-
2
-
-
0006915465
-
Chemische zusammensetzung des suberins der kartoffelschale
-
Brieskorn, C. H. & Binnemann, P. H. (1974). Chemische Zusammensetzung des suberins der kartoffelschale. Z. Lebensin Unters. Forsch., 154, 213-222.
-
(1974)
Z. Lebensin Unters. Forsch.
, vol.154
, pp. 213-222
-
-
Brieskorn, C.H.1
Binnemann, P.H.2
-
3
-
-
0007170943
-
Heat and mass transfer during the warm water blanching of Potatoes
-
Califano, A. N. & Calvelo, A. (1983). Heat and mass transfer during the warm water blanching of Potatoes. J of Food Sci., 48, 220-225.
-
(1983)
J of Food Sci.
, vol.48
, pp. 220-225
-
-
Califano, A.N.1
Calvelo, A.2
-
4
-
-
84985275135
-
An Improvement of the cell diffusion method for the rapid determination of diffusion constants in gel or foods
-
Djelveh, G., Gros, J. B. & Bories, B. (1989). An Improvement of the cell diffusion method for the rapid determination of diffusion constants in gel or foods. J. Food. Sci., 54(1), 166-169.
-
(1989)
J. Food. Sci.
, vol.54
, Issue.1
, pp. 166-169
-
-
Djelveh, G.1
Gros, J.B.2
Bories, B.3
-
5
-
-
0012426762
-
Chemical (NaOH) peeling as viewed by scanning electron microscopy: Pimiento peppers as a case study
-
Floros, J. D., Wetzstein, H. Y. & Chinnan, M. S. (1987). Chemical (NaOH) peeling as viewed by scanning electron microscopy: pimiento peppers as a case study. J. Food Sci., 52(5), 1312-1320.
-
(1987)
J. Food Sci.
, vol.52
, Issue.5
, pp. 1312-1320
-
-
Floros, J.D.1
Wetzstein, H.Y.2
Chinnan, M.S.3
-
6
-
-
84987265440
-
Seven factor response surface optimization of a double-stage lye (NaOH) peeling process for pimiento peppers
-
Floros, J. D. & Chinnan, M. S. (1988). Seven factor response surface optimization of a double-stage lye (NaOH) peeling process for pimiento peppers. J. Food Sci., 53(2), 631-638.
-
(1988)
J. Food Sci.
, vol.53
, Issue.2
, pp. 631-638
-
-
Floros, J.D.1
Chinnan, M.S.2
-
7
-
-
0024873088
-
Determining the diffusivity of sodium hydroxide through tomato and capsicum skins
-
Floros, J. D. & Chinnan, M. S. (1989). Determining the diffusivity of sodium hydroxide through tomato and capsicum skins. J. Food Engng, 9, 129-141.
-
(1989)
J. Food Engng
, vol.9
, pp. 129-141
-
-
Floros, J.D.1
Chinnan, M.S.2
-
8
-
-
0006406265
-
Diffusion in heated potato tissues
-
Gekas, V., Öste, R. & Lamberg, I. (1993). Diffusion in heated potato tissues. J. Food Sci., 58(4), 827-831.
-
(1993)
J. Food Sci.
, vol.58
, Issue.4
, pp. 827-831
-
-
Gekas, V.1
Öste, R.2
Lamberg, I.3
-
9
-
-
0001295294
-
Transport of salt and water during salting of cheese. 1. Analysis of the process involved
-
Geurts, T. J., Walstra, P. & Mulder, H. (1974). Transport of salt and water during salting of cheese. 1. Analysis of the process involved. Neth. Milk Dairy J., 28, 102-129.
-
(1974)
Neth. Milk Dairy J.
, vol.28
, pp. 102-129
-
-
Geurts, T.J.1
Walstra, P.2
Mulder, H.3
-
10
-
-
0015959498
-
Predicting the relationships between unfrozen water fraction and temperature during food freezing using freezing point depression
-
Heldman, D. R. (1974). Predicting the relationships between unfrozen water fraction and temperature during food freezing using freezing point depression. Trans. ASAE., 17, 63.
-
(1974)
Trans. ASAE
, vol.17
, pp. 63
-
-
Heldman, D.R.1
-
11
-
-
0001119670
-
Simultaneous heat and mass diffusion in biological materials
-
Husain, A., Chen, C. S. & Clayton, J. T. (1973). Simultaneous heat and mass diffusion in biological materials. J. Agric. Engng Res., 18, 343-354.
