Journal of Food Engineering

Drying of Foods: Evaluation of a Drying Model
pp. 1-12(12)
Authors: Rovedo C.O.; Suarez C.; Viollaz P.E.

The Influence of Screw Configuration on the In Vitro Digestibility and Protein Solubility of Soybean and Rapeseed Meals
pp. 13-28(16)
Authors: Marsman G.J.P.; Gruppen H.; van Zuilichem D.J.; Resink J.W.; Voragen G.J.

Rheological Properties of Raisins: Part II. Effect of Water Activity
pp. 29-43(15)
Authors: Lewicki P.P.; Wolf W.

Estimation of Physical Properties of Foamed Foods Using Energy Dissipation in Scraped-surface Heat Exchangers
pp. 45-56(12)
Authors: Djelveh G.; Gros J.B.

Skimmed Milk Demineralization by Electrodialysis: Conventional Versus Selective Membranes
pp. 57-66(10)
Authors: Andres L.J.; Riera F.A.; Alvarez R.

Bulk Density and Resistance to Airflow of Sliced Onions
pp. 67-80(14)
Authors: Rapusas R.S.; Driscoll R.H.; Srzednicki G.S.

A Calorimetric Method to Determine Specific Heats of Prepared Foods
pp. 81-96(16)
Authors: Rodriguez R.D.P.; Rodrigo E. M.; Kelly P.

Process Modelling Considerations for the Production of Lactate from Whey Using Membrane Recycle Bioreactors Operated in Continuous and Cyclic Batch Modes
pp. 97-111(15)
Authors: Fitzpatrick J.; Engler C.; Rosenau J.

Heat and Mass Transfer Modeling in Air Drying of Foods
pp. 113-130(18)
Authors: Maroulis Z.B.; Kiranoudis C.T.; Marinos-Kouris D.