, K. O. / Sabadini, E. / da Cunha, R. L. / International Association for Engineering and Food et al. | 2001
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Dynamic Rheological Properties of Gellan-Egg White Mixed GelsTotosaus, A. / Barroso, M. / Ponce, E. / Guerrero, I. / Montero, P. / International Association for Engineering and Food et al. | 2001
- 568
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Gelatinisation of Wheat Starch under Extrusion Conditions Using a Novel Concentric Cylinder ViscometerSandoval, A. J. / Pyle, D. L. / International Association for Engineering and Food et al. | 2001
- 573
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Rheological Behavior of White and Cream CheeseBertola, N. / Bevilacqua, A. / Zaritzky, N. / International Association for Engineering and Food et al. | 2001
- 578
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Rheological Characteristics of Cheddar Cheese during Heating and CoolingVenugopal, V. / Muthukumarappan, K. / International Association for Engineering and Food et al. | 2001
- 583
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Rheological Behavior of Full and Low-Fat Requeijao at Small and Large Deformations under ShearFreitas, I. C. / Baroni, A. F. / Hubinger, M. D. / Menegalli, F. C. / da Cunha, R. L. / International Association for Engineering and Food et al. | 2001
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Relationship Between Ultrasonic Velocity and Mahon Cheese TextureBenedito, J. / Carcel, J. A. / Gonzalez, R. / Sanjuan, N. / Mulet, A. / International Association for Engineering and Food et al. | 2001
- 594
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Texture Differences between Stirred and Set Fermented Milk by an Exopolysaccharide Producing Strain of Lactobacillus delbrueckii subsp. bulgaricusDominguez-Soberanes, J. / Garcia-Garibay, M. / Casas-Alencaster, N. / Martinez-Padilla, L. P. / International Association for Engineering and Food et al. | 2001
- 599
-
Viscoelastic Behavior of Minas FrescalSabadini, E. / Campos, A. A. / Viotto, W. H. / da Cunha, R. L. / International Association for Engineering and Food et al. | 2001
- 604
-
Rheological and Thermal Analysis of Liquid Crystalline PhasesMandujano, E. A. / Carter, J. E. V. / Guevara, C. I. B. / International Association for Engineering and Food et al. | 2001
- 609
-
Setting Time and Temperature during Gelation of Apple Pectin/Sucrose DispersionsConstenla, D. / Lozano, J. E. / International Association for Engineering and Food et al. | 2001
- 614
-
Scaling Analysis on Elasticity of Agarose Gel near the Sol-Gel Transition PointFujii, T. / Yano, T. / Kumagai, H. / Miyawaki, O. / International Association for Engineering and Food et al. | 2001
- 623
-
Engineering Aspects of Novel Food Emulsifying ProcessesSchubert, H. / Behrend, O. / International Association for Engineering and Food et al. | 2001
- 628
-
Hydrodynamic Stabilization of Food EmulsionsDanner, T. / Schubert, H. / Stang, M. / International Association for Engineering and Food et al. | 2001
- 633
-
Performances of a New High Pressure Homogenizer to Make Fine Food EmulsionsDesrumaux, A. / Loisel, C. / Marcand, J. / International Association for Engineering and Food et al. | 2001
- 638
-
Droplet Disruption and Coalescence in High-Pressure HomogenizersBrosel, S. / Schubert, H. / International Association for Engineering and Food et al. | 2001
- 643
-
Stability of Meat Emulsion with Non-Meat ProteinsRamos, N. A. G. / Farias, M. E. / International Association for Engineering and Food et al. | 2001
- 651
-
Probabilistic Analysis of Thermal Processing of Discrete SolidsCronin, K. / Abodayeh, K. / Demir, A. D. / Fitzpatrick, J. / International Association for Engineering and Food et al. | 2001
- 656
-
Non Invasive Temperature Measurement in Thermal Processing-An Innovative ApproachGeorge, R. M. / Richardson, P. S. / International Association for Engineering and Food et al. | 2001
- 660
-
Optimising the In-Container Mixing of a Tomato Product during End-over-End Rotary Thermal ProcessingEmond, S. P. / Tucker, G. S. / International Association for Engineering and Food et al. | 2001
- 665
-
Effect of Guar Gum Concentration, Rotation Speed, Particle Concentration, Retort Temperature, and Diameter of Rotation on Heat Transfer Rates during End-over-End Processing of Canned Particulate Non-Newtonian FluidsKrishnamurthy, H. / Ramaswamy, H. S. / Sanchez, G. / Sablani, S. / Pandey, P. K. / International Association for Engineering and Food et al. | 2001
- 671
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Simulation of Conduction Heating in Conical ShapesPornchaloempong, P. / Balaban, M. O. / Chau, K. V. / International Association for Engineering and Food et al. | 2001
- 676
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Thermal Processing Optimization of Quality Retention in a Conical ShapePornchaloempong, P. / Balaban, M. O. / Chau, K. V. / International Association for Engineering and Food et al. | 2001
- 682
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Modelling the Change of Thiamine Concentration in Canned MeatBarroso, P. / Proenca, F. / Ribeiro, J. / Lemos, M. A. N. D. A. / Lemos, F. / Empis, J. / International Association for Engineering and Food et al. | 2001
- 687
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Thermal Processing of Canned Uchuvas (Physalis peruviana L.) in SyrupAguilar, H. J. / Riofrio, E. / Sanabria, S. / International Association for Engineering and Food et al. | 2001
- 692
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Canning: Continuous ProcessingGenta, M. L. / Soria, S. J. / Jandula, A. M. / Alvarez, N. V. / International Association for Engineering and Food et al. | 2001
- 697
-
Thermal Damage Evaluation of Prickle Pear Juice during ConcentrationArgaiz-Jamet, A. / International Association for Engineering and Food et al. | 2001
- 702
-
Multivariate Control Charts for Double Seam with Global alpha = 0.001 in a Sardines Canning ProcessReyes, G. V. / Bracho, N. R. / International Association for Engineering and Food et al. | 2001
- 708
-
Evaluation of Commercial UHT Milk and Optimization of Industrial ProcessSimpson, R. / Jimenez, M. / Vega, M. / Romero, A. / Costa, M. / International Association for Engineering and Food et al. | 2001
- 713
-
Application of Biochemical Time-Temperature Integrators to Food Pasteurisation TreatmentsTucker, G. / International Association for Engineering and Food et al. | 2001
- 718
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Evaluation of Color Formation Kinetics during Cooking of Ham EmulsionsKoutchma, T. / Chiu, L. / Piette, J. P. G. / Ramaswamy, H. S. / International Association for Engineering and Food et al. | 2001
- 724
-
Effect of Different Cooking Conditions on Cooking Yield and Retention of Vitamin B~1 in Pork NeckLassen, A. / Kall, M. / Hansen, K. / International Association for Engineering and Food et al. | 2001
- 729
-
The Performance of Different Dehydro-Protective Agents on Thermal Stability of beta-Galactosidase from Different SourcesBurin, L. / Mazzobre, M. F. / Buera, M. P. / International Association for Engineering and Food et al. | 2001
- 737
-
Prediction of Ice Content from Differential Scanning Calorimetry DataEdmonds, R. L. / Creamer, L. K. / Bronlund, J. E. / International Association for Engineering and Food et al. | 2001
- 742
-
Efficient Chilling of Fish with Ice Slurry and Methods for Minimising Salt UptakeFlesland, O. / International Association for Engineering and Food et al. | 2001
- 748
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Ice Crystal Structuring as Affected by Amino Acid Type SubstancesCarneiro, C. S. / International Association for Engineering and Food et al. | 2001
- 753
-
Three Dimensional Analysis of Heat Transfer during Food Thawing by Far-Infrared RadiationLiu, C. M. / Sakai, N. / International Association for Engineering and Food et al. | 2001
- 759
-
Predictive Control of Food Freezing via Orthogonal CollocationFibrianto, H. / Boillereaux, L. / Flaus, J.-M. / International Association for Engineering and Food et al. | 2001
- 764
-