-
(1973)
J. Agric. Engng Res.
, vol.18
, pp. 343-354
-
-
Husain, A.1
Chen, C.S.2
Clayton, J.T.3
-
13
-
-
0001513593
-
Thermal properties of potatoes and a computer simulation model of blanching process
-
Lamberg, I. & Hallström, B. (1986). Thermal properties of potatoes and a computer simulation model of blanching process. J. Food Technol, 21, 577-585.
-
(1986)
J. Food Technol
, vol.21
, pp. 577-585
-
-
Lamberg, I.1
Hallström, B.2
-
14
-
-
0001134948
-
Diffusion phenomena in solid
-
Loncin, M. (1980). Diffusion phenomena in solid. Food Process Engng, 1, 354-363.
-
(1980)
Food Process Engng
, vol.1
, pp. 354-363
-
-
Loncin, M.1
-
15
-
-
84987264422
-
Rate limiting mechanisms in caustic potato peeling
-
McFarland D. M. & Thomson W. J. (1972). Rate limiting mechanisms in caustic potato peeling. J. of Food Sci., 37, 754-759.
-
(1972)
J. of Food Sci.
, vol.37
, pp. 754-759
-
-
McFarland, D.M.1
Thomson, W.J.2
-
16
-
-
0026976360
-
Mass transfer in cellular tissues, Part II: Computer simulations vs experimental data
-
Marcotte M. & Le Maguer M. (1992). Mass transfer in cellular tissues, Part II: computer simulations vs experimental data. J. Food Engng, 17, 177-199.
-
(1992)
J. Food Engng
, vol.17
, pp. 177-199
-
-
Marcotte, M.1
Le Maguer, M.2
-
18
-
-
0041402957
-
Histological structure affects peeling of fruits and vegetables
-
Reeve, R. M. (1976). Histological structure affects peeling of fruits and vegetables. Food Technol., 30(12), 48-52.
-
(1976)
Food Technol.
, vol.30
, Issue.12
, pp. 48-52
-
-
Reeve, R.M.1
-
19
-
-
0002223948
-
Solute diffusivities in leaching process
-
Schwartzberg, H. G. & Bong Yue, C. (1982). Solute diffusivities in leaching process. Food Technol, 36(2), 73-86.
-
(1982)
Food Technol
, vol.36
, Issue.2
, pp. 73-86
-
-
Schwartzberg, H.G.1
Bong Yue, C.2
-
21
-
-
0000097931
-
Biochemistry of plants, a comprehensive treatise
-
Stumpf, P. K. & Conn, E. E. (1980). Biochemistry of plants, a comprehensive treatise. Lipids: Structure and Function., 4, 571-635.
-
(1980)
Lipids: Structure and Function.
, vol.4
, pp. 571-635
-
-
Stumpf, P.K.1
Conn, E.E.2
-
22
-
-
84987339820
-
Modeling of salt diffusion in white cheese during long-term brining
-
Turhan, M. & Kaletung, G. (1992). Modeling of salt diffusion in white cheese during long-term brining. J. Food. Sci., 57(5), 1082-1085.
-
(1992)
J. Food. Sci.
, vol.57
, Issue.5
, pp. 1082-1085
-
-
Turhan, M.1
Kaletung, G.2
-
24
-
-
0029196449
-
The starch gelatinization in potatoes during cooking in relation to the modelling of texture kinetics
-
Verlinden, B. E., Nicolaï, B. M. & De Baerdemaeker, J. (1995). The starch gelatinization in potatoes during cooking in relation to the modelling of texture kinetics. J. Food Engng, 24, 165-179.
-
(1995)
J. Food Engng
, vol.24
, pp. 165-179
-
-
Verlinden, B.E.1
Nicolaï, B.M.2
De Baerdemaeker, J.3
-
25
-
-
0002142622
-
Composition of food: Raw, processed and prepared
-
Agriculture Research Service. United States Department of Agriculture
-
Watt, B. & Merril, A. L. (1975). Composition of food: raw, processed and prepared, Agriculture Handbook, no8. Agriculture Research Service. United States Department of Agriculture.
-
(1975)
Agriculture Handbook
, Issue.8
-
-
Watt, B.1
Merril, A.L.2
|