Journal of Food Engineering

Journal of Food Engineering, Vol.116, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (32 articles)

1 - 6	The effects of freezing on soybean microstructure and qualities of soymilk Wang LL, Chen YM, Li ZG
7 - 13	Simultaneous determination of fragmentation and coalescence rates during pilot-scale high-pressure homogenization Hakansson A, Hounslow MJ
14 - 20	Physical properties of extruded corn grits with corn fibre by CO2 injection extrusion Wang YY, Ryu GH
21 - 27	Influence of inulin on physical characteristics and staling rate of gluten-free bread Ziobro R, Korus J, Juszczak L, Witczak T
28 - 36	An approach for monitoring the chilling injury appearance in bananas by means of backscattering imaging Hashim N, Pflanz M, Regen C, Janius RB, Rahman RA, Osman A, Shitan M, Zude M
37 - 44	Shrinkage behaviour of skim milk droplets during air drying Fu N, Woo MW, Selomulya C, Chen XD
45 - 49	Detection of insect-damaged vegetable soybeans using hyperspectral transmittance image Huang M, Wan XM, Zhang M, Zhu QB
50 - 56	Minimally-destructive evaluation of durian maturity based on electrical impedance measurement Kuson P, Terdwongworakul A
57 - 64	Potential use of physical measurements including ultrasound for a better mango fruit quality characterization Valente M, Prades A, Laux D
65 - 71	Exploring the heating patterns of multiphase foods in a continuous flow, simultaneous microwave and ohmic combination heater Nguyen LT, Choi W, Lee SH, Jun S
72 - 77	Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions Zuge LCB, Haminiuk CWI, Maciel GM, Silveira JLM, Scheer AD
78 - 85	Champagne cork popping revisited through high-speed infrared imaging: The role of temperature Liger-Belair G, Bourget M, Cilindre C, Pron H, Polidori G
86 - 96	Towards an online milk concentration sensor using ERT: Correlation of conductivity, temperature and composition Sharifi M, Young B
97 - 108	Thermal, structural and rheological characteristics of dark chocolate with different compositions Fernandes VA, Muller AJ, Sandoval AJ
109 - 117	Coupled 3D heat and mass transfer model for numerical analysis of drying process in papaya slices Lemus-Mondaca RA, Zambra CE, Vega-Galvez A, Moraga NO
118 - 129	Droplet breakup and coalescence in a twin-screw extrusion processing of starch based matrix Emin MA, Schuchmann HP
130 - 137	Color changes in fish during grilling - Influences of heat transfer and heating medium on browning color Matsuda H, Llave Y, Fukuoka M, Sakai N
138 - 143	An approximate shelf life prediction of elaborated lager beer in terms of degradation of its iso-alpha-acids Nimubona D, Blanco CA, Caballero I, Rojas A, Andres-Iglesias C
144 - 154	Condensation dynamics in plastic film packaging of fruit and vegetables Linke M, Geyer M
155 - 161	Industrial orange juice debittering: Impact on bioactive compounds and nutritional value Stinco CM, Fernandez-Vazquez R, Hernanz D, Heredia FJ, Melendez-Martinez AJ, Vicario IM
162 - 169	High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface Perez CD, De'Nobili MD, Rizzo SA, Gerschenson LN, Descalzo AM, Rojas AM
170 - 175	Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase Udomrati S, Ikeda S, Gohtani S
176 - 183	Impact of milieu conditions on the alpha-lactalbumin glycosylation in the dry state Cheison SC, Josten E, Kulozik U
184 - 194	Predicting the density and tensile strength of viscoelastic soy powder compacts Pai DA, Okos MR
195 - 201	Adsorption isotherm, thermodynamics and kinetics studies of polyphenols separation from kiwifruit juice using adsorbent resin Gao ZP, Yu ZF, Yue TL, Quek SY
202 - 212	Effect of liquid nitrogen pretreatments on osmotic dehydration of blueberries Ketata M, Desjardins Y, Ratti C
213 - 217	Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles Heo S, Lee SM, Shim JH, Yoo SH, Lee S
218 - 232	Random and system errors in nutrient analysis: An application of adaptive neural-network protocols Echon RM
233 - 239	Effect of damaged starch on the rheological properties of wheat starch suspensions Barrera GN, Bustos MC, Iturriaga L, Flores SK, Leon AE, Ribotta PD
240 - 245	On-line detection of eggshell crack based on acoustic resonance analysis Sun L, Bi XK, Lin H, Zhao JW, Cai JR
246 - 252	A capacitive technique to assess water content in extra virgin olive oils Ragni L, Iaccheri E, Cevoli C, Berardinelli A, Bendini A, Toschi TG
253 - 253	Analytical solution of single screw extrusion applicable to intermediate values of screw channel aspect ratio (vol 92, pg 152, 2009) Alves MVC, Barbosa JR, Prata AT