^1H-NMR Assessment of Water Behaviour in Ice CreamLucas, T. / Dominiawsyk, S. / Mariette, F. / Alvarez, G. / International Association for Engineering and Food et al. | 2001
- 769
-
Ice Crystallisation Phenomena on a Scraped SurfaceZheng, L. Y. / Russell, A. B. / Bongers, P. M. M. / International Association for Engineering and Food et al. | 2001
- 774
-
Mass Transfer during Immersion FreezingSalvadori, V. O. / Olivera, D. / Mascheroni, R. H. / International Association for Engineering and Food et al. | 2001
- 779
-
Experimental and Theoretical Study of Heat Transfer and Ice Mean Crystal Size during Ice Cream FreezingFaydi, E. / Andrieu, J. / Laurent, P. / International Association for Engineering and Food et al. | 2001
- 784
-
Development of Progressive Freeze-ConcentrationMiyawaki, O. / Liu, L. / Fujii, T. / Hayakawa, K. / International Association for Engineering and Food et al. | 2001
- 789
-
Comparison of Product Quality after Air Blast and Cryogenic Freezing ProcessesRichardson, P. S. / George, R. M. / International Association for Engineering and Food et al. | 2001
- 793
-
Mechanical and Color Changes Associated with Dehydrofreezing of StrawberryMartinez-Navarrete, N. / Moraga, G. / Martinez-Monzo, J. / Botella, F. / Tirado, N. / Chiralt, A. / International Association for Engineering and Food et al. | 2001
- 798
-
Osmodehydrofreezing of GuavaAguilar-Bernal, V. / Palou, E. / Lopez-Malo, A. / International Association for Engineering and Food et al. | 2001
- 803
-
Thermal and Structural Changes of Frozen Strawberries Using Vacuum and Atmospheric Impregnation with CryoprotectansVidales, S. L. / Alzamora, S. M. / Bertolo, G. / Torreggiani, D. / International Association for Engineering and Food et al. | 2001
- 808
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Ellagic Acid Composition and Radical Scavenging Capacity in Raspberry Fruit Affected by Frozen Storagede Ancos, B. / Gonzalez, E. M. / Cano, M. P. / International Association for Engineering and Food et al. | 2001
- 814
-
Effects of Different Solutes in Concentration Changes of Ascorbic Acid during the Frozen Strawberry StorageRubiolo, A. C. / Amer, M. I. / International Association for Engineering and Food et al. | 2001
- 819
-
Antemortem and Postmortem Factors Affect Pig Carcass Quality in the Slaughterhouse in Chihuahua CityMartinez, D. E. / Ruiz, C. C. / Nunez, G. F. A. / Jimenez, J. / Torres, B. A. / International Association for Engineering and Food et al. | 2001
- 824
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Shelf-Life Modeling of Frozen Vegetables for Quality Optimization with Time Temperature Indicators (TTI)Giannakourou, M. C. / Skiadopoulos, A. / Polydera, A. K. / Taoukis, P. S. / International Association for Engineering and Food et al. | 2001
- 829
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Experimental Investigation on Rapid Cooling of Cooked Meats and Controlling of Cooling Weight LossWang, L.-J. / Sun, D.-W. / International Association for Engineering and Food et al. | 2001
- 834
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Cryoprotective Effect of Carbohydrates and Polyols in Egg and Surimi FreezingStavrinadou, I. / Papadeas, P. / Tzia, C. / International Association for Engineering and Food et al. | 2001
- 839
-
Determination of Mass Transfer Coefficients in Refrigerated StorageCampanone, L. A. / Salvadori, V. O. / Roche, L. A. / Mascheroni, R. H. / International Association for Engineering and Food et al. | 2001
- 844
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Dynamic Modelling and Simulation of Vapour Compression Cycles for Food Refrigeration and Freezing ControlLeducq, D. / Guilpart, J. / Trystram, G. / International Association for Engineering and Food et al. | 2001
- 850
-
Determination of Safe Reheating Instructions for Refrigerated Food Products Targeted for Microwave HeatingRichardson, P. S. / Hooper, G. I. / International Association for Engineering and Food et al. | 2001
- 857
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Minimally Processed Cladodes (Nopalites): Effects of Presentation, Temperature and Type of Packaging on Shelf LivesArgaiz-Jamet, A. / Ruiz-Hernandez, F. / Tovar-Gonzalez, D. / Guerrero-Beltran, J. A. / Wesche-Ebeling, P. / International Association for Engineering and Food et al. | 2001
- 862
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Food Mixed Products with Lupin Protein IsolatesPizarro, P. L. / Arnau, E. / Rossi, A. / Samman, N. / International Association for Engineering and Food et al. | 2001
- 867
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Tissue Damage in Carrots (Daucus carota) Sliced at Different TemperaturesGomez-Galindo, F. / Sjoholm, I. / International Association for Engineering and Food et al. | 2001
- 872
-
Comparative Study of Rice Bran By-Product. Physical, Chemical and Biological AnswersLemos, M. R. B. / Souza-Soares, L. A. / Badiale-Furlong, E. / International Association for Engineering and Food et al. | 2001
- 878
-
Name Investigation: Lactosoy, New Alimentary Alternative for the Next MilleniumRocha, C. A. G. P. / International Association for Engineering and Food et al. | 2001
- 883
-
Experimental Approach for the Development of Mammon ExploitationPerez, H. C. / Duran, J. A. / International Association for Engineering and Food et al. | 2001
- 887
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Soaking Time, NaHCO~3 Concentration and Cooking Kinetics of ChickpeasArce-Garcia, R. / Jimenez-Munguia, M. T. / Ibarz, A. / Palou, E. / Lopez-Malo, A. / International Association for Engineering and Food et al. | 2001
- 892
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Evaluation of CO~2 and Ethylene Production of Melon during Storage in Sealed ChambersMeza, L. / Garcia-Galindo, H. S. / Tovar-Gomez, B. / de Oca, M. M.-M. / International Association for Engineering and Food et al. | 2001
- 897
-
Evaluation of the Effect of Chemical Peeling on Mexican Green Peppers (Capsicum annum)Ochoa-Martinez, L. A. / Vallarta-Gonzalez, R. / Medrano-Roldan, H. / Morales-Castro, J. / International Association for Engineering and Food et al. | 2001
- 902
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Optimization of the Pre-Treatment for Physical Refining of Vegetable OilsVerleyen, T. / Verhe, R. / Dewettinck, K. / Huyghebaert, A. / International Association for Engineering and Food et al. | 2001
- 906
-
Detection of Antimicrobial-Producing Lactic Acid Bacteria in Cold-Stored Fresh-Cut VegetablesGomez, R. / Munoz, M. / de Ancos, B. / Cano, M. P. / International Association for Engineering and Food et al. | 2001
- 910
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Wet-Milling of Whole and Grits Corn Kernels. Influence on Yield and Gelatinization Behavior of Isolated StarchPerez, O. E. / Haros, M. / Suarez, C. / International Association for Engineering and Food et al. | 2001
- 915
-
Effects of Wheat Flour Substitution with Amaranth Flour on the Quality of a Pasta ProductEbeling, P. W. / Jamet, A. A. / International Association for Engineering and Food et al. | 2001
- 920
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Development of Amaranth-Containing Granola to Promote the Cultivation of this CerealEbeling, P. W. / Jamet, A. A. / Beltran, J. A. G. / International Association for Engineering and Food et al. | 2001
- 925
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Obtaining of Milk Curd Using Rectified Currentde Pineres-Rocha, C. A. G. / International Association for Engineering and Food et al. | 2001
- 931
-
Shelf-Stable Argentine SeaweedCampos, C. A. / Guerrero, S. N. / Gershenson, L. N. / Alzamora, S. M. / International Association for Engineering and Food et al. | 2001
- 936
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Cod Salting by Vacuum ImpregnationRodriguez-Barona, S. / Barat, J. M. / Andres, A. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 941
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Cod Desalting by Vacuum ImpregnationRodriguez-Barona, S. / Ibanez, J. B. / Barat, J. M. / Andres, A. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 946
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Influence of Process Variables on "Tasajo" Dry SaltingAndujar, G. / Arguelles, A. / Andres, A. / Barat, J. M. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 950
