Journal of Food Engineering

Journal of Food Engineering, Vol.84, No.2 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (20 articles)

181 - 186	Kinetics of cooking unsoaked and presoaked rice Chakkaravarthi A, Lakshmi S, Subramanian R, Hegde VM
187 - 193	Thermal properties and applications of the Arrhenius equation for evaluating viscosity and oxidation rates of unrefined pollock oil Sathivel S, Huang JQ, Prinyawiwatkul W
194 - 205	Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration Jinapong N, Suphantharika M, Jamnong P
206 - 213	Nondestructive measurement of internal quality in pear using genetic algorithms and FT-NIR spectroscopy Ying YB, Liu YD
214 - 223	Effect of processing conditions on the water absorption and texture kinetics of potato Cunningham SE, Mcminn WAM, Magee TRA, Richardson PS
224 - 230	Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment Maldonado MB, Zuritz CA, Assof MV
231 - 242	Evaluation of snack foods from barley-tomato pomace blends by extrusion processing Altan A, McCarthy KL, Maskan M
243 - 249	Enzymatic acidolysis of sunflower oil with a palmitic-stearic acid mixture Carrin ME, Crapiste GH
250 - 257	Influence of rheological model on the processing of yoghurt Mullineux G, Simmons MJH
258 - 269	On-line correction of process temperature deviations in continuous retorts Chen GB, Campanella OH, Corvalan CM, Haley TA
270 - 280	Computer simulation of radio frequency heating of model fruit immersed in water Birla SL, Wang S, Tang J
281 - 288	Effect of temperature and humidity on the transpiration rate of the whole mushrooms Mahajan PV, Oliveira FAR, Macedo I
289 - 296	Selective extraction of palm carotene and vitamin E from fresh palm-pressed mesocarp fiber (Elaeis guineensis) using supercritical CO2 Lau HLN, Choo YM, Ma AN, Chuah CH
297 - 306	Optimal dynamic heat generation profiles for simultaneous estimation of thermal food properties using a hotwire probe: Computation, implementation and validation Scheerlinck N, Berhane NH, Moles CG, Banga JR, Nicolai BM
307 - 312	Glass transition and state diagram for fresh and freeze-dried Chinese gooseberry Wang HY, Zhang SZ, Chen GM
313 - 320	Behaviour of a new antioxidant active film versus oxidizable model compounds Nerin C, Tovar L, Salafranca J
321 - 326	Supercritical CO2 extraction of gamma-linolenic acid (GLA) from Spirulina platensis ARM 740 using response surface methodology Sajilata MG, Singhal RS, Kamat MY
327 - 334	Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil Ahn JH, Kim YP, Seo EM, Choi YK, Kim HS
335 - 347	New modeling approach for the prediction of yeast drying rates in fluidized beds Debaste F, Halloin V, Bossart L, Haut B
348 - 357	Formulation and fuzzy modeling of emulsion stability and viscosity of a gum-protein emulsifier in a model mayonnaise system Abu Ghoush M, Samhouri M, Al-Holy M, Herald T