Journal of Food Engineering

Journal of Food Engineering, Vol.100, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (23 articles)

1 - 11	Prediction of cooking times and weight losses during meat roasting Goni SM, Salvadori VO
12 - 24	Effect of blending cassava starch, rice, waxy rice and wheat flour on physico-chemical properties of flour mixtures and mechanical and sound emission properties of cassava crackers Saeleaw M, Schleining G
25 - 31	Development of ESR method for gamma-irradiated lactose powders Lee HM, Kwak BM, Ahn JH, Jeong SH
32 - 42	Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries Santos MV, Vampa V, Califano A, Zaritzky N
43 - 49	Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat Aguilo-Aguayo I, Montero-Calderon M, Soliva-Fortuny R, Martin-Belloso O
50 - 55	Extraction of phenolics from Vitis vinifera wastes using non-conventional techniques Casazza AA, Aliakbarian B, Mantegna S, Cravotto G, Perego P
56 - 60	Milk thermization by pulsed electric fields (PEF) and electrically induced heat Guerrero-Beltran JA, Sepulveda DR, Gongora-Nieto MM, Swanson B, Barbosa-Canovas GV
61 - 69	Water uptake and its impact on the texture of lentils (Lens culinaris) Joshi M, Adhikari B, Panozzo J, Aldred P
70 - 76	Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough Leray G, Oliete B, Mezaize S, Chevallier S, de Lamballerie M
77 - 84	Characterization of cane sugar crystallization using image fractal analysis Velazquez-Camilo O, Bolanos-Reynoso E, Rodriguez E, Alvarez-Ramirez J
85 - 92	Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level Limpan N, Prodpran T, Benjakul S, Prasarpran S
93 - 101	Release kinetics of nisin from biodegradable poly(butylene adipate-co-terephthalate) films into water Bastarrachea L, Dhawan S, Sablani SS, Powers J
102 - 108	Physical properties of edible emulsified films based on pistachio globulin protein and fatty acids Zahedi Y, Ghanbarzadeh B, Sedaghat N
109 - 118	Model for the differentiation of temperature and electric field effects during thermal assisted PEF processing Jaeger H, Meneses N, Moritz J, Knorr D
119 - 124	The effect of electrical stimulation and freezing on electrical conductivity of beef trimmed at various times after slaughter Banach JK, Zywica R
125 - 132	Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs Ragni L, Berardinelli A, Vannini L, Montanari C, Sirri F, Guerzoni ME, Guarnieri A
133 - 138	Study of the retention and release of n-hexanal incorporated into soy protein isolate-lipid composite films Monedero FM, Hambleton A, Talens P, Debeaufort F, Chiralt A, Voilley A
139 - 144	The use of atomic force microscopy to measure the efficacies of various chemical sanitizers in removing organic matter from glass surfaces Sigua G, Adhikari S, Frankel GS, Pascall MA
145 - 151	Mechanical and thermal properties of soy protein films processed by casting and compression Guerrero P, Retegi A, Gabilondo N, de la Caba K
152 - 159	Functional egg white-pectin conjugates prepared by controlled Maillard reaction Al-Hakkak J, Al-Hakkak F
160 - 168	Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity Lopez OV, Zaritzky NE, Garcia MA
169 - 177	Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines Stevik AM, Duun AS, Rustad T, O'Farrell M, Schulerud H, Ottestad S
178 - 186	Shape similarity measure using turn angle cross-correlation for oyster quality evaluation Xiong G, Lee DJ, Moon KR, Lane RM