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There are 24974 results for: content related to: Diafiltration process on xylo-oligosaccharides syrup using nanofiltration and its modelling

  1. Optimising by the response surface methodology the enzymatic elimination of clogging of a microfiltration membrane by pectin cake

    International Journal of Food Science & Technology

    Volume 47, Issue 1, January 2012, Pages: 47–52, Ana-Paola Echavarría, Albert Ibarz, Josep Conde, Carles Torras and Jordi Pagán

    Article first published online : 24 OCT 2011, DOI: 10.1111/j.1365-2621.2011.02805.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. 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. Flow behaviour of carrot puree: modelling the influence of time, temperature and potato flakes addition

    International Journal of Food Science & Technology

    Volume 47, Issue 1, January 2012, Pages: 177–185, Elisabeth Van Hecke, Phong-Uyen Nguyen, Danièle Clausse and Jean-Louis Lanoisellé

    Article first published online : 11 NOV 2011, DOI: 10.1111/j.1365-2621.2011.02824.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. Sorption isotherms and thermodynamic properties of freeze-dried colostral whey powders with different additives

    International Journal of Food Science & Technology

    Volume 47, Issue 3, March 2012, Pages: 613–619, Huaning Yu and Yunfei Li

    Article first published online : 23 DEC 2011, DOI: 10.1111/j.1365-2621.2011.02884.x

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. Mass transfer kinetics and regressional-desirability optimisation during osmotic dehydration of pumpkin, kiwi and pear

    International Journal of Food Science & Technology

    Volume 47, Issue 2, February 2012, Pages: 306–314, Javier R. Arballo, Ruth R. Bambicha, Laura A. Campañone, Miriam E. Agnelli and Rodolfo H. Mascheroni

    Article first published online : 21 NOV 2011, DOI: 10.1111/j.1365-2621.2011.02840.x