Journal of Food Engineering

Journal of Food Engineering, Vol.79, No.2 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (46 articles)

375 - 382	Variations of peroxidase activity among Salvia species Dogan S, Turan P, Dogan M, Arslan O, Alkan M
383 - 391	A new on-line process rheometer for highly viscous food and animal feed materials Salas-Bringas C, Jeksrud WK, Schuller RB
392 - 400	Post-harvest losses by natural softening of safou pulp (Dacryodes edulis) in Congo-Brazzaville Silou T, Massamba D, Maniongui JG, Maloumbi G, Biyoko S
401 - 409	Computer simulation of high pressure cooling of pork Chen CR, Zhu SM, Ramaswamy HS, Marcotte M, Le Bail A
410 - 422	Influence of water activity on acoustic emission of flat extruded bread Marzec A, Lewicki PP, Ranachowski Z
423 - 429	Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase Rodrigo D, Jolie R, Van Loey A, Hendrickx M
430 - 437	Ethanol production from lactose in a fermentation/pervaporation system Lewandowska M, Kujawski W
438 - 444	Factors influencing the duration of lag phase during in vitro biodegradation of compression-molded, acetylated biodegradable soy protein films Foulk JA, Bunn JM
445 - 452	Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry Tanaka F, Verboven P, Scheerlinck N, Morita K, Iwasaki K, Nicolai B
453 - 458	Determination of nutritional and physical properties of myrtle (Myrtus communis L.) fruits growing wild in Turkey Aydin C, Ozcan MM
459 - 470	Mass transfer kinetics and determination of effective diffusivity during convective dehydration of pre-osmosed carrot cubes Singh B, Gupta AK
471 - 480	Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes Singh B, Kumar A, Gupta AK
481 - 493	Moisture adsorption behaviour of oatmeal biscuit and oat flakes McMinn WAM, McKee DJ, Ronald T, Magee A
494 - 501	Fate of selenium species in sesame seeds during simulated bakery process Kapolna E, Gergely V, Dernovics M, Illes A, Fodor P
502 - 510	One-dimensional finite-difference modeling on temperature history and freezing time of individual food Wang ZF, Wu H, Zhao GH, Liao XJ, Chen F, Wu JH, Hu XS
511 - 516	Textural attributes of a model snack food at different moisture contents Mazumder P, Roopa BS, Bhattacharya S
517 - 528	The effect of temperature and shear rate upon the aggregation of whey protein and its implications for milk fouling Simmons MJH, Jayaraman P, Fryer PJ
529 - 538	Preparation and functional properties of decorticated finger millet (Eleusine coracana) Shobana S, Malleshi NG
539 - 545	Saccharification of potato starch in an ultrafiltration reactor Grzeskowiak-Przywecka A, Slominska L
546 - 552	Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves Mert B, Campanella OH
553 - 560	Combined thermal and high pressure colour degradation of tomato puree and strawberry juice Rodrigo D, van Loey A, Hendrickx M
561 - 566	Long-term effects of drying conditions on the essential oil and color of tarragon leaves during storage Arabhosseini A, Huisman W, van Boxtel A, Muller J
567 - 576	Modelling the area expansion ratio on uniaxial compression of cylindrical potato samples Canet W, Alvarez MD, Gil MJ
577 - 585	Concentration of aqueous sugar solutions in a multi-plate cryoconcentrator Raventos M, Hernandez E, Auleda J, Ibarz A
586 - 591	A model to predict shelf-life in air and darkness of cut, ready-to-use, fresh carrots under both isothermal and non-isothermal conditions Zanoni B, Lavelli V, Ambrosoli R, Garavaglia L, Minati J, Pagliarini E
592 - 597	Functional properties of rice bran protein concentrates Chandi GK, Sogi DS
598 - 606	Optimization of protein recovery by foam separation using response surface methodology Aksay S, Mazza G
607 - 612	Effects of eggshell powder addition on the extrusion behaviour of rice Su CW
613 - 621	Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling Cassano A, Donato L, Drioli E
622 - 628	Modeling and optimization III: Reaction rate estimation using artificial neural network (ANN) without a kinetic model Bas D, Dudak FC, Boyaci IH
629 - 639	Wavelet transform based image texture analysis for size estimation applied to the sorting of tea granules Borah S, Hines EL, Bhuyan M
640 - 646	Applicability of moisture transfer Bi-Di correlation for convective drying of broccoli Mrkic V, Ukrainczyk M, Tripalo B
647 - 656	Abrasive peeling of pumpkin Emadi B, Kosse V, Yarlagadda PKDV
657 - 661	Analysis of shrinkage phenomenon of whole sweet cherry fruits (Prunus avium) during convective dehydration with very simple models Ochoa MR, Kesseler AG, Pirone BN, Marquez CA, De Michelis A
662 - 670	Analysis of juice colour and dry matter content during pulsed electric field enhanced expression of soft plant tissues Praporscic I, Shynkaryk MV, Lebovka NI, Vorobiev E
671 - 674	Studies on separation techniques of pomegranate arils and their effect on quality of anardana Singh DB, Kingly ARP, Jain RK
675 - 680	Conformability of the kinetics of cohesion/stickiness development in amorphous sugar particles to the classical Arrhenius law Chen XD
681 - 688	Basic parameters of a new production technology for "gyros". A shelf life study of the product at 4 degrees C Pexara A, Ambrosiadis I, Georgakis S, Genigeorgis C, Batzios C
689 - 694	Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157 : H7 and Salmonella enteritidis in liquid egg yolk Amiali A, Ngadi MO, Smith JP, Raghavan GSV
695 - 705	The drying kinetics of bird's chillies in a fluidized bed dryer Tasirin SM, Kamarudin SK, Jaafar K, Lee KF
706 - 717	Influence of shear during enzymatic gelation of caseinate-water and caseinate-water-fat systems Manski JM, van der Goot AJ, Boom RM
718 - 723	Applicability of the generalised D'Arcy and Watt model to description of water sorption on pineapple and other foodstuffs Furmaniak S, Terzyk AP, Gauden PA, Rychlicki G
724 - 730	Air-drying and rehydration characteristics of date palm (Phoenix dactylifera L.) fruits Falade KO, Abbo ES
731 - 735	Physical properties of pea (Pisum sativum) seed Yalcin I, Ozarslan C, Akbas T
736 - 740	Quality assessment of low molecular weight chitosan coating on sliced red pitayas Chien PJ, Sheu F, Lin HR
741 - 744	Drying kinetics of pomegranate arils Kingsly ARP, Singh DB