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There are 13028 results for: content related to: Modelling perforated mediated modified atmospheric packaging of capsicum

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  1. High-pressure high-temperature extraction of phenolic compounds from grape skins

    International Journal of Food Science & Technology

    Volume 47, Issue 2, February 2012, Pages: 399–405, Alessandro A. Casazza, Bahar Aliakbarian, Eugenia Sannita and Patrizia Perego

    Article first published online : 28 NOV 2011, DOI: 10.1111/j.1365-2621.2011.02853.x

  2. Optimisation of osmotic dehydration process of guavas by response surface methodology and desirability function

    International Journal of Food Science & Technology

    Volume 47, Issue 1, January 2012, Pages: 132–140, Gláucia S. Vieira, Leila M. Pereira and Miriam D. Hubinger

    Article first published online : 27 OCT 2011, DOI: 10.1111/j.1365-2621.2011.02818.x

  3. Development of a simple model based on chemical kinetics parameters for predicting respiration rate of carambola fruit

    International Journal of Food Science & Technology

    Volume 44, Issue 11, November 2009, Pages: 2153–2160, Hua-Wei Duan, Zhi-Wei Wang and Chang-Ying Hu

    Article first published online : 19 OCT 2009, DOI: 10.1111/j.1365-2621.2009.02054.x

  4. The power spectrum of the Lyman-α clouds

    Monthly Notices of the Royal Astronomical Society

    Volume 309, Issue 3, November 1999, Pages: 576–584, Luca Amendola and Sandra Savaglio

    Article first published online : 4 APR 2002, DOI: 10.1046/j.1365-8711.1999.02877.x

  5. Original article: Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatments

    International Journal of Food Science & Technology

    Volume 45, Issue 9, September 2010, Pages: 1909–1917, Massimiliano Rinaldi, Emma Chiavaro and Roberto Massini

    Article first published online : 16 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02360.x

  6. 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

  7. Mass transfer kinetics during osmotic dehydration of bananas (Musa sapientum, shum.)

    International Journal of Food Science & Technology

    Volume 45, Issue 11, November 2010, Pages: 2281–2289, Giovana D. Mercali, Isabel C. Tessaro, Caciano P. Z. Noreña and Lígia D. F. Marczak

    Article first published online : 5 NOV 2010, DOI: 10.1111/j.1365-2621.2010.02418.x

  8. 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

  9. 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

  10. Modelling the respiration rate of minimally processed broccoli (Brassica rapa var. sylvestris) for modified atmosphere package design

    International Journal of Food Science & Technology

    Volume 45, Issue 10, October 2010, Pages: 2186–2193, Elena Torrieri, Nadia Perone, Silvana Cavella and Paolo Masi

    Article first published online : 24 SEP 2010, DOI: 10.1111/j.1365-2621.2010.02387.x

  11. Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storage

    International Journal of Food Science & Technology

    Volume 47, Issue 2, February 2012, Pages: 299–305, Mohebbat Mohebbi, Mohammad Reza Amiryousefi, Nasim Hasanpour and Elham Ansarifar

    Article first published online : 22 NOV 2011, DOI: 10.1111/j.1365-2621.2011.02839.x

  12. 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

  13. 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

  14. Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice

    International Journal of Food Science & Technology

    Volume 47, Issue 2, February 2012, Pages: 315–324, K. Savaş Bahçeci

    Article first published online : 22 NOV 2011, DOI: 10.1111/j.1365-2621.2011.02841.x

  15. Brining kinetics of different cuts of anchovy (Engraulis anchoita)

    International Journal of Food Science & Technology

    Volume 45, Issue 10, October 2010, Pages: 2001–2007, Marina Czerner and María I. Yeannes

    Article first published online : 16 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02361.x

  16. Simplified purification of chondroitin sulphate from scapular cartilage of shortfin mako shark (Isurus oxyrinchus)

    International Journal of Food Science & Technology

    Volume 47, Issue 1, January 2012, Pages: 91–99, Seon-Bong Kim, Cheong-Il Ji, Jin-Wook Woo, Jeong-Ryong Do, Seung-Mock Cho, Yang-Bong Lee, Suk-Nam Kang and Joung-Hyun Park

    Article first published online : 24 OCT 2011, DOI: 10.1111/j.1365-2621.2011.02811.x

  17. Disclosing Multiple Product Attributes

    Journal of Economics & Management Strategy

    Volume 20, Issue 1, Spring 2011, Pages: 195–224, Monic Sun

    Article first published online : 24 FEB 2011, DOI: 10.1111/j.1530-9134.2010.00287.x

  18. Kinetics of ascorbic acid degradation and colour change in ground cashew apples treated at high temperatures (100–180 °C)

    International Journal of Food Science & Technology

    Volume 45, Issue 8, August 2010, Pages: 1724–1731, Janice R. Lima, Nadiarid J. Elizondo and Philippe Bohuon

    Article first published online : 20 JUL 2010, DOI: 10.1111/j.1365-2621.2010.02327.x

  19. 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

  20. 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

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