Journal of Food Engineering

Journal of Food Engineering, Vol.96, No.2 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (22 articles)

167 - 171	Discrimination of olive oil adulterated with vegetable oils using dielectric spectroscopy Lizhi H, Toyoda K, Ihara I
172 - 178	Relationship between monolayer and multilayer water contents, and involvement in gelatinization of baked starch products Sato Y, Wada Y, Higo A
179 - 184	Ultra-high-temperature processing of chocolate flavoured milk Prakash S, Huppertz T, Kravchuk O, Deeth H
185 - 191	Effects of bacteriostatic emulsifiers on stability of milk-based emulsions Matsumiya K, Takahashi W, Inoue T, Matsumura Y
192 - 198	Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment Campus M, Addis MF, Cappuccinelli R, Porcu MC, Pretti L, Tedde V, Secchi N, Stara G, Roggio T
199 - 207	Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate Wang LZ, Auty MAE, Kerry JP
208 - 213	System parameters and product properties response of soybean protein extruded at wide moisture range Chen FL, Wei YM, Zhang B, Ojokoh AO
214 - 221	Diffusivity, shrinkage and simulated drying of litchi fruit (Litchi Chinensis Sonn.) Janjai S, Mahayothee B, Lamlert N, Bala BK, Precoppe M, Nagle M, Muller J
222 - 228	Agglomeration of a model food powder: Effect of maltodextrin and gum Arabic dispersions on flow behavior and compacted mass Ghosal S, Indira TN, Bhattacharya S
229 - 238	Adiabatic compression heating coefficients for high-pressure processing of water, propylene-glycol and mixtures - A combined experimental and numerical approach Knoerzer K, Buckow R, Sanguansri P, Versteeg C
239 - 248	Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes Pla MFD, Uribe M, Fissore EN, Gerschenson LN, Rojas AM
249 - 257	High-pressure destruction kinetics of Clostridium sporogenes ATCC 11437 spores in milk at elevated quasi-isothermal conditions Ramaswamy HS, Shao YW, Zhu SM
258 - 265	The effects of maltodextrins on gluten-free dough and quality of bread Witczak M, Korus J, Ziobro R, Juszczak L
266 - 269	Influence of storing time and temperature on the viscosity of an egg yolk Severa L, Nedomova S, Buchar J
270 - 278	Enhancing protein and sugar release from defatted soy flakes using ultrasound technology Karki B, Lamsal BP, Jung S, van Leeuwen J, Pometto AL, Grewell D, Khanal SK
279 - 286	Design of a forced-air-twin-chamber for investigating the effects of controlled levels of non-uniformity in heat treatment of tomatoes on product quality Lu JB, Vigneault C, Charles MT, Raghavan GSV, Goyette B
287 - 294	Mechanical characteristics of artificial cell walls Cybulska J, Vanstreels E, Ho QT, Courtin CM, Van Craeyveld V, Nicolai B, Zdunek A, Konstankiewicz K
295 - 303	Rheological properties of gluten-free bread formulations Demirkesen L, Mert B, Sumnu G, Sahin S
304 - 308	Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide Casas L, Mantell C, Rodriguez M, de la Ossa EJM, Roldan A, De Ory I, Caro I, Blandino A
309 - 315	Application of light extinction to determine stability of beef emulsions Alvarez D, Castillo M, Payne FA, Cox RB, Xiong YL
316 - 322	Image analysis study of the perimysial connective network, and its relationship with tenderness and composition of bovine meat El Jabri M, Abouelkaram S, Damez JL, Berge P
323 - 323	The response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I (vol 95, pg 339, 2009) Cruz RMS, Vieira MC, Silva CLM