Journal of Food Engineering

Journal of Food Engineering, Vol.81, No.2 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (31 articles)

273 - 281	Rheological characterisation of starch based food products under unsteady temperature conditions and high heating rate Lagarrigue S, Alvarez G, Flick D
282 - 286	Dehydration kinetics of sweet pepper (Capsicum annum L) Vengaiah PC, Pandey JP
287 - 291	Orange (Citrus sinensis) juice concentration by reverse osmosis Jesus DF, Leite MF, Silva LFM, Modesta RD, Matta VM, Cabral LMC
292 - 297	Modeling the effect of blanching conditions on the texture of potato strips Liu EZQ, Scanlon MG
298 - 305	Studies on development of kneader and ball former for Chhana in Rasogolla production Part I: Performance evaluation of Chhana kneader Karunanithy C, Varadharaju N, Kailappan R
306 - 312	Effect of drying conditions on the quality of vacuum-microwave dried potato cubes Bondaruk J, Markowski M, Blaszczak W
313 - 317	Effect of long-term storage and blanching pre-treatments on the osmotic dehydration kinetics of carrots (Daucus carota L. cv. Nerac) Escobar MP, Galindo FG, Wadso L, Najera JR, Sjoholm I
318 - 329	Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure superheated steam drying Pimpaporn P, Devahastin S, Chiewchan N
330 - 335	The influence of brine concentration on chemical composition and texture of Iranian White cheese Madadlou A, Asl AK, Mousavi ME, Farmani J
336 - 340	Evaluation of texture parameters of Rohu fish (Labeo rohita) during iced storage Jain D, Pathare PB, Manikantan MR
341 - 346	Applications of structural optimization techniques in light weighting of aluminum beverage can ends Yamazaki K, Itoh R, Watanabe M, Han J, Nishiyama S
347 - 356	Traceability of food products: General framework and experimental evidence Regattieri A, Gamberi M, Manzini R
357 - 363	Non-destructive discrimination of Chinese bayberry varieties using Vis/NIR spectroscopy Li XL, He Y, Fang H
364 - 373	The application of ultrasound to dairy ultrafiltration: The influence of operating conditions Muthukumaran S, Kentish SE, Stevens GW, Ashokkumar M, Mawson R
374 - 379	Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures Gabaldon-Leyva CA, Quintero-Ramos A, Barnard J, Balandran-Quintana RR, Talamas-Abbud R, Jimenez-Castro J
380 - 387	Impact of agglomeration on the quantitative assessment of Bacillus stearothermophilus heat inactivation Mathys A, Heinz V, Schwartz FH, Knorr D
388 - 398	Effect of orientation on the fruit on-line size determination performed by an optical ring sensor Moreda GP, Ortiz-Canavate J, Garcia-Ramos FJ, Ruiz-Altisent M
399 - 403	Effect of ethanol, dry extract and glycerol on the viscosity of wine Yanniotis S, Kotseridis G, Orfanidou A, Petraki A
404 - 411	Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels Sanchez-Alonso I, Solas MT, Borderias AJ
412 - 418	Development of simple algorithms for the detection of fecal contaminants on apples from visible/near infrared hyperspectral reflectance imaging Liu YL, Chen YR, Kim MS, Chan DE, Lefcourt AM
419 - 428	Separation of palm kernel oil from palm kernel with supercritical carbon dioxide using pressure swing technique Zaidul ISM, Norulaini NAN, Omar AKM, Sato Y, Smith RL
429 - 436	Characterization of spatiotemporal stress distribution during food fracture by image texture analysis methods Dan H, Azuma T, Kohyama K
437 - 446	Effect of some hydrocolloids on the serum separation of different formulated ketchups Sahin H, Ozdemir F
447 - 458	Physical, mechanical, thermal and electrical properties of cooked red bean (Phaseolus vulgaris L.) for continuous ohmic heating process Legrand A, Leuliet JC, Duquesne S, Kesteloot R, Winterton P, Fillaudeau L
459 - 468	Combined microwave-hot air drying of peeled longan Varith J, Dijkanarukkul P, Achariyaviriya A, Achariyaviriya S
469 - 475	High pressure phase transition kinetics of maize starch Buckow R, Heinz V, Knorr D
476 - 484	Thermal, textural and cooking properties of spaghetti enriched with resistant starch Sozer N, Dalgic AC, Kaya A
485 - 491	Determination of structural and transport properties of cereal products by optical scanning, magnetic resonance imaging and Monte Carlo simulations Regier M, Hardy EH, Knoerzer K, Leeb CV, Schuchmann HP
492 - 499	Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products Fukushima H, Okazaki E, Fukuda Y, Watabe S
500 - 507	A dynamic model of crosslinked corn starch granules swelling during thermal processing Chen GB, Campanella OH, Purkayastha S
508 - 508	Optimal combination of the encapsulating materials for probiotic microcapsules and its experimental verification (R1) (vol 76, pg 313, 2006) Chen KN, Chen MJ, Lin CW