Journal of Food Engineering

Numerical Analysis of the Propagation of Random Parameter Fluctuations in Time and Space During Thermal Food Processes
pp. 259-278(20)
Authors: Nicolai B.M.; Verboven P.; Scheerlinck N.; De Baerdemaeker J.

Characterization of Gellan Gels Using Stress Relaxation
pp. 279-295(17)
Authors: Tang J.; Tung M.A.; Zeng Y.

Conditions of Producing an Ice Layer with High Purity for Freeze Wastewater Treatment
pp. 297-308(12)
Authors: Shirai Y.; Wakisaka M.; Miyawaki O.; Sakashita S.

Computer Simulation of Ice Recrystallization in Ice Cream During Storage
pp. 309-329(21)
Authors: Ben-Yoseph E.; Hartel R.W.

Ice Content Prediction Methods During Food Freezing: a Survey of the Eastern European Literature
pp. 331-339(9)
Author: Fikiin K.A.

Modelling Textural Changes During the Hydration Process of Red Beans
pp. 341-352(12)
Author: Abu-Ghannam N.

Microwave-assisted Air Dehydration of Apple and Mushroom
pp. 353-367(15)
Authors: Funebo T.; Ohlsson T.

Behaviour of Gelatinisation and Viscosity in Soy-Sweet Potato Mixtures by Single Screw Extrusion: A Response Surface Analysis
pp. 369-379(11)
Authors: Iwe M.O.; Wolters I.; Gort G.; Stolp W.; van Zuilichem D.J.