Journal of Food Engineering

Journal of Food Engineering, Vol.79, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (48 articles)

1 - 5	Experiment study on ultrahigh pressure extraction of ginsenosides Zhang SQ, Chen RZ, Wang CZ
6 - 10	Shrinkage of ber (Zizyphus mauritian L.) fruits during sun drying Kingsly ARP, Meena HR, Jain RK, Singh DB
11 - 17	Determination of heat and mass transfer parameters during frying of potato slices Yildiz A, Palazoglu TK, Erdogdu F
18 - 22	Physical properties of green soybean: Criteria for sorting Sirisomboon P, Pornchaloempong P, Romphophak T
23 - 30	Effect of drying methods on thin-layer drying characteristics of hull-less seed pumpkin (Cucurbita pepo L.) Sacilik K
31 - 36	Macro-structural characterisation of palm fruit at different processing conditions Owolarafe OK, Olabige TM, Faborode MO
37 - 46	Multi-stage vacuum cooling process of cabbage Cheng HP, Hsueh CF
47 - 56	Estimation of potato moisture diffusivity from convective drying kinetics with correction for shrinkage Hassini L, Azzouz S, Peczalski R, Belghith A
57 - 62	Physical properties of cowpea (Vigna sinensis L.) seed Yalcin I
63 - 68	Purification process of octacosanol extracts from rice bran wax by molecular distillation Chen F, Wang ZF, Zhao GH, Liao XJ, Cai TY, Guo LY, Hu XS
69 - 82	Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: Water and cordial Sopade PA, Halley PJ, Cichero JAY, Ward LC
83 - 91	Optimization of microwave frying of potato slices by using Taguchi technique Oztop MH, Sahin S, Sumnu G
92 - 99	Modelling for vacuum drying characteristics of coconut presscake Jena S, Das H
100 - 105	Rheological characteristics of wheat flour dough as influenced by ingredients of parotta Indrani D, Rao GV
106 - 116	Porous media characterization of breads baked using novel heating modes Datta AK, Sahin S, Sumnu G, Keskin SO
117 - 123	Evaluation of the effect of ripening on the sensory quality and properties of tamarillo (Cyphomandra betaceae) fruits Mwithiga G, Mukolwe MI, Shitanda D, Karanja PN
124 - 136	Frost formation on frozen products preserved in domestic freezers Laguerre O, Flick D
137 - 142	Physical and mechanical properties in rice processing Correa PC, da Silva FS, Jaren C, Afonso PC, Arana I
143 - 149	Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese Pappa EC, Kandarakis I, Mallatou H
150 - 157	Ethanolic extraction of Rosa rubiginosa soluble substances: Oil solubility equilibria and kinetic studies Franco D, Sineiro J, Pinelo M, Nunez MJ
158 - 167	The specific heat of pistachio nuts as affected by moisture content, temperature, and variety Razavi SMA, Taghizadeh M
168 - 175	Sorption isotherms and isosteric heats of sorption of whole yellow dent corn Samapundo S, Devlieghere F, De Meulenaer B, Atukwase A, Lamboni Y, Debevere JM
176 - 180	Mathematical modelling of thin layer drying kinetics of plum in a tunnel dryer Goyal RK, Kingsly ARP, Manikantan MR, Ilyas SM
181 - 187	Bulgur milling using roller, double disc and vertical disc mills Bayram M, Oner MD
188 - 193	Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey Gallo LI, Pilosof AMR, Jagus RJ
194 - 199	Antisense inhibition of pectate lyase gene expression in strawberry fruit: Characteristics of fruits processed into jam Sesmero R, Quesada MA, Mercado JA
200 - 207	Air-drying of banana: Influence of experimental parameters, slab thickness, banana maturity and harvesting season Nguyen MH, Price WE
208 - 216	Analytical solution for food-drying kinetics considering shrinkage and variable diffusivity Ruiz-Lopez II, Garcia-Alvarado MA
217 - 224	Design of plastic packages for minimally processed fruits Del Nobile MA, Licciardello F, Scrocco C, Muratore G, Zappa M
225 - 233	Convective hot air drying and quality characteristics of bori: A traditional Indian nugget prepared from black gram pulse batter Swami SB, Das SK, Maiti B
234 - 242	Quality and shelf life of orange juice aseptically packaged in PET bottles Ros-Chumillas M, Belissario Y, Iguaz A, Lopez A
243 - 248	The kinetics of forced convective air-drying of pumpkin slices Doymaz I
249 - 254	Heat treatment of fluid foods in a shell and tube heat exchanger: Comparison between smooth and helically corrugated wall tubes Rozzi S, Massini R, Paciello G, Pagliarini G, Rainieri S, Trifiro A
255 - 260	Selection of chemical and thermal pretreatment combination for plum drying at low and moderate drying air temperatures Tarhan S
261 - 270	A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar) Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P
271 - 278	Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration Gomez-Miguez M, Gonzalez-Miret ML, Heredia FJ
279 - 286	Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions Herceg Z, Rezek A, Lelas V, Kresic G, Franetovic M
287 - 292	Acoustic parameters of cow's milk added hydrogen peroxide and sodium bicarbonate at different temperatures Savaroglu G, Aral E
293 - 298	Modelling of intermittent drying of thin layer rough rice Cihan A, Kahveci K, Hacihafizoglu O
299 - 305	Effect of fat-type on cookie dough and cookie quality Jacob J, Leelavathi K
306 - 311	Comparative analysis of the oil and supercritical CO2 extract of Artemisia sieberi Ghasemi E, Yamini Y, Bahramifar N, Sefidkon F
312 - 321	3-D dose distributions for optimum radiation treatment planning of complex foods Kim J, Moreira RG, Huang Y, Castell-Perez ME
322 - 329	Development of equations for estimating energy requirements in palm-kernel oil processing operations Jekayinfa SO, Bamgboye AI
330 - 343	Choosing an appropriate drying model for intermittent and continuous drying of bananas Baini R, Langrish TAG
344 - 352	Optimization of osmotic dehydration of potato using response surface methodology Eren I, Kaymak-Ertekin F
353 - 357	A study of the impact of instantaneous controlled pressure drop on the trypsin inhibitors of soybean Haddad J, Allaf K
358 - 363	Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation Liu WJ, Shen Q
364 - 373	Post harvest chemical and physical-mechanical properties of some apricot varieties cultivated in Turkey Haciseferogullari H, Gezer I, Ozcan MM, MuratAsma B