Journal of Food Engineering

Journal of Food Engineering, Vol.168 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (34 articles)

1 - 6	Firmness prediction and modeling by optimizing acoustic device for watermelons Mao JH, Yu YH, Rao XQ, Wang JP
7 - 15	Application of independent components analysis with the JADE algorithm and NIR hyperspectral imaging for revealing food adulteration Mishra P, Cordella CBY, Rutledge DN, Barreiro P, Roger JM, Diezma B
16 - 19	Effect of sodium carboxymethyl cellulose on gluten-free dough rheology Nicolae A, Radu GL, Belc N
20 - 26	Multi-analytical approach for monitoring the freezing process of a milkshake based product Ragni L, Berardinelli A, Cevoli C, Iaccheri E, Valli E, Zuffi E, Lazzarini R, Toschi TG
27 - 34	Tribological method to measure lubricating properties of dairy products Nguyen PTM, Bhandari B, Prakash S
35 - 41	Production of phenolic and glucosinolate extracts from rocket salad by supercritical fluid extraction: Process design and cost benefits analysis Solana M, Mirofci S, Bertucco A
42 - 51	Concepts for further sustainable production of foods van der Goot AJ, Pelgrom PJM, Berghout JAM, Geerts MEJ, Jankowiak L, Hardt NA, Keijer J, Schutyser MAI, Nikiforidis CV, Boom RM
52 - 59	Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions Xu M, Gagne-Bourque F, Dumont MJ, Jabaji S
60 - 67	Temperature and moisture dependent dielectric properties of egg white powder Boreddy SR, Subbiah J
68 - 78	Obtaining annatto seed oil miniemulsions by ultrasonication using aqueous extract from Brazilian ginseng roots as a biosurfactant Rosa MTMG, Silva EK, Santos DT, Petenate AJ, Meireles MAA
79 - 83	A new type of TTI based on an electrochemical pseudo transistor Wan XL, Knoll M
84 - 95	Modelling the evolution of O-2 and CO2 concentrations in MAP of a fresh product: Application to tomato Castellanos DA, Cerisuelo JP, Hernandez-Munoz P, Herrera AO, Gavara R
96 - 104	Multifractal breakage pattern of tortilla chips as related to moisture content Garcia-Armenta E, Tellez-Medina DI, Sanchez-Segura L, Alamilla-Beltran L, Hernandez-Sanchez H, Gutierrez-Lopez GF
105 - 112	Modification of the soy protein isolate surface at nanometric scale and its effect on physicochemical properties Acosta-Dominguez L, Hernandez-Sanchez H, Gutierrez-Lopez GF, Alamilla-Beltran L, Azuara E
113 - 118	The influence of inhibit avoid water defect responses by heat pretreatment on hot air drying rate of spinach Watanabe T, Orikasa T, Shono H, Koide S, Ando Y, Shiina T, Tagawa A
119 - 128	Effect of sucrose on phase behavior of aqueous phase/polyoxyethylene sorbitan fatty acid ester (Tween xx)/vegetable oil systems and food nano-emulsification using low-energy methods Prasert W, Gohtani S
129 - 136	Elongational properties and proofing behaviour of wheat flour dough Turbin-Orger A, Shehzad A, Chaunier L, Chiron H, Della Valle G
137 - 147	Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato-carrot system Koutidou M, Grauwet T, Acharya P
148 - 153	Modeling the settling behavior in virgin olive oil from a horizontal screw solid bowl Gila A, Beltran G, Bejaoui MA, Sanchez S, Nopens I, Jimenez A
154 - 159	Fouling control in ultrafiltration of bovine serum albumin and milk by the use of permanent magnetic field Zin G, Penha FM, Rezzadori K, Silva FL, Guizoni K, Petrus JCC, Oliveira JV, Di Luccio M
160 - 165	Monitoring of thermal changes in meat by synchronous fluorescence spectroscopy Sahar A, Rahman UU, Kondjoyan A, Portanguen S, Dufour E
166 - 172	Combined pressing-diffusion technology for sugar beets pretreated by pulsed electric field Mhemdi H, Bals O, Vorobiev E
173 - 179	Detection of fluorescence signals from ATP in the second derivative excitation-emission matrix of a pork meat surface for cleanliness evaluation Shirai H, Oshita S, Makino Y
180 - 190	Evaluating coagulation properties of milk from dairy sheep with subclinical intramammary infection using near infrared light scatter. A preliminary study Abdelgawad AR, Rovai M, Caja G, Leitner G, Castillo M
191 - 198	Mesoscale investigation of the structural properties of unrefined cell wall materials extracted from minimally processed salads during storage Roversi T, Ferrante A, Piazza L
199 - 204	Estimation of intramuscular level of marbling among Whiteheaded Mutton Sheep lambs Przybylak A, Boniecki P, Koszela K, Ludwiczak A, Zaborowicz M, Lisiak D, Stanisz M, Slosarz P
205 - 214	Role of the phases composition on the incorporation of gallic acid in O/W and W/O emulsions Gomes A, Costa ALR, Perrechil FD, da Cunha RL
215 - 222	Electrohydrodynamic drying of apple slices: Energy and quality aspects Martynenko A, Zheng WW
223 - 230	Modification of the textural and rheological properties of cream cheese using thermosonicated milk Almanza-Rubio JL, Gutierrez-Mendez N, Leal-Ramos MY, Sepulveda D, Salmeron I
231 - 239	Design and development of energy efficient continuous cooking system Shinde YH, Gudekar AS, Chavan PV, Pandit AB, Joshi JB
240 - 244	Solubility of virgin coconut oil in supercritical carbon dioxide Zuknik MH, Norulaini NAN, Dalila WSWN, Ali NR, Omar AKM
245 - 250	Combined mechanical (DMA) and dielectric (DETA) thermal analysis of carrot at temperatures 30-90 degrees C Blahovec J, Kourim P
251 - 258	Air-borne ultrasonic application in the drying of grape skin: Kinetic and quality considerations Cruz L, Clemente G, Mulet A, Ahmad-Qasem MH, Barrajon-Catalan E, Garcia-Perez J
259 - 266	Nondestructively sensing of total viable count (TVC) in chicken using an artificial olfaction system based colorimetric sensor array Chen QS, Hu WW, Su J, Li HH, Ouyang Q, Zhao JW