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There are 15624 results for: content related to: Determination of expressions for the thermal diffusivity of canned foodstuffs by the inverse method and numerical simulations of heat penetration

  1. Kinetics of colour change of bamboo shoot slices during microwave drying

    International Journal of Food Science & Technology

    Volume 46, Issue 4, April 2011, Pages: 827–833, Lalit M. Bal, Abhijit Kar, Santosh Satya and Satya N. Naik

    Article first published online : 18 MAR 2011, DOI: 10.1111/j.1365-2621.2011.02553.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. 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

  4. 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

  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. 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

  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. 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

  10. 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

  11. 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

  12. The initial stage of high-pressure induced β-lactoglobulin aggregation: the long-run simulation

    International Journal of Food Science & Technology

    Volume 46, Issue 12, December 2011, Pages: 2603–2610, Gennadiy Reznikov, Albert Baars and Antonio Delgado

    Article first published online : 4 OCT 2011, DOI: 10.1111/j.1365-2621.2011.02790.x

  13. 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

  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. 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

  16. 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

  17. An absorption model for the thickness effect in hydrophilic films

    International Journal of Food Science & Technology

    Volume 40, Issue 1, January 2005, Pages: 41–46, Cristiana M. P. Yoshida, Antonio C. B. Antunes, Celso Alvear and Aloísio J. Antunes

    Article first published online : 7 JAN 2005, DOI: 10.1111/j.1365-2621.2004.00907.x

  18. 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

  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. 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