Journal of Food Engineering

Journal of Food Engineering, Vol.65, No.2 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (19 articles)

157 - 164	Microwave-vacuum drying kinetics of carrot slices Cui ZW, Xu SY, Sun DW
165 - 173	Isothermal calorimetry approach to evaluate tissue damage in carrot slices upon thermal processing Gomez F, Toledo RT, Wadso L, Gekas V, Sjoholm I
175 - 187	Fluid dynamic gauging for measuring the strength of soft deposits Chew JYM, Paterson WR, Wilson DI
189 - 196	Effect of water and air content on the rheological properties of black gram batter Swami SB, Das SK, Maiti B
197 - 203	Drying characteristics of amaranth grain Resio ANC, Aguerre RJ, Suarez C
205 - 209	Pretreatment effect on sun drying of mulberry fruits (Morus alba L.) Doymaz I
211 - 217	Combined treatment of apples by pulsed electric fields and by heating at moderate temperature Lebovka NI, Praporscic I, Vorobiev E
219 - 223	Optimization of essential oil extract from Cymbopogon citratus thanks to a complete design 2(3) Silou T, Malanda M, Loubaki L
225 - 231	Some physical properties of edible squash (Cucurbita pepo L.) seeds Paksoy M, Aydin C
233 - 243	Expansion ratio and color improvement of dried vegetables texturized by a new process "Controlled Sudden Decompression to the vacuum" -Application to potatoes, carrots and onions Louka N, Allaf K
245 - 253	Quality studies on various types of partially dried vegetables texturized by Controlled Sudden Decompression General patterns for the variation of the expansion ratio Louka N, Juhel F, Allaf K
255 - 261	Mechanical behaviour of apricot pit under compression loading Vursavus K, Ozguven F
263 - 272	Experimental theory, fundamentals and mathematical evaluation of phosphate diffusion in meats Unal SB, Erdogdu F, Ekiz HI, Ozdemir Y
273 - 280	Comparison of different analytical methods in the monitoring of the quality of modified atmosphere packaged broiler chicken cuts using principal component analysis Vainiopaa J, Smolander M, Alakomi HL, Ritvanen T, Rajamaki T, Rokka M, Ahvenainen R
281 - 286	Lumped model for sponge cake baking during the "crust and crumb" period Lostie M, Peczalski R, Andrieu J
287 - 292	Influence of osmotic pre-treatments on rehydration characteristics of carrots Rastogi NK, Nayak CA, Raghavarao KSMS
293 - 301	Influence of FIR irradiation on paddy moisture reduction and milling quality after fluidized bed drying Meeso N, Nathakaranakule A, Madhiyanon T, Soponronnarit S
303 - 309	Application of membrane processes for the filtration of extra virgin olive oil Bottino A, Capannelli G, Comite A, Ferrari F, Marotta F, Mattei A, Turchini A
311 - 315	Computer-aided engineering softwares in the food industry Otles S, Onal A