Rheological matching of puree type fruit and vegetable products with model suspensions = Etude rhéologique de produits de type purée de fruit ou de légume à l'aide de suspensions modèlesDE CINDIO, B; COZZOLINO, G; SKIERKOWSKI, K et al.Chimica oggi. 1986, Num 4, pp 21-25, issn 0392-839XArticle

Volatile components in the headspace of eight mango cultivars = Les composés volatils de l'espace de tête de 8 cultivars de mangueACKERMAN, L. G. J; TORLINE, P. A.Lebensmittel - Wissenschaft + Technologie. 1984, Vol 17, Num 6, pp 339-341, issn 0023-6438Article

Rheology of apple sauce : effect of apple cultivar, firmness, and processing parameters = La rhéologie des compotes de pomme : effets du cultivar, de la fermeté des fruits et des paramètres de traitementRAO, M. A; COOLEY, H. J; NOGUEIRA, J. N et al.Journal of food science. 1986, Vol 51, Num 1, pp 176-179, issn 0022-1147Article

Effect of postharvest storage and ripening of apples on the sensory quality of processed applesauce = Effets du stockage après récolte et de la maturation des pommes sur la qualité organoleptique des compotes de pommeMCLELLAN, M. R; MASSEY, L. M. JR.Journal of food science. 1984, Vol 49, Num 5, pp 1323-1326, issn 0022-1147Article

Improvement of drum-drying of fruit purees using a preliminary ultrafiltration stepDALL'AGLIO, G; CARPI, G; VERSITANO, A et al.Industria Conserve. 1990, Vol 65, Num 4, pp 332-335, issn 0019-7483, 4 p.Article

Tray drying of apple puree = Séchage sur plateau de la purée de pommeBAINS, M. S; RAMASWAMY, H. S; LO, K. V et al.Journal of food engineering. 1989, Vol 9, Num 3, pp 195-201, issn 0260-8774Article

Process for banana puree preservation at rural level = Procédé de conservation de la purée de banane chez les producteursGARCIA, R; DE ARRIOLA, M. C; DE PORRES, E et al.Lebensmittel - Wissenschaft + Technologie. 1985, Vol 18, Num 5, pp 323-327, issn 0023-6438Article

Rheological properties of mango pulp and concentrates = Propriétés rhéologiques de la pulpe de mangue et de concentrésLAKSHMINARAYANA RAO, K; EIPESON, W. E; SRINIVASA RAO, P. N et al.Journal of food science and technology (Mysore). 1985, Vol 22, Num 1, pp 30-33, issn 0022-1155Article

DETERMINATION OF GEOTRICHUM MOLD IN COMMINUTED FRUITS AND VEGETABLES : COLLABORATIVE STUDY. = NUMERATION DE LA MOISISSURE GEOTRICHUM DANS LES FRUITS ET LEGUMES BROYES : ETUDE INTERLABORATOIRES.CICHOWICZ SM; BANDLER R.1982; JOURNAL - ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS.; ISSN 0004-5756; USA; DA. 1982; VOL. 65; NO 5; PP. 1095-1096; 1 TABL.Article

RHEOLOGY OF APRICOT PUREE : CHARACTERIZATION OF FLOW. = RHEOLOGIE DE LA PUREE D'ABRICOT : CARACTERISATION DE L'ECOULEMENT.DURAN L; COSTELL E.1982; J. TEXTURE STUD., JOURNAL OF TEXTURE STUDIES.; ISSN 0022-4901; NLD; DA. 1982; VOL. 13; NO 1; PP. 43-58; BIBL. 33 REF.; 5 FIG./3 TABL.Article

SULLA PRODUZIONE DEI TRITURATI DI POMODORO = PRODUCTION DE PRODUITS DE TRITURATION DE TOMATELEONI C; ALDINI R; BOLZONI L et al.1982; IND. CONSERVE; ISSN 0019-7483; ITA; DA. 1982; VOL. 57; NO 2; PP. 79-82; ABS. ENG; BIBL. 4 REF.Article

