Journal of Food Engineering

Journal of Food Engineering, Vol.166 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (45 articles)

1 - 9	Diffusivity and solubility of CO2 in dense solid food products Chaix E, Guillaume C, Gontard N, Guillard V
10 - 20	Mathematical modelling of the performance parameters of a new decanter centrifuge generation Leone A, Romaniello R, Zagaria R, Tamborrino A
21 - 28	The flow behavior, thixotropy and dynamical viscoelasticity of fenugreek gum Wei YX, Lin YB, Xie R, Xu YF, Yao J, Zhang J
29 - 37	Evaluation and predictive modeling the effects of spice extracts on raw chicken meat stored at different temperatures Krishnan KR, Babuskin S, Babu PAS, Sivarajan M, Sukumar M
38 - 44	Amaranth protein films prepared with high-pressure treated proteins Condes MC, Anon MC, Mauri AN
45 - 54	Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization Tan J, Kerr WL
55 - 63	Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk Marsanasco M, Marquez AL, Wagner JR, Chiaramoni NS, Alonso SD
64 - 71	Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract Moreno FL, Quintanilla-Carvajal MX, Sotelo LI, Osorio C, Raventos M, Hernandez E, Ruiz Y
72 - 79	Developing a kinetic model for co-culture of yogurt starter bacteria growth in pH controlled batch fermentation Aghababaie M, Khanahmadi M, Beheshti M
80 - 85	Chitin and chitosan as natural flocculants for beer clarification Gassara F, Antzak C, Ajila CM, Sarma SJ, Brar SK, Verma M
86 - 94	On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading - Japanese quail eggs Kumbar V, Trnka J, Nedomova S, Buchar J
95 - 103	Spray freeze drying method for microencapsulation of Lactobacillus plantarum Rajam R, Anandharamakrishnan C
104 - 110	Characteristic transport lengths (CTLs) in porous medium evaluated with classic diffusion solutions under infinite Biot number condition Chen XD, Jin X, Putranto A
111 - 118	Influence of the drying operating conditions on the chemical characteristics of the citric acid extracted pectins from'pera' sweet orange (Citrus sinensis L. Osbeck) albedo and flavedo Zanella K, Taranto OP
119 - 138	Mechanistic understanding of case-hardening and texture development during drying of food materials Gulati T, Datta AK
139 - 147	Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion Ruttarattanamongkol K, Afizah MN, Rizvi SSH
148 - 155	Computer image analysis as a tool for classifying marbling: A case study in dry-cured ham Munoz I, Rubio-Celorio M, Garcia-Gil N, Guardia MD, Fulladosa E
156 - 164	A micro-level investigation of the solid displacement method for porosity determination of dried food Joardder MUH, Kumar C, Brown RJ, Karim MA
165 - 173	Deacidification of crude palm oil using PVA-crosslinked PVDF membrane Azmi RA, Goh PS, Ismail AF, Lau WJ, Ng BC, Othman NH, Noor AM, Yusoff MSA
174 - 181	Nanocomposite-forming solutions based on cassava starch and laponite: Viscoelastic and rheological characterization Valencia GA, Moraes ICF, Hilliou LHG, Lourenco RV, Sobral PJD
182 - 192	Feasibility of detecting Aflatoxin B-1 in single maize kernels using hyperspectral imaging Wang W, Ni XZ, Lawrence KC, Yoon SC, Heitschmidt GW, Feldner P
193 - 203	Comparison of ELM, RF, and SVM on E-nose and E-tongue to trace the quality status of mandarin (Citrus unshiu Marc.) Qiu SS, Wang J, Tang C, Du DD
204 - 211	Diffusion mechanisms during the osmotic dehydration of Granny Smith apples subjected to a moderate electric field Simpson R, Ramirez C, Birchmeier V, Almonacid A, Moreno J, Nunez H, Jaques A
212 - 220	Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B-12 by membrane emulsification Matos M, Gutierrez G, Iglesias O, Coca J, Pazos C
221 - 229	Migration of smoke components into pork loin ham during processing and storage Llave Y, Suzuki A, Fukuoka M, Umiuchi E, Sakai N
230 - 236	Comparison between continuous and intermittent drying of whole bananas using empirical and diffusion models to describe the processes da Silva WP, Rodrigues AF, Silva CMDPSE, de Castro DS, Gomes JP
237 - 246	Leaching of polyphenols from apple parenchyma tissue as influenced by thermal treatments Kebe M, Renard CMCG, El Maataoui M, Amani GNG, Maingonnat JF
247 - 254	Production of milk foams by steam injection: The effects of steam pressure and nozzle design Jimenez-Junca C, Sher A, Gumy JC, Niranjan K
255 - 262	Dielectric properties of corn flour from 0.2 to 10 GHz Bansal N, Dhaliwal AS, Mann KS
263 - 267	Rheological characterisation of thickened milk components (protein, lactose and minerals) Hadde EK, Nicholson TM, Cichero JAY, Deblauwe C
268 - 275	Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields Medina-Meza IG, Barbosa-Canovas GV
276 - 284	How to make a microwave vacuum dryer with turntable Monteiro RL, Carciofi BAM, Marsaioli A, Laurindo JB
285 - 290	Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process Traffano-Schiffo MV, Castro-Giraldez M, Colom RJ, Fito PJ
291 - 301	A multimodal machine vision system for quality inspection of onions Wang WL, Li CY
302 - 315	An integrated energy and quality approach to optimization of green peas drying in a hot air infrared-assisted vibratory bed dryer Barzegar M, Zare D, Stroshine RL
316 - 324	Process optimisation of rotating membrane emulsification through the study of surfactant dispersions Lloyd DM, Norton IT, Spyropoulos F
325 - 334	Innovative plant for the separation of high quality virgin olive oil (VOO) at industrial scale Altieri G, Genovese F, Tauriello A, Di Renzo GC
335 - 341	Texture hysteresis of pistachio kernels on drying and rehydration Farahnaky A, Kamali E
342 - 348	Dielectric properties of myofibrillar protein dispersions from Alaska Pollock (Theragra chalcogramma) as a function of concentration, temperature, and NaCl concentration Feng DD, Xue Y, Li ZJ, Wang YM, Yang WG, Xue CH
349 - 355	Effect of frying conditions on fatty acid profile and total polar materials via viscosity Li X, Wu XJ, Liu RJ, Jin QZ, Wang XG
356 - 363	Concentration of dairy products using a thin film spinning cone evaporator Tanguy G, Dolivet A, Garnier-Lambrouin F, Mejean S, Coffey D, Birks T, Jeantet R, Schuck P
364 - 369	Experimental characterization and numerical modeling of the compressive mechanical behavior of hazelnut kernels Delprete C, Giacosa S, Raviolo E, Rolle L, Sesana R
370 - 376	Effect of pre-treatment on pressing efficiency and properties of rhubarb (Rheum rhaponticum L.) juice Nadulski R, Skwarcz J, Sujak A, Kobus Z, Zawislak K, Stoj A, Wyrostek J
377 - 383	Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator Sharedeh D, Mirade PS, Venien A, Daudin JD
384 - 389	Validation of a pulsed electric field process to pasteurize strawberry puree Geveke DJ, Aubuchon I, Zhang HQ, Boyd G, Sites JE, Bigley ABW