Journal of Food Engineering

Journal of Food Engineering, Vol.142 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (28 articles)

1 - 8	New methods for measuring surface area, seed coat separation, and'chip and scratch' damage in almonds Fisklements M, Barrett DM
9 - 16	Reconstruction of food microstructure via statistical correlation functions. The use of lineal-path distribution functions Derossi A, Severini C, De Pilli T
17 - 22	Classification of persimmon fruit origin by near infrared spectrometry and least squares-support vector machines Khanmohammadi M, Karami F, Mir-Marques A, Garmarudi AB, Garrigues S, de la Guardia M
23 - 30	Kinetics of Escherichia coli inactivation in frozen aqueous suspensions by high pressure and its application to frozen chicken meat Su GM, Yu Y, Ramaswamy HS, Hu FF, Xu ML, Zhu SM
31 - 38	Spatio-temporal gradients of dry matter content and fundamental material parameters of Gouda cheese Vandenberghe E, Choucharina S, Luca S, De Ketelaere B, De Baerdemaeker J, Claes J
39 - 45	Analytical solution of simultaneous heat and mass transfer equations during food drying Garcia-Alvarado MA, Pacheco-Aguirre FM, Ruiz-Lopez II
46 - 48	The influence of particle size on the accuracy of the thermal conductivity probe Carson JK, Kemp RM
49 - 56	Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making Martinez MM, Diaz A, Gomez M
57 - 63	Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin Ozturk B, Argin S, Ozilgen M, McClements DJ
64 - 69	An apparatus for partial ice-melting to improve yield in progressive freeze-concentration Gunathilake M, Dozen M, Shimmura K, Miyawaki O
70 - 79	Drying-toasting kinetics of presoaked soybean. A mathematical model considering variable diffusivity, shrinkage and coupled heat transfer Irigoyen RMT, Goni SM, Giner SA
80 - 86	Rapid evaluation of craft beer quality during fermentation process by vis/NIR spectroscopy Giovenzana V, Beghi R, Guidetti R
87 - 93	Artificial flavor perception of black tea using fusion of electronic nose and tongue response: A Bayesian statistical approach Banerjee R, Chattopadhyay P, Tudu B, Bhattacharyya N, Bandyopadhyay R
94 - 99	Effectiveness of milk soil removal in a bath-substrate-flow (BSF) device for different types of milk Burgos A, Luzon G, Jurado-Alameda E
100 - 110	Formulation engineering of water in cocoa - Butter emulsion Sullo A, Arellano M, Norton IT
111 - 117	Respiration rate and mechanical properties of peach fruit during storage at three maturity stages Perez-Lopez A, Chavez-Franco SH, Villasenor-Perea CA, Espinosa-Solares T, Hernandez-Gomez LH, Lobato-Calleros C
118 - 131	Neural network based identification of meat spoilage using Fourier-transform infrared spectra Kodogiannis VS, Kontogianni E, Lygouras JN
132 - 137	Kinetics for the thermal stability of lectin from black turtle bean He SD, Shi J, Ma Y, Xue SJ, Zhang HW, Zhao SX
138 - 145	Effect of mixing speed and time on some textural and physicochemical properties of wheat starch gels Farahnaky A, Alishahi A, Majzoobi M, Al-Hakkak J
146 - 152	Partial scanning using computed tomography for fat weight prediction in green hams: Scanning protocols and modelling Picouet PA, Munoz I, Fulladosa E, Daumas G, Gou P
153 - 162	Size estimation of sweet onions using consumer-grade RGB-depth sensor Wang WL, Li CY
163 - 169	Visual and absorption spectroscopic detections of melamine with 3-mercaptopriopionic acid-functionalized gold nanoparticles: A synergistic strategy induced nanoparticle aggregates Cai HH, Yu X, Dong H, Cai JY, Yang PH
170 - 178	Digestive behaviours of large raw rice particles in vivo and in vitro rat stomach systems Wu P, Chen LD, Wu X, Chen XD
179 - 189	Is it possible to modulate the structure of skim milk particle through drying process and parameters? Nikolova Y, Petit J, Sanders C, Gianfrancesco A, Desbenoit N, Frache G, Francius G, Scher J, Gaiani C
190 - 200	Membrane fouling mechanisms during ultrafiltration of skimmed coconut milk Ng CY, Mohammad AW, Ng LY, Jahim JM
201 - 209	Pilot study of recovery of whey soy proteins from soy whey wastewater using batch foam fractionation Li R, Wu ZL, Wang YJ, Liu W
210 - 220	Value-adding to grape waste: Green synthesis of gold nanoparticles Krishnaswamy K, Vali H, Orsat V
221 - 227	Effect of formulation and storage on physicochemical and flow properties of custard flavored with caramel jam Ramirez-Sucre MO, Velez-Ruiz JF