Engineering and food : proceedings of the 5. International Congress on Engineering and Food held between 28 May and 3 June in Cologne, Federal Republik of Germany / ed. by W. E. L. Spiess ... ; Vol. 3: Advanced processes (Englisch)
- Neue Suche nach: International Congress on Engineering and Food
- Weitere Informationen zu International Congress on Engineering and Food:
- http://d-nb.info/gnd/5046280-5
- Neue Suche nach: Spiess, Walter E. L.
- Neue Suche nach: International Congress on Engineering and Food
- Weitere Informationen zu International Congress on Engineering and Food:
- http://d-nb.info/gnd/5046280-5
1990
-
ISBN:
- Konferenzband / Print
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Titel:Engineering and food : proceedings of the 5. International Congress on Engineering and Food held between 28 May and 3 June in Cologne, Federal Republik of Germany / ed. by W. E. L. Spiess ... ; Vol. 3: Advanced processes
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Beteiligte:Spiess, Walter E. L. ( Herausgeber:in ) / International Congress on Engineering and Food
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Kongress:International Congress on Engineering and Food ; 5 ; 1989 ; Cologne, Germany
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Verlag:
- Neue Suche nach: Elsevier
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Erscheinungsort:London [u.a.]
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Erscheinungsdatum:1990
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Format / Umfang:XII, 801, 16 S
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ISBN:
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Medientyp:Konferenzband
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Format:Print
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Sprache:Englisch
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Datenquelle:
Inhaltsverzeichnis Konferenzband
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 1
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Impact of food-borne pathogens in the 21st century with special emphasis on prospects for management by processing-for-safetyMossel, D. A. A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 1
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Engineering aspects of food contaminationFilka, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 1
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Effects of axial dispersion during solid-liquid extractionLee, Y. C. / Schwartzberg, H. G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 11
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Anomalous behaviour during oil extraction from flaked soybeansSegado, R. R. / Schwartzberg, H. G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 11
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Hygienic design and operation in the food industryGrasshoff, A. / Cerf, O. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 20
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Multistage soybean oil extractionSegado, R. R. / Schwartzberg, H. G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 21
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Design and monitoring of bulk-flow heat exchangers used for aseptic treatment of viscous fluidsLalande, M. / Maingonnat, J. F. / Leuliet, J. C. / Benezech, T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 22
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Advances in improving product quality by controlling conditions of processing and storageKarel, M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 28
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Developments in the extraction of starch and gluten from wheat and whole wheat mealMeuser, F. / Althoff, F. / Huster, H. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 31
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Some recent developments in food rheologyBagley, E. B. / Christianson, D. D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 31
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Modelling and heat transfer in aseptic processing of heterogeneous foodsChandarana, D. I. / Gavin, A. / Heldman, D. R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 41
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Quantitative estimates of slip of food suspensions in a concentric cylinder viscometerQiu, C. G. / Rao, M. A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 41
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Semitechnical separation of legume starches, esp. pea starchGabriel-Blanke, E. / Haase, N. U. / Kempf, W. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 49
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Application of a mixing recorder to determine fundamental rheological properties of food materialsMenjivar, J. / Connelly, R. / Hsu, K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 50
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An overview of heat transfer studies in rotated liquid/particulate canned foodsStoforos, N. G. / Merson, R. L. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 50
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Processing of cruciferae oilseeds: benefits and drawbacks of alkanol-ammonia extractionShahidi, F. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 59
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Back extrusion (annular pumping) of Bingham plastic fluidsOsorio, F. A. / Steffe, J. F. / Ofoli, R. Y. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 60
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Motion of spherical particles in axially rotating cans. Effect on liquid-particle heat transferMerson, R. L. / Stoforos, N. G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 60
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Modelling of Gracilaria sp. alkali treatment in the agar extraction processAguilera, J. M. / Delgado, J. / Tapia, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 69
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Separation processes for SpirulinaHohlberg, A. / Aguilera, J. M. / Herrera, A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 69
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Utility of slit rheometers for characterizing extrudate rheological behaviourOfoli, R. Y. / Steffe, J. F. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 70
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Modified Duhamel's theorem for variable coefficient of surface heat transferHayakawa, K. / Giannoni-Succar, E. B. / Huang, F. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 78
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Recovery and valorization of microalgaeThiebaut, H. / Mangoug, N. / Callegari, J. P. / Taeymans, D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 79
