Journal of Food Engineering

Journal of Food Engineering, Vol.90, No.2 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (24 articles)

141 - 145	Manufacture and characterisation of agarose microparticles Ellis A, Jacquier JC
146 - 152	Partial correlation metric based classifier for food product characterization Melissa AS, Raghuraj KR, Lakshminarayanan S
153 - 160	An analytical model for cooking automation in industrial steam ovens Bottani E, Volpi A
161 - 170	In situ microstructure evaluation during gelation of beta-lactoglobulin Ko S, Gunasekaran S
171 - 178	Effects of processing parameters on colour stability of strawberry nectar from puree Gossinger M, Moritz S, Hermes M, Wendelin S, Scherbichler H, Halbwirth H, Stich K, Berghofer E
179 - 185	Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage Alighourchi H, Barzegar M
186 - 190	Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration Fernandes FAN, Gallao MI, Rodrigues S
191 - 198	Modeling using a new thin layer drying model and product quality of cocoa Hii CL, Law CL, Cloke M
199 - 206	Packaging strategies to prolong the shelf life of minimally processed lampascioni (Muscari comosum) Conte A, Scrocco C, Brescia I, Del Nobile MA
207 - 211	Rheological behavior of wheat gliadins in 50% (v/v) aqueous propanol Sun SM, Song YH, Zheng Q
212 - 218	A methodology for determination of temperature dependent mass transfer coefficients from drying kinetics: Application to solar drying Tripathy PP, Kumar S
219 - 227	Application of wavelet transform coupled with artificial neural network for predicting physicochemical properties of osmotically dehydrated pumpkin Zenoozian MS, Devahastin S
228 - 237	Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies Fustier P, Castaigne F, Turgeon SL, Biliaderis CG
238 - 245	A consolidation based extruder model to explore GAME process configurations Willems P, Kuipers NJM, de Haan AB
246 - 254	Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide Vatai T, Skerget M, Knez Z
255 - 261	Optimization of microwave- infrared roasting of hazelnut Uysal N, Sumnu G, Sahin S
262 - 270	Soy protein-fortified expanded extrudates: Baseline study using normal corn starch de Mesa NJE, Alavi S, Singh N, Shi YC, Dogan H, Sang YJ
271 - 276	Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta Olivera DF, Salvadori VO
277 - 284	Effect of water activity on fracture and acoustic characteristics of a crust model Primo-Martin C, Sozer N, Hamer RJ, Van Vliet T
285 - 290	The effect of glaze uptake on storage quality of frozen shrimp Goncalves AA, Gindri CSG
291 - 299	Fourier series solution to the heat conduction equation with an internal heat source linearly dependent on temperature: Application to chilling of fruit and vegetables Cuesta FJ, Lamua M
300 - 307	A comparison of variate pre-selection methods for use in partial least squares regression: A case study on NIR spectroscopy applied to monitoring beer fermentation McLeod G, Clelland K, Tapp H, Kemsley EK, Wilson RH, Poulter G, Coombs D, Hewitt CJ
308 - 314	Simulation of grape stalk deep-bed drying Garcia-Perez JV, Carcel JA, Garcia-Alvarado MA, Mulet A
315 - 315	Convective Drying Characteristics of Amelie Mango (Mangifera Indica L. cv.'Amelie') with correction for shrinkage (vol 88, pg 429, 2007) Dissa AO, Desmorieux H, Bathiebo J, Koulidiati J