Journal of Food Engineering

Journal of Food Engineering, Vol.261 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (21 articles)

1 - 8	Spray drying of high pressure jet-processed condensed skim milk Hettiarachchi CA, Voronin GL, Harte FM
9 - 14	Proposed mechanism for uneven detinning in cans of Satsuma mandarin (citrus unshiu) Kogure M, Inada Y, Takahashi H, Shimoda M
15 - 25	Alternative environmental friendly process for dehydration of edible Undaria pinnatifida brown seaweed by microwave hydrodiffusion and gravity Lopez-Hortas L, Gely M, Falque E, Dominguez H, Torres MD
26 - 31	Electric and mechanical detection of changes in heated apple flesh Watanabe T, Ando Y, Nakamura N, Orikasa T, Shiina T, Nagata M
32 - 39	Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation Schreuders FKG, Dekkers BL, Bodnar I, Erni P, Boom RM, van der Goot AJ
40 - 50	Dielectric properties, effect of geometry, and quality changes of whole, nonfat milk powder and their mixtures associated with radio frequency heating Dag D, Singh RK, Kong F
51 - 59	Steam explosion modification on tea waste to enhance bioactive compounds' extractability and antioxidant capacity of extracts Sui WJ, Xiao Y, Liu R, Wu T, Zhang M
60 - 65	Mathematical modeling of mechanical and barrier properties of poly(lactic acid)/poly(butylene adipate-co-terephthalate)/thermoplastic starch based nanocomposites Manepalli PH, Alavi S
66 - 75	A novel approach to determine optimal protein texturization conditions - A critical moisture level with increased effect of temperature on viscosity reduction in the rubbery state Oterhals A, Ahmad R, Samuelsen TA
76 - 86	Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing Chen JW, Mu TH, Goffin D, Blecker C, Richard G, Richel A, Haubruge E
87 - 99	Investigation of thermal decomposition as a critical factor inhibiting cold crystallization in amorphous sucrose prepared by melt-quenching Morrow EA, Terban MW, Lee JW, Thomas LC, Billinge SJL, Schmidt SJ
100 - 108	Comparison of spectral properties of three hyperspectral imaging (HSI) sensors in evaluating main chemical compositions of cured pork Ma J, Sun DW, Nicolai B, Pu HB, Verboven P, Wei QY, Liu ZP
109 - 116	Cross-European initial survey on the use of mathematical models in food industry Djekic I, Mujcinovic A, Nikolic A, Jambrak AR, Papademas P, Feyissa AH, Kansou K, Thomopoulos R, Briesen H, Kavallieratos NG, Athanassiou CG, Silva CLM, Sirbu A, Moisescu AM, Tomasevic I, Brodnjak UV, Charalambides M, Tonda A
117 - 124	Scale-down emulsion homogenization: Conditions to mimic pilot homogenizer depending on the emulsifier Michon BMG, Granda P, Mat DJL, Souchon I, Le Feunteun S, Michon C
125 - 132	Production of turmeric extract-loaded nanoemulsions at the laboratory-scale and pilot-scale: Comparison of processing conditions and properties Lee SB, Garcia CV, Hong SJ, Shin GH, Kim JT
133 - 139	Oil-free potato chips produced by microwave multiflash drying Barreto IMA, Tribuzi G, Marsaioli A, Carciofi BAM, Laurindo JB
140 - 149	Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle Qian SY, Li X, Wang H, Mehmood W, Zhong M, Zhang CH, Blecker C
150 - 157	Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution Fernandez PR, Mascheroni RH, Ramallo LA
158 - 164	Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin Li M, Li MM, Tan W, Liu XB, Duan X
165 - 170	Development of fat-reduced chocolate by using water-in-cocoa butter emulsions Prosapio V, Norton IT
171 - 177	Kinetic modeling of the conversion and losses of isoflavones during soybean soaking de Lima FS, Handa CL, Fernands MD, Rodrigues D, Kurozawa LE, Ida EI