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Pectinesterase Activity and Starch Changes during Long Time-Low Temperature BlanchingMontanez-Saenz, J. C. / Aguilera-Carbo, A. F. / Contreras-Esquivel, J. C. / Aguilar, C. N. / Reyes-Vega, M. L. / International Association for Engineering and Food et al. | 2001
- 956
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Color Changes in Clarified Fruit and Vegetable Juices by Mixing RatioLee, J. H. / Choi, Y. H. / International Association for Engineering and Food et al. | 2001
- 961
-
Prediction of PPO Inactivation Kinetics in Whole StrawberryFito, P. J. / Moreno, J. / Escriche, I. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 966
-
Aeration of a Model Cake Batter in a Pressure Whisk: Bubble Build-Up and Size DistributionMassey, A. H. / Niranjan, K. / International Association for Engineering and Food et al. | 2001
- 971
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Some Factors That Affect the Dehulling Ability of Sunflower AchenesFernandez, M. B. / Riccobene, I. C. / Nolasco, S. M. / International Association for Engineering and Food et al. | 2001
- 977
-
Fluidized Bed Process for Coating of Solid ParticlesGuignon, B. / Escriva, C. / Duquenoy, A. / Dumoulin, E. / International Association for Engineering and Food et al. | 2001
- 982
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Fluidized Bed Coating in Food Technology: Process and Product QualityDewettinck, K. / Huyghebaert, A. / International Association for Engineering and Food et al. | 2001
- 989
-
Stabilization of Passion Fruit (Passiflora edulis) Pulp by Combined Methods and Effectiveness of Anti-Browning AgentsSoto, J. G. / Gomez-Lopez, V. / Tapia, M. S. / International Association for Engineering and Food et al. | 2001
- 995
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Inhibition of Yeast Isolated from Fruit by Combined Stress FactorsElguezabal, L. / Navarro, P. / Aray, A. / Mata, J. / Marcano, N. / Garcia, C. / Level, J. / International Association for Engineering and Food et al. | 2001
- 1001
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Influence of System Composition on Sorbic Acid Stability in Model Aqueous Systems and EmulsionsCastro, M. / Garro, O. / Gerschenson, L. N. / Campos, C. A. / International Association for Engineering and Food et al. | 2001
- 1006
-
Improving Shelf Life of Mixed Vegetables for SoupVieira, S. / Moldao-Martins, M. / Falcato, P. / Moreira, M. J. / da Costa, M. L. B. / International Association for Engineering and Food et al. | 2001
- 1012
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Mechanical and Colour Changes in Smoked and Dehydrated Salmon (Salmo salar) during Storage at Vacuum and Modified AtmosphereDel Mar Camacho, M. / Bugueno, G. / Carrasco, C. / Martinez-Navarrete, N. / Chiralt, A. / International Association for Engineering and Food et al. | 2001
- 1017
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The Relationship between Autoxidation and Solvent-Extraction of Linoleic Acid Encapsulated with a Polysaccharide by Hot-Air-Drying and Freeze-DryingMinemoto, Y. / Ishido, E. / Adachi, S. / Matsuno, R. / International Association for Engineering and Food et al. | 2001
- 1022
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Microencapsulation for Enhancing Storage Stability of Extracts from Aster scaber and Aster glehniKim, K. H. / Kang, Y. C. / Cho, J. H. / Yoon, J. R. / Kim, H. K. / International Association for Engineering and Food et al. | 2001
- 1027
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Chemical, Physicochemical and Sensory Studies on the Anthocyanins of Hibiscus sabdariffa. Part 1. ChemistryAnchondo, L. / Chinas, F. A. I. / Naish, M. / International Association for Engineering and Food et al. | 2001
- 1032
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Changes in the Composition of Capulin (Black Cherry, Prunus serotina Ehrh) during MaturationWesche-Ebeling, P. / Argaiz-Jamet, A. / International Association for Engineering and Food et al. | 2001
- 1037
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Potential of Small and Medium Sized Rainbow Trout (Salmo gairdneri) in the Manufacture of Pickled-Chilled ProductsWesche-Ebeling, P. / Argaiz-Jamet, A. / International Association for Engineering and Food et al. | 2001
- 1042
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Treatments on the Quality of Papaya Fruit during StorageLuna, D. / Bustamante, L. M. / Gonzalez, G. / Dominguez, S. J. / Bautista, B. S. / Shirai, K. / Bosquez, M. E. / International Association for Engineering and Food et al. | 2001
- 1047
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Variation of Vitamin C and Anthocyanins Content during Strawberry Storage Using Saccharose Esters CoveringAlbarracin, P. M. / Balella, A. F. / Mele, F. / de Farolfi, H. V. / International Association for Engineering and Food et al. | 2001
- 1053
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Modeling Ascorbic Acid Degradation in Orange Juice with Added Ascorbic AcidManso, M. C. / Oliveira, F. A. R. / Fitzpatrick, J. / International Association for Engineering and Food et al. | 2001
- 1061
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Air Drying Behavior of Osmotically Dehydrated Papaya SlicesCastanon, X. / Ibarz, A. / Welti-Chanes, J. / Palou, E. / Lopez-Malo, A. / International Association for Engineering and Food et al. | 2001
- 1066
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Water Activity Effects on Air Drying Behavior and Quality of MangoCastanon, X. / Ibarz, A. / Welti-Chanes, J. / Palou, E. / Lopez-Malo, A. / International Association for Engineering and Food et al. | 2001
- 1071
-
Simulation of Banana (Musa emmusa) Air Drying ProcessesAguilar, H. J. / Moreno, C. / Vasquez, C. / International Association for Engineering and Food et al. | 2001
- 1076
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Modelling of Drying Kinetics of Paddy Rice with Emphasis on Breakage Quality for Optimizing Operating ConditionsAbud-Archila, M. / Bonazzi, C. / Courtois, F. / Bimbenet, J. J. / International Association for Engineering and Food et al. | 2001
- 1081
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Surface Temperature Distribution of a Model Food during the Falling Rate Period of DryingChanona-Perez, J. / Alamilla-Beltran, L. / Hernandez-Parada, A. / Jimenez-Aparicio, A. / Farrera-Rebollo, R. / Dorantes-Alvarez, L. / Gutierrez-Lopez, G. / International Association for Engineering and Food et al. | 2001
- 1086
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Determination of Concentration Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage KineticsGabas, A. L. / Telis-Romero, J. / Menegalli, F. C. / International Association for Engineering and Food et al. | 2001
- 1091
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Drying Kinetics of Boletus edulis Mushroom SlicesSanjuan, N. / Garcia-Pascual, P. / Lopez, I. / Carreres, J. E. / Mulet, A. / International Association for Engineering and Food et al. | 2001
- 1096
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Application of Artificial Neural Network for the Moisture Transfer Prediction during Drying of Cassava and MangoPerez, J. A. H. / Alvarado, M. A. G. / Heyd, B. / Trystram, G. / International Association for Engineering and Food et al. | 2001
- 1100
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Drying Model with Shrinkage Undergoing Simultaneous Heat and Mass TransferYang, H. / Sakai, N. / International Association for Engineering and Food et al. | 2001
- 1106
-
Effect of Process Variables on the Drying of Osmotic Dehydrated Pineapple SlicesVelez-Ruiz, J. F. / Kosegarten-Conde, C. / LopezMalo-Vigil, A. / International Association for Engineering and Food et al. | 2001
- 1111
-
Mechanism of Pore Formation in Foods during Drying: Present StatusRahman, M. S. / International Association for Engineering and Food et al. | 2001
- 1117
-
Drying Kinetic of a CrackerSantacruz, C. V. / Santacruz, V. V. / International Association for Engineering and Food et al. | 2001
- 1123
