| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of food products electrical model parameters for evaluation of apple purée dilution
|
Żywica, Ryszard
|
|
2005
|
67 |
4 |
p. 413-418
6 p.
|
artikel
|
| 2 |
A study on degradation kinetics of riboflavin in spinach (Spinacea oleracea L.)
|
Nisha, P.
|
|
2005
|
67 |
4 |
p. 407-412
6 p.
|
artikel
|
| 3 |
Comparison of overall water uptake by corn kernel with and without dissolved calcium hydroxide at room temperature
|
Laria, J.
|
|
2005
|
67 |
4 |
p. 451-456
6 p.
|
artikel
|
| 4 |
Contents of volume
|
|
|
2005
|
67 |
4 |
p. 513-515
3 p.
|
artikel
|
| 5 |
Editorial board
|
|
|
2005
|
67 |
4 |
p. IFC-
1 p.
|
artikel
|
| 6 |
Effect of heating and cooling on rheological parameters of edible vegetable oils
|
Santos, J.C.O.
|
|
2005
|
67 |
4 |
p. 401-405
5 p.
|
artikel
|
| 7 |
Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots
|
Smout, Chantal
|
|
2005
|
67 |
4 |
p. 419-425
7 p.
|
artikel
|
| 8 |
Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods
|
Cheng, Qiaofen
|
|
2005
|
67 |
4 |
p. 427-433
7 p.
|
artikel
|
| 9 |
Feature selection algorithms using Chilean wine chromatograms as examples
|
Beltrán, N.H.
|
|
2005
|
67 |
4 |
p. 483-490
8 p.
|
artikel
|
| 10 |
Mass transfer through meat. Part I. Determination of diffusion coefficient of nitrite by time lag method
|
Oztan, Aydin
|
|
2005
|
67 |
4 |
p. 387-391
5 p.
|
artikel
|
| 11 |
Moisture sorption isotherms and heat of sorption of bitter orange leaves (Citrus aurantium)
|
Mohamed, Ait
|
|
2005
|
67 |
4 |
p. 491-498
8 p.
|
artikel
|
| 12 |
Moisture sorption isotherms of black gram nuggets (bori) at varied temperatures
|
Baslingappa Swami, Shrikant
|
|
2005
|
67 |
4 |
p. 477-482
6 p.
|
artikel
|
| 13 |
Some physical properties of African star apple (Chrysophyllum alibidum) seeds
|
Oyelade, O.J.
|
|
2005
|
67 |
4 |
p. 435-440
6 p.
|
artikel
|
| 14 |
Sorption isotherms for amaranth grains
|
Pagano, A.M.
|
|
2005
|
67 |
4 |
p. 441-450
10 p.
|
artikel
|
| 15 |
Temperature distribution in a vial during freeze-drying of skim milk
|
Song, Chi Sung
|
|
2005
|
67 |
4 |
p. 467-475
9 p.
|
artikel
|
| 16 |
The influence of using biodegradable packaging films on the quality decay kinetic of plum tomato (PomodorinoDatterino®)
|
Muratore, G.
|
|
2005
|
67 |
4 |
p. 393-399
7 p.
|
artikel
|
| 17 |
The mechanisms controlling heat and mass transfer on frying of beefburgers. I. The influence of the composition and comminution of meat raw material
|
Kovácsné Oroszvári, Bea
|
|
2005
|
67 |
4 |
p. 499-506
8 p.
|
artikel
|
| 18 |
Thin-layer drying of spent grains in superheated steam
|
Tang, Zhongwei
|
|
2005
|
67 |
4 |
p. 457-465
9 p.
|
artikel
|
| 19 |
Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
|
Galindo, Federico Gómez
|
|
2005
|
67 |
4 |
p. 381-385
5 p.
|
artikel
|
| 20 |
Use of surface response methodology for the optimization of the concentration of the sweet orange essential oil of Algeria by wiped film evaporator
|
Zeboudj, S.
|
|
2005
|
67 |
4 |
p. 507-512
6 p.
|
artikel
|
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