Journal of Food Engineering

Journal of Food Engineering, Vol.81, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (32 articles)

1 - 11	A new method for continuous assessment of CO2 released from dough baked in ventilated ovens Lucas T, Le Ray D, Peu P, Wagner M, Picard S
12 - 20	Analysis of food cooling by jet impingement, including inherent conduction Dirita C, De Bonis MV, Ruocco G
21 - 26	Partition of nutraceutical compounds in deacidification of palm oil by solvent extraction Goncalves CB, Pessoa PA, Meirelles AJA
27 - 32	Structure related changes during moistening of freeze dried apple tissue Venir E, Munarl M, Tonizzo A, Maltini E
33 - 41	Image analysis application for automatic quantification of intramuscular connective tissue in meat Del Moral FG, O'Valle F, Masseroli M, Del Moral RG
42 - 53	Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination Caballero PA, Gomez M, Rosell CM
54 - 59	Lignocellulolytic enzymes from Fomes sclerodermeus growing in solid-state fermentation Papinutti VL, Forchiassin F
60 - 64	Grape seed oil deacidification by molecular distillation: Analysis of operative variables influence using the response surface methodology Martinello M, Hecker G, Pramparo MD
65 - 71	Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme Abdullah AGL, Sulaiman NM, Aroua MK, Noor MJMM
72 - 78	Mathematical modeling of caffeine kinetic during solid-liquid extraction of coffee beans Espinoza-Perez JD, Vargas A, Robles-Olvera VJ, Rodriguez-Jimenes GC, Garcia-Alvarado MA
79 - 87	Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas Pereira NR, Marsaioli A, Ahrne LM
88 - 97	Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties Jambrak AR, Mason TJ, Paniwnyk L, Lelas V
98 - 107	Hyperspectral imaging for nondestructive determination of some quality attributes for strawberry ElMasry G, Wang N, ElSayed A, Ngadi M
108 - 117	Discrimination of black walnut shell and pulp in hyperspectral fluorescence imagery using Gaussian kernel function approach Lu JA, Zhu B, Rao XQ, Berney G, Tao Y
118 - 126	Bulk density and friction coefficients of selected minor millet grains and flours Subramanian S, Viswanathan R
127 - 132	Diffusive model with variable effective diffusivity considering shrinkage in thin layer drying of chitosan Batista LM, da Rosa CA, Pinto LAA
133 - 143	Thermodynamic properties and moisture adsorption isotherms of cottonseed protein isolate and different forms of cottonseed samples Tunc S, Duman O
144 - 156	Numerical simulation of air flow and heat transfer in domestic refrigerators Laguerre O, Ben Amara S, Moureh J, Flick D
157 - 161	Initial freezing point of Mozzarella cheese Ribero GG, Rubiolo AC, Zorrilla SE
162 - 170	Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum Chen Y, Xie MY, Gong XF
171 - 178	Process parameter optimization for instant pigeonpea dhal using response surface methodology Chakraborty SK, Kumbhar BK, Sarkar BC
179 - 186	Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch Dolz M, Hernandez MJ, Delegido J, Alfaro MC, Munoz J
187 - 199	Flow properties of cellulose and carboxymethyl cellulose from orange peel Yasar F, Togrul H, Arslan N
200 - 208	Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics Spigno G, Trarnelli L, De Faveri DM
209 - 217	The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties Razavi SMA, Emadzadeh B, Rafe A, Amini AM
218 - 225	Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical properties Razavi SMA, Rafe A, Moghaddam TM, Amini AM
226 - 235	The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties Razavi SMA, Amini AM, Rafe A, Emadzadeh B
236 - 242	Study of solid-liquid extraction kinetics of total polyphenols from grape seeds Bucic-Kojic A, Planinic M, Tomas S, Bilic M, Velic D
243 - 249	Study upon kinetic process of apple juice adsorption de-coloration by using adsorbent resin Qiu NX, Guo SG, Chang YH
250 - 256	Multivariate analysis of the effect of drying method and particle size of flour on the instrumental texture characteristics of paste made from two varieties of taro (Colocasia esculenta L. Schott) flour Njintang NY, Mbofung CMF, Kesteloot R
257 - 265	Oil partition in pre-treated potato slices during frying and cooling Duran M, Pedreschi F, Moyano P, Troncoso E
266 - 271	Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints Jackman P, Sun DW, Zheng LY