Journal of Food Engineering

Journal of Food Engineering, Vol.125 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (19 articles)

1 - 6	Water phase transition under pressure and its application in high pressure thawing of agar gel and fish Zhu SM, Su GM, He JS, Ramaswamy HS, Le Bail A, Yu Y
7 - 16	Development of albumen/soy biobased plastic materials processed by injection molding Felix M, Martin-Alfonso JE, Romero A, Guerrero A
17 - 23	Characterisation of fast dispersible fruit tablets made from green and ripe mango fruit powders Ong MY, Yusof YA, Aziz MG, Chin NL, Amin NAM
24 - 33	A method to estimate anisotropic diffusion coefficients for cylindrical solids: Application to the drying of carrot Pacheco-Aguirre FM, Ladron-Gouzalez A, Ruiz-Espinosa H, Garcia-Alvarado MA, Ruiz-Lopez II
34 - 43	Influence of agglomeration on physical characteristics and oxidative stability of spray-dried oil powder with milk protein and trehalose wall material Domian E, Sulek A, Cenkier J, Kerschke A
44 - 50	Proton mobility for the description of dynamic aspects of freeze-dried fruits Agudelo-Laverde LM, Schebor C, Buera MD
51 - 58	Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices Orikasa T, Koide S, Okamoto S, Imaizumi T, Muramatsu Y, Takeda J, Shiina T, Tagawa A
59 - 68	Grading of apples based on firmness and soluble solids content using Vis/SWNIR spectroscopy and spectral scattering techniques Mendoza F, Lu RF, Cen HY
69 - 76	Chemical marker M2 (4-hydroxy-5-methyl-3(2H)-furanone) formation in egg white gel model for heating pattern determination of microwave-assisted pasteurization processing Zhang WJ, Tang JM, Liu F, Bohnet S, Tang ZW
77 - 83	Moisture profiles during intermittent soaking of an oblate spheroid Munson-McGee SH
84 - 96	Analysing cheese microstructure: A review of recent developments El-Bakry M, Sheehan J
97 - 104	Rheology and composition of citrus fiber Lundberg B, Pan XJ, White A, Chau H, Hotchkiss A
105 - 111	Characterization of composite hydrocolloid film based on sodium cellulose sulfate and cassava starch Chen G, Liu B, Zhang B
112 - 118	Inertial effects of adsorbed glycerol monostearate crystals on the shear rheology of water/canola oil interfaces Carrillo-Navas H, Perez-Alonso C, Fouconnier B, Vernon-Carter EJ, Alvarez-Ramirez J
119 - 130	Item-level Radio-Frequency IDentification for the traceability of food products: Application on a dairy product Barge P, Gay P, Merlino V, Tortia C
131 - 138	In-package atmospheric pressure cold plasma treatment of strawberries Misra NN, Patil S, Moiseev T, Bourke P, Mosnier JP, Keener KM, Cullen PJ
139 - 146	Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food Hirth M, Leiter A, Beck SM, Schuchmann HP
147 - 156	Parameter estimation applied to the heat transfer characterisation of Scraped Surface Heat Exchangers for food applications Rainieri S, Bozzoli F, Cattani L, Vocale P
157 - 168	Using a fiber optic sensor for cutting time prediction in cheese manufacture from a mixture of cow, sheep and goat milk Abdelgawad AR, Guamis B, Castillo M