Journal of Food Engineering

Journal of Food Engineering, Vol.167 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (32 articles)

1 - 1	Food Science and Technology for a Sustainable Bioeconomy _ ISEKI_Food 2014 Silva CLM, Costa R, Oreopoulou V
2 - 11	Improvement of oxidative stability of menhaden fish oil by microencapsulation within biocapsules formed of yeast cells Czerniak A, Kubiak P, Bialas W, Jankowski T
12 - 17	Impact of remote plasma treatment on natural microbial load and quality parameters of selected herbs and spices Hertwig C, Reineke K, Ehlbeck J, Erdogdu B, Rauh C, Schluter O
18 - 24	Assessment of antioxidant capacity of brewer's spent grain and its supercritical carbon dioxide extract as sources of valuable dietary ingredients Kitryte V, Saduikis A, Venskutonis PR
25 - 31	Evaluation of total antioxidant potential of Pistacia lentiscus var. chia leaves extracts using UHPLC-HRMS Bampouli A, Kyriakopoulou K, Papaefstathiou G, Louli V, Aligiannis N, Magoulas K, Krokida M
32 - 37	Utilisation of sugar beet bagasse for the biosynthesis of yeast SCP Patelski P, Berlowska J, Dziugan P, Pielech-Przybylska K, Balcerek M, Dziekonska U, Kalinowska H
38 - 44	Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries Barba FJ, Galanakis CM, Esteve MJ, Frigola A, Vorobiev E
45 - 50	Integrated processes can turn industrial food waste into valuable food by-products and/or ingredients: The cases of olive mill and pomegranate wastes Goula AM, Lazarides HN
51 - 58	Life cycle analysis of beta-carotene extraction techniques Kyriakopoulou K, Papadaki S, Krokida M
59 - 64	Physical and microstructural properties of biodegradable films based on pea starch and PVA Cano AI, Chafer M, Chiralt A, Gonzalez-Martinez C
65 - 70	Gelatin-based nanocomposite films: A study on montmorillonite dispersion methods and concentration Flaker CHC, Lourenco RV, Bittante AMQB, Sobral PJA
71 - 76	Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time Fundo JF, Amaro AL, Madureira AR, Carvalho A, Feio G, Silva CLM, Quintas MAC
77 - 86	Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays Pizzoni D, Compagnone D, Di Natale C, D'Alessandro N, Pittia P
87 - 88	Food Structure Design: Innovation in food structure-properties relationships Silva CLM, Vicente AA, Piazza L
89 - 98	Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions Silva HD, Cerqueira MA, Vicente AA
99 - 105	Design of liquid emulsions to structure spray dried particles Sanchez MDH, Cuvelier ME, Turchiuli C
106 - 113	Effects of surface treatment and storage conditions of silicon microchannel emulsification plates on their surface hydrophilicity and preparation of soybean oil-in-water emulsion droplets Zhang YR, Kobayashi I, Neves MA, Uemura K, Nakajima M
114 - 121	Comparison of batch and continuous ultrasonic emulsification processes O'Sullivan J, Murray B, Flynn C, Norton I
122 - 132	Changes in oil-in-water emulsion size distribution during the atomization step in spray-drying encapsulation Munoz-Ibanez M, Azagoh C, Dubey BN, Dumoulin E, Turchiuli C
133 - 138	Functionality of OSA starch stabilized emulsions as fat replacers in cookies Hadnadev TD, Hadnadev M, Pojic M, Rakita S, Krstonosic V
139 - 146	Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants Cueto M, Porras-Saavedra J, Farroni A, Alamilla-Beltran L, Schoenlechner R, Schleining G, Buera P
147 - 155	Influence of bread structure on human oral processing Gao J, Wong JX, Lim JCS, Henry J, Zhou WB
156 - 161	The effect of phytosterols addition on the textural properties of extruded crisp bread Jakubczyk E, Linde M, Gondek E, Kaminska-Dworznicka A, Samborska K, Antoniuk A
162 - 165	The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet Kaminska-Dworznicka A, Matusiak M, Samborska K, Witrowa-Rajchert D, Gondek E, Jakubczyk E, Antczak A
166 - 174	Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum'Salamanca' Bussler S, Steins V, Ehlbeck J, Schluter O
175 - 182	Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders Ji JF, Cronin K, Fitzpatrick J, Fenelon M, Miao S
183 - 188	Finely comminuted frankfurters fortified with potato juice - Quality and structure Kowalczewski PL, Lewandowicz G, Krzywdzinska-Bartkowiak M, Piatek M, Baranowska HM, Bialas W, Jeziorna M, Kubiak P
189 - 195	Encapsulation of elderberry extract into phospholipid nanoparticles Bryla A, Lewandowicz G, Juzwa W
196 - 203	Encapsulation of resveratrol into Ca-alginate submicron particles Istenic K, Balanc BD, Djordjevic VB, Bele M, Nedovic VA, Bugarski BM, Ulrih NP
204 - 209	Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating Ozdemir KS, Gokmen V
210 - 216	Production of antimicrobial chitosan nanoparticles against food pathogens Madureira AR, Pereira A, Castro PM, Pintado M
217 - 225	Characterization of resveratrol-milk protein interaction Gorji EG, Rocchi E, Schleining G, Bender-Bojalil D, Furtmuller PG, Piazza L, Iturri JJ, Toca-Herrera JL