Journal of Food Engineering

Journal of Food Engineering, Vol.158 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (15 articles)

1 - 7	Pilot scale demonstration of integrated extraction-adsorption eco-process for selective recovery of antioxidants from berries wastes Vauchel P, D'Alessandro LG, Dhulster P, Nikoy I, Dimitrov K
8 - 12	Simple linear correlation between concentration and electrical properties of apple juice Zywica R, Banach JK
13 - 21	Controlling microstructure and physical properties of biopolymer hydrogel particles through modulation of electrostatic interactions Chung C, McClements DJ
22 - 29	Influence of fluid milk product composition on fouling and cleaning of Ni-PTFE modified stainless steel heat exchanger surfaces Huang K, Goddard JM
30 - 38	Quantitative risk assessments of the effect of an edible defatted soybean meal-based antimicrobial film on the survival of Salmonella on ham Lee H, Kim JE, Min SC
39 - 47	Membrane fractionation of herring marinade for separation and recovery of fats, proteins, amino acids, salt, acetic acid and water Sotoft LF, Lizarazu JM, Parjikolaei BR, Karring H, Christensen KV
48 - 57	Foam mat drying of yacon juice: Experimental analysis and computer simulation Franco TS, Perussello CA, Ellendersen LDN, Masson ML
58 - 65	Exploring drying kinetics and morphology of commercial dairy powders Malafronte L, Ahrne L, Schuster E, Innings F, Rasmuson A
66 - 72	Improvement of mechanical properties of chitosan-based films via physical treatment of film-forming solution Thakhiew W, Champahom M, Devahastin S, Soponronnarit S
73 - 79	2D water transfer finite elements model of salami drying, based on real slice image and simplified geometry Fabbri A, Cevoli C
80 - 85	Drying characteristics of food materials injected with organic solvents in a fluidized bed of inert particles under reduced pressure Tatemoto Y, Mizukoshi R, Ehara W, Ishikawa E
86 - 93	Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax Hromis NM, Lazic VL, Markov SL, Vastag ZG, Popovic SZ, Suput DZ, Dzinic NR, Velicanski AS, Popovic LM
94 - 103	Multiobjective optimization of the preliminary design of an innovative hot-smoking process Raffray G, Collignan A, Sebastian P
104 - 112	Preparation of liposomes using supercritical carbon dioxide via depressurization of the supercritical phase Zhao LS, Temelli F
113 - 120	Effect of the number of fat layers on expansion of Danish pastry during proving and baking Deligny C, Lucas T