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Yield stress characterization of structured foodsTung, M. A. / Speers, R. A. / Britt, I. J. / Owen, S. R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 85
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Surface heat transfer coefficients for water immersion heating media in vertical retortsRamaswamy, H. / Tung, M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 89
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Optimization of liquid-liquid extraction for aroma compoundsVoilley, A. / Baudron, S. / Elias, C. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 89
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Rheological behaviour of low moisture bakery productsRomano, V. / Demma, G. / Acierno, D. / Masi, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 95
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Flow patterns, mixing effects and heat transfer in scraped surface heat exchangersHaerroed, M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 96
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Aroma loss and recovery during falling film evaporationLazarides, H. / Iakovidis, A. / Schwartzberg, H. G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 98
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Influence of temperature, rest time and flour content on rheology of fermenting doughKarasoy, Z. A. / Gencer, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 105
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Modelling of the effective shear rate in a thin film wiped surface exchangerMaingonnat, J. F. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 106
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Flavour recovery using the Australian spinning cone columnCasimir, D. J. / Craig, A. M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 109
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A kinetic model for starch gelatinization and effect of starch/protein interactions on rheological properties of 98% amylopectin and amylose rich starchesKokini, J. L. / Baumann, G. / Breslauer, K. / Chedid, L. L. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 115
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Quality of starchy suspension with particulates aseptically processed in scraped-surface heat exchangersLinders, C. / Taeymans, D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 118
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Aroma loss and recovery during batch evaporationChardon, S. / Quemarais, B. / Schwartzberg, H. G. / Iakovidis, A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 122
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Mechanical dynamical analysis of viscoelastic properties of gluten undergoing thermal denaturationMasi, P. / Cavella, S. / Piazza, L. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 122
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Determination of residence time function in plate heat exchangers (PHE) using nonideal tracer impulseKiesner, C. / Reuter, H. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 128
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Prediction of mean residence time and degree-of-fill in continuous tubular solids cookersHsu, K. H. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 128
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Debittering of citrus juices with adsorbentsPifferi, P. G. / Manenti, I. / Palleschi, C. / Romagnoli, S. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 133
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Rheology of prickly pear (Opuntia ficus indica) concentrated juicesSaenz, C. / Costell, E. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 135
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Supercritical fluid extraction of ground beefMulvaney, S. / Chao, R. R. / Bailey, M. E. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 136
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An experimental method for evaluation of the thermal time distribution in continuous flow sterilizationEllborg, A. / Traegaardh, C. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 143
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Rheological characterization of purees and concentrates of babacoCastaldo, D. / Palmieri, L. / Lo Voi, A. / Costabile, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 145
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Supercritical fluid processing of milk fatRizvi, S. S. H. / Lim, S. / Nikoopour, H. / Singh, M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 145
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Heat exchange under fouling conditions due to milkSandu, C. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 151
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Rheological characterization of tomato puree at different temperatures using two types of viscometersHeikal, Y. A. / Chinnan, M. S. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 158
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Thermal sterilization model with complex reaction kineticsTeixeira, A. A. / Sapru, V. / Smerage, G. H. / Rodriguez, A. C. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 159
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Reduction of cholesterol in egg powders and whole eggs by extraction with supercritical carbon dioxideBudde, A. / Knorr, D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 159
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Effect of friction, sample dimensions, and deformation rates on the uniaxial compressional behaviour of potato tissuesCanet, W. / Sherman, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 166
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Extraction of algae lipids with supercritical CO~2Balaban, M. / Polak, J. T. / Peplow, A. / Phlips, A. J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 167
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Optimizing quality attributes of conduction heated foods, a simulation approachHendrickx, M. / Van Genechten, K. / Tobback, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 169
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Rheological characteristic of cream with high fat contentSadowska, J. / Gryzowska, A. / Wodecki, E. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 176
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Rheological properties of corn oil-water o/w emulsionsSuzuki, K. / Maeda, T. / Esaka, M. / Kubota, K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 176
