Journal of Food Engineering

Journal of Food Engineering, Vol.120 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (32 articles)

1 - 8	Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation Chen Y, Ye R, Yin L, Zhang N
9 - 16	Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system Lopez-Lopez A, Beato VM, Sanchez AH, Garcia-Garcia P, Montano A
17 - 30	Food Track & Trace ontology for helping the food traceability control Pizzuti T, Mirabelli G, Sanz-Bobi MA, Gomez-Gonzalez F
31 - 36	Magnetic separation technique on binary mixtures of sorbitol and sucrose Maki S, Hirota N
37 - 43	Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle Sanchez-Valencia J, Sanchez-Alonso I, Martinez I, Careche M
44 - 49	Effects of pre-treatments on the yield and carotenoid content of Gac oil using supercritical carbon dioxide extraction Kha TC, Phan-Tai H, Nguyen MH
50 - 56	Effect of the oxidation level of corn starch on its acetylation and physicochemical and rheological properties Pietrzyk S, Juszczak L, Fortuna T, Ciemniewska A
57 - 68	Formation of beta-lactoglobulin aggregates during thermomechanical treatments under controlled shear and temperature conditions Erabit N, Flick D, Alvarez G
69 - 74	Preservation of carbon dioxide clathrate hydrate coexisting with sucrose under domestic freezer conditions Sato T, Takeya S, Nagashima HD, Ohmura R
75 - 80	Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling Skara T, Stormo SK, Skipnes D, Kondjoyan A, Sivertsen A, Gins G, Van Derlinden E, Valdramidis VP, Van Impe JFM
81 - 87	Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite Jorge MFC, Flaker CHC, Nassar SF, Moraes ICF, Bittante AMQB, Sobral PJD
88 - 93	In-line measurement of sunflower oil color in the Lovibond scale using a low-cost robust device Muzzio CR, Diaz RJ, Dini NG
94 - 99	Fine particle size chestnut flour doughs rheology: Influence of additives Moreira R, Chenlo F, Torres MD, Rama B
100 - 109	Evaluation of mixing flow conditions to inactivate Escherichia coli in opaque liquids using pilot-scale Taylor-Couette UV unit Orlowska M, Koutchma T, Kostrzynska M, Tang J, Defelice C
110 - 117	Effect of entrapped alpha-tocopherol on mucoadhesivity and evaluation of the release, degradation, and swelling characteristics of zein-chitosan composite electrospun fibers Wongsasulak S, Pathumban S, Yoovidhya T
118 - 123	A prototype of time temperature integrator (TTI) with microbeads-entrapped microorganisms maintained at a constant concentration Choi DY, Jung SW, Kim TJ, Lee SJ
124 - 134	Agglomeration of turmeric powder and its effect on physico-chemical and microstructural characteristics Dhanalakshmi K, Bhattacharya S
135 - 145	Single and interactive effects of process variables on microwave-assisted and conventional extractions of antioxidants from vegetable solid wastes Baiano A, Bevilacqua L, Terracone C, Conto F, Del Nobile MA
146 - 157	Bacterial inactivation on solid food matrices through supercritical CO2: A correlative study Galvanin F, De Luca R, Ferrentino G, Barolo M, Spilimbergo S, Bezzo F
158 - 166	Block freeze-concentration of coffee extract: Effect of freezing and thawing stages on solute recovery and bioactive compounds Moreno FL, Raventos M, Hernandez E, Ruiz Y
167 - 174	Mathematical modeling and simulation of soluble protein extraction during leaching process in surimi elaboration Reinheimer MA, Medina JR, Scenna NJ, Mussati SF, Freyre M, Perez GA
175 - 182	Crust pore characteristics and their development during frying of French-fries Kalogianni EP, Papastergiadis E
183 - 190	Development of antimicrobial defatted soybean meal-based edible films incorporating the lactoperoxidase system by heat pressing Lee H, Min SC
191 - 196	Introducing the concept of sono-chemical potential: A phenomenological model for ultrasound assisted extraction Orphanides A, Goulas V, Gekas V
197 - 203	Influence of dielectric properties on the heating rate in free-running oscillator radio frequency systems Jiao Y, Tang JM, Wang SJ, Koral T
204 - 214	The structural characteristics and rheological properties of Lebanese locust bean gum Haddarah A, Bassal A, Ismail A, Gaiani C, Ioannou I, Charbonnel C, Hamieh T, Ghoul M
215 - 222	Influence of illumination on the characterization of banana ripening Gomes JFS, Vieira RR, de Oliveira IAA, Leta FR
223 - 232	Barrier, mechanical and morpho-structural properties of gelatin films with carbon nanotubes addition Ortiz-Zarama MA, Jimenez-Aparicio A, Perea-Flores MJ, Solorza-Feria J
233 - 247	Machine vision for crack inspection of biscuits featuring pyramid detection scheme Nashat S, Abdullah A, Abdullah MZ
248 - 259	In situ quality assessment of intact oil palm fresh fruit bunches using rapid portable non-contact and non-destructive approach Makky M, Soni P
260 - 267	Technological properties and enhancement of antifungal activity of a Paeonia rockii extract encapsulated in a chitosan-based matrix Sansone F, Picerno P, Mencherini T, Porta A, Lauro MR, Russo P, Aquino RP
268 - 276	Radio frequency disinfestation treatments for dried fruit: Model development and validation Alfaifi B, Tang JM, Jiao Y, Wang SJ, Rasco B, Jiao SS, Sablani S