Journal of Food Engineering

Journal of Food Engineering, Vol.126 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (27 articles)

1 - 6	Microwave extraction of mint essential oil - Temperature calibration for the oven Costa SS, Gariepy Y, Rocha SCS, Raghavan V
7 - 16	Extraction of steviol glycosides using novel cellulose acetate pthalate (CAP) - Polyacrylonitrile blend membranes Roy A, De S
17 - 26	Enhancement of microwave-assisted extraction via intermittent radiation: Extraction of carotenoids from carrot peels Hiranvarachat B, Devahastin S
27 - 34	A comparison of dynamic mechanical properties of processing-tomato peel as affected by hot lye and infrared radiation heating for peeling Wang Y, Li X, Sun G, Li D, Pan ZL
35 - 42	Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate Manufacture - Rheological, microstructure and physical quality characteristics Aidoo RP, Afoakwa EO, Dewettinck K
43 - 47	Development of nondestructive technique for detecting internal defects in Japanese radishes Takizawa K, Nakano K, Ohashi S, Yoshizawa H, Wang J, Sasaki Y
48 - 55	Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels Bi CH, Li D, Wang LJ, Gao F, Adhikari B
56 - 61	Research of biocidal effect of corona discharges on poly(lactic acid) packaging films Stepczynska M
62 - 64	Ultrasonic evaluation of coconut water shear viscosity Laux D, Gibert O, Ferrandis JY, Valente M, Prades A
65 - 71	Using an in-line rotating torque transducer to study the rheological aspects of malaxed olive paste Tamborrino A, Catalano P, Leone A
72 - 81	Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel Xu YT, Zhang LF, Bailina Y, Ge Z, Ding T, Ye XQ, Liu DH
82 - 88	Moving from recipe-driven to measurement-based cleaning procedures: Monitoring the Cleaning-In-Place process of whey filtration units by ultraviolet spectroscopy and chemometrics Lyndgaard CB, Rasmussen MA, Engelsen SB, Thaysen D, van den Berg F
89 - 97	Detection of adulteration in cherry tomato juices based on electronic nose and tongue: Comparison of different data fusion approaches Hong XZ, Wang J
98 - 106	A method for nondestructive prediction of pork meat quality and safety attributes by hyperspectral imaging technique Tao FF, Peng YK
107 - 112	Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli Hernandez-Hierro JM, Esquerre C, Valverde J, Villacreces S, Reilly K, Gaffney M, Gonzalez-Miret ML, Heredia FJ, O'Donnell CP, Downey G
113 - 119	Physicochemical properties of spray dried nanoemulsions with varying final water and sugar contents Maher PG, Roos YH, Fenelon MA
120 - 125	Prediction of firmness and physical stability of low-fat chocolate spreads Manzocco L, Calligaris S, Camerin M, Pizzale L, Nicoli MC
126 - 132	Comparison of detection modes in terms of the necessity of visible region (VIS) and influence of the peel on soluble solids content (SSC) determination of navel orange using VIS-SWNIR spectroscopy Wang AC, Hu D, Xie LJ
133 - 141	Adsorption of food dyes from aqueous solution by glutaraldehyde cross-linked magnetic chitosan nanoparticles Zhou ZK, Lin SQ, Yue TL, Lee TC
142 - 148	Dissolution of milk protein concentrate (MPC) powders by ultrasonication McCarthy NA, Kelly PM, Maher PG, Fenelon MA
149 - 155	Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients Basanta MF, Pla MFD, Raffo MD, Stortz CA, Rojas AM
156 - 164	Potential of hyperspectral imaging combined with chemometric analysis for assessing and visualising tenderness distribution in raw farmed salmon fillets He HJ, Wu D, Sun DW
165 - 172	Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration Carmona JA, Ramirez P, Calero N, Munoz J
173 - 177	Internal damage inspection of almond nuts using optimal near-infrared waveband selection technique Nakariyakul S
178 - 189	Lupine and rapeseed protein concentrate in fish feed: A comparative assessment of the techno-functional properties using a shear cell device and an extruder Draganovic V, Boom RM, Jonkers J, van der Goot AJ
190 - 197	Characterization of industrial dried whey emulsions at different stages of spray-drying Donz E, Boiron P, Courthaudon JL
198 - 205	Solid Fat Content of vegetable oils and simulation of interesterification reaction: Predictions from thermodynamic approach dos Santos MT, Gerbaud V, Le Roux GAC