Journal of Food Engineering

Journal of Food Engineering, Vol.190 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (23 articles)

1 - 9	Physical and flow properties of rice protein powders Amagliani L, O'Regan J, Kelly AL, O'Mahony JA
10 - 21	A review on combined odor and taste sensor systems Banerjee R, Tudu B, Bandyopadhyay R, Bhattacharyya N
22 - 33	Comparison of jaw tracking by single video camera with 3D electromagnetic system Wilson A, Luck P, Woods C, Foegeding EA, Morgenstern M
34 - 39	Using hyperspectral imaging to characterize consistency of coffee brands and their respective roasting classes Nansen C, Singh K, Mian A, Allison BJ, Simmons CW
40 - 47	Bottom-up model for understanding the effects of wheat endosperm microstructure on its mechanical strength Chichti E, Lullien-Pellerin V, George M, Radjai F, Affes R, Delenne JY
48 - 53	Hysteresis of ultrasound velocity in pork lard and water during a thermal cycle Wesolowski A, Sienkiewicz JJ, Skibniewska KA, Luczycka D, Choszcz D
54 - 60	Valorisation of industrial cooked ham by-products as functional ingredients Ursu AV, Marcati A, Michaud P, Djelveh G
61 - 71	Mathematical modeling and Monte Carlo simulation of thermal inactivation of non-proteolytic Clostridium botulinum spores during continuous microwave-assisted pasteurization Hong YK, Huang LH, Yoon WB, Liu F, Tang JM
72 - 79	A heat and mass transfer perspective of microbial behavior modeling in a structured vegetable food De Bonis MV, Ruocco G
80 - 93	A review of the use and design of produce simulators for horticultural forced-air cooling studies Redding GP, Yang A, Shim YM, Olatunji J, East A
94 - 100	Effects of ohmic pretreatment on crude palm oil yield and key qualities Pootao S, Kanjanapongkul K
101 - 108	Rapid assessment of black tea quality using diffuse reflectance spectroscopy Panigrahi N, Bhol CS, Das BS
109 - 115	Kinetic analysis of freeze denaturation of soyprotein by a generalized theoretical model for freeze-acceleration reaction Miyawaki O, Nishino H
116 - 122	Effect of freeze-thaw treatment on the structure and texture of soft and firm tofu Xu YZ, Tao YK, Shivkumar S
123 - 138	Insights in aroma compound retention by mucosa during consumption through mathematical modelling Deleris I, Saint-Eve A, Saglio A, Souchon I, Trelea JC
139 - 146	Infusion of fructooligosaccharide in Indian gooseberry (Emblica officinalis) fruit using osmotic treatment and its effect on the antioxidant activity of the fruit Nambiar SS, Basu A, Shetty NP, Rastogi NK, Prapulla SG
147 - 153	Characterization of pore structure of rice grits extrudates using mercury intrusion porosimetry, nitrogen adsorption and water vapour desorption methods Sujka M, Sokolowska Z, Hajnos M, Wlodarczyk-Stasiak M
154 - 166	Postharvest noninvasive assessment of undesirable fibrous tissue in fresh processing carrots using computer tomography images Donis-Gonzalez IR, Guyer DE, Pease A
167 - 175	Effect of relative humidity on microwave drying of carrot Pu HJ, Li ZF, Hui J, Raghavan GSV
176 - 184	Bread baking using ohmic heating technology; a comprehensive study based on experiments and modelling Gally T, Rouaud O, Jury V, Le-Bail A
185 - 194	Development of an alternative technique for rapid and accurate determination of fish caloric density based on hyperspectral imaging Xu JL, Riccioli C, Sun DW
195 - 204	Effect of mixing on LAOS properties of hard wheat flour dough Yazar G, Duvarci OC, Tavman S, Kokini JL
205 - 210	Mathematical modelling of color, texture kinetics and sensory attributes characterisation of ripening bananas for waste critical point determination Nannyonga S, Bakalis S, Andrews J, Mugampoza E, Gkatzionis K