| 271 - 275 |
Degradation kinetics of anthocyanins in blackberry juice and concentrate
Wang WD, Xu SY |
| 276 - 283 |
Process technology for production of soluble tea powder
Sinija VR, Mishra HN, Bal S |
| 284 - 291 |
Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata)
Garcia CC, Mauro MA, Kimura M |
| 292 - 297 |
Effects of different heating methods on the production of protein-lipid film
Long L, Han Z, Zhang XJ, Takasuke I, Li ZG |
| 298 - 309 |
Characterisation of alginate gels using quasi-static and dynamic methods
Moresi M, Bruno M |
| 310 - 315 |
Prediction of meat emulsion stability using reflection photometry
Alvarez D, Castillo M, Payne FA, Garrido MD, Banon S, Xiong YL |
| 316 - 323 |
Nondestructive measurement and fingerprint analysis of soluble solid content of tea soft drink based on Vis/NIR spectroscopy
Li XL, He Y, Wu CQ, Sun DW |
| 324 - 332 |
Development of a timesaving leak detection method for brick-type packages
Sivaramakrishna V, Raspante F, Palaniappan S, Pascall MA |
| 333 - 341 |
Rapid lactose recovery from buffalo whey by use of'anti-solvent, ethanol'
Bund RK, Pandit AB |
| 342 - 350 |
Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin
Serpen A, Atac B, Gokmen V |
| 351 - 358 |
Dielectric properties of butter in the MW frequency range as affected by salt and temperature
Ahmed J, Ramaswamy HS, Raghavan VGS |
| 359 - 368 |
Modeling the heating uniformity contributed by a rotating turntable in microwave ovens
Geedipalli SSR, Rakesh V, Datta AK |
| 369 - 376 |
Effect of pearling on dry processing of oats
Wang RH, Koutinas AA, Campbell GM |
| 377 - 382 |
Diffusion and equilibrium distribution coefficients of salt within vegetable tissue: Effects of salt concentration and temperature
Sarang S, Sastry SK |
| 383 - 394 |
Physico-chemical, rheological and structural properties of fractionated potato starches
Kaur L, Singh J, McCarthy OJ, Singh H |
| 395 - 401 |
Combination and comparison of chemometrics methods for identification of transgenic tomatoes using visible and near-infrared diffuse transmittance technique
Xie LJ, Ying YB, Ying TJ |