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Thermal destruction kinetics of mesophilic and thermophilic bacterial spores in milk concentratesBehringer, R. / Kessler, H. G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 179
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Indicator enzymes for blanching Brussels sprouts: a heat stability study of peroxidase, myrosinase and cystine lyaseVan Genechten, K. / Hendrickx, M. / Tobback, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 183
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Continuous enzymatic interesterification of triglyceride in supercritical carbon dioxideNakamura, K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 185
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Principles of processing and stability of food emulsionsSchubert, H. / Armbruster, H. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 185
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Influence of heat treatment on the texture of red beetsBuckenhueskes, H. / Rausch, C. / Spiess, W. E. L. / Gierschner, K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 188
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Integral utilization of antarctic krill: processing technology for the production of mechanically peeled tails, protein concentrate and chitinRomo, C. R. / Vega, R. E. / Alvarez, P. I. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 192
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Experimental study of mechanical damage of heat-processed vegetablesLinders, C. / Foroni, G. / Vaeyens, R. / Taeymans, D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 194
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Membrane technology in the food industryHallstroem, B. / Traegardh, G. / Nilsson, J. L. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 201
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Rate of softening of apple flesh during cookingLacroix, P. / Bourne, M. C. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 207
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Manipulation of product structure of food emulsions by processing and compositionJuriaanse, A. C. / De Bruijne, D. W. / Out, D. J. P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 209
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Dimensionless model analysis of ultrafiltration processesMedina, B. / Roehl, D. / Jelen, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 211
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Effect of thermal processing on the quality of exotic fruits: a case study on babaco (Carica pentagona, heilborn Badillo)Saltos, H. A. / Coka, E. / Llerena, N. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 219
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Design of a new correlation for polarization layer linked mass transfer during ultrafiltration of dextran in high turbulent flow regimeRene, F. / Lalande, M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 221
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The influence of soaking temperature on the optimization of canned dry beans sterilization processAddeo, F. / Coppolino, V. / Romano, V. / Masi, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 225
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Modelling of foam drainage and collapse: incorporation of vertical mass distributionMcCarthy, K. L. / McCarthy, M. J. / German, J. B. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 229
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Experiences with ultrafiltration of fruit juices and wineDuerr, P. / Waldvogel, R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 231
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Temperature distribution in microwave heating-influence of oven and food related factorsOhlsson, T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 233
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Temperature and pressure effect on tomato serum concentration by reverse osmosisYildiz, F. / Wiley, R. C. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 235
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Foam and emulsion stability: measurements by magnetic resonance imagingMcCarthy, M. J. / McCarthy, K. L. / German, J. B. / Winkler, M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 242
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Conventional and microwave cooking of vegetables: potatoes and spinachAraya, V. / Lopez, L. / Torres, A. / Valenzuela, A. M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 245
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Mechanical properties and stability of food foamsWindhab, E. / Tiemeier, U. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 251
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Preparation of high-quality tomato products using enzyme inactivation by microwave heatingPorretta, S. / Leoni, C. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 253
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Influence of hydrodynamics and kinetics on the performance of lactic acid concentration by electrodialysisMurdia, L. K. / Rehmann, D. / Bauer, W. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 257
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Whippability and foam stability of cowpea pasteHung, Y. C. / McWatters, K. H. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 259
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Microwave heating of soybeans on laboratory and pilot scaleKlingler, R. W. / Decker, D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 263
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Electro-ultrafiltration separation of amino acid mixtureDaufin, G. / Kerherve, F. L. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 264
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Gelation of oil/water emulsions based on whey proteins and its application in culinary food productsDannenberg, F. / Jost, R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 270
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Enrichment of aroma compounds by pervaporationBengtsson, E. / Traegardh, G. / Hallstroem, B. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 270
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A model for continuous sterilization of particulate suspensions by ohmic heatingSastry, S. K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 273
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Aseptic processingKessler, H. G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 275
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Manipulation of carbohydrate and tissue structures by process formulationLillford, P. J. / Davies, A. P. / Wilding, P. / Attenburrow, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 280
