Food Science and Technology International -- Table of Contents (June 1 2003, 9 [3])

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Contents: June 1 2003, Volume 9, No. 3 [Index by Author] Other Issues:

International Conference Iberdesh 2002: Process, Structure and Functionality

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Jose Miguel Augilera, Amparo Chiralt, and Pedro Fito: Special Issue on the International Conference Iberdesh 2002: Process, Structure and Functionality
Food Science and Technology International 2003 9: 135. [PDF]

J. M. Aguilera: Drying and Dried Products Under the Microscope
Food Science and Technology International 2003 9: 137-143. [Abstract] [PDF] [References]

P. J. Lillford: Status and Needs in Drying Technology for the Food and Pharmaceutical Industry
Food Science and Technology International 2003 9: 145-149. [Abstract] [PDF] [References]

P. Fito and A. Chiralt: Food Matrix Engineering: The Use of the Water-Structure-Functionality Ensemble in Dried Food Product Development
Food Science and Technology International 2003 9: 151-156. [Abstract] [PDF] [References]

R. Serrano and C. Montesinos: Molecular Bases of Desiccation Tolerance in Plant Cells and Potential Applications in Food Dehydration
Food Science and Technology International 2003 9: 157-161. [Abstract] [PDF] [References]

M. F. Mazzobre, G. Hough, and M. P. Buera: Phase Transitions and Functionality of Enzymes and Yeasts in Dehydrated Matrices
Food Science and Technology International 2003 9: 163-172. [Abstract] [PDF] [References]

F. Toldrá: Muscle Foods: Water, Structure and Functionality
Food Science and Technology International 2003 9: 173-177. [Abstract] [PDF] [References]

A. Chiralt and P. Fito: Transport Mechanisms in Osmotic Dehydration: The Role of the Structure
Food Science and Technology International 2003 9: 179-186. [Abstract] [PDF] [References]

M. Le Maguer, J. Shi, and C. Fernandez: Mass Transfer Behavior of Plant Tissues During Osmotic Dehydration
Food Science and Technology International 2003 9: 187-192. [Abstract] [PDF] [References]

J. Shi and M. Le Maguer: Mass Transfer Flux at Solid-Liquid Contacting Interface
Food Science and Technology International 2003 9: 193-199. [Abstract] [PDF] [References]

I. N. Ramos, T. R.S. Brandão, and C. L.M. Silva: Structural Changes During Air Drying of Fruits and Vegetables
Food Science and Technology International 2003 9: 201-206. [Abstract] [PDF] [References]

P. J.J. Chanona, B. L. Alamilla, R. R.R. Farrera, R. Quevedo, J. M. Aguilera, and L. G.F. Gutiérrez: Description of the Convective Air-Drying of a Food Model by Means of the Fractal Theory
Food Science and Technology International 2003 9: 207-213. [Abstract] [PDF] [References]

A. Mulet, J. A. Cárcel, N. Sanjuán, and J. Bon: New Food Drying Technologies - Use of Ultrasound
Food Science and Technology International 2003 9: 215-221. [Abstract] [PDF] [References]

S. Hogekamp and H. Schubert: Rehydration of Food Powders
Food Science and Technology International 2003 9: 223-235. [Abstract] [PDF] [References]

M. Guerrero, C. Albet, A. Palomer, and A. Guglietta: Drying in Pharmaceutical and Biotechnological Industries
Food Science and Technology International 2003 9: 237-243. [Abstract] [PDF] [References]

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