Journal of Food Engineering

Journal of Food Engineering, Vol.262 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (22 articles)

1 - 8	Effect of different grape residues polyphenols impregnation techniques in mango de Medeiros RAB, da Silva EV, da Silva JHF, Neto ODF, Brandao SCR, Barros ZMP, da Rocha ORS, Azoubel PM
9 - 12	Low-cost fluorescence-based method for beer bitterness measurement Calado LS, Lacerda ALF, Fiaux SB, Sphaier LA, Silva VNH, Peixoto FC
13 - 21	Investigating the effect of freezing operating conditions on microstructure of frozen minced beef using an innovative X-ray micro-computed tomography method Mulot V, Fatou-Toutie N, Benkhelifa H, Pathier D, Flick D
22 - 28	Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour Palavecino PM, Penci MC, Ribotta PD
29 - 38	Encapsulation of lactoferrin into rapeseed phospholipids based liposomes: Optimization and physicochemical characterization Vergara D, Shene C
39 - 48	The application of ohmic heating in lactose-free milk pasteurization in comparison with conventional heating, the metal contamination and the ice cream products Suebsiri N, Kokilakanistha P, Laojaruwat T, Tumpanuvatr T, Jittanit W
49 - 59	Modelling of food processes under uncertainty: Mechanistic 3D model of chicken meat roasting Rabeler F, Feyissa AH
60 - 74	Benchmarking of techniques used to assess the freeze damage in potatoes Jha PK, Vidot K, Xanthakis E, Falourd X, Fontaine J, Jury V, Le-Bail A
75 - 82	Migration of organic contaminants into dry powdered food in paper packaging materials and the influencing factors Xue MG, Chai XS, Li XD, Chen RQ
83 - 91	High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring Tsironi T, Anjos L, Pinto PIS, Dimopoulos G, Santos S, Santa C, Manadas B, Canario A, Taoukis P, Power D
92 - 99	Effect of microwave assisted extraction on yield and protein characteristics of soymilk Varghese T, Pare A
100 - 108	Factors influencing estimation of thermal inactivation parameters in low-moisture foods using a test cell Muramatsu Y, Dolan KD, Mishra DK
109 - 120	Modeling of radio frequency heating of egg white powder continuously moving on a conveyor belt Chen JJ, Lau SK, Boreddy SR, Subbiah J
121 - 130	Combined effect of shear stress and moderate electric field on the inactivation of Escherichia coli K12 in apple juice Mok JH, Pyatkovskyy T, Yousef A, Sastry SK
131 - 141	Development of reduced-fat muffins by the application of jet-impingement microwave (JIM) technology Carrascal A, Rasines L, Rios Y, Rioja P, Rodriguez R, Alvarez-Sabatel S
142 - 153	An individual-carcass model for quantifying bacterial cross-contamination in an industrial three-stage poultry scalding tank McCarthy Z, Smith B, Fazil A, Ryan SD, Wu JH, Munther D
154 - 161	Structure and resistance to mechanical stress and enzymatic cleaning of Pseudomonas fluorescens biofilms formed in fresh-cut ready to eat washing tanks Cunault C, Faille C, Calabozo-Delgado A, Benezech T
162 - 169	Adsorption and desorption of eggplant peel anthocyanins on a synthetic layered silicate Capello C, Leandro GC, Campos CEM, Hotza D, Carciofi BAM, Valencia GA
170 - 180	High-pressure homogenization treatment to recover bioactive compounds from tomato peels Juric S, Ferrari G, Velikov KP, Donsi F
181 - 188	Mass transfer and morphometric characteristics of fresh and osmodehydrated white mushroom pilei during convective drying Gonzalez-Perez JE, Lopez-Mendez EM, Ochoa-Velasco CE, Ruiz-Lopez II
189 - 199	Surface treatment with condensed phosphates reduced efflorescence formation on dry fermented sausages with alginate casings Hilbig J, Murugesan V, Gibis M, Herrmann K, Weiss J
200 - 208	Yield and quality of chia oil extracted via different methods Fernandes SS, Tonato D, Mazutti MA, de Abreu BR, Cabrera DD, D'Oca CDM, Prentice-Hernandez C, Salas-Mellado MD