Articles
An Improved and Efficient Method for the Extraction of Phycocyanin from Spirulina sp
Jayant Mahadev Doke Jr.
Computer Simulation of On-Line Control of Thermal Sterilization of Canned Foods Subjected to Arbitrary Retort Temperature Deviations
Ibrahim O. Mohamed
Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, L. Merill) (2): Selected Physical Properties
Abdul Ganiy O. Raji and John Alaba Victor Famurewa
Modeling of the Equilibrium Moisture Content (EMC) of Tarragon (Artemisia Dracunculus L.)
Akbar Arabhosseini, Willem Huisman, Anton van Boxtel, and Joachim Müller
Inactivation of Escherichia Coli 0157:H7 and Salmonella Enteritidis in Liquid Egg Using Continuous Pulsed Electric Field System
Malek Amiali, Michael Ngadi, James P. Smith, and Vijaya Raghavan
Comparison of Technologies on Extracting and Concentrating Natural Vitamin E Using Supercritical CO2
Yun Liu, Xiao-lin Ding, and Dan-hua Zhu
Shorter Communications
Effect of Process Conditions on Composition and Properties of Pectin and Apparent Viscosity of Sterilized and Concentrated Pulp of Tomatoes
Maria Lucia Masson, Marta Malvestiti, Mr. Charles Windson Isidoro Haminiuk, Fany Reicher, Adilson dos Anjos, and Adir Alessio Siqueira Jr.
Effect of Phosphate and Silica on the Rate of Crystallization of Sucrose
Ms. Aamarpali Ratna Puri and S. Kaur
Desorption Isotherm of Mango Soy Fortified Yoghurt
Pradyuman Kumar and H. N. Mishra