Journal of Food Engineering

Journal of Food Engineering, Vol.263 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (50 articles)

1 - 12	Mathematical model for coffee extraction based on the volume averaging theory Sano Y, Kubota S, Kawarazaki A, Kawamura K, Kashiwai H, Kuwahara F
13 - 24	Experimental and numerical characterization of food dehydration during freezing Mulot V, Benkhelifa H, Pathier D, Ndoye FT, Flick D
25 - 29	Mathematical model for aflatoxins risk mitigation in food Kademi HI, Saad FT, Ulusoy BH, Baba IA, Hecer C
30 - 37	Impact of shear on crystallization behavior of sorbitol DeJong AE, Hartel RW
38 - 45	Drying kinetics, quality and moisture diffusivity of spouted bed dried Sri Lankan black pepper Jayatunga GK, Amarasinghe BMWPK
46 - 52	Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy Chakravartula SSN, Cevoli C, Balestra F, Fabbria A, Dalla Rosa M
53 - 62	Estimating convective heat transfer coefficients and uncertainty thereof using the general uncertainty management (GUM) framework Hakansson A
63 - 69	Effects of high pressure homogenization on physical stability and carotenoid degradation kinetics of carrot beverage during storage Liu X, Liu JN, Bi JF, Cao F, Ding YY, Peng J
70 - 78	How does instant autovaporization deepen the cold press-extraction process of sunflower vegetal oil? Zeaiter A, Besombes C, Rhazi L, Haddarah A, Hamieh T, Allaf K
79 - 86	Microparticles formed by heating potato protein-polysaccharide electrostatic complexes Stounbjerg L, Andreasen B, Ipsen R
87 - 95	Ultrasonic online monitoring of the ham salting process. Methods for signal analysis: Time of flight calculation Garcia-Perez JV, de Prados M, Martinez G, Alvarez-Arenas TEG, Benedito J
96 - 101	In-situ viscoelastic characterization and modeling of ice cream Rahman NAA, Pand DM, Razak SZA, Johari AM, Talib AT, Mohammed MAP, Baharuddin AS, Wakisaka M
102 - 113	Computational modelling and energy consumption of turbulent 3D drying process of olive-waste cake Lemus-Mondaca R, Zambra C, Rosales C
114 - 122	Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate Li LL, Liu GQ
123 - 131	Relationships between shear rheology and sensory attributes of hydrocolloid-thickened fluids designed to compensate for impairments in oral manipulation and swallowing Ross AIV, Tyler P, Borgognone MG, Eriksen BM
132 - 146	Modelling convective drying of foods: A multiphase porous media model considering heat of sorption Purlis E
147 - 154	Microencapsulation of pepsin in the spray-dried WPI (whey protein isolates) matrices for controlled release Tan SW, Zhong C, Langrish T
155 - 164	Interrelations between consecutive process steps: Using the example of the displacement of dispersions subsequently to the filtration Kieferle I, Meintrup D, Kulozik U
165 - 172	Application of machine learning algorithms in quality assurance of fermentation process of black tea- based on electrical properties Zhu HK, Liu F, Ye Y, Chen L, Li JY, Gu AH, Zhang JQ, Dong CW
173 - 180	Discrimination of astringent and deastringed hard 'Rojo Brillante' persimmon fruit using a sensory threshold by means of hyperspectral imaging Munera S, Aleixos N, Besada C, Gomez-Sanchis J, Salvador A, Cubero S, Talens P, Blasco J
181 - 194	Mesoscopic modelling and simulation of espresso coffee extraction Ellero M, Navarini L
195 - 203	Investigation of the effect of time on the humidity caking of food powder binary mixes using a cake strength tester and visual techniques Fitzpatrick JJ, Bremenkamp I
204 - 212	Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre Calton A, Ma HR, Nordlund E, Poutanen K, Sozer N
213 - 226	Fracture properties of foods: Experimental considerations and applications to mastication Swackhamer C, Bornhorst GM
227 - 236	Towards online Near-Infrared spectroscopy to optimise food product mixing Barone A, Glassey J, Montague G
237 - 242	Non-destructive determination of taste-related compounds in tomato using NIR spectra Ibanez G, Cebolla-Cornejo J, Marti R, Rosello S, Valcarcel M
