Journal of Food Engineering

Journal of Food Engineering, Vol.222 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (32 articles)

1 - 10	Ultrasound-assisted extraction from defatted oat (Avena sativa L.) bran to simultaneously enhance phenolic compounds and beta-glucan contents: Compositional and kinetic studies Chen C, Wang L, Wang R, Luo XH, Li YF, Li J, Li YA, Chen ZX
11 - 19	A mathematical model to predict early quality attributes in hake during storage at low temperature Vilas C, Alonso AA, Herrera JR, Bernardez M, Garcia MR
20 - 28	Food texture evaluation using logistic regression model and magnetic food texture sensor Nakamoto H, Nishikubo D, Kobayashi F
29 - 37	Functional emulsion gels with potential application in meat products Paglarini CD, Furtado GD, Biachi JP, Vidal VAS, Martini S, Forte MBS, Cunha RL, Pollonio MAR
38 - 48	Modeling the softening of carbohydrate-based foods during simulated gastric digestion Drechsler KC, Bornhorst GM
49 - 53	Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage Zhang Y, Zhao JH, Ding Y, Xiao HW, Sablani SS, Nie Y, Wu SJ, Tang XM
54 - 62	Production and characterization of electrospun fish sarcoplasmic protein based nanofibers Sahin YM, Su S, Ozbek B, Yucel S, Pinar O, Kazan D, Oktar FN, Ekren N, Gunduz O
63 - 72	Enzymatic conversion of lactose into galacto-oligosaccharides: The effect of process parameters, kinetics, foam architecture, and product characterization Jenab E, Omidghane M, Mussone P, Armada DH, Cartmell J, Montemagno C
73 - 83	Modelling CO2 transfer in foil ripened semi-hard Swiss-type cheese Acerbi F, Guillard V, Saubanere M, Guillaume C, Gontard N
84 - 92	Understanding fiber formation in a concentrated soy protein isolate - Pectin blend Dekkers BL, Hamoen R, Boom RM, van der Goot AJ
93 - 99	Heating and megasonic interventions for improvement of aqueous based oil extraction from fresh and cold stored coconut meat Li XL, Martinez-Padilla LP, Xu XQ, Zisu B, Juliano P
100 - 109	Microencapsulation of red palm oil as an oil-in-water emulsion with supercritical carbon dioxide solution-enhanced dispersion Lee WJ, Tan CP, Sulaiman R, Smith RL, Chong GH
110 - 114	Engineered small intestinal system as an alternative to in-situ intestinal permeability model Parthasarathi S, Bhushani JA, Anandharamakrishnan C
115 - 125	Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried fat-filled pea protein-based powders Domian E, Brynda-Kopytowska A, Ciesla J, Gorska A
126 - 138	Influence of operating conditions on residence time distributions in a scraped surface heat exchanger during aerated sorbet production Ndoye FT, Hernandez-Parra O, Benkhelifa H, Alvarez G, Flick D
139 - 150	Real-time monitoring of organic apple (var. Gala) during hot-air drying using near-infrared spectroscopy Moscetti R, Raponi F, Ferri S, Colantoni A, Monarca D, Massantini R
151 - 161	Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment Llave Y, Fukuda S, Fukuoka M, Shibata-Ishiwatari N, Sakai N
162 - 168	Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room Corrieu G, Perret B, Kakouri A, Pappas D, Samelis J
169 - 177	Use of air classification technology to produce protein-enriched barley ingredients Silventoinen P, Sipponen MH, Holopainen-Mantila U, Poutanen K, Sozer N
178 - 184	Evaluation of the quality of coffee extracts concentrated by osmotic evaporation Paiva A, Ranocchia K, Marques M, da Silva MG, Alves V, Coelhoso I, Simoes P
185 - 198	Prediction of firmness parameters of tomatoes by portable visible and near-infrared spectroscopy Huang YP, Lu RF, Chen KJ
199 - 206	Supercritical extraction of solid materials: A practical correlation related with process scaling Lopez-Padilla A, Ruiz-Rodriguez A, Reglero G, Fornari T
207 - 217	O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation Matos M, Laca A, Rea F, Iglesias O, Rayner M, Gutierrez G
218 - 225	The use of inline high-shear rotor-stator mixing for preparation of high-solids milk protein-stabilised oil-in-water emulsions with different protein:fat ratios O'Sullivan JJ, Drapala KP, Kelly AL, O'Mahony JA
226 - 236	Stability of texture, meltability and water mobility model of pizza-style cheeses from goat's milk Cais-Sokolinska D, Bierzunska P, Kaczynski LK, Baranowska HM, Tomaszewska-Gras J
237 - 249	A mechanistic model for swelling kinetics of waxy maize starch suspension Desam GP, Li JS, Chen GB, Campanella O, Narsimhan G
250 - 257	Application of the thixotropic elasto-viscoplastic model as a structure probing technique for acid milk gel suspensions Javanmard M, Wong E, Howes T, Stokes JR
258 - 266	Applying 3D texture algorithms on MRI to evaluate quality traits of loin Avila M, Caballero D, Antequera T, Duran ML, Caro A, Perez-Palacios T
267 - 275	Refractance window drying of foods: A review Raghavi LM, Moses JA, Anandharamakrishnan C
276 - 283	The impact of clean-in-place parameters on rinse water effectiveness and efficiency Fan MY, Phinney DM, Heldman DR
284 - 291	Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds Ban C, Lee DH, Jo Y, Bae H, Seong H, Kim SO, Lim S, Choi YJ
292 - 297	Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone Evelyn, Silva FVM