Journal of Food Engineering

Journal of Food Engineering, Vol.169 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (38 articles)

1 - 9	Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physicochemical stability Borrin TR, Georges EL, Moraes ICF, Pinho SC
10 - 17	Development of a novel homogenizer using the vane pump-grinder technology for the production of meat batter Irmscher SB, Gibis M, Herrmann K, Kohlus R, Weiss J
18 - 26	Cox-Merz rules from phenomenological Kelvin-Voigt and Maxwell models Vernon-Carter EJ, Avila-de la Rosa G, Carrillo-Navas H, Carrera Y, Alvarez-Ramirez J
27 - 37	Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt Pang ZH, Deeth H, Prakash S, Bansal N
38 - 43	Removal of Opuntia thorns by pulsed laser ablation: Bromatological and microbiological analysis Cabrera LP, Reyes TF, Delgado AP, Ornela RE, Caro DAP, de Posada E, Arronte M
44 - 52	Non enzymatic browning during cocoa roasting as affected by processing time and temperature Sacchetti G, Ioannone F, De Gregorio M, Di Mattia C, Serafini M, Mastrocola D
53 - 60	Biosorption of anthocyanins from grape pomace extracts by waste yeast: kinetic and isotherm studies Stafussa AP, Maciel GM, Anthero AGD, da Silva MV, Zielinski AAF, Haminiuk CWI
61 - 71	A vehicle routing problem of both refrigerated- and general-type vehicles for perishable food products delivery Song BD, Ko YD
72 - 78	High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage Truong BQ, Buckow R, Nguyen MH, Stathopoulos CE
79 - 84	Phase equilibrium diagrams for the system water, inert and solutes from mate (Ilex paraguariensis) leaves at constant temperature and cyclic pressurization Faggion H, Beninca C, Voll FAP, Zanoelo EF
85 - 90	Potential use of visible reflectance spectra to predict lipid oxidation of rabbit meat Cifuni GF, Conto M, Failla S
91 - 100	Dielectric properties of dried vegetable powders and their temperature profile during radio frequency heating Ozturk S, Kong FB, Trabelsi S, Singh RK
101 - 113	Swelling and hydration studies on egg yolk samples via scanning fluid dynamic gauge and gravimetric tests Perez-Mohedano R, Letzelter N, Bakalis S
114 - 121	Effect of air-dehydration pretreatment before freezing on the electrical impedance characteristics and texture of carrots Ando Y, Maeda Y, Mizutani K, Wakatsuki N, Hagiwara S, Nabetani H
122 - 130	Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce Derossi A, Mastrandrea L, Amodio ML, de Chiara MLV, Colelli G
131 - 140	Effect of vacuum spray drying on the physicochemical properties, water sorption and glass transition phenomenon of orange juice powder Islam MZ, Kitamura Y, Yamano Y, Kitamura M
141 - 148	Effect of hyperbaric storage at room temperature on color degradation of strawberry juice Berrnejo-Prada A, Otero L
149 - 154	Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field Mousakhani-Ganjeh A, Hamdami N, Soltanizadeh N
155 - 164	Application and potential of backscattering imaging techniques in agricultural and food processing - A review Adebayo SE, Hashim N, Abdan K, Hanafi M
165 - 171	Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study Glicerina V, Balestra F, Dalla Rosa M, Romani S
172 - 178	Rheological parameters estimation of non-Newtonian food fluids by finite elements model inversion Fabbri A, Cevoli C
179 - 188	Effect of O-2 control and monitoring on the nutraceutical properties of extra virgin olive oils Catania P, Vallone M, Farid A, De Pasquale C
189 - 195	On enhancing the solubility of curcumin by microencapsulation in whey protein isolate via spray drying Liu WJ, Chen XD, Cheng ZN, Selornulya C
196 - 204	Effects of composition and relative humidity on the functional and storage properties of spray dried model milk emulsions Li K, Woo MW, Selomulya C
205 - 213	On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers Krintiras GA, Diaz JG, van der Goot AJ, Stankiewicz AI, Stefanidis GD
214 - 227	Extension rate distribution and impact on bubble size distribution in Newtonian and non-Newtonian fluid in a twin screw co-rotating mixer Rathod ML, Kokini JL
228 - 237	Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre Comino P, Collins H, Lahnstein J, Gidley MJ
238 - 249	Thermodynamic analysis of drying process in a diagonal-batch dryer developed for batch uniformity using potato slices Amjad W, Hensel O, Munir A, Esper A, Sturm B
250 - 258	Enzyme-assisted subcritical water extraction and characterization of soy protein from heat-denatured meal Lu W, Chen XW, Wang JM, Yang XQ, Qi JR
259 - 271	Efficient integration of particle analysis in hyperspectral imaging for rapid assessment of oxidative degradation in salmon fillet Xu JL, Riccioli C, Sun DW
272 - 277	Pre-crack cutting properties of viscoelastic food models Schuldt S, Boden L, Schneider Y, Rohm H
278 - 283	Production and evaluation of water based powder-liquids and powder-liquid mixing Slettengren K, Heunemann P, Imbach S, Wethli C, Windhab EJ
284 - 290	Use of Near-Infrared hyperspectral images to identify moldy peanuts Jiang JB, Qiao XJ, He RY
291 - 297	Multiple spectroscopic approach to elucidate water distribution and water-protein interactions in dry-cured ham after high pressure processing Rubio-Celorio M, Fulladosa E, Garcia-Gil N, Bertram HC
298 - 308	Heat transport model for the deliquescence kinetics of crystalline ingredients and mixtures Li N, Taylor LS, Mauer LJ
309 - 320	Three dimensional chemometric analyses of hyperspectral images for beef tenderness forecasting Naganathan GK, Cluff K, Samal A, Calkins CR, Jones DD, Meyer GE, Subbiah J
321 - 325	Low-Field Nuclear Magnetic Resonance (LF NMR H-1) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis) Carneiro CD, Marsico ET, Ribeiro RDR, Conte CA, Mano SB, Augusto CJC, de Jesus EFO
326 - 337	Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy Joyner HS, Meldrum A