Journal of Food Engineering

Journal of Food Engineering, Vol.117, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (21 articles)

1 - 7	Study on the stabilization effect of continuous microwave on wheat germ Xu B, Zhou SL, Miao WJ, Gao C, Cai MJ, Dong Y
8 - 13	Ultrasonic bleaching of rapeseed oil: Effects of bleaching conditions and underlying mechanisms Su D, Xiao TY, Gu DY, Cao Y, Jin Y, Zhang WN, Wu T
14 - 25	Experimental study and modelling of the residence time distribution in a scraped surface heat exchanger during sorbet freezing Arellano M, Benkhelifa H, Alvarez G, Flick D
26 - 33	Effect of montmorillonite clay and biopolymer concentration on the physical and mechanical properties of alginate nanocomposite films Alboofetileh M, Rezaei M, Hosseini H, Abdollahi M
34 - 41	Short-wave ultraviolet-C light effect on pitaya (Stenocereus griseus) juice inoculated with Zygosaccharomyces bailii Ochoa-Velasco CE, Beltran JAG
42 - 51	Prediction of moisture, color and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system Iqbal A, Sun DW, Allen P
52 - 58	Inactivation of Listeria monocytogenes on a polyethylene surface modified by layer-by-layer deposition of the antimicrobial N-halamine Bastarrachea LJ, Peleg M, McLandsborough LA, Goddard JM
59 - 66	Development of a portable hyperspectral imaging system for monitoring the efficacy of sanitation procedures in food processing facilities Lefcourt AM, Wiederoder MS, Liu N, Kim MS, Lo M
67 - 73	Rheological and mechanical characterization of wet agglomerates processed in low shear mixer Rondet E, Ruiz T, Cuq B
74 - 81	Multiple regression models and Computer Vision Systems to predict antioxidant activity and total phenols in pigmented carrots Pace B, Cefola M, Renna F, Renna M, Serio F, Attolico G
82 - 88	Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation Wang GY, Chen J, Shi YP
89 - 98	Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics Strixner T, Kulozik U
99 - 104	Encapsulation of probiotic Lactobacillus bulgaricus in alginate-milk microspheres and evaluation of the survival in simulated gastrointestinal conditions Shi LE, Li ZH, Li DT, Xu M, Chen HY, Zhang ZL, Tang ZX
105 - 112	Preparation of casein phosphopeptides using a novel continuous process of combining an enzymatic membrane reactor with anion-exchange chromatography Zhao W, Xu GM, Yang RJ, Katiyo W
113 - 123	Effect of nanoclay-type and PLA optical purity on the characteristics of PLA-based nanocomposite films Molinaro S, Romero MC, Boaro M, Sensidoni A, Lagazio C, Morris M, Kerry J
124 - 132	The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil Protonotariou S, Evageliou V, Yanniotis S, Mandala I
133 - 140	Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles Kadam DM, Thunga M, Wang S, Kessler MR, Grewell D, Lamsal B, Yu CX
141 - 150	Enhanced mass transfer of osmotic dehydration and changes in microstructure of pickled salted egg under pulsed pressure Wang XT, Gao ZJ, Xiao HW, Wang YW, Bai JW
151 - 157	Microwave-assisted extraction of sulforaphane from white cabbages: Effects of extraction condition, solvent and sample pretreatment Tanongkankit Y, Sablani SS, Chiewchan N, Devahastin S
158 - 164	The evaluation of sugar content and firmness of non-climacteric pears based on voltammetric electronic tongue Wei ZB, Wang J
165 - 172	Evaluation of rheological properties of date syrup Gabsi K, Trigui M, Barrington S, Helal AN, Taherian AR