Journal of Food Engineering

Journal of Food Engineering, Vol.64, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (15 articles)

1 - 7	Separation of vitamin E from palm fatty acid distillate using silica. III. Batch desorption study Chu BS, Baharin BS, Man YBC, Quek SY
9 - 21	Composition, thermal and rheological behaviour of selected Greek honeys Lazaridou A, Biliaderis CG, Bacandritsos N, Sabatini AG
23 - 31	Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation Bagger-Jorgensen R, Meyer AS, Varming C, Jonsson G
33 - 41	Optimisation of the meat emulsification process using at-line human evaluations and the Simplex method Curt C, Allais I, Perrot N, Leblanc V, Trystram G
43 - 51	Effect of cooking time and temperature on the dimensions and crease of the wheat kernel during bulgur production Bayram M, Oner MD, Eren S
53 - 61	Mass transfer coefficient with suction for laminar non-Newtonian flow in application to membrane separations Ranjan R, DasGupta S, De S
63 - 79	Modified stainless steel surfaces targeted to reduce fouling - surface characterization Santos O, Nylander T, Rosmaninho R, Rizzo G, Yiantsios S, Andritsos N, Karabelas A, Muller-Steinhagen H, Melo L, Boulange- Petermann L, Gabet C, Braem A, Tragardh C, Paulsson M
81 - 87	Moisture diffusivity and transfer modelling in dry biscuit Guillard V, Broyart B, Guilbert S, Bonazzi C, Gontard N
89 - 96	An inverse method to estimate thermophysical properties of foods at freezing temperatures: apparent volumetric specific heat Simpson R, Cortes C
97 - 102	Influence of airflow velocity on kinetics of convection apple drying Velic D, Planinic M, Tomas S, Bilic M
103 - 109	Shrinkage and density evolution during drying of tropical fruits: application to banana Talla A, Puiggali JR, Jomaa W, Jannot Y
111 - 118	Kinetics of chemical marker M-1 formation in whey protein gels for developing sterilization processes based on dielectric heating Wang Y, Lau MH, Tang J, Mao R
119 - 127	Characteristics of the different corn types and their grain fractions: physicochemical, thermal, morphological, and rheological properties of starches Sandhu KS, Singh N, Kaur M
129 - 133	Drying performance of a batch type vibration aided infrared dryer Das I, Das SK, Bal S
135 - 142	A study on the degradation kinetics of visual green colour in spinach (Spinacea oleracea L.) and the effect of salt therein Nisha P, Singhal RS, Pandit AB