Journal of Food Engineering

Journal of Food Engineering, Vol.116, No.2 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (44 articles)

255 - 259	How much of enzyme can be saved in the process with the optimal temperature control? Grubecki I, Wojcik M
260 - 266	Compaction and relaxation characteristics of single compacts produced from distiller's spent grain Johnson P, Cenkowski S, Paliwal J
267 - 276	The effects of the addition of corn husk fibre, kaolin and beeswax on cross-linked corn starch foam Polat S, Uslu MK, Aygun A, Certel M
277 - 285	Odour sampling system with modifiable parameters applied to fruit classification Breijo EG, Guarrasi V, Peris RM, Fillol MA, Pinatti CO
286 - 297	Acetylated and native corn starch blend films produced by blown extrusion Lopez OV, Zaritzky NE, Grossmann MVE, Garcia MA
298 - 303	Kinetics of ascorbic acid degradation in fruit-based infant foods during storage Bosch V, Cilla A, Garcia-Llatas G, Gilabert V, Boix R, Alegria A
304 - 309	A protocol for optimization vinegar fermentation according to the ratio of oxygen consumption versus acid yield Qi ZL, Yang HL, Xia XL, Xin Y, Zhang L, Wang W, Yu XB
310 - 314	Far infrared and ultraviolet radiation as a combined method for surface pasteurization of black pepper seeds Erdogdu SB, Ekiz HI
315 - 323	Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: Experimental and numerical study Hamoud-Agha MM, Curet S, Simonin H, Boillereaux L
324 - 332	A comparative study for the quantitative determination of soluble solids content, pH and firmness of pears by Vis/NIR spectroscopy Li JB, Huang WQ, Zhao CJ, Zhang BH
333 - 343	A combined complete pore blocking and cake filtration model during ultrafiltration of polysaccharide in a batch cell Sarkar B
344 - 351	Tracking the thermal induced vapor transport across foam microstructure by means of micro-sensing technology Mack S, Hussein MA, Becker T
352 - 361	Describing and modeling the release of an antimicrobial agent from an active PP/EVOH/PP package for salmon Cerisuelo JP, Bermudez JM, Aucejo S, Catala R, Gavara R, Hernandez-Munoz P
362 - 368	Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer's spent grain and apple pomace Ktenioudaki A, O'Shea N, Gallagher E
369 - 381	Microencapsulation of microbial cells Rathore S, Desai PM, Liew CV, Chan LW, Lieng PWS
382 - 389	Comparisons between membranes for use in cross flow membrane emulsification Hancocks RD, Spyropoulos F, Norton IT
390 - 397	Residence time distribution measurements and simulation of the flow pattern in a scraped surface heat exchanger during crystallisation of ice cream Fayolle F, Belhamri R, Flick D
398 - 403	A multiple-step slit die rheometer for rheological characterization of extruded starch melts Horvat M, Emin MA, Hochstein B, Willenbacher N, Schuchmann HP
404 - 412	Investigations on the evaluation of rheological properties of cereal based viscoelastic fluids using ultrasound Elfawakhry H, Hussein MA, Becker T
413 - 421	Fouling behaviour of milk and whey protein isolate solution on doped diamond-like carbon modified surfaces Patel JS, Bansal B, Jones MI, Hyland M
422 - 429	Evaluation of antioxidant and antimicrobial properties of biocompatible low density polyethylene/polyaniline blends Nand AV, Swift S, Uy B, Kilmartin PA
430 - 435	Application of high density steam flash-explosion in protein extraction of soybean meal Zhang YP, Yang RJ, Zhao W, Hua X, Zhang WB
436 - 443	Degradation kinetics of monacolin K in red yeast rice powder using multiresponse modeling approach Jirasatid S, Nopharatana M, Kitsubun P, Tongta A
444 - 449	Quality improvement of orthodox and CTC tea and performance enhancement by hybrid hot air-radio frequency (RF) dryer Shinde A, Das S, Datta AK
450 - 461	Modeling cooling of ready-to-eat meats by 3D finite element analysis: Validation in meat processing facilities Cepeda JF, Weller CL, Thippareddi H, Negahban M, Subbiah J
462 - 471	Microstructure & rheology of mixed colloidal dispersions: Influence of pH-induced droplet aggregation on starch granule-fat droplet mixtures Wu BC, Degner B, McClements DJ
472 - 477	Heating patterns of white bread loaf in combined radio frequency and hot air treatment Liu YH, Wang SJ, Mao ZH, Tang JM, Tiwari G
478 - 482	Supercritical fluid extraction of carotenoids and chlorophylls a, b and c, from a wild strain of Scenedesmus obliquus for use in food processing Guedes AC, Giao MS, Matias AA, Nunes AVM, Pintado ME, Duarte CMM, Malcata FX
483 - 504	Enabling computer-aided food process engineering: Property estimation equations for transport phenomena-based models Gulati T, Datta AK
505 - 514	Modeling heat transfer for disinfestation and control of insects (larvae and eggs) in date fruits Ben-Lalli A, Bohuon P, Collignan A, Meot JM
515 - 523	Technique for rapid detection of phthalates in water and beverages Zia AI, Rahman MSA, Mukhopadhyay SC, Yu PL, Al-Bahadly IH, Gooneratne CP, Kosel J, Liao TS
524 - 531	Controlled delivery of propionic acid from chitosan films for pastry dough conservation Rivero S, Giannuzzi L, Garcia MA, Pinotti A
532 - 540	Heat sealing of LLDPE films: Heat transfer modeling with liquid presence at film-film interface Mihindukulasuriya SD, Lim LT
541 - 547	Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.) Kara S, Ercelebi EA
548 - 553	Rheological properties of ultraviolet-irradiated and thermally pasteurized Yankee pineapple juice Shamsudin R, Ling CS, Adzahan NM, Daud WRW
554 - 561	Storage quality of pineapple juice non-thermally pasteurized and clarified by microfiltration Laorko A, Tongchitpakdee S, Youravong W
562 - 571	Effect of natural and synthetic antioxidants incorporation on the gas permeation properties of poly(lactic acid) films Goncalves CMB, Tome LC, Garcia H, Brandao L, Mendes AM, Marrucho IM
572 - 580	Stability enhancement of shellac by formation of composite film: Effect of gelatin and plasticizers Soradech S, Limatvapirat S, Luangtana-Anan M
581 - 587	Vacuum cooling in bulk of beef pieces of different sizes and shape -Evaluation and comparison to conventional cooling methods Zhang ZH, Drummond L, Sun DW
588 - 597	Preparation and characterization of glycerol plasticized (high-amylose) starch-chitosan films Liu HH, Adhikari R, Guo QP, Adhikari B
598 - 605	Assessment of physical and mechanical properties of sodium caseinate and stearic acid based film-forming emulsions and edible films Rezvani E, Schleining G, Sumen G, Taherian AR
606 - 612	Optimization of bleaching conditions for sardine oil Garcia-Moreno PJ, Guadix A, Gomez-Robledo L, Melgosa M, Guadix EM
613 - 621	Performance of multi-packaging for table grapes based on airflow, cooling rates and fruit quality Ngcobo MEK, Delele MA, Opara UL, Meyer CJ
622 - 626	Ice crystal interspacing in frozen foods van der Sman RGM, Voda A, van Dalen G, Duijster A