ADAPTATION DES POMMES A LA TRANSFORMATION INDUSTRIELLEDRILLEAU JF; AUFFRAY A; BREZON P et al.1981; ; FRA; DA. 1981; DGRST/77 7 0367/DGRST/77 7 0368/DGRST/77 7 0369; 25 P.; 30 CM; BIBL. 13 REF.; ACTION CONCERTEE: TECHNOLOGIE ALIMENTAIRE ET AGRICOLEReport

Baby food production chain : Pesticide residues in fresh apples and productsSTEPAN, R; TICHA, J; HAJSLOVA, J et al.Food additives and contaminants. 2005, Vol 22, Num 12, pp 1231-1242, issn 0265-203X, 12 p.Article

Cutting resistance of a restructured fruit bar as influenced by water activityOWEN, S. R; TUNG, M. A; DURANCE, T. D et al.Journal of texture studies. 1991, Vol 22, Num 2, pp 191-199, issn 0022-4901Article

Kinetic models for colour changes in pear puree during heating at relatively high temperaturesIBARZ, A; PAGAN, J; GARZA, S et al.Journal of food engineering. 1999, Vol 39, Num 4, pp 415-422, issn 0260-8774Article

Entgasung von Fruchtpüree und -säften aus Fruchtfleisch = The deaeration of puree and pulpy fruit juicesMAURER, J.Flüssiges Obst. 1990, Vol 57, Num 2, pp 80-84, issn 0015-4539, 5 p.Article

Effect of fruit firmness and processing parameters on applesauce processing data from R.I. Greening and Rome cultivars = Effet de la texture du fruit et des paramètre technologiques sur les données technologiques de compotes de pomme des cultivars R.I. Greening et RomeMCLELLAN, M. R; NOGUEIRA, J. N.Lebensmittel - Wissenschaft + Technologie. 1986, Vol 19, Num 2, pp 172-175, issn 0023-6438Article

Temperature dependent electrical conductivities of fruit purees during ohmic heatingICIER, Filiz; ILICALI, Coskan.Food research international. 2005, Vol 38, Num 10, pp 1135-1142, issn 0963-9969, 8 p.Article

An experimental investigation of laminar-turbulent transition in complex fluidsPERONA, Paolo.Journal of food engineering. 2003, Vol 60, Num 2, pp 137-145, issn 0260-8774, 9 p.Article

Quality and authenticity control of fruit purées, fruit preparations and jams- : a reviewFÜGEL, R; CARIE, R; SCHIEBER, A et al.Trends in food science & technology (Regular ed.). 2005, Vol 16, Num 10, pp 433-441, issn 0924-2244, 9 p.Article

Untersuchungen über charakteristische Inhaltsstoffe in Destillatfraktionen aus Obstmaischen, die als Leitsubstanzen zur sicheren Erkennung von Nachläufen geeignet sind = Examination of the distillation characteristics of the distillate from numerous fruit mashes using GC analysisGUAN, S; PIEPER, H. J.Deutsche Lebensmittel-Rundschau. 1998, Vol 94, Num 11, pp 365-374, issn 0012-0413Article

Effect of dispersed phase on the slip coefficient of apple sauce in a concentric cylinder viscometer = Effet de la phase dispersée sur le module de glissement d'une compote de pomme dans un viscosimètre cylindrique concentriqueQIU, C. G; RAO, M. A.Journal of texture studies. 1989, Vol 20, Num 1, pp 57-70, issn 0022-4901Article

The fate of ethylenebis(dithiocarbamate) fungicides during processing of contaminated apples = Devenir des fongicides éthylènebis(dithiocarbamates) lors de la transformation des pommes contaminéesHAJSLOVA, J; KOROUREK, V; JEHLICKOVA, Z et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1986, Vol 183, Num 5, pp 348-351, issn 0044-3026Article

Flow parameters of selected commercial semi-liquid food products = Paramètres rhéologiques de certains produits alimentaires semi-liquides commercialisésBARBOSA CANOVAS, G. V; PELEG, M.Journal of texture studies. 1983, Vol 14, Num 3, pp 213-234, issn 0022-4901Article

Compact puree and nectar lineDECIO, P.Flüssiges Obst. 1994, Vol 61, Num 9, pp 254-258, issn 0015-4539, [4 p.s˙Conference Paper