Journal of Food Engineering

Journal of Food Engineering, Vol.111, No.2 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (34 articles)

191 - 207	A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing Huang K, Tian HP, Gai L, Wang JP
208 - 217	Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour Ioannou I, Hafsa I, Hamdi S, Charbonnel C, Ghoul M
218 - 224	Carbon nanotube-polytetrafluoroethylene nanocomposite coating for milk fouling reduction in plate heat exchanger Rungraeng N, Cho YC, Yoon SH, Jun S
225 - 233	Simplified optimization for microcapsule preparation by complex coacervation based on the correlation between coacervates and the corresponding microcapsule Lv Y, Zhang XM, Abbas S, Karangwa E
234 - 240	Influence of physicochemical binder properties on agglomeration of wheat powder in couscous grain Barkouti A, Rondet E, Delalonde M, Ruiz T
241 - 246	Pasteurization of grapefruit juice using a centrifugal ultraviolet light irradiator Geveke DJ, Torres D
247 - 254	Measuring the colour of virgin olive oils in a new colour scale using a low-cost portable electronic device Salmeron JF, Gomez-Robledo L, Carvajal MA, Huertas R, Moyano MJ, Gordillo B, Palma AJ, Heredia FJ, Melgosa M
255 - 264	Synthesis and characterization of nano-encapsulated catechin by molecular inclusion with beta-cyclodextrin Krishnaswamy K, Orsat V, Thangavel K
265 - 271	Viscosity ratio: A key factor for control of oil drop size distribution in effervescent atomization of oil-in-water emulsions Schroder J, Kleinhans A, Serfert Y, Drusch S, Schuchmann HP, Gaukel V
272 - 278	The role of characteristic times in rheological description of structure forming food additives Ptaszek A
279 - 288	Computational modelling of the transport phenomena occurring during convective drying of prunes Sabarez HT
289 - 298	Modeling of simultaneous heat and mass transfer during convective oven ring cake baking Sakin-Yilmazer M, Kaymak-Ertekin F, Ilicali C
299 - 304	Rheological, texture and sensory properties of kefir with high performance and native inulin Glibowski P, Kowalska A
305 - 317	A bench-scale high-shear wet-milling test for wheat flour Sayaslan A, Seib PA, Chung OK
318 - 325	Adhesion of fermented diary products to packaging materials. Effect of material functionality, storage time, and fat content of the product. An empirical study Hansson K, Andersson T, Skepo M
326 - 335	Mass transport analysis in perforation-mediated modified atmosphere packaging of strawberries Xanthopoulos G, Koronaki ED, Boudouvis AG
336 - 342	Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products Meziani S, Kaci M, Jacquot M, Jasniewski J, Ribotta P, Muller JM, Ghoul M, Desobry S
343 - 350	A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan Abdollahi M, Rezaei M, Farzi G
351 - 359	An approach to modeling the rheological properties of food materials Myhan R, Bialobrzewski I, Markowski M
360 - 365	Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp Ceballos AM, Giraldo GI, Orrego CE
366 - 385	Numerical simulation for heat transfer and velocity field characteristics of two-phase flow systems in axially rotating horizontal cans Tutar M, Erdogdu F
386 - 393	Study on removal of coloured impurity in soybean oligosaccharides extracted from sweet slurry by adsorption resins Wang QS, Ying TJ, Jahangir MM, Jiang TJ
394 - 402	An improved technique for determining transport parameters in cooling processes da Silva WP, Silva CMDPSE, Gama FJA
403 - 411	Influence of sugar composition on water sorption isotherms and on glass transition in apricots Mrad ND, Bonazzi C, Boudhrioua N, Kechaou N, Courtois F
412 - 419	Influence of cocoa butter refining on the quality of milk chocolate De Clercq N, Moens K, Depypere F, Ayala JV, Calliauw G, De Greyt W, Dewettinck K
420 - 424	An attempt of applying the electrical properties for the evaluation of milk fat content of raw milk Zywica R, Banach JK, Kielczewska K
425 - 431	Monitoring baking processes of bread rolls by digital image analysis Paquet-Durand O, Solle D, Schirmer M, Becker T, Hitzmann B
432 - 439	Clarification of passion fruit juice by microfiltration: Analyses of operating parameters, study of membrane fouling and juice quality de Oliveira RC, Doce RC, de Barros STD
440 - 448	Identifying industrial food foam structures by 2D surface image analysis and pattern recognition Germain JC, Aguilera JM
449 - 457	Flaxseed oil - Whey protein isolate emulsions: Effect of high pressure homogenization Kuhn KR, Cunha RL
458 - 465	Citric acid crystallization process in dense phase using vibrated bed Teixeira GA, Vieira WF, Finzer JRD, Malagoni RA
466 - 473	Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms Oliveira F, Sousa-Gallagher MJ, Mahajan PV, Teixeira JA
474 - 477	Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model Augusto PED, Ibarz A, Cristianini M
478 - 481	Heat resistance of Listeria species to liquid whole egg ultrapasteurization treatment Monfort S, Sagarzazu N, Gayan E, Raso J, Alvarez I