Volume 44; Issue 3

Journal of Food Engineering

Volume 44; Issue 3

1

Modelling temperature variability in batch retorts and its impact on lethality distribution

Szabolcs Varga, Jorge C. Oliveira, Chantal Smout, Mark E. Hendrickx

Journal:

Journal of Food Engineering

Année:

2000

Langue:

english

Fichier:

PDF, 612 KB

english, 2000

2

Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk

R.R Shaker, R.Y Jumah, B Abu-Jdayil

Journal:

Journal of Food Engineering

Année:

2000

Langue:

english

Fichier:

PDF, 179 KB

english, 2000

3

Kinetics of colour development in aqueous glucose systems at high temperatures

M. Carabasa-Giribet, A. Ibarz-Ribas

Journal:

Journal of Food Engineering

Année:

2000

Langue:

english

Fichier:

PDF, 197 KB

english, 2000

4

Geometric and Reynolds number effects on oregano (Lippia Berlandieri Schauer) essential oil extraction

J.A. Pérez-Galindo, J. López-Miranda, I.R. Martı́n-Dominguez

Journal:

Journal of Food Engineering

Année:

2000

Langue:

english

Fichier:

PDF, 197 KB

english, 2000

5

Estimation and prediction of shear rate distribution as a model mixer

S. Prakash, J.L. Kokini

Journal:

Journal of Food Engineering

Année:

2000

Langue:

english

Fichier:

PDF, 883 KB

english, 2000

6

Effect of cooking methods and rigor state on the composition, tenderness and eating quality of cured goat loins

Tenin Dzudie, Robert Ndjouenkeu, Ademola Okubanjo

Journal:

Journal of Food Engineering

Année:

2000

Langue:

english

Fichier:

PDF, 73 KB

english, 2000

7

Influence of the variability of processing factors on the F-value distribution in batch retorts

Szabolcs Varga, Jorge C. Oliveira, Fernanda A.R. Oliveira

Journal:

Journal of Food Engineering

Année:

2000

Langue:

english

Fichier:

PDF, 244 KB

english, 2000