Journal of Food Engineering

Journal of Food Engineering, Vol.100, No.2 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (26 articles)

187 - 193	Physical aging of processed fragmented biopolymers Gonzalez DC, Khalef N, Wright K, Okos MR, Hamaker BR, Campanella OH
194 - 200	Nisin extraction capacity of aqueous ethanol and methanol from a 2.5% preparation Xiao D, Davidson PM, D'Souza DH, Lin J, Zhong QX
201 - 207	Analysis of water layers and the extent of gelatinization for commercial starch products Sato Y, Wada Y, Higo A
208 - 218	Solubility and solution thermodynamic properties of quercetin and quercetin dihydrate in subcritical water Srinivas K, King JW, Howard LR, Monrad JK
219 - 224	Integrated cooking and vacuum cooling of chicken breast cuts in a single vessel Schmidt FC, Aragao GMF, Laurindo JB
225 - 231	Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting Van Nguyen M, Arason S, Thorarinsdottir KA, Thorkelsson G, Gudmundsdottir A
232 - 238	Mechanical and microstructural properties of soy protein - high amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion Zhu LJ, Shukri R, de Mesa-Stonestreet NJ, Alavi S, Dogan H, Shi YC
239 - 244	Characterization of an antioxidant polylactic acid (PLA) film prepared with alpha-tocopherol, BHT and polyethylene glycol using film cast extruder Byun Y, Kim YT, Whiteside S
245 - 253	The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice Ferrari G, Maresca P, Ciccarone R
254 - 260	Heat and mass transfer in combined convective and far-infrared drying of fruit leather Jaturonglumlert S, Kiatsiriroat T
261 - 269	Thermal and mechanical properties of soy protein films processed at different pH by compression Guerrero P, de la Caba K
270 - 277	Influence of the particle size on the rheological behaviour of chestnut flour doughs Moreira R, Chenlo F, Torres MD, Prieto DM
278 - 288	Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough Chakrabarti-Bell S, Bergstrom JS, Lindskog E, Sridhar T
289 - 293	Extraction of sesamin from sesame oil using macroporous resin Zhou JC, Feng DW, Zheng GS
294 - 301	The impact of concentration, temperature and pH on dynamic rheology of psyllium gels Farahnaky A, Askari H, Majzoobi M, Mesbahi G
302 - 309	Coupled model of extended Nernst-Planck equation and film theory in nanofiltration for xylo-oligosaccharide syrup Hua XA, Zhao HF, Yang RJ, Zhang WB, Zhao W
310 - 314	Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gels Charoenrein S, Preechathammawong N
315 - 321	Estimating volume and mass of citrus fruits by image processing technique Omid M, Khojastehnazhand M, Tabatabaeefar A
322 - 328	Rheological equation of state for shear-thickening food systems Ptaszek A
329 - 335	Influence of repeated extrusions on some properties of non-conventional spaghetti Chillo S, Civica V, Iannetti M, Mastromatteo M, Suriano N, Del Nobile MA
336 - 342	Modeling the mechanical properties of pasta cooked at different times Cafieri S, Mastromatteo M, Chillo S, Del Nobile MA
343 - 348	A waveguide technique for non-destructive determination of egg quality parameters Ragni L, Cevoli C, Berardinelli A
349 - 356	Evaluation of a static treatment chamber to investigate kinetics of microbial inactivation by pulsed electric fields at different temperatures at quasi-isothermal conditions Saldana G, Puertolas E, Alvarez I, Meneses N, Knorr D, Raso J
357 - 365	Rheological, textural, micro-structural and sensory properties of mango jam Basu S, Shivhare US
366 - 371	Rheology and microrheology of natural and reduced-calorie Israeli honeys as a model for high-viscosity Newtonian liquids Cohen I, Weihs D
372 - 376	The use of PCM panels to improve storage condition of frozen food Gin B, Farid MM