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There are 12681 results for: content related to: Viscosity of tangerine and lemon juices as a function of temperature and concentration

  1. 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

  2. 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

  3. 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

  4. 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

  5. Mathematical modelling of mass transfer in the concentration polarisation layer of flat-sheet membranes during clarification of pomegranate juice

    International Journal of Food Science & Technology

    Volume 45, Issue 10, October 2010, Pages: 2096–2100, Hossein Mirsaeedghazi, Zahra Emam-Djomeh, Sayed M. Mousavi, Vali Enjileha, Mahdi Navidbakhsh and Seyyedeh M. Mirhashemi

    Article first published online : 16 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02377.x

  6. Freezing of tilapia fillets in an air blast freezer

    International Journal of Food Science & Technology

    Volume 44, Issue 8, August 2009, Pages: 1619–1625, Fock-Lai Tan and Sai-Cheong Fok

    Article first published online : 20 JUL 2009, DOI: 10.1111/j.1365-2621.2009.01930.x

  7. 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

  8. 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

  9. Moisture diffusivity and water activity of part-baked bread at above and sub-freezing temperatures

    International Journal of Food Science & Technology

    Volume 41, Issue 1, January 2006, Pages: 33–44, Nasser Hamdami, Jean-Yves Monteau and Alain Le Bail

    Article first published online : 19 OCT 2005, DOI: 10.1111/j.1365-2621.2005.00984.x

  10. Power and temperature distribution during microwave thawing, simulated by using Maxwell's equations and Lambert's law

    International Journal of Food Science & Technology

    Volume 40, Issue 1, January 2005, Pages: 9–21, Chang Min Liu, Qi Zhi Wang and Noboru Sakai

    Article first published online : 7 JAN 2005, DOI: 10.1111/j.1365-2621.2004.00904.x

  11. 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

  12. 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

  13. Water vapour transmission in chocolate

    International Journal of Food Science & Technology

    Volume 38, Issue 4, April 2003, Pages: 493–497, Antonio C. B. Antunes and Isa G. J. de Avellar

    Article first published online : 26 MAR 2003, DOI: 10.1046/j.1365-2621.2003.00706.x

  14. An analysis of water vapour diffusion in whey protein films

    International Journal of Food Science & Technology

    Volume 38, Issue 5, June 2003, Pages: 595–601, Cristiana M. P. Yoshida, Antonio C. B. Antunes, Leila J. Antunes and Aloísio J. Antunes

    Article first published online : 14 MAY 2003, DOI: 10.1046/j.1365-2621.2003.00690.x

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. Use of time–temperature superposition to study the rheological properties of cheese during heating and cooling

    International Journal of Food Science & Technology

    Volume 42, Issue 6, June 2007, Pages: 686–698, Chinthu T. Udyarajan, David S. Horne and John A. Lucey

    Article first published online : 26 MAY 2007, DOI: 10.1111/j.1365-2621.2006.01468.x