Journal of Food Engineering

Journal of Food Engineering, Vol.143 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (23 articles)

1 - 7	Effect of water activity in tortilla and its relationship on the acrylamide content after frying Delgado RM, Luna-Barcenas G, Arambula-Villa G, Azuara E, Lopez-Perea P, Salazar R
8 - 16	Numerical study on spout elevation of a gas-particle spout fluidized bed in microwave-vacuum dryer Jin GY, Zhang M, Fang ZX, Cui ZW, Song CF
17 - 24	Technology using near infrared spectroscopic and multivariate analysis to determine the soluble solids content of citrus fruit Wang AC, Xie LJ
25 - 32	A novel soy protein isolate prepared from soy protein concentrate using jet-cooking combined with enzyme-assisted ultra-filtration Yang J, Guo J, Yang XQ, Wu NN, Zhang JB, Hou JJ, Zhang YY, Xiao WK
33 - 43	The use of visible and near infrared spectroscopy for evaluating passion fruit postharvest quality Maniwara P, Nakano K, Boonyakiat D, Ohashi S, Hiroi M, Tohyama T
44 - 52	Hierarchical variable selection for predicting chemical constituents in lamb meats using hyperspectral imaging Pu HB, Sun DW, Ma J, Liu D, Kamruzzaman M
53 - 61	Characterisation and use of beta-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof Serfert Y, Lamprecht C, Tan CP, Keppler JK, Appel E, Rossier-Miranda FJ, Schroen K, Boom RM, Gorb S, Selhuber-Unkel C, Drusch S, Schwarz K
62 - 68	Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties Hernandez-Estrada ZJ, Rayas-Duarte P, Figueroa JDC, Morales-Sanchez E
69 - 73	Use of attenuated total reflectance infrared microspectroscopy combined with multivariate analysis to study membrane fouling Gelaw TK, Guell C, Ferrando M, De Lamo-Castellvi S
74 - 79	Modification of wheat flour functionality and digestibility through different extrusion conditions Martinez MM, Rosell CM, Gomez M
80 - 89	A mechanistic model for baking of leavened aerated food Narsimhan G
90 - 101	Airflow measurement techniques for the improvement of forced-air cooling, refrigeration and drying operations O'Sullivan J, Ferrua M, Love R, Verboven P, Nicolai B, East A
102 - 113	Holding time effect on microwave inactivation of Escherichia coli K12: Experimental and numerical investigations Hamoud-Agha MM, Curet S, Simonin H, Boillereaux L
114 - 122	Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels Gravelle AJ, Barbut S, Quinton M, Marangoni AG
123 - 131	Pre-treatment of oil palm fruits: A review Vincent CJ, Shamsudin R, Baharuddin AS
132 - 138	Predicting frankfurters quality metrics using light backscatter Nieto G, Xiong LL, Payne F, Castillo M
139 - 145	A comparison of hyperspectral reflectance and fluorescence imaging techniques for detection of contaminants on spinach leaves Everard CD, Kim MS, Lee H
146 - 153	Kinetic modeling of phenolic compound degradation during drum-drying of apple peel by-products Henriquez C, Cordova A, Almonacid S, Saavedra J
154 - 166	A novel image processing approach for in-line monitoring of visual texture during shrimp drying Hosseinpour S, Rafiee S, Aghbashlo M, Mohtasebi SS
167 - 177	Fruit classification using computer vision and feedforward neural network Zhang YD, Wang SH, Ji GL, Phillips P
178 - 185	Controlled release of nisin from HPMC, sodium caseinate, poly-lactic acid and chitosan for active packaging applications Imran M, Klouj A, Revol-Junelles AM, Desobry S
186 - 194	Exploring the drying behaviour and particle formation of high solids milk protein concentrate Chew JH, Liu WJ, Fu N, Gengenbach T, Chen XD, Selomulya C
195 - 204	Characteristics of bio-nanocomposite films from tilapia skin gelatin incorporated with hydrophilic and hydrophobic nanoclays Nagarajan M, Benjakul S, Prodpran T, Songtipya P