Journal of Food Engineering

Journal of Food Engineering, Vol.240 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (25 articles)

1 - 8	Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp Gao WH, Hou R, Zeng XA
9 - 20	Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: Preparation and physicochemical characterization Dammak I, Lourenco RV, Sobral PJA
21 - 28	New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain Yu L, Witt T, Bonilla MR, Tumer MS, Fitzgerald M, Stokes JR
29 - 37	Evaluation of drying of edible coating on bread using NIR spectroscopy Chakravartula SSN, Cevoli C, Balestra F, Fabbri A, Dalla Rosa M
38 - 42	Electrohydrodynamic drying of multiple food products: Evaluating the potential of emitter-collector electrode configurations for upscaling Defraeye T, Martynenko A
43 - 48	High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion Calabuig-Jimenez L, Betoret E, Betoret N, Patrignani F, Barrera C, Segui L, Lanciotti R, Dalla Rosa M
49 - 55	Extraction of high stearic high oleic sunflower oil (HSHO): Effect of dehulling and hydrothermal pretreatment de Figueiredo AK, Fernandez MB, Nolasco SM
56 - 64	Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion Loi CC, Eyres GT, Birch EJ
65 - 72	Regression analysis for predicting the fermentation state of packaged Kimchi using a colorimetric indicator Kim SJ, Lee JY, Yoon SR, Lee HW, Ha JH
73 - 82	Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability Arioli S, Montanari C, Magnani M, Tabanelli G, Patrignani F, Lanciotti R, Mora D, Gardini F
83 - 91	Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree Ozcelik M, Ambros S, Heigl A, Dachmann E, Kulozik U
99 - 104	Olive oil droplet coalescence during malaxation Kalogianni EP, Georgiou D, Exarhopoulos S
A1 - A1	Impact of hydro colloid addition and microwave processing condition on drying behavior of foamed raspberry puree (vol 240, pg 83, 2018) Ozcelik M, Ambros S, Heigl A, Dachmann E, Kulozik U
105 - 113	Pressurized liquid extraction of bioactive compounds from grape marc Pereira DTV, Tarone AG, Cazarin CBB, Barbero GF, Martinez J
114 - 119	The effect of pH on the wetting and dissolution of milk protein isolate powder Wu SZ, Fitzpatrick J, Cronin K, Miao S
120 - 132	Analysis of mass transfer and morphometric characteristics of white mushroom (Agaricus bisporus) pilei during osmotic dehydration Gonzalez-Perez JE, Lopez-Mendez EM, Luna-Guevara JJ, Ruiz-Espinosa H, Ochoa-Velasco CE, Ruiz-Lopez II
133 - 144	Can high-pressure homogenization cause thermal degradation to nutrients? Hakansson A
145 - 152	Alcoholic extraction of sesame seed cake oil: Influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins Capellini MC, Chiavoloni L, Giacomini V, Rodrigues CEC
153 - 159	Towards a decision support framework for technologies used in cold supply chain traceability Oskarsdottir K, Oddsson GV
160 - 170	Thermo-hydrous behavior of dried un-blanched potato samples Boutelba I, Zid S, Glouannec P, Youcef-Ali S, Magueresse A, Kimouche N
171 - 182	Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment Yesilsu AF, Ozyurt G
183 - 190	Pulsed electric stimulated changes in potatoes during their cooking: DMA and DETA analysis Blahovec J, Kourim P
191 - 198	Chitosan thymol nanoparticles improve the antimicrobial effect and the water vapour barrier of chitosan-quinoa protein films Medina E, Caro N, Abugoch L, Gamboa A, Diaz-Dosque M, Tapia C
199 - 206	Effect of lyophilization on food grade liposomes loaded with conjugated linoleic acid Velez MA, Perotti MC, Hynes ER, Gennaro AM
207 - 213	Protein content evaluation of processed pork meats based on a novel single shot (snapshot) hyperspectral imaging sensor Ma J, Sun DW, Pu HB, Wei QY, Wang XM