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Membrane based processes for the production of rapeseed protein isolatesDiosady, L. L. / Rubin, L. J. / Chen, B. K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 286
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Aseptic packaging of foodsBuchner, N. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 289
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Physical properties of food and structure stability processesMatuszek, T. S. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 290
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Residence time distributions in twin-screw, cooking extrudersJager, T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 295
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Aseptic processing/packaging of particulate foods: chicken stewDriver, M. / Taub, I. A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 297
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Transformation of fractal structure of starchy materials to improve their physical propertiesNagai, T. / Yano, T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 298
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Prediction of energy history of food materials in twin-screw extruderKumagal, H. / Kurihara, H. / Kobayashi, T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 304
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"Active food packaging" technologiesLabuza, T. P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 305
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Temperature influences on food contact surface energeticsMcGuire, J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 307
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Pressure regulating systems for twin screw extruders and their characteristicsElsner, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 312
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The influence of the technology of food manufacturing on the choice of a packaging materialMathlouthi, M. / De Leiris, J. P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 315
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The effect of stabilizers on the functional properties of cod, blue whiting, and hake surimiKolodziejska, I. / Sadowska, M. / Kolodziej, K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 321
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State reproducibility in twin-screw extrusion-cookingNejman, N. / Sanel, A. / Shakourzadeh, K. / Bouvier, J. M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 321
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Progresses of food packaging in glass containersYigit, V. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 325
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Uni and bimodal size distributions of food powdersPeleg, M. / Popplewell, L. M. / Campanella, O. H. / Normand, M. D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 329
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Edible films from casein-lipid emulsions for lightly-processed fruits and vegetablesKrochta, J. M. / Pavlath, A. E. / Goodman, N. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 331
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Flow and mixing behaviour of food powdersDonsi, G. / Ferrari, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 332
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Response surface characterization of a twin screw extruderRichburg, L. L. / Whittaker, A. D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 341
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Inert gas filling of powdered and particulate productsDomke, K. C. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 341
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Use of steam injection for the cooking-extrusion of cereals in a twin-screw extruderMartin, T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 344
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Some geometrical and physical properties of soybean seedsLis, T. / Lis, H. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 346
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Extrusion of natural and modified whey proteins in starch-based systemsMartinez-Serna, M. / Hawkes, J. / Villota, R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 349
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Modelling modified atmosphere packaging of tomatoesChinnan, M. S. / Pendalwar, D. S. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 352
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Relationships between mechanical properties and microstructure of porous foods: Part I. A reviewHuang, C. T. / Clayton, J. T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 361
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Effect of swathing and moisture content on seed properties of lentilsTang, J. / Sokhansarij, S. / Sosulski, F. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 362
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Influence of modified atmosphere on non-enzymatic browning reactions in apricot pureePiva, M. / Barbanti, D. / Pinnavaia, G. / Lerici, C. R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 366
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Corn and sorghum alkaline extrusion-cooking, a promising technology to solve the food problems of some Latinamerican countriesDe Bazua, D. C. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 369
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Extrusion of surimi products: control of non-isothermal flowPigott, G. M. / Nicklason, P. M. / Heck, N. E. / Yusuf, D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 370
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A comparison of some rheological properties of Cheddar and pasteurized process American cheeseNolan, E. J. / Shieh, J. J. / Holsinger, V. H. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 372
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Optimal use of air separation equipment for establishing a low oxygen controlled atmosphereBartsch, J. A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 378
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Restructuring of mechanically deboned meat by extrusion processingHsieh, F. H. / Peng, I. C. / Balley, M. E. / Clarke, A. D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 380
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Barley hardness and its significance for some technological processesSadowska, J. / Fornal, J. / Wodecki, E. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 381