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Interparticular Diffusion in a Reduced Pressure Operation in a Fluidized BedKozanoglu, B. / Contreras, R. / Martinez, G. / Vilchez, J. A. / Arnaldos, J. / Casal, J. / International Association for Engineering and Food et al. | 2001
- 1128
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Continuous Counter/Current Fluidized Bed Drying of Peas in a Multi Stage Pilot Plan DrierYanez-Fernandez, J. / Gutierrez-Lopez, G. / Santiago-Pineda, T. / Vizcarra-Mendoza, M. / Anaya-Sosa, I. / Fernandez-Martinez, M. / International Association for Engineering and Food et al. | 2001
- 1133
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Breadmaking Characteristics of Two Varieties of Wheat Dried by Fluidized BedVazquez-Chavez, L. / Guerrero-Legarreta, I. / Vizcarra-Mendoza, M. / Salazar-Zazueta, A. / Castillo-Morales, A. / International Association for Engineering and Food et al. | 2001
- 1138
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A Novel "Scale-Down" Procedure for Establishing a Simple, Effective Model of Drying of Small Food DropletsChen, X. D. / International Association for Engineering and Food et al. | 2001
- 1146
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Super Heated Steam Spray Drying: An Experimental and CFD StudyDucept, F. / Sionneau, M. / Biancherin, A. / Frydman, A. / Vasseur, J. / International Association for Engineering and Food et al. | 2001
- 1151
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Design and Performance of a Spray Drier for Food ProcessingAlamilla-Beltran, L. / Hernandez-Parada, A. / Chanona-Perez, J. / Jimenez-Aparicio, A. / Suarez-Fernandez, O. / Santiago-Pineda, T. / Gutierrez-Lopez, G. / International Association for Engineering and Food et al. | 2001
- 1156
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Spray Drying of Hemisphaericin from Bromelia hemisphaericaYanez-Fernandez, J. / Mendez-Montealvo, G. / Menendez-Aguirre, O. / Cortes-Vazquez, M. I. / Briones-Martinez, R. / International Association for Engineering and Food et al. | 2001
- 1161
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Microencapsulation of Flavors by Spray Drying and Its Release CharacteristicsLiu, X.-D. / Atarashi, T. / Furuta, T. / Yoshii, H. / Aishima, S. / Ohkawara, M. / Lahtinen, R. / Forssell, P. / Poutanen, K. / Linko, P. et al. | 2001
- 1167
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Production of High Quality Powdered Bee Honey Using Spray DryingRomero, C. / Rivera, G. / Tamayo, J. / Duch, E. S. / International Association for Engineering and Food et al. | 2001
- 1173
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Microwave and Convective Drying of Solid Food: A Unified Model for Both ProcessesMartinez, J. / Gerla, P. / International Association for Engineering and Food et al. | 2001
- 1179
-
Comparison of Microwave Vacuum Drying with Other Drying Methods for the Colored Rice KojiKim, S. S. / Ryu, S. Y. / International Association for Engineering and Food et al. | 2001
- 1183
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Mathematical Model of Combined Convective-Microwave Drying of Vacuum Impregnated AppleMartin, M. E. / Andres, A. / Martinez-Navarrete, N. / Chiralt, A. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 1188
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Microwave and Air Drying: Effect of Experimental Variables on the Drying BehaviourKhraisheh, M. A. M. / Magee, T. R. A. / International Association for Engineering and Food et al. | 2001
- 1194
-
Infrared and Convective Drying of SpirulinaDecaen, N. / Desmorieux, H. / International Association for Engineering and Food et al. | 2001
- 1199
-
Surface Response Analysis of the Rheological Properties, Stability and Drying Kinetics of Tamarind Foam-Mat, and Their Relationship with the Dried Powder Sensory QualityRomero-Tehuitzil, H. / Vernon-Carter, E. J. / Espinosa-Paredes, G. / Beristain-Guevara, C. I. / International Association for Engineering and Food et al. | 2001
- 1204
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Dehydration of Tropical Fruits Produced in Noa Region, Argentina: Mango (Mangifera indica) Stage 1Maldonado, S. / Samman, N. / International Association for Engineering and Food et al. | 2001
- 1209
-
Production of Stable Semi-Finished Apple Products by Mild Dehydration ProcessesProthon, F. / Ahrne, L. / Kidman, S. / Langton, M. / Sjoholm, I. / Skjoldebrand, C. / International Association for Engineering and Food et al. | 2001
- 1215
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Effect of Blanching and Drying Methods on the Quality of Dried Basil (Ocimum basilicum L.) and Sage (Salvia officinalis L.)Nani, R. / Di Cesare, L. F. / Viscardi, D. / Brambilla, A. / Bertolo, G. / International Association for Engineering and Food et al. | 2001
- 1220
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Influence of Temperature and Extent of Dehydration on Texture and Colour of Apricot and Strawberry IngredientsBertolo, G. / Brovetto, B. R. / De Vecchi, P. / Cardone, G. / Leva, A. A. / Torreggiani, D. / International Association for Engineering and Food et al. | 2001
- 1225
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Meat Shrinkage during DryingClemente, G. / Bon, J. / Carcel, J. A. / Pascual, P. G. / Mulet, A. / International Association for Engineering and Food et al. | 2001
- 1230
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Modelling Rehydration of Broccoli Stems (Brassica oleracea I. var. Italica Plenck) Using Peleg's EquationSanjuan, N. / Benedito, J. / Carcel, J. A. / Clemente, G. / Gonzalez, R. / Mulet, A. / International Association for Engineering and Food et al. | 2001
- 1235
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Optimization of Process Conditions for Combined Microwave and Convective Drying of OnionsAbhayawick, L. / Laguerre, J. C. / Grenier, E. / Duquenoy, A. / International Association for Engineering and Food et al. | 2001
- 1241
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Processing of Yellow Pea by Germination, Microwave Treatment and DryingKadlec, P. / Rubecova, A. / Hinkova, A. / Kaasova, J. / Bubnik, Z. / Pour, V. / International Association for Engineering and Food et al. | 2001
- 1246
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Surface Drying Kinetics in TangerinesAsensio, S. / Fito, P. J. / Ortola, M. D. / Pastor, G. / Garcia, P. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 1253
-
Mass Transfer Coefficients during Static and Non-Static Osmotic Treatment with Sucrose SolutionsSereno, A. M. / Moreira, R. / International Association for Engineering and Food et al. | 2001
- 1258
-
Kinetics of Osmotic Dehydration of Tilapia Fillets in Ternary Solutions (Sucrose-NaCl-Water)Medina-Vivanco, M. L. / de Oliveira, A. C. N. M. / Sobral, P. J. A. / Hubinger, M. D. / International Association for Engineering and Food et al. | 2001
- 1264
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Effect of Blanching on Osmotic Dehydration Kinetics of MangoMartinez-Monzo, J. / Calero, A. / Ayala, A. / Chiralt, A. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 1270
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Osmotic Dehydration of Pineapple RingsVelez-Ruiz, J. F. / Kosegarten-Conde, C. / LopezMalo-Vigil, A. L. / International Association for Engineering and Food et al. | 2001
- 1274
-
Osmotic Dehydration of Tomatoes in Binary and Ternary SolutionsBaroni, A. F. / Hubinger, M. D. / International Association for Engineering and Food et al. | 2001
- 1279
-
Utilization of Glucose Syrup for Drying and Salting Meat Products. Effects on Mass TransfersDeumier, F. / Collignan, A. / Bohuon, P. / International Association for Engineering and Food et al. | 2001
- 1284
-
Dewatering and Impregnation Soaking Process of Fruits: Analysis of Sugars ProfileNieto, A. B. / Vidales, S. L. / Alzamora, S. M. / International Association for Engineering and Food et al. | 2001
- 1289
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Influence of the Osmotic Solution Concentration in Strawberry Osmotic DehydrationTalens, P. / Martinez-Navarrete, N. / Chiralt, A. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 1294
