Journal of Food Engineering

Journal of Food Engineering, Vol.173 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (18 articles)

1 - 7	Inactivation of bacteria in seafood processing water by means of UV treatment Chatzisymeon E
8 - 14	Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity Berta M, Wiklund J, Kotze R, Stading M
15 - 24	Effects of roasting temperatures and grinding type on the yields of oil and protein obtained by aqueous extraction processing Li PF, Gasmalla MAA, Zhang WB, Liu JJ, Bing R, Yang RJ
25 - 33	Characteristics of foams produced with viscous shear thinning fluids using microchannels at high throughput Laporte M, Montillet A, Della Valle D, Loisel C, Riaublanc A
34 - 41	An assessment of the potential of shadow sizing analysis and Particle Image Velocimetry (PIV) to characterise hot trub morphology Jakubowski M, Antonowicz A, Janowicz M, Sterczynska M, Piepiorka-Stepuk J, Poreda A
42 - 48	Measuring the food microstructure by two-point cluster function Derossi A, Severini C, De Pilli T
49 - 58	Colour change in rice during hydration: Effect of hull and bran layers Oli P, Ward R, Adhikari B, Torley P
59 - 68	Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect Giacosa S, Belviso S, Bertolino M, Dal Bello B, Gerbi V, Ghirardello D, Giordano M, Zeppa G, Rolle L
69 - 75	Roles of particle size on physical and mechanical properties of dairy model solids Li RJ, Roos YH, Miao S
76 - 84	Influence of raw material moisture on the synthesis of black tea production process Vargas R, Vecchietti A
85 - 91	Study of metal release from stainless steels in simulated food contact by means of total reflection X-ray fluorescence Dalipi R, Borgese L, Casaroli A, Boniardi M, Fittschen U, Tsuji K, Depero LE
92 - 105	Agglomeration of wheat powders by a novel reverse wet agglomeration process Rondet E, Cuq B, Cassan D, Ruiz T
106 - 115	Structural relaxations of amorphous lactose and lactose-whey protein mixtures Fan FH, Roos YH
116 - 123	Extraction and evaluation of antioxidant potential of the extracts obtained from tamarind seeds (Tamarindus indica), sweet variety Reis PMCL, Dariva C, Vieira GAB, Hense H
124 - 131	Modeling microwave heating of frozen mashed potato in a domestic oven incorporating electromagnetic frequency spectrum Pitchai K, Chen JJ, Birla S, Jones D, Subbiah J
132 - 142	Assessment of the optimal operating conditions for pale lager clarification using novel ceramic hollow-fiber membranes Cimini A, Moresi M
143 - 149	Measuring thermal properties of oilseeds using time domain nuclear magnetic resonance spectroscopy Carosio MGA, Bernardes DF, Andrade FD, Moraes TB, Tosin G, Colnago LA
150 - 157	Effect of freezing pretreatment on the drying characteristics and volume change of carrots immersed in a fluidized bed of inert particles under reduced pressure Tatemoto Y, Mibu T, Yokoi Y, Hagimoto A