Journal of Food Engineering

Journal of Food Engineering, Vol.195 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (25 articles)

1 - 13	Separation and purification of phenolic compounds from pomegranate juice by ultrafiltration and nanofiltration membranes Conidi C, Cassano A, Caiazzo F, Drioli E
14 - 20	Influence of heating temperature, pH and ions on recrystallization inhibition activity of kappa-carrageenan in sucrose solution Leiter A, Ludwig A, Gaukel V
21 - 30	Distribution of juice heater surface for optimum performance of evaporation process in raw sugar manufacturing Chantasiriwan S
31 - 39	Scale-down failed Dissimilarities between high-pressure homogenizers of different scales due to failed mechanistic matching Hakansson A
40 - 51	Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties Lechevalier V, Guerin-Dubiard C, Anton M, Beaumal V, Briand ED, Gillard A, Le Gouar Y, Musikaphun N, Pasco M, Dupont D, Nau F
52 - 60	Selecting food process designs from a supply chain perspective Jonkman J, Bloemhof JM, van der Vorst JGAJ, van der Padt A
61 - 72	Rheological measurements for characterizing sticky point temperature of selected fruit powders: An experimental investigation Caparino OA, Nindo CI, Tang J, Sablani SS
73 - 84	Stability of oil-in-water emulsions produced by membrane emulsification with microporous ceramic membranes Zanatta V, Rezzadori K, Penha FM, Zin G, Lemos-Senna E, Petrus JCC, Di Luccio M
85 - 96	Protein recovery from potato processing water: Pre-treatment and membrane fouling minimization Dabestani S, Arcot J, Chen V
97 - 104	Behavior and rejection mechanisms of fruit juice phenolic compounds in model solution during nanofiltration Cai M, Hou WZ, Lv YQ, Sun PL
105 - 113	More efficient mushroom canning through pinch and exergy analysis Paudel E, Van der Sman RGM, Westerik N, Ashutosh A, Dewi BPC, Boom RM
114 - 127	Modeling of pancake frying with non-uniform heating source applied to domestic cookers Sanz-Serrano F, Sagues C, Feyissa AH, Adler-Nissen J, Llorente S
128 - 136	Pressure drop in dairy evaporators: Experimental study and friction factor modelling Mura E, Gourdon M
137 - 149	Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties Lechevalier V, Guerin-Dubiard C, Anton M, Beaumal V, Briand ED, Gillard A, Le Gouar Y, Musikaphun N, Tanguy G, Pasco M, Dupont D, Nau F
150 - 157	Impact on dough aeration of pressure change during, mixing Sadot M, Cheio J, Le-Bail A
158 - 165	Ball-milling changed the physicochemical properties of SPI and its cold-set gels Liu BH, Wang H, Hu T, Zhang PP, Zhang Z, Pan SY, Hu H
166 - 181	Recognition-based image segmentation of touching pairs of cooked shrimp (Penaeus Orientalis) using improved pruning algorithm for quality measurement Liu ZH, Cheng F, Zhang W
182 - 190	A kinetic approach to predict the potential effect of malaxation time temperature conditions on extra virgin olive oil extraction yield Trapani S, Guerrini L, Masella P, Parenti A, Canuti V, Picchi M, Caruso G, Gucci R, Zanoni B
191 - 205	Susceptors in microwave cavity heating: Modeling and experimentation with a frozen pie Chen FY, Warning AD, Datta AK, Chen X
206 - 216	Crucial role of remaining lactose in whey protein isolate powders during storage Norwood EA, Pezennec S, Burgain J, Briard-Bion V, Schuck P, Croguennec T, Jeantet R, Le Floch-Fouere C
217 - 221	DMA and DETA thermal analysis of carrot during its drying at different air humidity Blahovec J, Kourim P
222 - 234	Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields Dalvi-Isfahan M, Hamdami N, Xanthakis E, Le-Bail A
235 - 246	Screening efficiency and rolling effects of a rotating screen drum used to process wet soft agglomerates Bellocq B, Ruiz T, Delaplace G, Duri A, Cuq B
247 - 254	Development of a capacitance sensing system for monitoring moisture content of spray dried gelatin powders Wang BP, Pan PM, McDonald TP, Wang YF
255 - 261	Internal scattering as an optical screening method to identify peeled potatoes giving rise to an excess of acrylamide Smeesters L, Meulebroeck W, Raeymaekers S, Thienpont H