Journal of Food Engineering

Journal of Food Engineering, Vol.84, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (22 articles)

1 - 11	Model based predictive control of an olive oil mill Bordons C, Nunez-Reyes A
12 - 20	Drying characteristics of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier Shi QL, Xue CH, Zhao Y, Li ZJ, Wang XY
21 - 27	Application of Stirling cooler to food processing: Feasibility study on butter churning Sun JF, Kitamura Y, Satake T
28 - 38	Enzyme-assisted liquefaction of ginger rhizomes (Zingiber officinale Rosc.) for the production of spray-dried and paste-like ginger condiments Schweiggert U, Hofmann S, Reichel M, Schieber A, Carle R
39 - 47	Diffusion of the antimicrobial lysozyme from a whey protein coating on smoked salmon Min S, Rumsey TR, Krochta JM
48 - 56	Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality Phimolsiripol Y, Siripatrawan U, Tulyathan V, Cleland DJ
57 - 64	Influence of pre-gelatinised maize starch on the rheology, microstructure and processing of imitation cheese Mounsey JS, ORiordan ED
65 - 74	Moisture content and water activity prediction of semi-finished cassava crackers from drying process with artificial neural network Lertworasirikul S, Tipsuwan Y
75 - 81	Heating induced optical property changes in beef muscle Xia JJ, Weaver A, Gerrard DE, Yao G
82 - 91	Recovery of the main pear aroma compound by adsorption/desorption onto commercial granular activated carbon: Equilibrium and kinetics Diban N, Ruiz G, Urtiaga A, Ortiz I
92 - 100	Drying of Tunisian sardine (Sardinella aurita) experimental study and three-dimensional transfer modeling of drying kinetics Hadrich B, Boudhrioua N, Kechaou N
101 - 107	Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea Chillo S, Laverse J, Falcone PM, Del Nobile MA
108 - 115	Effect of resistant starch on the water binding properties of imitation cheese Duggan E, Noronha N, O'Riordan ED, O'Sullivan M
116 - 123	Optimization of edible whey protein films containing preservatives for mechanical and optical properties Ozdemir M, Floros JD
124 - 131	Study on infrared spectroscopy technique for fast measurement of protein content in milk powder based on LS-SVM Wu D, He Y, Feng SJ, Sun DW
132 - 139	Effect of different protein isolates and transglutaminase on rice flour properties Marco C, Rosell CM
140 - 147	Influence of the starch content in the viscoelastic properties of surimi gels Campo L, Tovar C
148 - 155	Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage Olivera DF, Vina SZ, Marani CM, Ferreyra RM, Mugridge A, Chaves AR, Mascheroni RH
156 - 163	Charcoal adsorption of phenolic compounds present in distilled grape pomace Soto ML, Moure A, Dominguez H, Parajo JC
164 - 178	Prediction of foods freezing and thawing times: Artificial neural networks and genetic algorithm approach Goni SM, Oddone S, Segura JA, Mascheroni RH, Salvadori VO
179 - 179	Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste) (vol 82, pg 114, 2007) Njintang YN, Mbofung CMF, Moates GK, Parker ML, Faulds CB, Smith AC, Waldron KW
180 - 180	Effects of capillary condensation on the caking of bulk sucrose (vol 77, pg 887, 2006) Billings SW, Bronlund JE, Paterson AHJ