Journal of Food Engineering

Journal of Food Engineering, Vol.94, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (18 articles)

1 - 6	The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making Everard CD, O'Callaghan DJ, Mateo MJ, Castillo M, Payne FA, O'Donnell CP
7 - 13	Multivariate calibration of mango firmness using vis/NIR spectroscopy and acoustic impulse method Valente M, Leardi R, Self G, Luciano G, Pain JP
14 - 20	Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods Nawirska A, Figiel A, Kucharska AZ, Sokol-Letowska A, Biesiada A
21 - 25	Simple colour image segmentation of bicolour food products for quality measurement Kang SP, Sabarez HT
26 - 33	Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added Campo-Deano L, Tovar CA, Pombo MJ, Solas MT, Borderias AJ
34 - 39	Classification of tomatoes with different genotypes by visible and short-wave near-infrared spectroscopy with least-squares support vector machines and other chemometrics Xie LJ, Ying YB, Ying TJ
40 - 45	Modeling the effect of temperature and high hydrostatic pressure on the proteolytic activity of kiwi fruit juice Katsaros GI, Katapodis P, Taoukis PS
46 - 51	Dielectric properties of acetic acid and vinegar in the microwave frequencies range 1-20 GHz Bohigas X, Tejada J
52 - 58	Shrinkage of potato slice during drying Yadollahinia A, Jahangiri M
59 - 68	Grape phenolic impregnation by osmotic treatment: Influence of osmotic agent on mass transfer and product characteristics Rozek A, Achaerandio I, Guell C, Lopez F, Ferrando M
69 - 74	Relationships between physical properties of brown rice and degree of milling and loss of selenium Liu KL, Cao XH, Bai QY, Wen HB, Gu ZX
75 - 82	The debranning of common wheat (Triticum aestivum L.) with innovative abrasive rolls Bottega G, Caramanico R, Lucisano M, Mariotti M, Franzetti L, Pagani MA
83 - 89	Study of moisture and salt transfers during salting of sardine fillets Boudhrioua N, Djendoubi N, Bellagha S, Kechaou N
90 - 97	Effect of cold chain temperature abuses on the quality of frozen watercress (Nasturtium offcinale R. Br.) Cruz RMS, Vieira MC, Silva CLM
98 - 104	Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices Figiel A
105 - 109	Caffeine extraction from green tea leaves assisted by high pressure processing Jun X
110 - 121	Evaluation of a chicory root cold store humidification system using computational fluid dynamics Delele MA, Schenk A, Ramon H, Nicolai BM, Verboven P
122 - 128	Efficient methods for the extraction and microencapsulation of red pigments from a hybrid rose Ge XT, Wan ZJ, Song NZ, Fan AP, Wu RS