Journal of Food Engineering

Journal of Food Engineering, Vol.107, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (17 articles)

1 - 7	Dielectric properties of honey adulterated with sucrose syrup Guo WC, Liu Y, Zhu XH, Wang SJ
8 - 13	Monitoring the dynamic density of dough during fermentation using digital imaging method Pour-Damanab ARS, Jafary A, Rafiee S
14 - 20	Performance of coiled tube ultraviolet reactors to inactivate Escherichia coli W1485 and Bacillus cereus endospores in raw cow milk and commercially processed skimmed cow milk Choudhary R, Bandla S, Watson DG, Haddock J, Abughazaleh A, Bhattacharya B
21 - 26	Microstructure and mechanical properties of soy protein/agar blend films: Effect of composition and processing methods Tian HF, Xu GZ, Yang B, Guo GP
27 - 35	Calculation method for designing a multi-plate freeze-concentrator for concentration of fruit juices Auleda JM, Raventos M, Hernandez E
36 - 40	Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness Oliveira RPD, Perego P, de Oliveira MN, Converti A
41 - 49	Characterization of soy protein-based films prepared with acids and oils by compression Guerrero P, Hanani ZAN, Kerry JP, de la Caba K
50 - 59	Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough Van Bockstaele F, De Leyn I, Eeckhout M, Dewettinck K
60 - 70	Effect of feed pH and non-volatile dairy components on flavour concentration by pervaporation Overington AR, Wong M, Harrison JA
71 - 79	Effect of composition on the mechanical response of agglomerates of infant formulae Hanley KJ, Cronin K, O'Sullivan C, Fenelon MA, O'Mahony JA, Byrne EP
80 - 89	Expansion mechanism of extruded foams supplemented with wheat bran Robin F, Dubois C, Pineau N, Schuchmann HP, Palzer S
90 - 98	Fluidisation velocities during processing of whole soybean snack Irigoyen RMT, Giner SA
99 - 106	Feasibility of NIR spectroscopy for non-destructive characterization of table olive traits Morales-Sillero A, Fernandez-Cabanas VM, Casanova L, Jimenez MR, Suarez MP, Rallo P
107 - 116	Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties Campo-Deano L, Tovar CA, Borderias J, Fernandez-Martin F
117 - 126	Measurement and targeting of thermophysical properties of carrot and meat based alginate particles for thermal processing applications Hassan HF, Ramaswamy HS
127 - 133	Mathematical simulation of liquid food pasteurization using far infrared radiation heating equipment Mao WJ, Oshima Y, Yamanaka Y, Fukuoka M, Sakai N
134 - 139	Aeration of model gels: Rheological characteristics of gellan and agar gels Tiwari S, Bhattacharya S