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The freezing of aqueous solutionsKoerber, C. / Rau, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 385
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Physical properties of extrusion-cooked broad beansMoscicki, L. / Rzedzicki, Z. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 390
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Effect of gelatinization on the heat and mass transport properties of starch materialsSaravacos, G. D. / Karathanos, V. T. / Marousis, S. N. / Drouzas, A. E. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 390
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Theoretical model of freezing and its application in the prediction of mean ice crystal size formed in food gelsMiyawaki, O. / Abe, T. / Yano, T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 395
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Physical texture of extruded biscuits through structural and statistical methodsBouvier, J. M. / Maloigne-Fernandez, C. / Smolarz, A. / Van Hecke, E. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 399
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Predictive equations for thermophysical properties of plant foodsVagenas, G. K. / Drouzas, A. E. / Marinos-Kouris, D. / Saravacos, G. D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 400
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Improvements in understanding and control of progressive freezingUlrich, J. / Oezoguz, Y. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 405
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Drying effects on the porous structure and mechanical properties of rice flour extrudatesRay, B. J. / Clayton, J. T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 408
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A comparison of selected models for freezing time prediction with special respect to freezer conditionsKluza, F. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 408
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Prediction of thermal conductivity of meats and other animal products from composition dataPham, Q. T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 415
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Continuous feed into a high-pressure autoclave by means of a screw-pressEggers, R. / Kaschel, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 418
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A simplified approach for predicting the freezing times of foodstuffs of anomalous shapeIlicali, C. / Hocalar, M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 424
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Effective thermal conductivity of porous gelSakiyama, T. / Yano, T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 425
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Basic principles of heat transfer in an extruderVan Zullichem, D. J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 426
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Finite difference analysis for the freezing or thawing of an irregular food with volumetric changeSheen, S. / Hayakawa, K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 432
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Thermal conductivity of avocado pulpValente, M. / Nicolas, J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 437
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Use of enzymes in food productionKiesser, T. / Bauer, W. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 441
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Thermophysical properties of seeds from system response analysisBrown, R. B. / Otten, L. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 442
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A simplified approach for predicting the freezing or thawing times of foods having brick or finite cylinder shapeIlicali, C. / Engez, S. T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 447
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Thermal properties of unfrozen and frozen food gels determined by an automatic flash methodAndrieu, J. / Laurent, M. / Puaux, J. P. / Oshita, S. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 452
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Temperature decreases at various depths in a minced beef cylinder during freezing and estimation of freezing timeMueftuegil, N. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 455
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Fermentation technologies for flavor producing cell culturesBerger, R. G. / Drawert, F. / Schlebusch, J. P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 456
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Diffusion processes modelling in elliptic shaped bodiesDe Elvira, C. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 459
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Frozen French fried potatoes process optimizationBarbanti, D. / Pinnavaia, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 465
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Application of drying kinetics investigation to the determination of effective moisture diffusion coefficient in materialsMitura, E. / Kaminski, W. / Michalowski, S. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 468
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Effect of rates of freezing and thawing on the quality of prerigor frozen beefKunis, J. / Richter, R. / Radespiel, E. / Bakar / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 468
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Mass transfer and mathematical modelling of enzymatically catalyzed conversion in a dialysis membrane reactorCzermak, P. / Bauer, W. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 473
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Measurement of effective moisture diffusivities using magnetic resonance imagingMcCarthy, M. J. / Perez, E. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 478
-
Practical tendencies for application of dynamic disperse medium in the refrigeration technological processesDitchev, S. P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 478
-
A dispersion model of enzyme-catalyzed reaction kinetics in a twin screw extruderKomolprasert, V. / Ofoli, R. Y. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 482
-
Effective moisture diffusivity in porous materials as a function of temperature and moisture contentTong, C. H. / Lund, D. B. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 486
-
Simulation of a food freezing plantSingh, R. P. / Taylor, T. A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 488
-