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Experimental and Predicted Concentration Profiles in Osmotically Dehydrated Apple TissueAlbors, A. / Andres, A. / Chiralt, A. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 1299
-
Vacuum Impregnation and Osmotic Dehydration of Mandarin PeelChafer, M. / Ortola, M. D. / Martinez-Monzo, J. / Navarro, E. / Chiralt, A. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 1305
-
Response Surface Methodology Applied to Vacuum Osmotic Dehydration of Mango SlicesMujica-Paz, H. / Valdez-Fragoso, A. / Martinez-Pantoja, Y. / Welti-Chanes, J. / International Association for Engineering and Food et al. | 2001
- 1309
-
Osmotic Dehydration Vacuum Optimization for Minimally Processed PineappleNavarro, P. / Corzo, O. / International Association for Engineering and Food et al. | 2001
- 1314
-
Color and Soluble Solids Modeling for Osmotically Dehydrated Pineapple with Vacuum PulsesNavarro, P. / Corzo, O. / International Association for Engineering and Food et al. | 2001
- 1319
-
"Tasajo" Salting by Brine Immersion. Influence of Vacuum ImpregnationAndujar, G. / Arguelles, A. / Barat, J. M. / Andres, A. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 1324
-
Comparison of Mass Transfers of Turkey Meat Immersed in Brine at Atmospheric Pressure and Under Partial Pulsed VacuumDeumier, F. / Collignan, A. / Trystram, G. / Bohuon, P. / International Association for Engineering and Food et al. | 2001
- 1330
-
Chitosan Film Effects on Papaya Osmotic DehydrationJamet, A. A. / Larios, O. M. C. / International Association for Engineering and Food et al. | 2001
- 1335
-
Combined Techniques to Improve the Quality of Processed Berry Fruits to be Used as Ingredients in Complex FoodsRosa, M. D. / Mastrocola, D. / Pittia, P. / Barbanti, D. / Sacchetti, G. / International Association for Engineering and Food et al. | 2001
- 1341
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Combined Effect of High Hydrostatic Pressure Pretreatment and Osmotic Stress on Mass Transfer during Osmotic DehydrationRastogi, N. K. / Angersbach, A. / Knorr, D. / International Association for Engineering and Food et al. | 2001
- 1347
-
Recycling of Concentrated Solutions in Osmotic Dehydration Processes and Application to Their Automatic ControlGiroux, F. / Castillo, M. / Fragoso, A. V. / International Association for Engineering and Food et al. | 2001
- 1351
-
Volumetric Shrinkage of Apple Cylinders during Osmotic DehydrationMoreira, R. / Sereno, A. M. / International Association for Engineering and Food et al. | 2001
- 1356
-
Evaluation of Nonconventional Osmotic Agents for Pretreatment of Fruit Tissues before DryingPolydera, A. K. / Papageorgiou, P. K. / Giannakourou, M. C. / Taoukis, P. S. / International Association for Engineering and Food et al. | 2001
- 1361
-
The Effect of Vacuum Impregnation upon Some Properties of VegetablesGras, M. L. / Vidal, G. / Albors, A. / Andres, A. / Chiralt, A. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 1366
-
Viability of Vegetable Matrices as Support of Physiologically Active ComponentsBetoret, N. / Fito, P. / Martinez-Monzo, J. / Gras, M. L. / Chiralt, A. / International Association for Engineering and Food et al. | 2001
- 1372
-
Vacuum Impregnation Applied to Pineapple CandyingBarat, J. M. / Gonzalez, G. / Chiralt, A. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 1377
-
A Practical Approach to the Use of Hydrodynamic Mechanism (HDM) for Impregnating Porous Solid FoodsRoa, V. / Tapia, M. S. / Millan, F. / International Association for Engineering and Food et al. | 2001
- 1383
-
Compositional Changes of Kiwi (Actinidia chinensis) during Osmotic Dehydration: Influence of Osmotic SolutionEscriche, I. / Andres, A. / Garcia-Pinchi, R. / Fito, P. / Serra, J. A. / International Association for Engineering and Food et al. | 2001
- 1391
-
Two-Stage Frying of PotatoesMcMinn, W. A. M. / Afaneh, I. A. / Magee, T. R. A. / International Association for Engineering and Food et al. | 2001
- 1396
-
Kinetics of Oil Uptake during FryingBouchon, P. / Aguilera, J. M. / Pyle, L. / International Association for Engineering and Food et al. | 2001
- 1400
-
Kinetics of Textural Changes of Potato Strips during Cooking and FryingPedreschi, F. / Aguilera, J. M. / International Association for Engineering and Food et al. | 2001
- 1406
-
Influence of Liquid Water Mobility on Heat and Mass Transfer during Deep-Fat-FryingVitrac, O. / Raoult-Wack, A.-L. / Trystram, G. / International Association for Engineering and Food et al. | 2001
- 1412
-
Membrane Processing for Used Frying Oil RegenerationNakajima, M. / Miyagi, A. / Nabetani, H. / Subramanian, R. / International Association for Engineering and Food et al. | 2001
- 1417
-
Thermooxidative Alterations of Cottonseed Oil and the Effect of OreganoHouhoula, D. P. / Oreopoulou, V. / Tzia, C. / International Association for Engineering and Food et al. | 2001
- 1422
-
Frying Performances of Vegetable Oils and Their Influence on the Sensorial Properties of Some FoodsBarbanti, D. / Migliosi, M. / Versari, A. / Rosa, M. D. / International Association for Engineering and Food et al. | 2001
- 1431
-
Evaluation of Radical Scavenging Activity of High Pressure Treated Persimmon Pureede Ancos, B. / Gonzalez, E. M. / Cano, M. P. / International Association for Engineering and Food et al. | 2001
- 1437
-
High Pressure Process Evaluation through Kinetic ModelingStoforos, N. G. / Taoukis, P. S. / International Association for Engineering and Food et al. | 2001
- 1442
-
The Effects of High Pressure and Trehalose on Improving Both Texture and Structure of Frozen Tofu (Soybean Curd)Fuchigami, M. / Ogawa, N. / Teramoto, A. / International Association for Engineering and Food et al. | 2001
- 1448
-
Structural and Textural Quality of High Pressure-Frozen Egg Custard Gel as Affected by SucroseTeramoto, A. / Ogawa, N. / Fuchigami, M. / International Association for Engineering and Food et al. | 2001
- 1454
-
Aspergillus flavus Inactivation by Thermoultrasonication TreatmentsJimenez-Fernandez, M. / Palou, E. / Lopez-Malo, A. / International Association for Engineering and Food et al. | 2001
- 1459
-
A Thermodynamic Approach to Help Explain Differences in Yeast Heat Resistance during Thermal and Thermo-Ultrasonic TreatmentsRios-Casas, L. G. / Palou, E. / Lopez-Malo, A. / International Association for Engineering and Food et al. | 2001
- 1464
-
Development and Implementation of a Monitoring System for Pulsed Electric Fields ProcessingGongora-Nieto, M. M. / Pedrow, P. D. / Barbosa-Canovas, G. V. / Swanson, B. G. / International Association for Engineering and Food et al. | 2001
- 1468
-
Cheddar Cheese Quality as Related to the Use of Pulsed Electric Fields to Pasteurize MilkOrtega-Rivas, E. / Sepulveda-Ahumada, D. R. / Barbosa-Canovas, G. V. / International Association for Engineering and Food et al. | 2001
- 1473
-
Pulsed Electric Fields and Nisin Effects on the Survival and Ultrastructure of Listeria innocuaMiranda, M. L. C. / Barbosa-Canovas, G. V. / Swanson, B. G. / International Association for Engineering and Food et al. | 2001
- 1478
-
Combined Effects of PEF Technology and Nisin on Pseudomonas aeruginosa and Escherichia coli InactivationTerebiznik, M. R. / Santi, L. / Cerrutti, P. / Jagus, R. / de Huergo, M. S. / Pilosof, A. M. R. / International Association for Engineering and Food et al. | 2001
- 1483
-
Pulsed Electric Field (PEF) of Orange Juice: A Mathematical ModelFito, P. J. / Barbosa-Canovas, G. V. / Fito, P. / International Association for Engineering and Food et al. | 2001
- 1489
-
Inactivation of Pear and Peach Polyphenoloxidase by Pulsed Electric FieldsGiner, J. / Gimeno, V. / Barbosa-Canovas, G. V. / Martin, O. / International Association for Engineering and Food et al. | 2001
- 1494
-
Optimization of Simultaneous Pulsed Electric Field and Pressure Plasmolysis of AppleVorobiev, E. / Bazhal, M. / Lebovka, N. / International Association for Engineering and Food et al. | 2001
- 1500
-
Electric Pulses in Milks from Cesar StateRocha, C. A. G. P. / International Association for Engineering and Food et al. | 2001
- 1504
-
Enhancement of the Diffusion Characteristic of Apple Slices Due to Moderate Electric Field Pulses (MEFP)Jemai, A. B. / Vorobiev, E. / International Association for Engineering and Food et al. | 2001
