| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
APPLICATION OF RESPONSE SURFACE METHODOLOGY FOR THE OSMOTIC DEHYDRATION OF CARROTS
|
SINGH, BAHADUR
|
|
2006
|
|
6 |
p. 592-614
|
artikel
|
| 2 |
CHEMICAL, PHYSICAL AND SENSORY PARAMETERS OF DIFFERENT CARROT VARIETIES (DAUCUS CAROTA L.)
|
DA SILVA, EMERSON AUGUSTO
|
|
2007
|
|
6 |
p. 746-756
|
artikel
|
| 3 |
COMPARISON OF MECHANICAL PROPERTIES OF SOME SELECTED ALMOND CULTIVARS WITH HARD AND SOFT SHELL UNDER COMPRESSION LOADING
|
AKTAS, TURKAN
|
|
2007
|
|
6 |
p. 773-789
|
artikel
|
| 4 |
CONCENTRATING THE CHLOROPHYLLS IN EXTRACT BY PRETREATMENT OF STINGING NETTLE LEAVES WITH NONPOLAR ORGANIC SOLVENTS AND SUPERCRITICAL CARBON DIOXIDE
|
HOJNIK, MAŠA
|
|
2007
|
|
6 |
p. 701-716
|
artikel
|
| 5 |
CONTROL OF A FOOD PROCESS BASED ON SENSORY EVALUATIONS
|
KUPONGSAK, S.
|
|
2006
|
|
6 |
p. 675-688
|
artikel
|
| 6 |
DEACIDIFICATION OF ADLAY SEED (COIX LACHRYMA-JOBI VAR. MAYUEN) MISCELLA WITH ANION-EXCHANGE RESIN
|
DU, SHAO-LONG
|
|
2007
|
|
6 |
p. 729-745
|
artikel
|
| 7 |
DETERMINATION OF AN EFFECTIVE HEAT TRANSFER COEFFICIENT FOR IMMERSION WATER COOLING OF CANNED FOODS
|
MOHAMED, IBRAHIM O.
|
|
2007
|
|
6 |
p. 757-772
|
artikel
|
| 8 |
DETERMINATION OF HEAT TRANSFER COEFFICIENT IN COOLING-FREEZING TUNNELS USING EXPERIMENTAL TIME–TEMPERATURE DATA
|
SANTOS, C.A.
|
|
2007
|
|
6 |
p. 717-728
|
artikel
|
| 9 |
ENZYMATIC HYDROLYSIS PRETREATMENT TO SOLVENT EXTRACTION OF SOYBROKENS FOR ENHANCED OIL AVAILABILITY AND EXTRACTABILITY
|
KASHYAP, MAM C.
|
|
2006
|
|
6 |
p. 664-674
|
artikel
|
| 10 |
EXTRACTION METHOD THAT ENRICHES PHENOLIC CONTENT IN OREGANO (LIPPIA GRAVEOLENS H.B.K.) ESSENTIAL OIL
|
CASTILLO-HERRERA, GUSTAVO A.
|
|
2007
|
|
6 |
p. 661-669
|
artikel
|
| 11 |
INACTIVATION OF LISTERIA INNOCUA AND PSEUDOMONAS FLUORESCENS BY PULSED ELECTRIC FIELDS IN SKIM MILK: ENERGY REQUIREMENTS
|
FERNÁNDEZ-MOLINA, JUAN J.
|
|
2006
|
|
6 |
p. 561-573
|
artikel
|
| 12 |
INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATS
|
ERDOGDU, S. BELGIN
|
|
2007
|
|
6 |
p. 685-700
|
artikel
|
| 13 |
IN-LINE MONITORING OF TOMATO CONCENTRATE PHYSICAL PROPERTIES DURING EVAPORATION
|
JIN CHOI, YOUNG
|
|
2006
|
|
6 |
p. 615-632
|
artikel
|
| 14 |
MODELING VARIETAL EFFECT ON THE WATER UPTAKE BEHAVIOR OF MILLED RICE (ORYZA SATIVA L.) DURING SOAKING
|
YADAV, B.K.
|
|
2007
|
|
6 |
p. 670-684
|
artikel
|
| 15 |
MODEL TO PREDICT THE COOL-DOWN CHARACTERISTICS OF VARIABLE AIR TEMPERATURE POTATO COLD STORAGE USING COMPUTATIONAL FLUID DYNAMICS
|
CHOURASIA, M.K.
|
|
2006
|
|
6 |
p. 633-650
|
artikel
|
| 16 |
SEGMENTATION OF BEEF JOINT IMAGES USING HISTOGRAM THRESHOLDING
|
ZHENG, CHAOXIN
|
|
2006
|
|
6 |
p. 574-591
|
artikel
|
| 17 |
SELECTION OF CHEMICAL AND THERMAL PRETREATMENT COMBINATION TO REDUCE THE DEHYDRATION TIME OF SOUR CHERRY (Prunus cerasus L.)
|
TARHAN, SEFA
|
|
2006
|
|
6 |
p. 651-663
|
artikel
|
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