Milk and fruit juices have paramount importance in human diet. Increasing demand of these
liquid foods has made them vulnerable to economic adulteration during processing and in …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

This study covers all the transport properties of food materials and systems-exploring
viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and …

This work was carried out with the aim to reduce the transformation duration of Protected
Designation of Origin (PDO) Pecorino Siciliano cheese. To this purpose, the cooking in hot …

It is crucial to determine the thermophysical properties of high-moisture extruded samples
(HMESs) to properly understand the texturization process of high-moisture extrusion (HME) …

Previous studies on the influence of food matrix fat content on thermal inactivation kinetics of
food pathogens have shown contradictory results due to the combined influence of fat …

Food processes have been requiring increasingly more accurately designed operations.
Successful design results in products with high quality, in addition to offering energy and …

Published experimental data on thermal conductivity of food materials are scattered, and
their utilization in food processing operations is difficult. Data of thermal conductivity for …

The objective was to test inherent cooking rate differences on tenderness values of boneless
pork chops when exogenous factors known to influence cooking rate were controlled …

Marbles are extensively quarried at four different stratigraphical levels from Permo-
Carbonifereous to Paleogene in the southern flank of the Menderes Massif in SW Turkey …