- 1509
-
Pasteurization of Milk by Pulsed Electric Fields in a Continuous SystemJung, K.-J. / Shin, J.-K. / Ha, K.-Y. / Cho, H.-Y. / Pyun, Y.-R. / International Association for Engineering and Food et al. | 2001
- 1515
-
Non-Thermal Pasteurization of Carrot Juice by High Voltage Pulsed Electric Field with Square Wave PulseHa, K.-Y. / Shin, J.-K. / Jung, K.-J. / Cho, H.-Y. / Pyun, Y.-R. / International Association for Engineering and Food et al. | 2001
- 1520
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Size, Temperature, Time: The Scaling of Parameters Affecting the Thermal Processing of Foods by Electrical Resistance ("Ohmic") HeatingDavies, J. L. / Fryer, P. J. / International Association for Engineering and Food et al. | 2001
- 1525
-
Ohmic Heating of Milk Based PuddingsMarcotte, M. / Ramaswamy, H. S. / Trigui, M. / International Association for Engineering and Food et al. | 2001
- 1530
-
Modeling of Electric, Thermal and Flow Behavior during Continuous Ohmic Heating of Starch SolutionsMarcotte, M. / Trigui, M. / Ramaswamy, H. S. / International Association for Engineering and Food et al. | 2001
- 1536
-
Optimal Control of Microwave Combination Ovens for Food HeatingNicolai, B. M. / Scheerlink, N. / Alonso, A. / Sanchez, I. / Banga, J. R. / Canto, E. B. / Saa, J. / Ohlsson, T. / Wappling-Raaholt, B. / Stigter, H. et al. | 2001
- 1541
-
Optimization of Microwave Heating of Medium Hydrated Starchy ProductsValle, G. D. / Colonna, P. / Berteaud, A.-J. / Sallami, L. / International Association for Engineering and Food et al. | 2001
- 1546
-
Thermal Degradation of Capsaicin in Different Matrixes under Conventional and Microwave HeatingHerrera, A. R. R. / Wilson, L. A. / International Association for Engineering and Food et al. | 2001
- 1553
-
Application of Mathematical Programs to Study the Kinetics of Enzymatic Activity of Polyphenoloxidase in Avocado Puree Treated by MicrowavesZambrano-Zaragoza, M. L. / Jimenez-Vieyra, M. E. / Marquez-Nuno, R. / Anguis-Terrazas, C. / International Association for Engineering and Food et al. | 2001
- 1558
-
Combined Effect of pH, Copper and Zinc Salts on Microwaved Avocado PureeDorantes-Alvarez, L. / Guzman-Geronimo, R. I. / Hernandez-Uzon, H. / Mora-Escobedo, R. / International Association for Engineering and Food et al. | 2001
- 1562
-
Use of Microwave Technology in Food PasteurizationTournavitou, N. / Tzia, C. / International Association for Engineering and Food et al. | 2001
- 1567
-
Ultraviolet Sterilization of Orange JuiceFarid, M. M. / Chen, X. D. / Dost, Z. / International Association for Engineering and Food et al. | 2001
- 1573
-
Preservation of the Assai (Euterpe oleracea Mart.) Pulp by Hurdle TechnologyCarneiro, F. R. B. D. / Cunha, R. L. / Pereira, J. L. / Hubinger, M. D. / International Association for Engineering and Food et al. | 2001
- 1578
-
Inhibition by UV-Irradiation of Products of the Maillard ReactionGarza, S. / Coll, M. / Pagan, J. / Ibarz, A. / International Association for Engineering and Food et al. | 2001
- 1585
-
Operational Variables Influence Over the Oleoresin Extraction ProcedureCruz, L. / Prieto, X. / Zumalacarregui, B. / International Association for Engineering and Food et al. | 2001
- 1590
-
Optimization of Crocetin Extraction from Gardenia Using Supercritical Fluid Carbon DioxideChang, K. S. / Woo, S. H. / Chang, Y. I. / International Association for Engineering and Food et al. | 2001
- 1595
-
Use of Sugar Reduced Corinth Raisins in Bakery ProductsMandala, I. G. / Kostaropoulos, A. E. / Saravacos, G. D. / International Association for Engineering and Food et al. | 2001
- 1601
-
Purification of Raw Sugar Juice by Membrane FiltrationBubnik, Z. / Hinkova, A. / Kadlec, P. / Pour, V. / International Association for Engineering and Food et al. | 2001
- 1608
-
Application of Ultrafiltration Process to the Separation of New Functional Component from Sea TangleChoi, Y. H. / Jung, J. Y. / Hur, S. S. / International Association for Engineering and Food et al. | 2001
- 1613
-
Mass Transport of Aroma Compounds across POMS/PEI Composite-Membranes during PervaporationSchafer, T. / Heintz, A. / Crespo, J. G. / International Association for Engineering and Food et al. | 2001
- 1618
-
Recovery of a Natural Muscatel Wine-Must Aroma-Profile during Fermentation Using PervaporationSchafer, T. / Rodrigues, C. / Crespo, J. G. / International Association for Engineering and Food et al. | 2001
- 1623
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Combination of Microfiltration and Osmotic Evaporation to Prepare High Quality Passionfruit Juice ConcentratesCourel, M. / Dornier, M. / Rios, G. M. / Reynes, M. / International Association for Engineering and Food et al. | 2001
- 1628
-
Solid-Liquid-Separation of Highly Compressible Materials by Hyperbaric Centrifugal Filtration ProcessFriedmann, T. E. / Windhab, E. J. / International Association for Engineering and Food et al. | 2001
- 1633
-
Separation Characteristics of Precipitated Whey Proteins Subjected to Shear during and Subsequent to Precipitate FormationByrne, E. P. / Fitzpatrick, J. J. / International Association for Engineering and Food et al. | 2001
- 1638
-
Pectin Extraction from Blueberry FruitsStuckrath, R. / Mendez, S. / Ibarra, C. / International Association for Engineering and Food et al. | 2001
- 1643
-
Concentration of Fruit Juices by Osmotic EvaporationAlves, V. D. / Coelhoso, I. M. / International Association for Engineering and Food et al. | 2001
- 1651
-
Use of Infrared Spectroscopy to Measure Epoxic Resin for the Interior Layer in Canned GoodsJimenez-Vieyra, M. E. / Aguilar-Rodriguez, M. R. / Sosa-Mancera, H. / Kolar-Korzenovska, E. / International Association for Engineering and Food et al. | 2001
- 1656
-
Modeling of Gas Exchanges in Microperforated Cheese PackagesMarcotte, M. / Innocent, J.-P. / Soulignac, L. / Guillet, M. / International Association for Engineering and Food et al. | 2001
- 1661
-
Ethylene Permeability of Wheat Gluten Film as a Function of Temperature and Relative HumidityMujica-Paz, H. / Ducamp-Collin, M. N. / Reynes, M. / Valdez-Fragoso, A. / Welti-Chanes, J. / Gontard, N. / International Association for Engineering and Food et al. | 2001
- 1666
-
Influence of Cross-Linking on the Barrier and Mechanical Properties of Biofilms from GelatinSchramm, L. / Sobral, P. / Menegalli, F. / International Association for Engineering and Food et al. | 2001
- 1671
-
The Use of Edible Coatings and Vacuum Packaging to Improve the Shelf-Life of Cavendish BananasMallikarjunan, P. / International Association for Engineering and Food et al. | 2001
- 1678
-
Contribution of Hydration Level and Carbon Dioxide-Protein Interactions to the Carbon Dioxide Permeability of Gluten FilmMujica-Paz, H. / Tuillon, N. / Valdez-Fragoso, A. / Welti-Chanes, J. / Gontard, N. / International Association for Engineering and Food et al. | 2001
- 1683
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Starch-Based Coatings to Extend Strawberries' (Fragaria x ananssa) Storage LifeGarcia, M. A. / Martino, M. / Zaritzky, N. / International Association for Engineering and Food et al. | 2001
- 1688
-
Physico-Chemical Properties of Sodium Caseinate Based Edible FilmsPerez, C. / Desobry, S. / Hardy, J. / International Association for Engineering and Food et al. | 2001
- 1693
-
Modified Atmosphere Packaging of Wide Green Pepper "Chile Poblano" (Capsicum annum)Morales-Castro, J. / Avila-Vazquez, C. / Mar-Aldana, C. / Medrano-Roldan, H. / Ochoa-Martinez, L. A. / International Association for Engineering and Food et al. | 2001
- 1698
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Resistance to CO~2 Diffusion of Persian Lime Fruits (Citrus latifolia, Tan) in Modified Atmosphere StorageMachuca, L. / Garcia, H. S. / Tovar-Gomez, B. / de Oca, M. M.-M. / International Association for Engineering and Food et al. | 2001
- 1704
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Effect of Chemical Preservatives on the Quality of Refrigrated Apple Cubes in Orange Juice Packaged in Different Plastic FilmsAndres, S. C. / Giannuzzi, L. / Zaritzky, N. E. / International Association for Engineering and Food et al. | 2001
