Journal of Food Engineering

Journal of Food Engineering, Vol.146 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (28 articles)

1 - 7	An opto-electronic system for in-situ determination of peroxide value and total phenol content in olive oil Grossi M, Di Lecce G, Arru M, Toschi TG, Ricco B
8 - 16	The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue Wiktor A, Schulz M, Voigt E, Witrowa-Rajchert D, Knorr D
17 - 22	Corrosion and health aspects in ohmic cooking of beef meat patties Wang RG, Farid MM
23 - 27	High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi Zhu ZW, Lanier TC, Farkas BE
28 - 35	Different analytical approaches for the study of water features in green and roasted coffee beans Iaccheri E, Laghi L, Cevoli C, Berardinelli A, Ragni L, Romani S, Rocculi P
36 - 43	Determination of glass transition temperatures during cooling and heating of low-moisture amorphous sugar mixtures Ruiz-Cabrera MA, Schmidt SJ
44 - 52	Plant innovation in the olive oil extraction process: A comparison of efficiency and energy consumption between microwave treatment and traditional malaxation of olive pastes Leone A, Tamborrino A, Zagaria R, Sabella E, Romaniello R
53 - 61	A geometrical interpretation of large amplitude oscillatory shear (LAOS) in application to fresh food foams Ptaszek P
62 - 71	Development of a multispectral imaging system for online detection of bruises on apples Huang WQ, Li JB, Wang QY, Chen LP
72 - 80	Upscaling from benchtop processing to industrial scale production: More factors to be considered for pulsed electric field food processing Jin TZ, Guo MM, Zhang HQ
81 - 91	Numerical study of air humidity and temperature distribution in a top-spray fluidised bed coating process Duangkhamchan W, Ronsse F, Siriamornpun S, Pieters JG
92 - 98	A pore inactivation model for describing oil uptake of French fries during pre-frying van Koerten KN, Schutyser MAI, Somsen D, Boom RM
99 - 106	Experimental study of heat and mass transfer phenomena during the contact heating of solid food models Cernela J, Heyd B, Keller S, Bailleul JL, Maillard MN, Bonazzi C, Broyart B
107 - 115	Non-linear stress relaxation model as a tool for evaluating the viscoelastic properties of meat products Myhan R, Markowski M, Daszkiewicz T, Zapotoczny P, Sadowski P
116 - 121	Modeling the kinetics of extracting oleoresin from dried turmeric (Curcuma longa L.) rhizome using acetone as solvent Haldar S, Majumdar GC, Mishra HN
122 - 128	Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size Komaiko J, McClements DJ
129 - 142	Effect of bubble volume fraction on the shear and extensional rheology of bubbly liquids based on guar gum (a Giesekus fluid) as continuous phase Torres MD, Hallmark B, Wilson DI
143 - 151	Computer vision detection of defective apples using automatic lightness correction and weighted RVM classifier Zhang BH, Huang WQ, Gong L, Li JB, Zhao CJ, Liu CL, Huang DF
152 - 162	Spray drying: An overview on wall deposition, process and modeling Keshani S, Daud WRW, Nourouzi MM, Namvar F, Ghasemi M
163 - 171	Radio-frequency thawing of food products - A computational study Uyar R, Bedane TF, Erdogdu F, Palazoglu TK, Farag KW, Marra F
172 - 181	Effect of particle size in chocolate shell on oil migration and fat bloom development Dahlenborg H, Millqvist-Fureby A, Bergenstahl B
182 - 191	Energy efficiency of a confectionery plant - Case study Wojdalski J, Grochowicz J, Drozdz B, Bartoszewska K, Zdanowska P, Kupczyk A, Ekielski A, Florczak I, Hasny A, Wojcik G
192 - 203	SPC based on growth models for monitoring the process of hydrogenation of edible oil Chakraborty S, Mandal PK
204 - 208	A new espresso brewing method Masella P, Guerrini L, Spinelli S, Calamai L, Spugnoli P, Illy F, Parenti A
209 - 226	Application of meshfree methods to numerically simulate microscale deformations of different plant food materials during drying Karunasena HCP, Brown RJ, Gu YT, Senadeera W
227 - 233	Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread Verdu S, Ivorra E, Sanchez AJ, Barat JM, Grau R
234 - 242	Compressed tablets based on mineral-functionalized starch and co-crystallized sucrose with natural antioxidants Lopez-Cordoba A, Matera S, Deladino L, Hoya A, Navarro A, Martino M
243 - 251	Mathematical modeling and simulation of countercurrent multiple effect evaporation for fruit juice concentration Ruan Q, Jiang H, Nian ML, Yan ZY