Journal of Food Engineering

Journal of Food Engineering, Vol.144 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (18 articles)

1 - 9	Effects of maltodextrin on hygroscopicity and crispness of apple leathers Valenzuela C, Aguilera JM
10 - 19	Flow behavior and hopper design for black soybean powders by particle size Lee YJ, Yoon WB
20 - 28	Reaction and diffusion of chlorine dioxide gas under dark and light conditions at different temperatures Lee Y, Burgess G, Rubino M, Auras R
29 - 35	Reduction of microbial contamination of fruits and vegetables by hypericin-based photosensitization: Comparison with other emerging antimicrobial treatments Aponiene K, Paskeviciute E, Reklaitis I, Luksiene Z
36 - 44	A novel laboratory scale method for studying heat treatment of cake flour Chesterton AKS, Wilson DI, Sadd PA, Moggridge GD
45 - 57	Effect of decoupling electromagnetics from heat transfer analysis on prediction accuracy and computation time in modeling microwave heating of frozen and fresh mashed potato Chen JJ, Pitchai K, Jones D, Subbiah J
58 - 65	Concentration of cranberry juice by osmotic distillation process Zambra C, Romero J, Pino L, Saavedra A, Sanchez J
66 - 76	A Population Balance Model integrating some specificities of the beta-lactoglobulin thermally-induced aggregation Erabit N, Ndoye FT, Alvarez G, Flick D
77 - 85	Classification and regression of ELM, LVQ and SVM for E-nose data of strawberry juice Qiu SS, Gao LP, Wang J
86 - 92	Monte Carlo analysis of the product handling and high-pressure treatment effects on the Vibrio vulnificus risk to raw oysters consumers Serment-Moreno V, Deng K, Wu XL, Su YC, Fuentes C, Torres JA, Welti-Chanes J
93 - 102	Physical and antimicrobial properties of spray-dried zein-casein nanocapsules with co-encapsulated eugenol and thymol Chen HQ, Zhang Y, Zhong QX
103 - 111	Electronic noses for food quality: A review Loutfi A, Coradeschi S, Mani GK, Shankar P, Rayappan JBB
112 - 118	Pulsed electric field treatment of reconstituted skim milks at alkaline pH or with added EDTA Liu Z, Hemar Y, Tan S, Sanguansri P, Niere J, Buckow R, Augustin MA
119 - 128	Shrinkage and porosity effects on heat and mass transfer during potato drying Aprajeeta J, Gopirajah R, Anandharamakrishnan C
129 - 137	The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams Ptaszek P, Kabzinski M, Kruk J, Kaczmarczyk K, Zmudzinski D, Liszka-Skoczylas M, Mickowska B, Lukasiewicz M, Banas J
138 - 147	Drying of shrinkable food products: Appraisal of deformation behavior and moisture diffusivity estimation under isotropic shrinkage Ortiz-Garcia-Carrasco B, Yanez-Mota E, Pacheco-Aguirre FM, Ruiz-Espinosa H, Garcia-Alvarado MA, Cortes-Zavaleta O, Ruiz-Lopez II
148 - 155	Spatial homogeneity of drying in a batch type food dryer with diagonal air flow design Amjad W, Munir A, Esper A, Hensel O
156 - 163	Differential partitioning of betacyanins and betaxanthins employing aqueous two phase extraction Chandrasekhar J, Sonika G, Madhusudhan MC, Raghavarao KSMS