Residence time distribution and enhanced fermentation in continuous reaction processesKulozik, U. / Kessler, H. G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 493
-
Diffusion coefficient of salt in salting and ripening soft cheeseDe Piante, D. / Castelao, E. / Rubiolo de Reinick, A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 494
-
A short characteristic of household freezing cabinetKluza, F. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 496
-
Immobilized and extractive systems to produce lactic acidHartmeier, W. / Herrfurth, S. / Hembach, T. / Kempken, R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 502
-
Line chilling of beef carcasses: effects of air temperature and velocityDrumm, B. / McKenna, B. M. / Joseph, R. L. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 503
-
Diffusion of acetic acid in cucumbers during heat treatmentOmran, H. / Buckenhueskes, H. / Gierschner, K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 506
-
Design and performance of an immobilized cell reactor/separator for the production of ethanol and other solventsDale, M. C. / Okos, M. R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 510
-
Freshness evaluation in 10 species of iced fishMontiel-Montoya, J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 512
-
Simultaneous diffusion and degradation of ascorbic acid in potato blanchingKincal, N. S. / Kaymak, F. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 516
-
Immobilization of plant cell cultures in complex coacervate capsules for secondary metabolite productionKnorr, D. / Pandya, Y. / Beaumont, M. D. / Ullrich, S. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 521
-
Apparent diffusivities of sugars in the blanching of carrots and potatoesKaymak, F. / Kincal, N. S. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 522
-
Some practical questions and remarks about dryingBimbenet, J. J. / Lebert, A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 524
-
Reduction of the nitrate content in vegetable food using denitrifying microorganismsKerner, M. / Mayer-Miebach, E. / Rathjen, A. / Schubert, H. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 531
-
Changes in the diffusional properties of apple tissue during technological processingLenart, A. / Lewicki, P. P. / Dziuda, J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 533
-
Prediction of drying-rate of foods using basic transport propertiesSereno, A. M. / Medeiros, G. L. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 536
-
Denitrification of vegetable juices by immobilized cellsHaug, M. / Dirks, U. / Vorlop, K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 541
-
Hydration theory and its models for concentrative properties of sucrose solutionsChen, C. S. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 544
-
Modelling and optimization of growth and polygalacturonase production by Aureobasidium pullulans on untreated orange peelPetruccioll, M. / Federici, F. / Monteleone, E. / Moresi, M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 547
-
Drying curves - a new process for their representationLebert, A. / Danzart, M. / Bimbenet, J. J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 551
-
Estimation of the degree of gelatinization of starch during processing of pasta and bakery productsCencic, L. / Dalla Rosa, M. / Nicoli, M. C. / Cherubin, S. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 555
-
Modelling and measurement of the inactivation behaviour of Lactobacillus plantarum directed at a drying processLievense, L. C. / Van't Riet, K. / Noomen, A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 558
-
Drying curves of foodstuffs under variable conditions: modelling and interpretationLaguerre, J. C. / Lebert, A. / Trystram, G. / Bimbenet, J. J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 559
-
Effect of drying conditions on survival and enzyme activity of microorganismsRoelans, E. / Taeymans, D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 565
-
Osmotic properties of fruit juice concentratesMaltini, E. / Torreggiani, D. / Forni, E. / Lattuada, R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 569
-
Analysis of mass transfer mechanisms during drying of extruded durum semolinaWaananen, K. M. / Okos, M. R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 570
-
Continuous fermentation with living microorganisms versus substrate conversion with immobilized dead cells -a comparison with reference to production of isomaltuloseMunir, M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 574
-
Sorption models for dried fruitsYanniotis, S. / Nikoletopoulos, P. / Pappas, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 579
-
Simulation of deep bed drying of food particlesRattanapant, O. / Lebert, A. / Bimbenet, J. J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 581
-
Comparative results of conventional and anaerobic fermentation with immobilized yeast used as a packed and fluid bed in winemakingCantareill, C. / Villa, M. / Del Fabbro, F. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 583
-
The determination of sorption isotherms of dehydrated food and the effects of components on sorptionPaeaekkoenen, K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 592
-
Modelling pasta drying processesPiazza, L. / Riva, M. / Masi, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 593
-
Modelling of the sorption kinetics and the browning reaction of freeze-dried pineapple pulpVega-Mercado, H. / Barbosa-Canovas, G. V. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 593
-
Control of alcoholic fermentation in wine productionCorrieu, G. / El Haloui, N. / Cleran, Y. / Picque, D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 602
-
Water sorption characteristics of extruded corn derivativesSwitka, J. / Fornal, L. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 603
-
Nouveau wine production from carbonic maceration of Aglianico grapes: modelling of polyphenols diffusion and wine fermentationMoresi, M. / Di Matteo, M. / Monteleone, E. / Parente, E. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 604
-
Modelling contact drying and roasting of cassava mashGevaudan, A. / Chuzel, G. / Andrieu, J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 610
-
Sorption of water vapour and its kinetics in cellulosic packaging material for foodLiebenspacher, F. / Weisser, H. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 617
-
Cider elaboration and pectin extraction from apples of the Araucania Region - ChileDroppeimann, V. / Ihl, M. / Miranda, N. / Arias, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 618
-
Rate of drying during baking of breadRask, C. / Hallstroem, B. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 624
-
Effect of temperature and moisture content on the penetration resistance of seedsGrochowicz, J. / Bilanski, W. K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 625
