Journal of Food Engineering

Journal of Food Engineering, Vol.78, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (45 articles)

1 - 8	Application of genetic algorithm for optimization of vegetable oil hydrogenation process Izadifar M, Jahromi MZ
9 - 21	Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree) Sousa MB, Canet W, Alvarez MD, Fernandez C
22 - 26	Modeling of color values for nondestructive evaluation of maturity of mango Jha SN, Chopra S, Kingsly ARP
27 - 32	Recovery of narirutin by adsorption on a non-ionic polar resin from a water-extract of Citrus unshiu peels Kim MR, Kim WC, Lee DY, Kim CW
33 - 40	Correlation of mass transfer coefficient in the extraction of plant oil in a fixed bed for supercritical CO2 Shi J, Kakuda Y, Zhou XQ, Mittal G, Pan QM
41 - 46	Lipase catalyzed acidolysis of lard with capric acid in organic solvent Zhao HZ, Lu ZX, Bie XM, Lu FX, Liu ZM
47 - 51	Osmotic dehydration of sugar beet in combined aqueous solutions of sucrose and sodium chloride Jokic A, Gyura J, Levic L, Zavargo Z
52 - 60	Whirling bed blanching of potato cubes and its effects on product quality Mukherjee S, Chattopadhyay PK
61 - 68	NMR imaging of continuous and intermittent drying of pasta Xing HJ, Takhar PS, Helms G, He B
69 - 73	Binding constants of oxytetracycline to animal feed divalent cations Arias M, Garcia-Falcon MS, Garcia-Rio L, Mejuto JC, Rial-Otero R, Simal-Gandara J
74 - 85	Drying modeling and water diffusivity in beef meat Trujillo FJ, Wiangkaew C, Pham QT
86 - 89	Effect of dietary fibre addition on the selected nutritional properties of cookies Bilgicli N, Ibanoglu S, Herken EN
90 - 97	Mathematical modeling of mass transfer in osmotic dehydration of onion slices Sutar PP, Gupta DK
98 - 108	Thin-layer drying characteristics and modeling of pistachio nuts Kashaninejad M, Mortazavi A, Safekordi A, Tabil LG
109 - 117	Mathematical modeling of drying characteristics of strained yoghurt in a convective type tray-dryer Hayaloglu AA, Karabulut I, Alpaslan M, Kelbaliyev G
118 - 125	Production of alcohol free wine by pervaporation Takacs L, Vatai G, Korany K
126 - 135	Mass and heat transfer analysis in fructose concentration by osmotic distillation process using hollow fibre module Thanedgunbaworn R, Jiraratananon R, Nguyen MH
136 - 150	Fundamentals of the spray freezing of foods - microstructure of frozen droplets Hindmarsh JP, Russell AB, Chen XD
151 - 161	Determination of deformation of a food product undergoing different drying methods and conditions via evolution of a shape factor Panyawong S, Devahastin S
162 - 173	Application and testing of a simple method for predicting chilling times for hoki (Macruronus novaezelandiae) Merts I, Bickers ED, Chadderton T
174 - 183	Effect of moisture content on some physical and mechanical properties of faba bean (Vicia faba L.) grains Altuntas E, Yildiz M
184 - 193	Modeling the reduction of pectin methyl esterase activity in orange juice by high intensity pulsed electric fields Elez-Martinez P, Suarez-Recio M, Martin-Belloso O
194 - 197	Fouling of polymeric membranes during degumming of crude sunflower and soybean oil Pagliero C, Mattea M, Ochoa N, Marchese J
198 - 205	Influences of drying medium and temperature on drying kinetics and quality attributes of durian chip Jamradloedluk J, Nathakaranakule A, Soponronnarit S, Prachayawarakorn S
206 - 216	Kinetic study on the combined effect of high pressure and temperature on the physico-chemical properties of egg white proteins Van der Plancken I, Van Loey A, Hendrickx ME
217 - 224	Quantification of the cleaning of egg albumin deposits using micromanipulation and direct observation techniques Liu W, Aziz NA, Zhang Z, Fryer PJ
225 - 229	Effects of edible chitosan coating on quality and shelf life of sliced mango fruit Chien PJ, Sheu F, Yang FH
230 - 237	Modelling local heat and mass transfer in food slabs due to air jet impingement De Bonis MV, Ruocco G
238 - 245	Effects of prefermentative skin contact conditions on colour and phenolic content of white wines Gomez-Miguez MJ, Gonzalez-Miret ML, Hernanz D, Fernandez M, Vicario IM, Heredia FJ
246 - 256	A computer vision system for appearance-based descriptive sensory evaluation of meals Munkevik P, Hall G, Duckett T
257 - 265	A cyclic batch membrane reactor for the hydrolysis of whey protein Prieto CA, Guadix A, Gonzalez-Tello P, Guadix EM
266 - 271	Evaluating water activity and glass transition concepts for food stability Sablani SS, Kasapis S, Rahman MS
272 - 280	Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes Dermesonlouoglou EK, Giannakourou MC, Taoukis P
281 - 287	Effect of yeast antagonist in combination with hot water dips on postharvest Rhizopus rot of strawberries Zhang HY, Zheng XD, Wang L, Li SS, Liu RF
288 - 295	Water and calcium uptake by corn kernel during alkaline treatment with different temperature profiles Laria J, Meza E, Pena JL
296 - 307	Combined population balance and thermodynamic modelling of the batch top-spray fluidised bed coating process. Part I - Model development and validation Ronsse F, Pieters JG, Dewettinck K
308 - 322	Combined population balance and thermodynamic modelling of the batch top-spray fluidised bed coating process. Part II - Model and process analysis Ronsse F, Pieters JG, Dewettinck K
323 - 332	Thermal reactions of starch with long-chain unsaturated fatty acids. Part 2. Linoleic acid Kapusniak J, Siemion P
333 - 339	Experimental investigation of the temperature variation in the vacuum chamber during vacuum cooling Jin TX
340 - 344	Changes in some quality indexes in fresh-cut green asparagus pretreated with aqueous ozone and subsequent modified atmosphere packaging An JS, Zhang M, Lu QR
345 - 355	Characterization of solid-liquid suspensions (real, large non-spherical particles in non-Newtonian carrier fluid) flowing in horizontal and vertical pipes Legrand A, Berthou M, Fillaudeau L
356 - 360	Effect of heat processing on milling of black gram and its end product quality Tiwari BK, JaganMohan R, Vasan BS
361 - 365	Application of 1-methylcyclopropene prior to cutting reduces wound responses and maintains quality in cut kiwifruit Mao LC, Wang GZ, Que F
366 - 372	Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour Herken EN, Ibanoglu S, Oner MD, Bilgicli N, Guzel S
373 - 373	Generation of isolethal processes and implementation of simultaneous sterilisation utilising the revisited general method (vol 67, pg 71, 2005) Simpson R