Journal of Food Engineering

Journal of Food Engineering, Vol.165 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (23 articles)

1 - 12	Effect of product related parameters on heat-transfer rates to canned particulate non-Newtonian fluids (CMC) during reciprocation agitation thermal processing Singh A, Ramaswamy HS
13 - 21	Encapsulation of resveratrol on lecithin and beta-glucans to enhance its action against Botrytis cinerea Salgado M, Rodriguez-Rojo S, Alves-Santos FM, Cocero MJ
22 - 33	Measurements of texture, sorption isotherms and drying/rehydration kinetics of dehydrofrozen-textured apple Said LB, Bellagha S, Allaf K
34 - 44	On the modeling of electrochemical phenomena at the electrode-solution interface in a PEF treatment chamber: Methodological approach to describe the phenomenon of metal release Pataro G, Barca GMJ, Donsi G, Ferrari G
45 - 51	On the modelling of the electrochemical phenomena at the electrode-solution interface of a PEF treatment chamber: Effect of electrical parameters and chemical composition of model liquid food Pataro G, Barca GMJ, Donsi G, Ferrari G
52 - 59	Evaluation of the stability of pea and canola protein-based hydrogels in simulated gastrointestinal fluids Xu M, Dumont MJ
60 - 65	Imaging and image analysis of freeze-dried cellular solids of gellan and agar gels Tiwari S, Chakkaravarthi A, Bhattacharya S
66 - 73	Influence of cork defects in the oxygen ingress through wine stoppers: Insights with X-ray tomography Oliveira V, Lopes P, Cabral M, Pereira H
74 - 81	A kinetic study of furan formation during storage of shelf-stable fruit juices Palmers S, Grauwet T, Celus M, Wibowo S, Kebede BT, Hendrickx ME, Van Loey A
82 - 92	Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the L-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials De'Nobili MD, Rojas AM, Abrami M, Lapasin R, Grassi M
93 - 103	Thermal and tensile properties of corn semolina-protein blends in the glassy state Perez A, Melendez I, Vera I, Cova A, Sandoval AJ, Muller AJ
104 - 111	A combined method implementing both xenon hydrate formation and the freezing process for the preservation of barley as a simulated food Arunyanart T, Siripatrawan U, Takeya S, Noritake H, Makino Y, Oshita S
112 - 123	Numerical modeling of chickpea (Cicer arietinum) hydration: The effects of temperature and low pressure Pramiu PV, Rizzi RL, do Prado NV, Coelho SRM, Bassinello PZ
124 - 132	Integration of Resonant Acoustic (R) mixing into thermal processing of foods: A comparison study against other in-container sterilization technologies Batmaz E, Sandeep KP
133 - 140	Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures Sulaiman A, Soo MJ, Farid M, Silva FVM
141 - 148	High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38-70 degrees C Evelyn, Silva FVM
149 - 155	Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate Esfanjani AF, Jafari SM, Assadpoor E, Mohammadi A
156 - 165	Thermal conductivity, specific heat, thermal diffusivity, and emissivity of stored canola seeds with their temperature and moisture content Yu DU, Shrestha BL, Baik OD
166 - 171	Optimal design of experiments and measurements of the water sorption process of wheat grains using a modified Peleg model Paquet-Durand O, Zettel V, Kohlus R, Hitzmann B
172 - 178	Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder Oberoi DPS, Sogi DS
179 - 188	Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates Ghribi AM, Gafsi IM, Blecker C, Danthine S, Attia H, Besbes S
189 - 189	Priming with nano-aerosolized water and sequential dip-washing with hydrogen peroxide: An efficient sanitization method to inactivate Salmonella Typhimurium LT2 on spinach (vol 161, pg 8, 2015) Zhang M, Oh JK, Huang SY, Lin YR, Liu Y, Mannan MS, Cisneros-Zevallos L, Akbulut M
190 - 191	Obituary: Professor Ronald Jowitt, Founding Editor, Journal of Food Engineering 21 August 1924-13 February 2015 Niranjan K