Journal of Food Engineering

Journal of Food Engineering, Vol.83, No.2 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (21 articles)

129 - 129	Innovations in traditional foods EFFOST 2005 conference Fito P, Toldra F
130 - 135	The thermodynamic basis for the Relative Water Demand Model that describes non-Fickian water diffusion in starchy foods Watanabe H, Yahata Y, Fukuoka M, Sakiyarna T, Mihori T
136 - 141	Modelling industrial scale high-pressure-low-temperature processes Otero L, Ousegui A, Benet GU, de Elvira C, Havet M, Le Bail A, Sanz PD
142 - 148	Description of leavening of bread dough with mathematical modelling Romano A, Toraldo G, Cavella S, Masi P
149 - 155	Prediction of water loss from pears (Pyrus communis cv.Conference) during controlled atmosphere storage as affected by relative humidity Nguyen TA, Verboven P, Schenk A, Nicolai BM
156 - 166	Modelling the operator know-how to control sensory quality in traditional processes Allais I, Perrot N, Curt C, Trystram G
167 - 172	Modelling beer fermentation variability Defernez M, Foxall RJ, O'Malley CJ, Montague G, Ring SM, Kemsley EK
173 - 185	Advanced food process engineering to model real foods and processes: The "SAFES" methodology Fito P, LeMaguer M, Betoret N, Fito PJ
186 - 192	Application of safes (systematic approach to food engineering systems) methodology to dehydration of apple by combined methods Betoret N, Andres A, Segui L, Fito P
193 - 200	Application of SAFES (systematic approach to food engineering systems) methodology to apple candying Barrera C, Betoret N, Heredia A, Fito P
201 - 210	Application of SAFES (systematic approach to food engineering systems) methodology to French fries manufacture Barrera C, Chenoll C, Andres A, Fito P
211 - 218	Application of the SAFES (systematic approach to food engineering systems) methodology to roasted coffee process Fito PJ, Castello ML, Arguelles A, Fito P
219 - 228	Practical application of the SAFES (systematic approach to food engineering systems) methodology to the breadmaking process Segui L, Barrera C, Oliver L, Fito P
229 - 237	Application of SAFES methodology in Manchego-type cheese manufacture Arguelles A, Castello M, Sanz J, Fito P
238 - 249	Application of the SAFES (systematic approach to food engineering systems) methodology to strawberry freezing process Castello ML, Fito PJ, Arguelles A, Fito P
250 - 257	Application of the SAFES (systematic approach to food engineering systems) methodology to the sorption of water by salted proteins Chenoll C, Betoret N, Fito PJ, Fito P
258 - 266	Application of the systematic approach to food engineering systems (SAFES) methodology to the salting and drying of a meat product: Tasajo Chenoll C, Heredia A, Segui L, Fito P
267 - 276	Application of the SAFES (systematic approach of food engineering systems) methodology to salting, drying and desalting of cod Heredia A, Andres A, Betoret N, Fito P
277 - 284	Acid-salt conversion by means of electrodialysis: Application of the systematic approach to food engineering systems (SAFES) methodology Elias-Serrano R, Tellez Medina DI, Dorantes Alvarez L, Alamilla Beltran L, Chanona-Perez J, Calderon-Dominguez G, Fito P, Gutierrez-Lopez GF
285 - 292	Non-isotropic shrinkage and interfaces during convective drying of potato slabs within the frame of the systematic approach to food engineering systems (SAFES) methodology Campos-Mendiola R, Hernandez-Sanchez H, Chanona-Perez JJ, Alamilla-Beltran L, Jimenez-Aparicio A, Fito P, Gutierrez-Lopez GF
293 - 315	SAFE ICE: Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance Urrutia G, Arabas J, Autio K, Brul S, Hendrickx M, Kcolewski A, Knorr D, Le Bail A, Lille M, Molina-Garcia AD, Ousegui A, Sanz PD, Shen T, Van Buggenhout S