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There are 17306 results for: content related to: Characterisation of Sierra Morena citrus blossom honey ( Citrus sp)

  1. Invited review: Modelling quality changes of fruits and vegetables during drying: a review

    International Journal of Food Science & Technology

    Volume 45, Issue 9, September 2010, Pages: 1755–1767, Sakamon Devahastin and Chalida Niamnuy

    Article first published online : 27 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02352.x

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. Fat, wheat bran and salt effects on cooking properties of meat patties studied by response surface methodology

    International Journal of Food Science & Technology

    Volume 45, Issue 10, October 2010, Pages: 1980–1992, Hasibe Tekin, Cemalettin Saricoban and Mustafa Tahsin Yilmaz

    Article first published online : 16 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02357.x

  10. Palynological and physicochemical data characterisation of honeys produced in the Entre-Douro e Minho region of Portugal

    International Journal of Food Science & Technology

    Volume 45, Issue 6, June 2010, Pages: 1255–1262, Xesús Feás, José Pires, María Letícia Estevinho, Antonio Iglesias and José Pedro Pinto De Araujo

    Article first published online : 26 MAY 2010, DOI: 10.1111/j.1365-2621.2010.02268.x

  11. 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

  12. 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

  13. 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

  14. 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

  15. Concentration polarization modelling in the maple sap concentration by reverse osmosis

    International Journal of Food Science & Technology

    Volume 34, Issue 3, June 1999, Pages: 217–228, Christian R. Bouchard and Rémi E. Lebrun

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00252.x

  16. 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

  17. 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

  18. Modelling flavour release from a chewed bolus in the mouth: Part II. The release kinetics

    International Journal of Food Science & Technology

    Volume 38, Issue 3, March 2003, Pages: 361–368, Kevin M. Wright and Brian P. Hills

    Article first published online : 7 MAR 2003, DOI: 10.1046/j.1365-2621.2003.00682.x

  19. Growth and structure of aggregates of heat-denatured β-Lactoglobulin

    International Journal of Food Science & Technology

    Volume 34, Issue 5-6, October 1999, Pages: 451–465, Christel Le Bon, Taco Nicolai and Dominique Durand

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00310.x

  20. Stress and crack prediction during drying of Japanese noodle (udon)

    International Journal of Food Science & Technology

    Volume 40, Issue 6, June 2005, Pages: 621–630, Tadao Inazu, Ken-ichi Iwasaki and Takeshi Furuta

    Article first published online : 20 MAY 2005, DOI: 10.1111/j.1365-2621.2005.00970.x