International Journal of Food Science & Technology

Cover image for International Journal of Food Science & Technology

April 1996

Volume 31, Issue 2

Pages 117–213

  1. Original Article

    1. Top of page
    2. Original Article
    1. Asparagus responds to controlled atmospheres in warm conditions (pages 117–121)

      Ross E. Lill and Virginia K. Corrigan

      Version of Record online: 22 DEC 2003 | DOI: 10.1111/j.1365-2621.1996.329-30.x

    2. The air drying behaviour of fresh and osmotically dehydrated banana slices (pages 123–135)

      Clement K. Sankat, Francois Castaigne and Rohanie Maharaj

      Version of Record online: 22 DEC 2003 | DOI: 10.1111/j.1365-2621.1996.332-35.x

    3. Temperature and pressure effects on supercritical CO2 extraction of tomato seed oil (pages 137–141)

      Bhupesh C. Roy, Motonobu Goto and Tsutomu Hirose

      Version of Record online: 22 DEC 2003 | DOI: 10.1111/j.1365-2621.1996.325-27.x

    4. Dynamic supercritical CO2 extraction for removal of cholesterol from anhydrous milk fat (pages 143–151)

      W. Huber, A. Molero, C. Pereyra and E. Martínez de la Ossa

      Version of Record online: 22 DEC 2003 | DOI: 10.1111/j.1365-2621.1996.326-28.x

    5. Crossflow microfiltration of gum arabic solutions: Comparison of the classical system with the co-current permeate flow system (pages 153–166)

      Martine Decloux, Manuel Dornier and Isabelle Gratius

      Version of Record online: 22 DEC 2003 | DOI: 10.1111/j.1365-2621.1996.330-33.x

    6. A mathematical model to describe flavour release from gelatine gels (pages 167–176)

      Marcus Harrison and Brian P. Hills

      Version of Record online: 22 DEC 2003 | DOI: 10.1111/j.1365-2621.1996.327-31.x

    7. Liquid-to-particle heat transfer in continuous tube flow: Comparison between experimental techniques (pages 177–187)

      V.M. Balasubramaniam and Sudhir K. Sastry

      Version of Record online: 22 DEC 2003 | DOI: 10.1111/j.1365-2621.1996.328-34.x

    8. Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils (pages 189–194)

      John Ambrosiadis, Kyriakos P. Vareltzis and Spyros A. Georgakis

      Version of Record online: 22 DEC 2003 | DOI: 10.1111/j.1365-2621.1996.323-26.x

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