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There are 13408 results for: content related to: A novel spectrophotometric method for quantitative determination of lactulose in food industries

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. An apparatus for on-line measuring electric field intensity during microwave heating: a theoretical consideration

    International Journal of Food Science & Technology

    Volume 40, Issue 7, August 2005, Pages: 743–757, Yi-Chung Fu, Binghuei B. Yang, Chung-Jen Chen and Shiow-Shuh Sheen

    Article first published online : 20 JUL 2005, DOI: 10.1111/j.1365-2621.2005.00994.x

  9. Water activity of multicomponent mixture of solutes and non-solutes

    International Journal of Food Science & Technology

    Volume 40, Issue 3, March 2005, Pages: 295–303, Matthew Caurie

    Article first published online : 16 FEB 2005, DOI: 10.1111/j.1365-2621.2004.00942.x

  10. Evaluation of thermodynamic properties using GAB model to describe the desorption process of cocoa beans

    International Journal of Food Science & Technology

    Volume 46, Issue 10, October 2011, Pages: 2077–2084, Gabriel Henrique Horta de Oliveira, Paulo Cesar Corrêa, Emílio de Souza Santos, Pedro Casanova Treto and Mayra Darliane Martins Silva Diniz

    Article first published online : 26 JUL 2011, DOI: 10.1111/j.1365-2621.2011.02719.x

  11. Thermodynamic properties of moisture adsorption of whole wheat flour. Calculation of net isosteric heat

    International Journal of Food Science & Technology

    Volume 47, Issue 7, July 2012, Pages: 1487–1495, Julio Martín-Santos, Montserrat Vioque and Rafael Gómez

    Article first published online : 23 APR 2012, DOI: 10.1111/j.1365-2621.2012.02996.x

  12. 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

  13. The unimolecular character of the classical Brunauer, Emmett and Teller adsorption equation and moisture adsorption

    International Journal of Food Science & Technology

    Volume 40, Issue 3, March 2005, Pages: 283–293, Matthew Caurie

    Article first published online : 16 FEB 2005, DOI: 10.1111/j.1365-2621.2004.00892.x

  14. A neuro-fuzzy computational approach for multicriteria optimisation of the quality of espresso coffee by pod based on the extraction time, temperature and blend

    International Journal of Food Science & Technology

    Volume 47, Issue 4, April 2012, Pages: 837–846, Lucia Russo, Donatella Albanese, Constantinos I. Siettos, Marisa Di Matteo and Silvestro Crescitelli

    Article first published online : 20 MAR 2012, DOI: 10.1111/j.1365-2621.2011.02916.x

  15. A novel photochromic time–temperature indicator to support cold chain management

    International Journal of Food Science & Technology

    Volume 45, Issue 2, February 2010, Pages: 208–215, Judith Kreyenschmidt, Henning Christiansen, Antonia Hübner, V. Raab and Brigitte Petersen

    Article first published online : 25 JAN 2010, DOI: 10.1111/j.1365-2621.2009.02123.x

  16. Effect of moisture content on glass transition and sticky point temperatures of sugarcane, palmyra-palm and date-palm jaggery granules

    International Journal of Food Science & Technology

    Volume 45, Issue 1, January 2010, Pages: 94–104, Polamarasetty V. K. Jagannadha Rao, Madhusweta Das and Susanta K. Das

    Article first published online : 11 DEC 2009, DOI: 10.1111/j.1365-2621.2009.02108.x

  17. 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

  18. 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

  19. Evaluation of heat propagation through poultry in a reduced computational-cost model of contact cooking

    International Journal of Food Science & Technology

    Volume 47, Issue 6, June 2012, Pages: 1130–1137, John F. Eberth, Jack A. Neal and Francisco C. Robles Hernandez

    Article first published online : 28 MAR 2012, DOI: 10.1111/j.1365-2621.2012.02951.x

  20. Hot air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): thin-layer mathematical modelling

    International Journal of Food Science & Technology

    Volume 44, Issue 9, September 2009, Pages: 1818–1824, Shuzheng Fang, Zhengfu Wang and Xiaosong Hu

    Article first published online : 10 AUG 2009, DOI: 10.1111/j.1365-2621.2009.02005.x