Journal of Food Engineering

Journal of Food Engineering, Vol.214 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (30 articles)

1 - 9	Compositional and structural changes of sugarcane evaporator deposits after concentrated sodium hydroxide treatment Phakam B, Moghaddam L, Baker AG, East C, Doherty WOS
10 - 15	Applications of hyperspectral imaging for quality assessment of liquid based and semi-liquid food products: A review Baiano A
16 - 28	Frost formation modeling during the storage of frozen vegetables exposed to temperature fluctuations Urquiola A, Alvarez G, Flick D
29 - 39	Ripeness monitoring of two cultivars of nectarine using VIS-NIR hyperspectral reflectance imaging Munera S, Amigo JM, Blasco J, Cubero S, Talens P, Aleixos N
40 - 46	Influence of surface-active phenolic acids and aqueous phase ratio on w/o nano-emulsions properties; model fitting and prediction of nano-emulsions oxidation stability Katsouli M, Polychniatou V, Tzia C
47 - 59	Optimum design of a multi-stage reverse osmosis process for the production of highly concentrated apple juice Al-Obaidi MA, Kara-Zaitri C, Mujtaba IM
60 - 68	Development of a structure-based model for moisture diffusion in multiphase lipid networks Paluri S, Maleky F, Heldman DR
69 - 78	Diffusion of nitrate and water in pork meat: Effect of the direction of the meat fiber Gomez J, Sanjuan N, Arnau J, Bon J, Clemente G
79 - 89	Effect of maturation on the bulk optical properties of apple skin and cortex in the 500-1850 nm wavelength range Van Beers R, Aernouts B, Watte R, Schenk A, Nicolai B, Saeys W
90 - 96	Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods Evelyn, Milani E, Silva FVM
97 - 103	Magnetic resonance imaging (MRI) to quantify the swelling and drying of whey protein hydrogels Fan LY, Yang JX, Casali RA, Jin X, Chen XD, Mercade-Prieto R
104 - 116	Microencapsulation of hesperidin in polyelectrolyte complex microbeads: Physico-chemical evaluation and release behavior Tsirigotis-Maniecka M, Lamch L, Chojnacka I, Gancarz R, Wilk KA
117 - 128	Microstructure investigation and its effects on moisture sorption in fried potato chips Yang J, Martin A, Richardson S, Wu CH
129 - 136	Modelling the autoxidation of myoglobin in fresh meat under modified atmosphere packing conditions Tofteskov J, Hansen JS, Bailey NP
137 - 146	Properties of whey protein concentrate powders obtained by spray drying of sweet, salty and acid whey under varying storage conditions Nishanthi M, Chandrapala J, Vasiljevic T
147 - 157	Dimensionless modeling for convective drying of tuberous crop (Solanum tuberosum) by considering shrinkage Sandoval-Torres S, Tovilla-Morales AS, Hernandez-Bautista E
158 - 165	Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet Kono S, Kon M, Araki T, Sagara Y
166 - 174	Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR) Beck SM, Knoerzer K, Arcot J
175 - 181	A step forward towards the design of a continuous process to produce hybrid liposome/protein microcapsules Gomez-Mascaraque LG, Sipoli CC, de la Torre LG, Lopez-Rubio A
182 - 192	Influence of bleached rice bran wax on the physicochemical properties of organogels and water-in-oil emulsions Pandolsook S, Kupongsak S
193 - 208	Impact of sucrose crystal composition and chemistry on its thermal behavior Lu YS, Yin LL, Gray DL, Thomas LC, Schmidt SJ
209 - 217	Effect of pregelatinized starch paste on the ease of swallowing high-moisture content bread Sugiura F, Ito S, Arai E
218 - 225	Ageing proving cloths - Effects on surfaces and usability Moeller RS, Duchardt A, Nirschl H
226 - 235	Purification of caprine oligosaccharides at pilot-scale Aquino LFMC, Bell JMLND, Cohen JL, Liu Y, Lee H, Silva VLD, Domizio P, Conte CA, Barile D
236 - 244	Identification of residual nano-scale foulant material on stainless steel using atomic force microscopy after clean in place Phinney DM, Goode KR, Fryer PJ, Heldman D, Bakalis S
245 - 256	Carvacrol encapsulation in starch or PCL based matrices by electrospinning Tampau A, Gonzalez-Martinez C, Chiralt A
257 - 265	Molecular drivers of structural development in Mozzarella cheese Smith JR, Hindmarsh JP, Carr AJ, Golding MD, Reid D
266 - 276	Starch recovery from turmeric wastes using supercritical technology Santana AL, Zabot GL, Osorio-Tobon F, Johner JCF, Coelho AS, Schmiele M, Steel CJ, Meireles MAA
277 - 286	Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities Chang HW, Tan TB, Tan PY, Abas F, Lai OM, Nehdi IA, Tan CP
287 - 302	Glass transition prediction strategies based on the Couchman-Karasz equation in model confectionary systems Mayhew EJ, Neal CH, Lee SY, Schmidt SJ