Journal of Food Engineering

Journal of Food Engineering, Vol.238 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (22 articles)

1 - 11	Nanotechnology in the agrofood industry de Francisco EV, Garcia-Estepa RM
12 - 21	Acoustic and mechanical properties of carrot tissue treated by pulsed electric field, ultrasound and combination of both Wiktor A, Gondek E, Jakubczyk E, Dadan M, Nowacka M, Rybak K, Witrowa-Rajchert D
22 - 29	Defluorination by Donnan Dialysis with seawater for seafood processing Yan GJ, Bao Y, Tan M, Cui Q, Lu XL, Zhang Y
30 - 43	Heat and mass transfer, shrinkage, and thermal protein denaturation of kuruma prawn (Marsupenaeus japonicas) during water bath treatment: A computational study with experimental validation Li XL, Llave Y, Mao WJ, Fukuoka M, Sakai N
44 - 53	Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking Kondjoyan A, Portanguen S, Duchene C, Mirade PS, Gandemer G
54 - 60	A microscopic computer vision algorithm for autonomous bubble detection in aerated complex liquids Misra NN, Phalak R, Martynenko A
61 - 69	Controlled release of microencapsulated probiotics in food matrix Basu S, Banerjee D, Chowdhury R, Bhattacharya P
70 - 77	Near-infrared hyperspectral imaging for non-destructive classification of commercial tea products Mishra P, Nordon A, Tschannerl J, Lian GP, Redfern S, Marshall S
78 - 84	Water management methods in food industry: Corn refinery as a case study Bavar M, Sarrafzadeh MH, Asgharnejad H, Norouzi-Firouz H
85 - 94	Cross-polarized VNIR hyperspectral reflectance imaging for non-destructive quality evaluation of dried banana slices, drying process monitoring and control Nghia NDT, Dusabumuremyi JC, Saeys W
95 - 102	Feasibility of using spectral profiles for modeling water activity in five varieties of white quinoa grains Castro W, Prieto JM, Guerra R, Chuquizuta T, Medina WT, Acevedo-Juarez B, Avila-George H
103 - 111	Ultrasound-assisted preparation of a human milk fat analog emulsion: Understanding factors affecting formation and stability Qin XL, Yang R, Zhong JF, Shabani KI, Liu X
112 - 121	Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes Butt SS, Mohammed IK, Raghavan V, Osborne J, Powell H, Charalambides MN
122 - 133	Hyperspectral imaging and multivariate accelerated shelf life testing (MASLT) approach for determining shelf life of rocket leaves Chaudhry MMA, Amodio ML, Babellahi F, de Chiara MLV, Rubio JMA, Colelli G
134 - 140	Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage Roman L, Gomez M, Hamaker BR, Martinez MM
141 - 147	High hydrostatic pressure treatment for manufacturing of red bean powder: A comparison with the thermal treatment Lee H, Ha MJ, Shahbaz HM, Kim JU, Jang H, Park J
148 - 155	Influence of processing additives, packaging and storage conditions on the physicochemical stability of frozen Tra catfish (Pangasius hypophthalmus) fillets Dang HTT, Gudjonsdottir M, Tomasson T, Nguyen MV, Karlsdottir MG, Arason S
156 - 163	Controlling lipid digestion profiles using mixtures of different types of microgel: Alginate beads and carrageenan beads Chen F, Deng ZY, Zhang ZP, Zhang RJ, Xu QY, Fan GQ, Luo T, McClements DJ
164 - 177	Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations Dehghannya J, Pourahmad M, Ghanbarzadeh B, Ghaffari H
178 - 187	Effects of intense pulsed light on Cronobacter sakazakii inoculated in non-fat dry milk Chen DJ, Wiertzema J, Peng P, Cheng YL, Liu J, Mao QQ, Ma YW, Anderson E, Chen P, Baumler DJ, Chen C, Vickers Z, Feirtag J, Lee L, Ruan R
188 - 194	Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method Tan TB, Nakajima M, Tan CP
195 - 201	Improving stability of antioxidant compounds from Plinia cauliflora (jabuticaba) fruit peel extract by encapsulation in chitosan microparticles Cabral BRP, de Oliveira PM, Gelfuso GM, Quintao TDC, Chaker JA, Karnikowski MGD, Gris EF