Journal of Food Engineering

Journal of Food Engineering, Vol.96, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (21 articles)

1 - 13	Ultrasonic and acoustic investigation of cheese matrix at the beginning and the end of ripening period Nassar G, Lefbvre F, Skaf A, Carlier J, Nongaillard B, Noel Y
14 - 17	Decolorization of melanoidin by activated carbon obtained from bagasse bottom ash Simaratanamongkol A, Thiravetyan P
18 - 28	Kinetics of starch digestion in sorghum as affected by particle size Mahasukhonthachat K, Sopade PA, Gidley MJ
29 - 36	Solid-liquid expression from denaturated plant tissue: Filtration-consolidation behaviour Grimi N, Vorobiev E, Lebovka N, Vaxelaire J
37 - 42	Bacterial re-contamination of surfaces of food processing lines during cleaning in place procedures Le Gentil C, Sylla Y, Faille C
43 - 50	Measurements and thermodynamic modeling of the solubility of squalene in supercritical carbon dioxide Martinez-Correa HA, Gomes DCA, Kanehisa SL, Cabral FA
51 - 58	Purifying salmon oil using adsorption, neutralization, and a combined neutralization and adsorption process Huang JQ, Sathivel S
59 - 65	Evaluation of the effects of water agitation by air injection and water recirculation on the heat transfer coefficients in immersion cooling Laurindo JB, Carciofi BAM, Silva RR, Dannenhauer CE, Hense H
66 - 73	Effect of heat treatment of film-forming solution on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin Hoque MS, Benjakul S, Prodpran T
74 - 79	Modelling respiration of packaged fresh-cut'Rocha' pear as affected by oxygen concentration and temperature Gomes MH, Beaudry RM, Almeida DPF, Malcata FX
80 - 85	Prediction of salt and water content in dry-cured hams by computed tomography Fulladosa E, Santos-Garces E, Picouet P, Gou P
86 - 92	Electrical conductivity changes of minced beef-fat blends during ohmic cooking Bozkurt H, Icier F
93 - 96	Moisture content in honey determination with a shear ultrasonic reflectometer Camara VC, Laux D
97 - 106	Amaranth, quinoa and oat doughs: Mechanical and rheological behaviour, polymeric protein size distribution and extractability Lamacchia C, Chillo S, Lamparelli S, Suriano N, La Notte E, Del Nobile MA
107 - 113	Rheological behaviour of aqueous systems of tragacanth and guar gums with storage time Chenlo F, Moreira R, Silva C
114 - 118	Effects of conventional and multistage drying processing on non-enzymatic browning in tomato Cernisev S
119 - 126	Modelling of moisture diffusion in pores of banana foam mat using a 2-D stochastic pore network: Determination of moisture diffusion coefficient during adsorption process Prakotmak P, Soponronnarit S, Prachayawarakorn S
127 - 133	Recovery of antioxidants from industrial waste liquors using membranes and polymeric resins Diaz-Reinoso B, Gonzalez-Lopez N, Moure A, Dominguez H, Parajo JC
134 - 140	The optimisation of solid-liquid extraction of antioxidants from apple pomace by response surface methodology Wijngaard HH, Brunton N
141 - 150	Supercritical-CO2 drying of foodstuffs in packed beds: Experimental validation of a mathematical model and sensitive analysis Khalloufi S, Almeida-Rivera C, Bongers P
151 - 165	Prediction of beef palatability from colour, marbling and surface texture features of longissimus dorsi Jackman P, Sun DW, Allen P