Journal of Food Engineering

Journal of Food Engineering, Vol.104, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (23 articles)

1 - 5	The use of biodosimetry to measure the UV-C dose delivered to a sphere, and implications for the commercial treatment of fruit Obande MA, Shama G
6 - 13	Reducing cracking and breakage of soybean grains under combined near-infrared radiation and fluidized-bed drying Dondee S, Meeso N, Soponronnarit S, Siriamornpun S
14 - 22	The time evolution of the viscoelastic retardation in starch pastes with guar gum Ptaszek P, Ptaszek A
23 - 29	The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod - A low-field NMR study Gudjonsdottir M, Arason S, Rustad T
30 - 35	Applying non-destructive techniques to inspect preserved egg products by decay rates Chen YC, Hu ML, Cheng CW
36 - 42	Physical characterization of rice starch spherical aggregates produced by spray-drying Beirao-da-Costa S, Duarte C, Moldao-Martins M, Beirao-da-Costa ML
43 - 48	Relationship between enthalpy relaxation and water sorption of ball-milled potato starch Anzai M, Hagiwara T, Watanabe M, Komiyama J, Suzuki T
49 - 55	Modeling and minimizing process time of combined convective and vacuum drying of mushrooms and parsley Zecchi B, Clavijo L, Garreiro JM, Gerla P
56 - 62	The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI) Wang Y, Li D, Wang LJ, Adhikari B
63 - 69	Effect of sucrose fatty acid esters on the particle characteristics and flow properties of phytosterol nanodispersions Leong WF, Man YBC, Lai OM, Long K, Nakajima M, Tan CP
70 - 80	Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems Svanberg L, Ahrne L, Loren N, Windhab E
81 - 88	Whey protein-stabilized emulsion properties in relation to thermal modification of the continuous phase Dybowska BE
89 - 95	Microencapsulation of bayberry polyphenols by ethyl cellulose: Preparation and characterization Zheng LQ, Ding ZS, Zhang M, Sun JC
96 - 104	Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food Penicaud C, Broyart B, Peyron S, Gontard N, Guillard V
105 - 113	Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution Sa-adchom P, Swasdisevi T, Nathakaranakule A, Soponronnarit S
114 - 122	Characterization of microwave vacuum-dried durian chips Bai-Ngew S, Therdthai N, Dhamvithee P
123 - 133	kappa-Carrageenan-sodium caseinate microgel production by atomization: Critical analysis of the experimental procedure Perrechil FA, Sato ACK, Cunha RL
134 - 142	Fitting Fick's model to analyze water diffusion into chickpeas during soaking with ultrasound treatment Yildirim A, Oner MD, Bayram M
143 - 148	Prediction of the freezing point of multicomponent liquid refrigerant solutions Alonso HAT, Peralta JM, Rubiolo AC, Zorrilla SE
149 - 153	Bruise detection on red bayberry (Myrica rubra Sieb. & Zucc.) using fractal analysis and support vector machine Lu HF, Zheng H, Hu Y, Lou HQ, Kong XC
154 - 160	Miniaturization of cellulose fibers and effect of addition on the mechanical and barrier properties of hydroxypropyl methylcellulose films de Moura MR, Avena-Bustillos RJ, McHugh TH, Wood DF, Otoni CG, Mattoso LHC
161 - 168	Mass transfer dynamics during the acidic marination of turkey meat Goli T, Bohuon P, Ricci J, Trystram G, Collignan A
169 - 172	Classification of longan fruit bruising using visible spectroscopy Pholpho T, Pathaveerat S, Sirisomboon P