243 - 252	Application on-line NIR spectroscopy and other process analytical technology tools to the characterization of soy sauce desalting by electrodialysis Moscetti R, Massantini R, Fidaleo M
253 - 261	The effect of denaturation degree of protein on the microstructure, rheology and physical stability of oil-in-water (O/W) emulsions stabilized by whey protein isolate Dapueto N, Troncoso E, Mella C, Zuniga RN
262 - 271	Effect of contact surface, plasticized and crosslinked zein films are cast on, on the distribution of dispersive and polar surface energy using the Van Oss method of deconvolution Malm MJ, Narsimhan G, Kokini JL
272 - 279	Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein Wu F, Shi XJ, Zou HN, Zhang TY, Dong XR, Zhu R, Yu CP
280 - 287	Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion Luo KY, Liu ST, Miao S, Adhikari B, Wang XF, Chen J
288 - 298	Tomato volume and mass estimation using computer vision and machine learning algorithms: Cherry tomato model Nyalala I, Okinda C, Nyalala L, Makange N, Chao Q, Chao L, Yousaf K, Chen KJ
299 - 310	A moving boundary model for fruit isothermal drying and shrinkage: An optimization method for water diffusivity and peel resistance estimation Lentzou D, Boudouvis AG, Karathanos VT, Xanthopoulos G
311 - 319	Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution Chen WW, Sorensen KM, Engelsen SB, Sun DW, Pu HB
320 - 325	Laser induced breakdown spectroscopy based diffusion modelling in cheese matrix Sezer B, Bilge G, Eseller KE, Berberoglu H, Boyaci IH
326 - 336	Low-energy high-throughput emulsification with nickel micro-sieves for essential oils encapsulation Kaade W, Ferrando M, Khanmohammed A, Torras C, De Lamo-Castellvi S, Guell C
337 - 340	Wear: A new dimension of food rheological behaviors as demonstrated on two cheese types Seighalani FZB, Joyner H
341 - 347	Crystallization of interesterified soybean oil using a scraped surface heat exchanger with high intensity ultrasound da Silva TLT, Martini S
348 - 358	Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil Miguel GA, Jacobsen C, Prieto C, Kempen PJ, Lagaron JM, Chronakis IS, Garcia-Moreno PJ
359 - 365	Design and construction of a thin-film drying channel equipment - Modeling the drying kinetics of nanofiltered whey Gomez-Narvaez F, Gomez-Narvaez S, Contreras-Calderon J, Builes-River J, Perez-Martinez A
366 - 379	Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices Kubo MTK, Curet S, Augusto PED, Boillereaux L
380 - 387	Magnetic solid-phase extraction: A nanotechnological strategy for cheese whey protein recovery Nicolas P, Ferreira ML, Lassalle V
388 - 397	Integrated process for extraction and formulation in emulsions of active molecules from fresh passion fruits (Passiflora edulis Sims) Delvar A, de Caro P, Candy L, Caro Y, Sing ASC, Raynaud C
398 - 408	Impact of powder particle structure on the oxidation stability and color of encapsulated crystalline and emulsified carotenoids in carrot concentrate powders Haas K, Obernberger J, Zehetner E, Kiesslich A, Volkert M, Jaeger H
409 - 416	A selective extraction of hydroxytyrosol rich olive oil from alperujo Tirado DF, de la Fuente E, Calvo L
417 - 423	Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin Perez-Palacios T, Caballero D, Gonzalez-Mohino A, Mir-Bel J, Antequera T
424 - 436	An investigation of uncertainties in determining convective heat transfer during immersion frying using the general uncertainty management framework Hakansson A
437 - 445	A deep feature mining method of electronic nose sensor data for identifying beer olfactory information Shi Y, Gong FR, Wang MY, Liv JJ, Wu YN, Men H
446 - 453	Development and characterization of double emulsion to encapsulate iron Buyukkestelli HI, El Nehir S
454 - 464	3D printing of plant tissue for innovative food manufacturing: Encapsulation of alive plant cells into pectin based bio-ink Vancauwenberghe V, Mbong VBM, Vanstreels E, Verboven P, Lammertyn J, Nicolai B