-
Kinetics of apples and pumpkins maceration with pectinex 3 x LTantchev, S. / Maelkki, Y. / Tantcheva, E. S. / Videv, K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 628
-
Drying kinetics of apricotsBerna, A. / Rossello, C. / Canellas, J. / Mulet, A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 633
-
Effect of imbibition of water on the physical properties of agricultural grainsGrochowicz, J. / Bilanski, W. K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 637
-
Quinoa processing by endogenous enzymesJadan, A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 637
-
Studies on the kinetics of soybean seeds dryingLis, T. / Lis, H. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 641
-
New findings about the conching process of chocolate massTscheuschner, H. D. / Franke, K. / Hausmann, A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 644
-
Detection and kinetics of chemical reactions during the drying processMueller, K. / Bauer, W. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 647
-
Cocoa bean fermentation in MexicoSanchez, V. J. E. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 651
-
Overpressured layer chromatography in red pepper analysis. Variation in capsalcin and carotenoid content of red pepper millings as a function of storageAczel, A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 656
-
Quality of oil and meal from enzyme-treated canola seedsSosulski, K. / Sosulski, F. W. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 658
-
Drying of antarctic krill by-productsAlvarez, P. I. / Romo, C. R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 662
-
Colorimetric control of enzymatic browning in fruit and vegetablesMastrocola, D. / Severini, C. / Lerici, C. R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 663
-
The proteolytic action of rennin on casein in processed dairy productsZbikowska, A. / Dziuba, J. / Ozimek, L. / Wolfe, F. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 666
-
Fluidized bed drying of microorganisms on carrier materialZimmermann, K. / Bauer, W. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 671
-
Control of enzymatic browning in food: effects of some substances and their mechanism of actionPitotti, A. / Nicoli, M. C. / Sensidoni, A. / Lerici, C. R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 673
-
Combined mechanical crushing and thermal treatment as pretreatment of vegetable roots for enzymatic hydrolysisFeng, B. / Guerin, B. / Brouard, F. / De Baynast, R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 679
-
A prototype of a combined hot air and microwave rotary cylindrical oven for continuous drying of granular productsMarsaioli, A. / Conforti, E. / Kieckbusch, T. G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 682
-
Effects of dipping time, concentration and pH values of the bisulfite in the apricotsRossello, C. / Berna, A. / Santiesteban, I. / Canellas, J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 683
-
Effect of fluid mixing on the growth of fungal mycelium in submerged fermentationMartin, A. M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 686
-
Scraped surface drier for tomato powderKaratas, S. / Esin, A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 691
-
Pre-treatments for reducing SO~2 in dehydrated apricotsPestalozza, A. / Mastrocola, D. / Mingardo, F. / Severini, C. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 693
-
Calvatia gigantea, a potential candidate for the utilization of carbon sources containing toxic levels of tanninsGallotou-Panayotou, M. / Rodis, P. / Kekos, D. / Macris, B. J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 695
-
Drying of fruit juices without "carriers" by vacuum belt dryingMaltini, E. / Nani, R. / Bertolo, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 699
-
Some bioengineering aspects on the bioinsecticides production and its application against insect pest maize at experimental field levelMedrano-Roldan, H. / Solis, S. A. / Perez, O. C. / Hayakawa, M. A. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 702
-
Osmotic dehydration and pectin extraction from apple var. Granny SmithBravo, S. / Ihl, M. / Sanzana, N. / Droppelmann, V. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 703
-
Sulphite treatment of peeled potatoes: influence of peeling method on uptake of sulphite and browningMokkila, M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 705
-
Food process controlTrystram, G. / Dumoulin, E. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 707
-
Principles of biofilter systemsKunz, B. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 711
-
Osmodehydration of grapesRiva, M. / Masi, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 717
-
Anaerobic and aerobic treatment of baker's yeast wastesLo, K. V. / Liao, P. H. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 719
-
Method for the conception of at-line measurement: study of ethanol in complex liquidDumoulin, E. / Trystram, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 722
-
Influence of pasteurization on the quality of osmodehydrated fruit: cherry, apricot, clingstone peachTorreggiani, D. / Senesi, E. / Forni, E. / Bertolo, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 727
-
Industrial biomass measurementChibois, S. / Guenneugues, P. / Trystram, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 727
-
Purification of food manufacturing waste water by flotationBecker, R. J. / Damann, F. J. / Hempel, D. C. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 731
-
Osmotic dehydration of carrot at high temperatureLenart, A. / Lewicki, P. P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 735
-
Regeneration of brines from green table olives by ultrafiltrationGarrido, A. / Brenes, M. / Sanchez, F. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 736
-
In-process pH measurementHueter, H. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 741
-
A comparison between vacuum freeze-drying and atmospheric freeze-dryingWolff, E. / Gibert, H. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 742
-
Recovery of brine used in dairy technologySensidoni, A. / Di Bidino, R. / Dalla Rosa, M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 743
-
In-line measurement of milk clotting by a hot-wire methodHori, T. / Miyawaki, O. / Yano, T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 751
-
A study of the structure of air and freeze-dried white chicken meat using scanning electron microscopyFarkas, B. E. / Singh, R. P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 752
-
On-line viscosity measurement in food systemsDavidson, V. J. / White, J. P. / Hayward, G. L. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 753
