Journal of Food Engineering

Journal of Food Engineering, Vol.212 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (32 articles)

1 - 11	Improved algorithm for estimating the optical properties of food products using spatially-resolved diffuse reflectance Wang AC, Lu RF, Xie LJ
12 - 17	Winterization strategies for bulk storage of cucumber pickles Diaz JT, Perez-Diaz IM, Simunovic J, Sandeep KP
18 - 28	Magnetoelastic sensors with hybrid films for bacteria detection in milk Beltrami LVR, Beltrami M, Roesch-Ely M, Kunst SR, Missell FP, Birriel EJ, Malfatti CD
29 - 37	Physical characterization and fluidization design parameters of wheat germ Gili RD, Irigoyen RMT, Penci MC, Giner SA, Ribotta PD
38 - 46	Sodium caseinate stabilized clove oil nanoemulsion: Physicochemical properties Sharma M, Mann B, Sharma R, Bajaj R, Athira S, Sarkar P, Pothuraju R
47 - 54	Surface-enhanced Raman spectroscopy for identification and discrimination of beverage spoilage yeasts using patterned substrates and gold nanoparticles Uusitalo S, Popov A, Ryabchikov YV, Bibikova O, Alakomi HL, Juvonen R, Kontturi V, Siitonen S, Kabashin A, Meglinski I, Hiltunen J, Laitila A
55 - 64	Effect of partial acidification on the ultrafiltration and diafiltration of skim milk: Physico-chemical properties of the resulting milk protein concentrates Liu DS, Li JK, Zhang J, Liu XM, Wang M, Hemar Y, Regenstein JM, Zhou P
65 - 75	Integration of RFID, wireless sensor networks, and data mining in an e-pedigree food traceability system Alfian G, Rhee J, Ahn H, Lee J, Farooq U, Ijaz MF, Syaekhoni MA
76 - 86	Influence of the air humidity on the drying of a liquid droplet on a solid plate and on bacterial destruction Laguerre O, Lecoq L, Zoz F, Guyot S, Beney L, Flick D
87 - 96	The role of nonlinear viscoelasticity on the functionality of laminating shortenings Macias-Rodriguez BA, Peyronel F, Marangoni AG
97 - 107	Lactose crystallization in milk protein concentrate and its effects on rheology Goulart DB, Hartel RW
108 - 112	Modelling the influence of time, temperature and relative humidity conditions on the mass loss rate of fresh oyster mushrooms Azevedo S, Cunha LM, Oliveira JC, Mahajan PV, Fonseca SC
113 - 120	Effect of thermal and high hydrostatic pressure treatments on mango bars shelf-life under refrigeration Danalache F, Carvalho CY, Brito L, Mata P, Moldao-Martins M, Alves VD
121 - 135	Three-dimensional CFD modelling of superheated steam drying of a single distillers' spent grain pellet Ramachandran RP, Akbarzadeh M, Paliwal J, Cenkowski S
136 - 145	Hybrid extended Kalman filtering and noise statistics optimization for produce wash state estimation Azimi V, Munther D, Fakoorian SA, Nguyen TT, Simon D
146 - 153	Particle size measurements and scanning electron microscopy (SEM) of cocoa particles refined/couched by conical and cylindrical roller stone melangers Tan JZ, Balasubramanian BM
154 - 164	A new method developed to characterize the 3D microstructure of frozen apple using X-ray micro-CT Vicent V, Verboven P, Ndoye FT, Alvarez G, Nicolai B
165 - 173	Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks Philipp C, Oey I, Silcock P, Beck SM, Buckow R
174 - 180	Soy PC liposomes as CLA carriers for food applications: Preparation and physicochemical characterization Velez MA, Perotti MC, Zanel P, Hynes ER, Gennaro AM
181 - 189	Fuzzy logic application to model caffeine release from hydrogel colloidosomes Amiryousefi MR, Mohebbi M, Golmohammadzadeh S, Koocheki A, Baghbani F
190 - 200	Twin-screw extrusion technology for vegetable oil extraction: A review Uitterhaegen E, Evon P
201 - 212	Spectral method for simulating 3D heat and mass transfer during drying of apple slices Pasban A, Sadrnia H, Mohebbi M, Shahidi SA
213 - 225	Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment Carrillo MG, Ferrario M, Guerrero S
226 - 233	Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio) Li DP, Jia SL, Zhang LT, Wang ZY, Pan JF, Zhu BW, Luo YK
234 - 241	State diagrams of candied orange peel obtained using different hypertonic solutions Witczak T, Witczak M, Stepien A, Bednarz A, Grzesik M
242 - 251	Study of the morphological, structural, thermal, and pasting corn transformation during the traditional nixtamalization process: From corn to tortilla Villada JA, Sanchez-Sinencio F, Zelaya-Angel A, Gutierrez-Cortez E, Rodriguez-Garcia ME
252 - 261	Detection of blood in fish muscle by constrained spectral unmixing of hyperspectral images Skjelvareid MH, Heia K, Olsen SH, Stormo SK
262 - 270	Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice Sabanci S, Icier F
271 - 282	Ultrasound in wet biological materials subjected to drying Kowalski SJ, Rybicki A
283 - 290	Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata KHB) Corrales CV, Achir N, Forestier N, Lebrun M, Maraval I, Dornier M, Perez AM, Vaillant F, Fliedel G
291 - 297	Low-field nuclear magnetic resonance for online determination of water content during sausage fermentation Zhang QQ, Li W, Li HK, Chen XH, Jiang M, Dong MS
298 - 308	Caking of sucrose: Elucidation of the drying kinetics according to the relative humidity by considering external and internal mass transfer Samain S, Dupas-Langlet M, Leturia M, Benali M, Saleh K