Journal of Food Engineering

Journal of Food Engineering, Vol.89, No.2 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (20 articles)

105 - 111	Thermal and rheological properties and the effects of temperature on the viscosity and oxidation rate of unpurified salmon oil Huang JQ, Sathivel S
112 - 118	Multivariate data analysis for classification of pineapple maturity Pathaveerat S, Terdwongworakul A, Phaungsombut A
119 - 127	Operation simulation of a convective and semi-industrial mango dryer Desmorieux H, Diallo C, Coulibaly Y
128 - 136	Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems Afoakwa EO, Paterson A, Fowler M, Vieira J
137 - 141	Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough Hao CC, Wang LJ, Li D, Oezkan N, Wang DC, Chen XD, Mao ZH
142 - 148	Non-destructive freshness assessment of shell eggs using FT-NIR spectroscopy Giunchi A, Berardinelli A, Ragni L, Fabbri A, Silaghi FA
149 - 155	Mechanical properties and structure of unripe oranges during processing of "spoon sweets" Katsiferis T, Zogzas N, Karathanos VT
156 - 163	Prediction of brightness and surface area kinetics during coffee roasting Hernandez JA, Heyd B, Trystram G
164 - 170	On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification Surh J, Jeong YG, Vladisavljevic GT
171 - 177	Analyses of hydrodynamic resistances and operating parameters in the ultrafiltration of grape must Cassano A, Mecchia A, Drioli E
178 - 186	Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability Van Eylen D, Oey I, Hendrickx M, Van Loey A
187 - 194	Convective mass transfer coefficients in finite element simulations of deep fat frying of sweetpotato Farinu A, Baik OD
195 - 203	Role of constituents on the network formation of hydrocolloid edible films Giancone T, Torrieri E, Di Pierro P, Mariniello L, Moresi M, Porta R, Masi P
204 - 209	alpha-tocopherol nanodispersions: Preparation, characterization and stability evaluation Cheong JN, Tan CP, Man YBC, Misran M
210 - 216	Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields Odriozola-Serrano I, Soliva-Fortuny R, Gimeno-Ano V, Martin-Belloso O
217 - 226	Ethyl hexanoate transfer in paper and plastic food packaging by sorption and permeation experiments Dury-Brun C, Hirata Y, Guillard V, Ducruet V, Chalier P, Voilley A
227 - 231	Hydration properties of palm kernel cake Saw HY, Janaun J, Subbarao D
232 - 240	A generalized conjugate model for forced convection drying based on an evaporative kinetics De Bonis MV, Ruocco G
241 - 245	Cross-flow electro-ultrafiltration of mosambi (Citrus sinensis (L.) Osbeck) juice Sarkar B, DasGupta S, De S
246 - 249	Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum Kedia G, Vazquez JA, Pandiella SS