-
Elimination of natural and liquid smoke emissions from commercial smokehouses in Los Angeles, California, USAElliott, H. H. / Marschall, H. L. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 760
-
Food irradiationEhlermann, D. A. E. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 761
-
On-line control of the operation of concentration in sugar factoriesPetropakis, H. J. / Adamopoulos, K. G. / Petrotos, K. B. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 763
-
Biotechnological utilization of food manufacturing residuesKobald, M. / Holley, W. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 771
-
On-line monitoring of fermentation processes using a new sterilizable sampling devicePicque, D. / Corrieu, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 772
-
Conditioning of whey permeate for methane and biomass productionChoudhury, G. S. / Hansen, C. L. / Bian, Y. / Dupont, R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 774
-
Preservation of Chilean abalone (Concholepas concholepas) by gamma irradiation and refrigerationBornhardt, C. / Paez, H. / Yagnam, F. / Ardiles, J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 781
-
Computer integrated manufacturing in the food industryClark, J. P. / Balsman, W. F. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 784
-
Biological and chemical properties of electron irradiated mustGalli, A. / Riva, M. / Volonterio, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 785
-
Solid and liquid waste utilization in fermentation processes to get bacterial insecticideMoraes, I. O. / Capalbo, D. M. F. / Moraes, R. O. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 790
-
On-line application of analyzers as sensors for monitoring and modelling yeast growth on acid hydrolysate of orange peelMoresl, M. / Sebastiani, E. / Spinosi, M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 793
-
Very enriched fructose syrup productionDuvnjak, Z. / Koren, D. W. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 794
-
Novel approaches to accelerated storage testsMizrahi, S. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 801
-
Microcomputer prediction of heat transfer in thermal processing of foodstuffsNesvadba, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 804
-
New progress on oil and fat technologyLenges, J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 808
-
Advanced computational methods for process modelling and simulationPerkins, J. D. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 815
-
Application of high pressure to food processing and preservation: philosophy and developmentHayashi, R. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 816
-
Design and simulation methodology for food process modellingHaviik, S. E. / Okos, M. R. / Reklaitis, G. V. / Joglekar, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 827
-
Mechanical processing of small pelagicsKnyszewski, J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 837
-
A study of a meat mixing process for meat raw material standardizationFort, I. / Hrach, M. / Pipek, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 838
-
Integrated thermokinetic modelling of processed liquid food qualityDatta, A. K. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 848
-
Optimal operating conditions for manufacturing rice expanded products containing dietary fiberWu, T. / Chiang, W. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 848
-
Simulation of thermal processes in tuna can manufacturePerez-Martin, R. I. / Banga, J. R. / Gallardo, J. M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 857
-
Processing of babaco (Carica pentagona) into concentrates and powderPalmieri, L. / Castaldo, D. / Dall'Aglio, G. / Carpi, G. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 857
-
Simulations to predict quality of continuously heat-treated particulate food productsAastroem, A. / Skjoeldebrand, C. / Sundstroem, B. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 863
-
Alcohol as an initiator in amylose retrogradationMaciejewska, W. / Poliszko, S. / Kaczmarski, M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 869
-
Development of a simulation program for IR-heatingSkjoeldebrand, C. / Falk, C. / Andersson, C. G. / Thorsell, U. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 873
-
A study of the composition of colloids in apple juice and their behaviour during preclarification to improve juice filtrationKonja, G. / Clauss, E. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 886
-
Clarification of and bacteria removal from milk and milk productsZettier, K. H. / Wieking, W. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 887
-
Extrusion cooking controlled by personal computer-process optimisation, flow characteristics, residence timeSeibel, W. / Nestl, B. / Sielemann, O. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 900
-
Expert systems for the food industryWhitney, L. F. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 909
-
A real-time expert system in extrusion cooker controlAarts, R. J. / Seppae, L. / Eerikaeinen, T. / Linko, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 913
-
Current state of research into food engineering in the USSRKrasnikov, V. V. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 919
-
An expert system to complement an automated controlled-atmosphere storage system for applesBramlage, W. J. / Johnson, E. A. / Varghese, A. Z. / Kaminsky, K. S. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 924
-
Asian traditional food processings in new engineering ageYano, T. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 929
-
Scheduling in the food industryNiyoyankana, B. / McKenna, B. M. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 930
-
Technological innovation in Chinese food processingsChiang, W. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 935
-
Biotechnology of fermented food industry in KoreaLim, B. S. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 937
-
Factory automation for multi-product and small-lot productionOhkubo, Y. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 946
-
Turkish food processings in the new engineering ageKincal, N. S. / Saygin, E. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 955
-
Technical and economical perspectives on the enriched snack production from Israel carp fish (Cyprinus carpius)Medrano-Roldan, H. / Ibarra, A. M. / Davis, R. S. / Lopez, M. J. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 962
-
Cooperation in the field of food technology in EuropeZeuthen, P. / Federal Research Centre for Nutrition; Working Group et al. | 1990
- 969
-
Results of the work of the COST Biotechnology groupEriksson, C. / Federal Research Centre for Nutrition; Working Group et al. | 1990