- 1709
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Textural Changes in Nixtamalized Corn Tortillas Packaged in Plastic FilmsReyes-Vega, M. L. / Peralta-Rodriguez, R. D. / Sanchez-Valdes, S. / Anzaldua-Morales, A. / International Association for Engineering and Food et al. | 2001
- 1714
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Effect of Two Package Types on Microbiology Quality and Histamine Levels in Aged BeefSimental, S. S. / de los Rios, O. C. / Maynez, J. M. / Hernandez, J. F. / Gastelum, G. / Jaquez, N. / Jimenez, J. / Alarcon-Rojo, A. L. / International Association for Engineering and Food et al. | 2001
- 1721
-
Adequate Modeling of Microbial Thermal Inactivation Based on Dynamic ExperimentsVersyck, K. J. / Bernaerts, K. / Van Impe, J. F. / International Association for Engineering and Food et al. | 2001
- 1727
-
Salmonella enteritidis Risk Assessment: Heat Transfer ModelAlmonacid, S. F. / Simpson, R. / Nunez, P. / Saavedra, O. / International Association for Engineering and Food et al. | 2001
- 1732
-
Determination of Sub-Optimal Temperature Characteristics of Escherichia coli K12 by Application of an Optimal Dynamic Experimental ProcedureBernaerts, K. / Versyck, K. J. / Van Impe, J. F. / International Association for Engineering and Food et al. | 2001
- 1738
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Optimal Experimental Design Strategy for Estimation of Microbial Temperature CharacteristicsBernaerts, K. / Van Beurden, K. P. / Versyck, K. J. / Van Impe, J. F. / International Association for Engineering and Food et al. | 2001
- 1744
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An Exact Multiple Comparison Procedure and Its Application to Determine pH Effects on Penicillium digitatum Growth ResponseArgaiz-Jamet, A. / Burguete-Hernandez, E. / Tamborero-Arnal, J. F. / Lopez-Malo, A. / International Association for Engineering and Food et al. | 2001
- 1749
-
Predictive Modelling of Growth and Metabolism of Lactic Acid BacteriaVereecken, K. M. / Van Impe, J. F. / International Association for Engineering and Food et al. | 2001
- 1757
-
Modelling of the Electrical Conductivity Property of Recombined Milk by Artificial Neural NetworkZhou, W. / Therdthai, N. / International Association for Engineering and Food et al. | 2001
- 1762
-
Model for the Prediction of the Curd Firmness and the Cutting Time in the Industrial CheesemakingAbreu, J. A. D. / Monzon, A. E. H. / Alvarez, G. Y. R. / International Association for Engineering and Food et al. | 2001
- 1767
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Development of a Program for the Calculation of Viscoelastic Parameters in Creep Test Using the Kelvin-Voigt Generalized ModelCasas-Alencaster, N. / Gomez-Chavez, A. O. / International Association for Engineering and Food et al. | 2001
- 1772
-
The Application of Disinfectants as FogsBurfoot, D. / Brown, K. / Hall, K. / Reavell, S. V. / International Association for Engineering and Food et al. | 2001
- 1777
-
Improving Food Hygiene through Localized Air FlowsBurfoot, D. / Brown, K. / Reavell, S. V. / Xu, Y. / International Association for Engineering and Food et al. | 2001
- 1782
-
A Soft Sensor Approach for the Control of Product Quality Attributes in a Cooking ExtruderChessari, C. / Chen, J. / Sellahewa, J. / Versteeg, C. / Wang, L. / Karpiel, E. / International Association for Engineering and Food et al. | 2001
- 1787
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Integrated Modelling of a Starch PlantBurrows, T. / Chessari, C. / Chen, J. / Sellahewa, J. / Versteeg, C. / Barrett, N. / Segerius, H. / Mitchell, P. / International Association for Engineering and Food et al. | 2001
- 1792
-
Bulk Density, Porosity and Resistance to Airflow of In-Bulk Oat GrainsPagano, A. M. / Crozza, D. E. / International Association for Engineering and Food et al. | 2001
- 1799
-
A Numerical Method for Conduction Heat Transfer in Oval ShapesErdogdu, F. / Balaban, M. O. / Chau, K. V. / International Association for Engineering and Food et al. | 2001
- 1804
-
Sensitivity of the Food Temperature with Respect to the Air Velocity and the Turbulence Kinetic EnergyVerboven, P. / Scheerlinck, N. / De Baerdemaeker, J. / Nicolai, B. M. / International Association for Engineering and Food et al. | 2001
- 1810
-
Optimization of Thermal Processing in Different Container Shapes Using the Complex MethodErdogdu, F. / Balaban, M. O. / International Association for Engineering and Food et al. | 2001
- 1815
-
Bigelow's General Method RevisitedSimpson, R. / Almonacid, S. / Solari, P. / International Association for Engineering and Food et al. | 2001
- 1821
-
A Computational Investigation of Whey Protein Based Fouling of Heat Exchanger and Holding TubeChen, X. D. / Chen, J. / Farid, M. M. / International Association for Engineering and Food et al. | 2001
- 1827
-
Improved Automation Process of Dough Mixing for the Manufacture of Wet Packed Instant NoodleChun, J. K. / Lee, Y. J. / International Association for Engineering and Food et al. | 2001
- 1832
-
Numerical Simulation of Transient Two-Dimensional Profiles of Temperature and Flow of Liquid Food in a Can during SterilizationGhani, A. G. A. / Farid, M. M. / Chen, X. D. / Watson, C. / International Association for Engineering and Food et al. | 2001
- 1838
-
Simulation of Heat and Mass Transfer for Vacuum Cooling of Cooked Meats by Using Computational Fluid Dynamics CodeHu, Z. / Sun, D.-W. / International Association for Engineering and Food et al. | 2001
- 1844
-
Dynamical Simulation of a Refrigeration System with PID and Fuzzy Logic: Controlling the Volumetric EfficiencyMenezes, M. R. / Filho, L. C. N. / Silveira, V. / International Association for Engineering and Food et al. | 2001
- 1849
-
Predictive Modelling in Modified Atmosphere Packaged Products: A Case StudyGeeraerd, A. / Versyck, K. / Devlieghere, F. / Debevere, J. / Van Impe, J. / International Association for Engineering and Food et al. | 2001
- 1854
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Application of Computational Fluid Dynamics Simulation to the Modelling of Cleanability of Food Processing EquipmentRichardson, P. S. / George, R. M. / Thorn, R. D. / International Association for Engineering and Food et al. | 2001
- 1859
-
Prediction of Cleanability in Food Processing Equipment Using CFDJensen, B. B. B. / Adler-Nissen, J. / Andersen, J. F. / Friis, A. / International Association for Engineering and Food et al. | 2001
- 1864
-
Modeling of Heat Conduction in Elliptical Cross SectionsErdogdu, F. / Balaban, M. O. / Chau, K. V. / International Association for Engineering and Food et al. | 2001
- 1869
-
Simulation of Baking Process: Interest of Heat and Mass Transfer Profiles as Indicators of Baking ConditionsBroyart, B. / Marie, V. / Trystram, G. / International Association for Engineering and Food et al. | 2001
- 1874
-
Modeling of Impact Damage on Potato Cellular StructureHaza-Vandenpeereboom, G. / Hyde, G. M. / International Association for Engineering and Food et al. | 2001
- 1879
-
Numerical Study of Plane Air Curtain JetsRouaud, O. / Havet, M. / International Association for Engineering and Food et al. | 2001
- 1884
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Mass Transfer in Dual Composition Foods during BakingKarathanos, V. T. / International Association for Engineering and Food et al. | 2001
- 1891
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The Effect of Medium Chain Fatty Acids and Their Acylglycerol to the Absorption Enhancement of Bioactive CompoundsShima, M. / Kimura, Y. / Adachi, S. / Matsuno, R. / International Association for Engineering and Food et al. | 2001
- 1896
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Effect of the Heating Temperature on the H^+-ATPase and H^+ Pumping Activity in Plasma Membrane Vesicles of PotatoGonzalez-Martinez, G. / Dejmek, P. / Gekas, V. / International Association for Engineering and Food et al. | 2001
- 1901
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Microencapsulated Bioinsecticide Formulation as Bait to Pest ControlGarcia-Gutierrez, C. / Ochoa-Martinez, A. / Medrano-Roldan, H. / Morales-Castro, J. / Tamez-Guerra, P. / Galan-Wong, L. / International Association for Engineering and Food et al. | 2001
