Journal of Food Engineering

Journal of Food Engineering, Vol.149 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (30 articles)

1 - 8	The biocomposite screen-printed biosensor based on immobilization of tyrosinase onto the carboxyl functionalised carbon nanotube for assaying tyramine in fish products Apetrei IM, Apetrei C
9 - 16	Antioxidant and antimicrobial properties of ethylene vinyl alcohol copolymer films based on the release of oregano essential oil and green tea extract components Muriel-Galet V, Cran MJ, Bigger SW, Hernandez-Munoz P, Gavara R
17 - 23	Analytical solution and experimental validation of a model for hydration of soybeans with variable mass transfer coefficient Nicolin DJ, Neto RM, Paraiso PR, Jorge RMM, Jorge LMM
24 - 37	Modeling of bread baking with a new, multi-scale formulation of evaporation-condensation-diffusion and evidence of compression in the outskirts of the crumb Lucas T, Doursat C, Grenier D, Wagner M, Trystram G, Flick D
38 - 43	E-nose combined with chemometrics to trace tomato-juice quality Hong XZ, Wang J, Qi GD
44 - 50	A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags Rizo A, Manes V, Fuentes A, Fernandez-Segovia I, Barat JM
51 - 60	Effects of different factors on stickiness of apple leathers Valenzuela C, Aguilera JM
61 - 69	Ultrasonic velocity of water-ethanol-malic acid-lactic acid mixtures during the malolactic fermentation process Amer MA, Novoa-Diaz D, Puig-Pujol A, Capdevila J, Chavez JA, Turo A, Garcia-Hernandez MJ, Salazar J
70 - 77	Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage Capitani MI, Corzo-Rios LJ, Chel-Guerrero LA, Betancur-Ancona DA, Nolasco SM, Tomas MC
78 - 86	Simplified heat transfer modeling in a cold room filled with food products Laguerre O, Duret S, Hoang HM, Guillier L, Flick D
87 - 96	Towards improvement in classification of Escherichia coli, Listeria innocua and their strains in isolated systems based on chemometric analysis of visible and near-infrared spectroscopic data Feng YZ, Downey G, Sun DW, Walsh D, Xu JL
97 - 104	Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns Dai Q, Cheng JH, Sun DW, Pu HB, Zeng XA, Xiong Z
105 - 113	Rehydration characteristics of milk protein concentrate powders Crowley SV, Desautel B, Gazi I, Kelly AL, Huppertz T, O'Mahony JA
114 - 122	Performance of mobile metallic temperature sensors in high power microwave heating systems Luan DL, Tang JM, Pedrow PD, Liu F, Tang ZW
123 - 130	Valorisation of spent coffee through membrane processing Brazinha C, Cadima M, Crespo JG
131 - 136	alpha-Tocopherol nanosuspensions produced using a supercritical assisted process Campardelli R, Reverchon E
137 - 143	Improving phytosanitary irradiation treatment of mangoes using Monte Carlo simulation Kim J, Moreira RG, Castell-Perez ME
144 - 152	Mixing time and power consumption during blending of cohesive food powders with a horizontal helical double-ribbon impeller Gijon-Arreortua I, Tecante A
153 - 158	Partitioning of calcium and magnesium (total divalent cations) during membrane filtration of milk Lin MJ, Grandison AS, Lewis MJ
159 - 170	A finite element method based flow and heat transfer model of continuous flow microwave and ohmic combination heating for particulate foods Choi W, Lee SH, Kim CT, Jun S
171 - 180	Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics Ishwarya SP, Anandharamakrishnan C
181 - 187	Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique Cevoli C, Ragni L, Iaccheri E, Gori A, Caboni MF, Guarnieri A, Berardinelli A
188 - 194	Effect of temperature on nitrite and water diffusion in pork meat Gomez J, Sanjuan N, Bon J, Arnau J, Clemente G
195 - 203	Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process Zhang WJ, Luan DL, Tang JM, Sablani SS, Rasco B, Lin HM, Liu F
204 - 213	Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores Bassama J, Achir N, Trystram G, Collignan A, Bohuon P
214 - 221	The cork viewed from the inside Lagorce-Tachon A, Karbowiak T, Loupiac C, Gaudry A, Ott F, Alba-Simionesco C, Gougeon RD, Alcantara V, Mannes D, Kaestner A, Lehmann E, Bellat JP
222 - 228	Evaluating the potential of cell disruption technologies for green selective extraction of antioxidant compounds from Stevia rebaudiana Bertoni leaves Barba FJ, Grimi N, Vorobiev E
229 - 236	Dry mixing of food powders: Effect of water content and composition on mixture quality of binary mixtures Shenoy P, Xanthakis E, Innings F, Jonsson C, Fitzpatrick J, Ahrne L
237 - 247	A dimensional analysis approach for modelling the size of droplets formed by bi-fluid atomisation Petit J, Mejean S, Accart P, Galet L, Schuck P, Le Floch-Fouere C, Delaplace G, Jeantet R
248 - 254	Enhanced solubility of quercetin by forming composite particles with transglycosylated materials Fujimori M, Kadota K, Shimono K, Shirakawa Y, Sato H, Tozuka Y