Journal of Food Engineering

Journal of Food Engineering, Vol.78, No.2 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (49 articles)

375 - 389	Metastable phases during high-pressure-low-temperature processing of potatoes and their impact on quality-related parameters Urrutia-Benet G, Balogh T, Schneider J, Knorr D
390 - 404	Advances in research in food process engineering as presented at ICEF 9 Bimbenet JJ, Schubert H, Trystram G
405 - 412	Revalorization of hemicellulosic trimming vine shoots hydrolyzates trough continuous production of lactic acid and biosurfactants by L-pentosus Bustos G, de la Torre N, Moldes AB, Cruz JM, Dominguez JM
413 - 421	Moisture sorption and thermodynamic properties of safflower petals and tarragon Kaya S, Kahyaoglu T
422 - 430	On the direct osmotic concentration of liquid foods. Part I: Impact of process parameters on process performance Dova MI, Petrotos KB, Lazarides HN
431 - 437	On the direct osmotic concentration of liquid foods: Part II. Development of a generalized model Dova MI, Petrotos KB, Lazarides HN
438 - 442	Hydrolysis of pectin by Aspergillus niger polygalacturonase in a membrane bioreactor Belafi-Bako K, Eszterle M, Kiss K, Nemestothy N, Gubicza L
443 - 448	The effect of the different packaging and storage conditions on the quality of pistachio nut paste Gamli OF, Hayoglu I
449 - 455	Kinetics of colour changes in dehydrated carrots Koca N, Burdurlu HS, Karadeniz F
456 - 464	Solar drying characteristics of strawberry El-Beltagy A, Gamea GR, Essa AHA
465 - 471	Kinetics of heat penetration and textural changes in garlic during blanching Rejano L, Sanchez AH, Montano A, Casado FJ, de Castro A
472 - 479	Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution Carcel JA, Benedito J, Rossello C, Mulet A
480 - 487	Modelling and optimization of drying variables in thin layer drying of parboiled paddy Rao PS, Bal S, Goswami TK
488 - 493	Improving the extraction of alpha-tocopherol-enriched oil from grape seeds by supercritical CO2. Optimisation of the extraction conditions Bravi M, Spinoglio F, Verdone N, Adami M, Aliboni A, D'Andrea A, De Santis A, Ferri D
494 - 499	Modification of food contacting surfaces by plasma polymerization technique. Part II: Static and dynamic adsorption behavior of a model protein "bovine serum albumin" on stainless steel surface Mutlu S, Cokeliler D, Mutlu M
500 - 511	A mathematical model for predicting grape berry drop during storage Deng Y, Wu Y, Li YF, Zhang P, Yang MD, Shi CB, Zheng CJ, Yu SM
512 - 521	Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms Giri SK, Prasad S
522 - 528	Development of a novel approach to determine heating pattern using computer vision and chemical marker (M-2) yield Pandit RB, Tang J, Liu F, Pitts M
529 - 536	Effect of gamma-irradiation treatment before drying on qualities of dried rice Yu Y, Wang J
537 - 545	Modelling autocatalytic behaviour of a food model system - Sucrose thermal degradation at high concentrations Quintas M, Brandao TRS, Silva CLM
546 - 550	Soaking behaviour and milky extraction performance of tiger nut (Cyperus esculentus) tubers Djomdi, Ejoh R, Ndjouenkeu R
551 - 555	Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.) Andrade SAC, Neto BDB, Nobrega AC, Azoubel PM, Guerra NB
556 - 560	Effect of soaking and gaseous treatment on GABA content in germinated brown rice Komatsuzaki N, Tsukahara K, Toyoshima H, Suzuki T, Shimizu N, Kimura T
561 - 568	Effect of various pretreatment methods on permeate flux and quality during ultrafiltration of mosambi juice Rai P, Majumdar GC, Das Gupta S, De S
569 - 576	The morphological visualization of the water in vacuum cooling and freezing process Cheng HP, Lin CT
577 - 583	Microwave drying characteristics of spinach Ozkan IA, Akbudak B, Akbudak N
584 - 587	Extraction of flavonoids from flavonoid-rich parts in tartary buckwheat and identification of the main flavonoids Liu BG, Zhu YY
588 - 590	Photoluminescence evaluation of cereals for a quality control application Katsumata T, Suzuki T, Aizawa H, Matashige E
591 - 596	Influence of pretreatment solution on the drying of sour cherry Doymaz I
597 - 605	Stem and calyx recognition on'Jonagold' apples by pattern recognition Unay D, Gosselin B
606 - 613	Pulsed electric field enhanced drying of potato tissue Lebovka NI, Shynkaryk NV, Vorobiev E
614 - 621	On calculation of'meat content' according to the quantitative ingredient declarations (QUID) Zukal E, Kormendy L
622 - 629	Changes in apple tissue with storage time: Rheological, textural and microstructural analyses Varela P, Salvador A, Fiszman S
630 - 636	Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic Pua CK, Abd Hamid NS, Rusul G, Abd Rahman R
637 - 647	Modeling the performance of the reversed absorber with packed bed thermal storage natural convection solar crop dryer Jain D
648 - 654	Influence of a thermal treatment on the functionality of hen's egg yolk in mayonnaise Guilmineau F, Kulozik U
655 - 661	Colour and consistency of semi-solid dairy desserts: Instrumental and sensory measurements Tarrega A, Costell E
662 - 668	Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwave Karatas F, Kamisli F
669 - 675	Determination of thermal diffusivity of foods using 1D Fourier cylindrical solution Bairi A, Laraqi N, de Maria JMG
676 - 680	Survival of Escherichia coli O157 : H7 during the storage of Ayran produced with different spices Simsek B, Sagdic O, Ozcelik S
681 - 686	Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour-yoghurt mixture Bilgicli N, Ibanoglu S
687 - 692	Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea Huang YY, Sheng JC, Yang FM, Hu QH
693 - 700	Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology Wang SJ, Chen F, Wu JH, Wang ZF, Liao XJ, Hu XS
701 - 707	Evaluation of pectin constituents of Japanese pear by near infrared spectroscopy Sirisomboon P, Tanaka M, Fujita S, Kojima T
708 - 714	Extraction of the essential oil of thyme and black pepper by superheated steam Rouatbi M, Duquenoy A, Giampaoli P
715 - 722	Energy consumption in microwave cooking of rice and its comparison with other domestic appliances Lakshmi S, Chakkaravarthi A, Subramanian R, Singh V
723 - 729	Effects of soybean oil, cellulose, and SiO2 addition on the lubrication and product properties of rice extrusion Su CW, Kong MS
730 - 734	Equivalence of the Peleg, Pilosof and Singh-Kulshrestha models for water absorption in food Sopade PA, Xun PY, Halley PJ, Hardin M
735 - 739	Drying characteristics and heat energy requirement of cornelian cherry fruits (Cornus mas L.) Koyuncu T, Tosun I, Pinar Y