- 1906
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Use of Zeolites to Reduce Aflatoxin B1 Levels in CornRobinson-Fuentes, V. A. / Bascunan-Sarmiento, C. A. / Carreon-Rivera, N. A. / Licona-Rosales, M. / International Association for Engineering and Food et al. | 2001
- 1911
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Quality Evaluation of the Aphanothece Cyanobacteria Protein and the Perspective of Its Use in Alimentary DietsQueiroz, M. I. / Souza-Soares, L. A. / Koetz, P. R. / Barros, F. A. / Dadalt, G. M. / International Association for Engineering and Food et al. | 2001
- 1915
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Enzymatical Hydrolysis of Fish Protein with Mexicain EnzymeGonzalez-Soto, R. A. / Munoz-Sanchez, J. L. / Briones-Martinez, R. / International Association for Engineering and Food et al. | 2001
- 1920
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Fish Protein Hydrolysates from Gold Carp (Carassius auratus). I. Optimization of the Hydrolysis ParametersSumaya-Martinez, M. T. / Huerta-Ochoa, S. / Favela-Torres, E. / Castillo-Morales, A. / Prado-Barragan, L. A. / International Association for Engineering and Food et al. | 2001
- 1925
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Recovery of Low Concentration Proteins by Chitosan-Polyanion Complexes: Application to Wastewater TreatmentsTorres, J. A. / Savant, V. D. / International Association for Engineering and Food et al. | 2001
- 1930
-
Astaxanthin Production by the Yeast Phaffia rhodozyma Cultivated in the Debituminized Peat ExtractsMartin, A. M. / Sivagurunathan, M. / International Association for Engineering and Food et al. | 2001
- 1935
-
Growth of Escherichia coli in a Model Food (O-024)Bellara, S. R. / McFarlane, C. M. / Thomas, C. R. / Fryer, P. J. / International Association for Engineering and Food et al. | 2001
- 1940
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Degradation of Rutin by Penicillium decumpens. Purification and Characterization of RutinaseLekanidou, A. / Mamma, D. / Hatzinikolaou, D. J. / Panagiotou, G. / Christakopoulos, P. / Kekos, D. / Macris, B. J. / International Association for Engineering and Food et al. | 2001
- 1945
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Improvement of Functionality of Soybean Protein Isolates by Thermal, Acidic, and Enzymatic Treatments: Food FormulationPuppo, M. C. / Ortiz, S. E. M. / Sorgentini, D. A. / Wagner, J. R. / Anon, M. C. / International Association for Engineering and Food et al. | 2001
- 1953
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Yield Comparison of Batch Production of Gibberellic Acid in a Mixed Tank and in an Air-Lift FermenterHernandez, J. B. / Mazzoco, R. R. / International Association for Engineering and Food et al. | 2001
- 1957
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Substrate and Product Profiles from a Waxy Sorghum Wort throughout Fermentation into Lager BeerMoguel, L. H. B. / De Gante, C. R. / Saldivar, S. O. S. / International Association for Engineering and Food et al. | 2001
- 1962
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Continuous Ethanol Production by Zymomonas mobilis in Multibioreactors with Flame Making Ceramic CarriersMori, A. S. / Aoki, T. / International Association for Engineering and Food et al. | 2001
- 1968
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Effect of Mixed Cultures and Nitrogen Sources on Organoleptic Properties for High Quality AguardientesValdes, I. / Garcia, R. / Fundora, N. / Gonzalez, M. D. / Hernandez, L. M. / Zuaznaba, Z. / Porto, O. / Tabio, M. / International Association for Engineering and Food et al. | 2001
- 1973
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Polyester Sucrose Obtainmentde Alvarez, M. J. B. / de Farolfi, H. V. / International Association for Engineering and Food et al. | 2001
- 1978
-
Production of Spirulina plantensis under Different Temperatures and Urea Feeding Regimes for Chlorophyll ObtainmentDanesi, E. D. G. / Rangel, C. O. / Pelizer, L. H. / Carvalho, J. C. M. / Sato, S. / Moraes, I. O. / International Association for Engineering and Food et al. | 2001
- 1983
-
Moisture Influence in Spirulina platensis Production in Tray Type Reactor by Solid State FermentationPelizer, L. H. / Sato, S. / Moraes, I. O. / International Association for Engineering and Food et al. | 2001
- 1988
-
Study of Microwaves for Pasteurization of Substrate to Apply in Solid State FermentationMoraes, I. O. / Arruda, R. O. M. / International Association for Engineering and Food et al. | 2001
- 1993
-
Integrated Process for New Biodegradable (PolyLactic Acid) Polymer DevelopmentBoudrant, J. / Chemaly, Z. / Fick, M. / International Association for Engineering and Food et al. | 2001
- 1998
-
Chitinase Production by Fungi: Initial ScreeningSoule, Y. M. / Saucedo, G. / Barranco, E. / Revah, S. / Shirai, K. / International Association for Engineering and Food et al. | 2001
- 2003
-
Production of Scopulariopsis sp. Beta-Galactosidase by Solid Fermentation in Raimbault Columns Bioreactor SystemMoraes, R. O. / Santana, M. H. A. / International Association for Engineering and Food et al. | 2001
- 2008
-
Flat Control Applied on Alga Culture in PhotobioreactorBaron, R. / Boillereaux, L. / International Association for Engineering and Food et al. | 2001
- 2013
-
Substitution of Fishmeal for Proteins from Shrimp Fermented Wastes in Practical Diets for Nile Tilapia Oreochromis niloticusPlascencia-Jatomea, M. / Arredondo-Figueroa, J. L. / Shirai, K. / International Association for Engineering and Food et al. | 2001
- 2021
-
Pepper Canning Plant Wastewater Depuration Feasibility StudySandoval-Gil, A. / Benitez-Camacho, P. A. / Reyes-Mazzoco, R. / International Association for Engineering and Food et al. | 2001
- 2027
-
The Nagele Microscopical Aphanothece Potential in the Production of the Single-Cell Protein from the Remaining WaterQueiroz, M. I. / Koetz, P. R. / de Oliveira-Treptow, R. / International Association for Engineering and Food et al. | 2001
- 2032
-
Efficiency and Phenol Elimination in a Biological Nutrient Removal Wastewater TreatmentCervantes, B. S. / Mazzoco, R. R. / International Association for Engineering and Food et al. | 2001
- 2038
-
Comparison between Classical Steady State and Respirometric Techniques to Evaluate Biodegradation Kinetics in a Food Industry WastewaterContreras, E. / Bertola, N. / Zaritzky, N. / International Association for Engineering and Food et al. | 2001
- 2043
-
Removal of Cells and Lactic Acid Recovery in Early Downstream ProcessSosa, A. V. / Cordoba, P. R. / Raya-Tonetti, G. / Ochoa, J. / Perotti, N. I. / International Association for Engineering and Food et al. | 2001
- 2048
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Comparative Analysis of Filamentous and Floc-Forming Microorganisms Growing in a Model System of a Food Industry WastewaterContreras, E. M. / Giannuzzi, L. / Zaritzky, N. E. / International Association for Engineering and Food et al. | 2001
- 2053
-
Chemical Treatment of Food Emulsion WastesPinotti, A. / Bevilacqua, A. / Zaritzky, N. / International Association for Engineering and Food et al. | 2001
- 2061
-
Training Courses in Food Science and Engineering: The IGDS in Advanced Food ManufactureKendale, D. / Fryer, P. J. / Emery, A. N. / Mitchell, J. R. / Taylor, A. J. / International Association for Engineering and Food et al. | 2001
- 2066
-
A European Socrates Thematic Network Project on Food StudiesDumoulin, E. / International Association for Engineering and Food et al. | 2001
- 2071
-
Food Engineering and Technology Education in Cuba: Evolution and Actual TrendsAbreu, J. A. D. / Machado, R. S. / Bravo, T. D. / International Association for Engineering and Food et al. | 2001
- 2076
-
Knowledge Base Systems for Food Processing TrainingLemus, G. C. / Abreu, J. A. D. / Rossell, S. A. / International Association for Engineering and Food et al. | 2001
- 2081
-
Web and CORBA Interfaces of Food Thermal Conductivity DatabaseLee, J. H. / Yoo, S. B. / Sohn, J. M. / Singh, R. P. / International Association for Engineering and Food et al. | 2001