Journal of Food Engineering

Journal of Food Engineering, Vol.224 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (19 articles)

1 - 16	Online reconstruction of oil oxidation kinetics and reaction schemes during deep-frying by deconvolution of ATR-FTIR spectra Touffet M, Patsioura A, Ziaiifar AM, Eveleigh L, Vitrac O
17 - 26	Quantifying growth of cold-adapted Listeria monocytogenes and Listeria innocua on fresh spinach leaves at refrigeration temperatures Omac B, Moreira RG, Castell-Perez E
27 - 36	Menthol/cyclodextrin inclusion complex nanofibers: Enhanced water solubility and high-temperature stability of menthol Yildiz ZI, Celebioglu A, Kilic ME, Durgun E, Uyar T
37 - 44	Ultrasound-assisted bleaching of olive oil: Kinetics, isotherms and thermodynamics Asgari S, Sahari MA, Barzegar M
45 - 52	Kinetic and isotherm studies on the adsorption of tenuazonic acid from fruit juice using inactivated LAB Liu B, Ge N, Peng BZ, Pan SY
53 - 61	Noncontact evaluation of soluble solids content in apples by near-infrared hyperspectral imaging Ma T, Li XZ, Inagaki T, Yang HY, Tsuchikawa S
62 - 70	Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment Dhakal S, Balasubramaniam VM, Ayvaz H, Rodriguez-Saona LE
71 - 79	Progressive stirred freeze-concentration of ethanol-water solutions Osorio M, Moreno FL, Raventos M, Hernandez E, Ruiz Y
80 - 87	Temperature-controlled microwave-vacuum drying of lactic acid bacteria: Impact of drying conditions on process and product characteristics Ambros S, Foerst P, Kulozik U
88 - 94	Strategies to improve carotene entry into cells of Yarrowia lipolytica in a goal of encapsulation Bao NPH, Romero-Guido C, Hanh PT, Wache Y
95 - 104	Efficacy of decontamination and a reduced risk of cross-contamination during ultrasound-assisted washing of fresh produce Huang K, Wrenn S, Tikekar R, Nitin N
105 - 111	Authenticity of freeze-dried acai pulp by near-infrared spectroscopy Lobato KBD, Alamar PD, Carames ETD, Pallone JAL
112 - 120	Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5 Famelart MH, Schong E, Croguennec T
121 - 128	Study of the cheese salting process by dielectric properties at microwave frequencies Velazquez-Varela J, Castro-Giraldez M, Cuibus L, Tomas-Egea JA, Socaciu C, Fito PJ
129 - 138	Pulsed vacuum drying enhances drying kinetics and quality of lemon slices Wang J, Law CL, Nema PK, Zhao JH, Liu ZL, Deng LZ, Gao ZJ, Xiao HW
139 - 147	Whey protein concentrate (WPC) production: Environmental impact assessment Bacenetti J, Bava L, Schievano A, Zucali M
148 - 155	Green coffee extracts rich in diterpenes - Process optimization of pressurized liquid extraction using ethanol as solvent de Oliveira NA, Cornelio-Santiago HP, Fukumasu H, de Oliveira AL
156 - 164	Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties Villanueva M, Harasym J, Munoz JM, Ronda F
165 - 173	Design of dipalmitoyl lecithin liposomes loaded with quercetin and rutin and their release kinetics from carboxymethyl cellulose edible films Silva-Weiss A, Quilaqueo M, Venegas O, Ahumada M, Silva W, Osorio F, Gimenez B