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There are 41434 results for: content related to: Optimising by the response surface methodology the enzymatic elimination of clogging of a microfiltration membrane by pectin cake

  1. 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

    Version of Record online : 7 JAN 2005, DOI: 10.1111/j.1365-2621.2004.00904.x

  2. 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

    Version of Record online : 19 OCT 2005, DOI: 10.1111/j.1365-2621.2005.01049.x

  3. 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

    Version of Record online : 16 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02377.x

  4. 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

    Version of Record online : 20 JUL 2005, DOI: 10.1111/j.1365-2621.2005.00994.x

  5. 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

    Version of Record online : 19 OCT 2005, DOI: 10.1111/j.1365-2621.2005.00984.x

  6. 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

    Version of Record online : 15 FEB 2008, DOI: 10.1111/j.1365-2621.2007.01623.x

  7. 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

    Version of Record online : 13 FEB 2009, DOI: 10.1111/j.1365-2621.2006.01269.x

  8. 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

    Version of Record online : 22 OCT 2007, DOI: 10.1111/j.1365-2621.2006.01327.x

  9. 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

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00252.x

  10. 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

    Version of Record online : 28 APR 2009, DOI: 10.1111/j.1365-2621.2009.01958.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

    Version of Record online : 7 MAR 2003, DOI: 10.1046/j.1365-2621.2003.00682.x

  12. 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

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00310.x

  13. 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

    Version of Record online : 20 MAY 2005, DOI: 10.1111/j.1365-2621.2005.00970.x

  14. Diafiltration process on xylo-oligosaccharides syrup using nanofiltration and its modelling

    International Journal of Food Science & Technology

    Volume 47, Issue 1, January 2012, Pages: 32–39, Hefei Zhao, Xiao Hua, Ruijin Yang, Liming Zhao, Wei Zhao and Zhong Zhang

    Version of Record online : 14 OCT 2011, DOI: 10.1111/j.1365-2621.2011.02803.x

  15. Non-linear effects in moisture adsorption by chocolate

    International Journal of Food Science & Technology

    Volume 35, Issue 3, May 2000, Pages: 323–329, Antonio C. B. Antunes and Leila J. Antunes

    Version of Record online : 18 APR 2007, DOI: 10.1046/j.1365-2621.2000.00363.x

  16. 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

    Version of Record online : 27 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02352.x

  17. 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

    Version of Record online : 26 MAR 2003, DOI: 10.1046/j.1365-2621.2003.00706.x

  18. 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

    Version of Record online : 4 OCT 2011, DOI: 10.1111/j.1365-2621.2011.02790.x

  19. 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

    Version of Record online : 14 MAY 2003, DOI: 10.1046/j.1365-2621.2003.00690.x

  20. 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

    Version of Record online : 26 MAY 2007, DOI: 10.1111/j.1365-2621.2006.01483.x