Journal of Food Engineering

Journal of Food Engineering, Vol.91, No.2 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (23 articles)

183 - 196	Modelling the industrial production of vinegar in aerated-stirred fermentors in terms of process variables Gonzalez-Saiz JM, Garrido-Vidal D, Pizarro C
197 - 210	Airflow, heat and moisture transfers by natural convection in a refrigerating cavity Laguerre O, Remy D, Flick D
211 - 216	Estimation of the diffusivities of sodium chloride, potassium sorbate and sodium bisulphite in mango slices processed by hurdle technology Ulloa JA, Guatemala GM, Arriola E, Escalona HB, Diaz L
217 - 222	Effect of superfine grinding on properties of ginger powder Zhao XY, Yang ZB, Gai GS, Yang M
223 - 227	Kinetics and thermodynamics of thermal inactivation of the antimicrobial peptide cerein 8A Lappe R, Cladera-Olivera F, Dominguez APM, Brandelli A
228 - 239	Optimization of the humidification of cold stores by pressurized water atomizers based on a multiscale CFD model Delele MA, Schenk A, Tijskens E, Ramon H, Nicolai BM, Verboven P
240 - 249	Semi-continuous ethanol production in bioreactor from whey with co-immobilized enzyme and yeast cells followed by pervaporative recovery of product - Kinetic model predictions considering glucose repression Staniszewski M, Kujawski W, Lewandowska M
250 - 259	Reliability and maintainability analysis of strudel production line with experimental data - A case study Tsarouhas PH, Varzakas TH, Arvanitoyannis IS
260 - 268	Simulation of high pressure freezing processes by enthalpy method Norton T, Delgado A, Hogan E, Grace P, Sun DW
269 - 279	Rolling of mozzarella cheese: Experiments and simulations Mitsoulis E, Hatzikiriakos SG
280 - 286	Modelling browning and brown spotting of mushrooms (Agaricus bisporus) stored in controlled environmental conditions using image analysis Aguirre LX, Frias JM, Barry-Ryan C, Grogan H
287 - 296	Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein Kurozawa LE, Park KJ, Hubinger MD
297 - 304	Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel Miranda M, Maureira H, Rodriguez K, Vega-Galvez A
305 - 310	Effect of the impregnated solute on air drying and rehydration of apple slices (cv. Granny Smith) Atares L, Chiralt A, Gonzalez-Martinez C
311 - 318	Feasibility in NIRS instruments for predicting internal quality in intact tomato Flores K, Sanchez MT, Perez-Marin D, Guerrero JE, Garrido-Varo A
319 - 324	Ripeness and rot evaluation of'Tommy Atkins' mango fruit through volatiles detection Li ZF, Wang N, Raghavan GSV, Vigneault C
325 - 332	Mathematical modeling of the influence of temperature and gas composition on the respiration rate of shredded carrots Iqbal T, Rodrigues FAS, Mahajan PV, Kery JP
333 - 340	Fouling behavior of aqueous solutions of polyphenolic compounds during ultrafiltration Susanto H, Feng Y, Ulbricht M
341 - 346	Coagulation of protein in surimi wastewater using a continuous ohmic heater Kanjanapongkul K, Tia S, Wongsa-Ngasri P, Yoovidhya T
347 - 352	Factors influencing the calorimetric determination of glass transition temperature in foods: A case study using chicken and mutton Sunooj KV, Radhakrishna K, George J, Bawa AS
353 - 362	Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat Siro I, Ven C, Balla C, Jonas G, Zeke I, Friedrich L
363 - 371	Optical properties of raw and processed fish roes from six commercial New Zealand species Bekhit AEDA, Morton JD, Dawson CO, Sedcole R
372 - 372	Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction (vol 90, pg 74, 2009) Sacchetti G, Di Mattia C, Pittia P, Mastrocola D