Microwave food processing: pasteurization and sterilization: a review
Fouling of heat transfer equipment by food fluids
Update on container and equipment sterilzation techniques
Advances in thermal process calculation procedures
Heat transfer and thermal process design in scraped-surface heat exchangers
Heat transfer and chemical kinetics during flame sterilization
Measuring the integrated time-temperature effect of a heat sterilization process using bacterial spores
Temperature profiles in heated frozen foods
Protein removal from corn endosperm by solvent extraction
Mass transfer in solid-liquid extraction batteries
The mechanism of particle expansion in spray drying of foods
Drying of a droplet in a non-supported state
Preliminary investigation of lactose crystallization using the population balance technique
Concentration-polarization reduction in a centrafugally driven membrane separator
Rheological characteristics of food powders
Flow properties of liquid foods and their measurements
Measurement of dynamic mechanical properties of foods
Psychorheology-engineering of the human texture perception
Rheology in food extrusion
Stability of tomato pastes packaged in plastic laminated pouches
Mathematical analysis of transport properties of polymer films for food packaging: moisture and oxygen diffusion.
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