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There are 2031072 results for: content related to: Effect of fat and non-fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process

  1. Thermal conductivity of South African sauces in a shear flow field

    International Journal of Food Science & Technology

    Volume 42, Issue 6, June 2007, Pages: 753–761, Daniel I.O. Ikhu-Omoregbe

    Article first published online : 26 MAY 2007, DOI: 10.1111/j.1365-2621.2007.01557.x

  2. Convective heat transfer in herb and spices during open sundrying

    International Journal of Food Science & Technology

    Volume 44, Issue 4, April 2009, Pages: 657–665, Jaishree Akhilesh Prasad

    Article first published online : 13 FEB 2009, DOI: 10.1111/j.1365-2621.2006.01269.x

  3. The occurrence of mass transport processes during the leaching of amygdalin from bitter apricot kernels: detoxification and flavour improvement

    International Journal of Food Science & Technology

    Volume 41, Issue 2, February 2006, Pages: 201–213, Abdelmadjid Silem, Hans-Otto Günter, Jörn Einfeldt and Abdelkader Boualia

    Article first published online : 19 OCT 2005, DOI: 10.1111/j.1365-2621.2005.01049.x

  4. Osmotic dehydration kinetics of carrot cubes in sodium chloride solution

    International Journal of Food Science & Technology

    Volume 43, Issue 8, August 2008, Pages: 1361–1370, Bahadur Singh, Parmjit S. Panesar and Vikas Nanda

    Article first published online : 15 FEB 2008, DOI: 10.1111/j.1365-2621.2007.01623.x

  5. Primary recovery of acid food colorant

    International Journal of Food Science & Technology

    Volume 42, Issue 11, November 2007, Pages: 1315–1326, Rosa Beatriz Cabrera and Hector Marcelo Fernandez-Lahore

    Article first published online : 22 OCT 2007, DOI: 10.1111/j.1365-2621.2006.01327.x

  6. Estimation of apparent thermal conductivity of carrot purée during freezing using inverse problem

    International Journal of Food Science & Technology

    Volume 44, Issue 7, July 2009, Pages: 1292–1303, Viviana Cocco Mariani, Álvaro Cesar Camargo Do Amarante and Leandro Dos Santos Coelho

    Article first published online : 28 APR 2009, DOI: 10.1111/j.1365-2621.2009.01958.x

  7. Mass transfer modelling of the osmotic dehydration of some fruits

    International Journal of Food Science & Technology

    Volume 33, Issue 3, June 1998, Pages: 267–284, Nicolaos M. Panagiotou, Vaios T. Karathanos and Zacharias B. Maroulis

    Article first published online : 4 JAN 2002, DOI: 10.1046/j.1365-2621.1998.00167.x

  8. Wine waste treatment methodology

    International Journal of Food Science & Technology

    Volume 41, Issue 10, December 2006, Pages: 1117–1151, Ioannis S. Arvanitoyannis, Demetrios Ladas and Athanasios Mavromatis

    Article first published online : 11 OCT 2006, DOI: 10.1111/j.1365-2621.2005.01112.x

  9. Sheeting of wheat flour dough

    International Journal of Food Science & Technology

    Volume 42, Issue 6, June 2007, Pages: 699–707, Wenfeng Xiao, Maria N. Charalambides and J. Gordon Williams

    Article first published online : 26 MAY 2007, DOI: 10.1111/j.1365-2621.2006.01483.x

  10. Modelling the respiration rate of fresh-cut Annurca apples to develop modified atmosphere packaging

    International Journal of Food Science & Technology

    Volume 44, Issue 5, May 2009, Pages: 890–899, Elena Torrieri, Silvana Cavella and Paolo Masi

    Article first published online : 21 DEC 2007, DOI: 10.1111/j.1365-2621.2007.01615.x

  11. Viscosity of tangerine and lemon juices as a function of temperature and concentration

    International Journal of Food Science & Technology

    Volume 42, Issue 7, July 2007, Pages: 804–818, Mikail A. Magerramov, Aziz I. Abdulagatov, Ilmutdin M. Abdulagatov and Nazim D. Azizov

    Article first published online : 18 JUN 2007, DOI: 10.1111/j.1365-2621.2007.01286.x

  12. Effect of vacuum and relaxation periods and solution concentration on the osmotic dehydration of apples

    International Journal of Food Science & Technology

    Volume 42, Issue 4, April 2007, Pages: 441–447, Sabrina Silva Paes, Gustavo Beulke Stringari and João Borges Laurindo

    Article first published online : 27 FEB 2007, DOI: 10.1111/j.1365-2621.2006.01255.x

  13. Single-layer drying characteristics and colour kinetics of red chilli

    International Journal of Food Science & Technology

    Volume 42, Issue 11, November 2007, Pages: 1367–1375, Mohammed Ayub Hossain, James Lyn Woods and Bilash Kanti Bala

    Article first published online : 26 JUN 2007, DOI: 10.1111/j.1365-2621.2006.01414.x

  14. The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures

    International Journal of Food Science & Technology

    Volume 41, Issue 4, April 2006, Pages: 405–416, Saheeda Mujaffar and Clement K. Sankat

    Article first published online : 15 NOV 2005, DOI: 10.1111/j.1365-2621.2005.01086.x

  15. Moisture sorption isotherms and thermodynamic properties of apple Fuji and garlic

    International Journal of Food Science & Technology

    Volume 43, Issue 10, October 2008, Pages: 1824–1831, Mariana A. Moraes, Gabriela S. Rosa and Luiz A. A. Pinto

    Article first published online : 10 SEP 2008, DOI: 10.1111/j.1365-2621.2008.01716.x

  16. Evaluation of the mechanical properties and diffusion coefficients of osmodehydrated melon cubes

    International Journal of Food Science & Technology

    Volume 43, Issue 11, November 2008, Pages: 2065–2074, Cristhiane Caroline Ferrari and Miriam Dupas Hubinger

    Article first published online : 13 OCT 2008, DOI: 10.1111/j.1365-2621.2008.01824.x

  17. Physico-chemical studies on a wide composition range of low-moisture glucose–fructose mixtures: rates of crystallisation

    International Journal of Food Science & Technology

    Volume 44, Issue 1, January 2009, Pages: 197–205, Ioannis S. Arvanitoyannis

    Article first published online : 11 SEP 2008, DOI: 10.1111/j.1365-2621.2008.01740.x

  18. Water sorption isotherms of roasted coffee and coffee roasted with sugar

    International Journal of Food Science & Technology

    Volume 34, Issue 3, June 1999, Pages: 287–290, Emilio Cepeda, Raul Ortiz de Latierro, María J. San José and Martín Olazar

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00257.x

  19. The derivation of the GAB adsorption equation from the BDDT adsorption theory

    International Journal of Food Science & Technology

    Volume 41, Issue 2, February 2006, Pages: 173–179, Matthew Caurie

    Article first published online : 4 OCT 2005, DOI: 10.1111/j.1365-2621.2005.01044.x

  20. EPR study of thermally generated free radicals in nuts

    International Journal of Food Science & Technology

    Volume 42, Issue 12, December 2007, Pages: 1384–1389, Nicola D. Yordanov and Ralitsa Mladenova

    Article first published online : 10 MAY 2007, DOI: 10.1111/j.1365-2621.2006.01293.x