Journal of Food Engineering

Journal of Food Engineering, Vol.171 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (31 articles)

1 - 13	Simplified heat and mass transfer modeling in a food processing plant Lecoq L, Flick D, Derens E, Hoang HM, Laguerre O
14 - 21	Effect of thermomechanical treatment on microstructure of guar gum/acid milk gels Rohart A, Michon C
22 - 27	A computer vision system for coffee beans classification based on computational intelligence techniques de Oliveira EM, Leme DS, Barbosa BHG, Rodarte MP, Pereira RGFA
28 - 36	A deterministic approach for predicting the transformation of starch suspensions in tubular heat exchangers Plana-Fattori A, Flick D, Ducept F, Doursat C, Michon C, Mezdour S
37 - 43	Compound release from nanostructured lipid carriers (NLCs) Dan N
44 - 51	Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing Martynenko A, Chen YG
52 - 56	Effect of pressure on the inactivation of enzymes and hiochi bacteria in unpasteurized sake by low-pressure carbon dioxide microbubbles Kobayashi F, Odake S, Kobayashi K, Sakurai H
57 - 66	Rheological characterization of full-fat and low-fat glaze materials for foods Meza BE, Peralta JM, Zorrilla SE
67 - 77	The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream Loncarevic I, Pajin B, Petrovic J, Zaric D, Sakac M, Torbica A, Lloyd DM, Omorjan R
78 - 86	Drying-toasting of presoaked soybean in fluidised bed. Modeling, validation and simulation of operational variants for reducing energy consumption Irigoyen RMT, Giner SA
87 - 94	Performance of a non-invasive methodology for assessing oxygen diffusion in liquid and solid food products Chaix E, Guillaume C, Gontard N, Guillard V
95 - 101	Spectral-sensitive Pulsed Photometry to predict the fat content of commercialized milk Ragni L, Iaccheri E, Cevoli C, Berardinelli A
102 - 110	Image analysis of dough development: Impact of mixing parameters and wheat cultivar on the gluten phase distribution Van der Mijnsbrugge A, Auger F, Frederix S, Morel MH
111 - 118	Effect of variables on the thickness of an edible coating applied on frozen fish - Establishment of the concept of safe dipping time Soares NM, Fernandes TA, Vicente AA
119 - 128	Monitoring of single eye growth under known gas pressure: Magnetic resonance imaging measurements and insights into the mechanical behaviour of a semi-hard cheese Grenier D, Laridon Y, Le Ray D, Challois S, Lucas T
129 - 136	A human duodenum model (HDM) to study transport and digestion of intestinal contents Wright ND, Kong FB, Williams BS, Fortner L
137 - 144	Minimally destructive assessment of mangosteen translucency based on electrical impedance measurements Nakawajana N, Terdwongworakul A, Teerachaichayut S
145 - 152	Influence of packaging in the analysis of fresh-cut Valerianella locusta L. and Golden Delicious apple slices by visible-near infrared and near infrared spectroscopy Beghi R, Giovenzana V, Civelli R, Guidetti R
153 - 158	Progressive freeze-concentration of apple juice and its application to produce a new type apple wine Miyawaki O, Gunathilake M, Omote C, Koyanagi T, Sasaki T, Take H, Matsuda A, Ishisaki K, Miwa S, Kitano S
159 - 163	Changes of protein secondary structures of pollock surimi gels under high-temperature (100 degrees C and 120 degrees C) treatment Zhang LL, Zhang FX, Wang X
164 - 173	Modulation of extruded collagen films by the addition of co-gelling proteins Oechsle AM, Haupler M, Weigel F, Gibis M, Kohlus R, Weiss J
174 - 184	Spray drying of high hydrophilic solids emulsions with layered interface and trehalose-maltodextrin as glass formers for carotenoids stabilization Lim ASL, Roos YH
185 - 193	State diagrams for mixtures of low molecular weight carbohydrates Ruiz-Cabrera MA, Rivera-Bautista C, Grajales-Lagunes A, Gonzalez-Garcia R, Schmidt SJ
194 - 199	Food application of an encapsulated phytochemically rich SC-CO2 extract of a polyherbal mix of tulsi, bay and cardamom: Shelf-life and frying stability of soybean oil Ghosh S, Chatterjee D, Mishra S, Bhattacharjee P
200 - 207	Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts - A kinetic study Turturica M, Stanciuc N, Bahrim G, Rapeanu G
208 - 213	Zein-based blend coatings: Impact on the quality of a model cheese of short ripening period Pena-Serna C, Penna ALB, Lopes JF
214 - 221	Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method Su D, Zhong QX
222 - 229	Utilization of tofu whey concentrate by nanofiltration process aimed at obtaining a functional fermented lactic beverage Benedetti S, Prudencio ES, Muller CMO, Verruck S, Mandarino JMG, Leite RS, Petrus JCC
230 - 239	Fusion of artificial senses as a robust approach to food quality assessment Kiani S, Minaei S, Ghasemi-Varnamkhasti M
240 - 247	Acoustic feature extraction and optimization of crack detection for eggshell Wang HJ, Mao JH, Zhang JY, Jiang HY, Wang JP
248 - 248	Evaluating coagulation properties of milk from dairy sheep with subclinical intramamary infection using near infrared light scatter. A preliminary study (vol 168, pg 180, 2016) Abdelgawad AR, Rovai M, Caja G, Leitner G, Castillo M