Journal of Food Engineering

Journal of Food Engineering, Vol.223 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (27 articles)

1 - 9	pH dependent C-jejuni thermal inactivation models and application to poultry scalding McCarthy Z, Smith B, Fazil A, Wu JH, Ryan SD, Munther D
10 - 21	Impact of shear force on functional properties of native starch and resulting gel and film Shahbazi M, Majzoobi M, Farahnaky A
22 - 31	Practical design of a diffusion-type time-temperature indicator with intrinsic low temperature dependency Suppakul P, Kim DY, Yang JH, Lee SB, Lee SJ
32 - 41	A review of sublethal effects of pulsed electric field on cells in food processing Wang MS, Wang LH, Bekhit AEA, Yang J, Hou ZP, Wang YZ, Dai QZ, Zeng XA
42 - 45	Assessment of cold oxygen plasma technology for the inactivation of major foodborne viruses on stainless steel Park SY, Ha SD
46 - 52	Non-destructive automatic quality evaluation of fresh-cut iceberg lettuce through packaging material Cavallo DP, Cefola M, Pace B, Logrieco AF, Attolico G
53 - 61	Effect of temperature on the crystallization behavior and physical properties of fast-frozen special fat during storage Zhu TW, Liu Q, Weng HT, Li B, Zhang X, Zong MH, Wu H
62 - 69	Amorphous wall materials properties and degradation of carotenoids in spray dried formulations Lim ASL, Roos YH
70 - 78	Analysis of the heat transfer characteristics of blackberries during microwave vacuum heating Song CF, Wu T, Li ZF, Li J, Chen HY
79 - 90	An automatic system for measuring dielectric properties of foods: Albumen, yolk, and shell of fresh eggs Lau SK, Subbiah J
91 - 98	Chitosan coated liposome dispersions loaded with cacao hull waste extract: Effect of spray drying on physico-chemical stability and in vitro bioaccessibility Altin G, Gultekin-Ozguven M, Ozcelik B
99 - 108	Assessing the potential of whey protein fibril as emulsifier Mantovani RA, Furtado GD, Netto FM, Cunha RL
109 - 115	Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure Struck S, Straube D, Zahn S, Rohm H
116 - 123	Effect of ultrasound on structure and functional properties of laccase-catalyzed alpha-lactalbumin Yuan XY, Li XY, Zhang XL, Mu ZS, Gao ZL, Jiang LZ, Jiang ZM
124 - 131	The effect of ultrafine and coarse grinding on the suspending and precipitating properties of black tea powder particles Zhang Y, Xiao WH, Cao YY, Ji GY, Gao CF, Han LJ
132 - 143	Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude Marin D, Aleman A, Montero P, Gomez-Guillen MC
144 - 151	Wheat dough imitating artificial dough system based on hydrocolloids and glass beads Brandner S, Becker T, Jekle M
152 - 167	Mathematical modelling of convective drying of fruits: A review Castro AM, Mayorga EY, Moreno FL
168 - 174	Intermittent corona discharge plasma jet for improving tomato quality Lee T, Puligundla P, Mok C
175 - 188	Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach Koch L, Hummel L, Schuchmann HP, Emin MA
189 - 196	Extending protein functionality: Microfluidization of heat denatured whey protein fibrils Koo CKW, Chung C, Ogren T, Mutilangi W, McClements DJ
197 - 207	Investigations on binding mechanism of bioactives from elderberry (Sambucus nigra L.) by whey proteins for efficient microencapsulation Stanciuc N, Oancea AM, Aprodu I, Turturica M, Barbu V, Ionita E, Rapeanu G, Bahrim G
208 - 219	Alternate microwave and convective hot air application for rapid mushroom drying Das I, Arora A
220 - 235	A new take on measuring relative nutritional density: The feasibility of using a deep neural network to assess commercially-prepared pureed food concentrations Pfisterer KJ, Amelard R, Chung AG, Wong A
236 - 247	Monitoring perishable inventory using quality status and predicting automatic devices under various stochastic environmental scenarios Herbon A, Ceder A
248 - 254	Moisture absorption kinetics of FruitPad for packaging of fresh strawberry Bovi GG, Caleb OJ, Klaus E, Tintchev F, Rauh C, Mahajan PV
255 - 261	Effect of UV-C light on Lactobacillus rhamnosus, Salmonella Typhimurium, and Saccharomyces cerevisiae kinetics in inoculated coconut water: Survival and residual effect Ochoa-Velasco CE, Diaz-Lim MC, Avila-Sosa R, Ruiz-Lopez II, Corona-Jimenez E, Hernandez-Carranza P, Lopez-Malo A, Guerrero-Beltran JA