Journal of Food Engineering

Journal of Food Engineering, Vol.49, No.2-3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (22 articles)

75 - 76	Special issue - osmotic dehydration - Preface and introduction Spiess WEL, Behsnilian D
77 - 85	Modeling of simultaneous mass transfer and structural changes in fruit tissues Barat JM, Fito P, Chiralt A
87 - 96	Osmotic dehydration phenomena in gel systems Mizrahi S, Eichler S, Ramon O
97 - 102	Mass transfer modeling Gekas V
103 - 114	Prediction of water activity of osmotic solutions Sereno AM, Hubinger MD, Comesana JF, Correa A
115 - 127	Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions Ferrando M, Spiess WEL
129 - 135	Changes in mechanical properties throughout osmotic processes -Cryoprotectant effect Chiralt A, Martinez-Navarrete N, Martinez-Monzo J, Talens P, Moraga G, Ayala A, Fito P
137 - 140	Mass exchange during osmotic pretreatment of vegetables Kowalska H, Lenart A
141 - 151	Use of vacuum impregnation in food salting process Chiralt A, Fito P, Barat JM, Andres A, Gonzalez-Martinez C, Escriche I, Camacho MM
153 - 162	Osmotic treatment of fish and meat products Collignan A, Bohuon P, Deumier F, Poligne I
163 - 173	Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments Sacchetti G, Gianotti A, Dalla Rosa M
175 - 183	Vacuum impregnation and osmotic dehydration in matrix engineering -Application in functional fresh food development Fito P, Chiralt A, Betoret N, Gras M, Chafer M, Martinez-Monzo J, Andres A, Vidal D
185 - 191	Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms Torringa E, Esveld E, Scheewe I, van den Berg R, Bartels P
193 - 199	Combined osmotic and microwave-vacuum dehydration of apples and strawberries Erle U, Schubert H
201 - 206	Osmotic concentration of liquid foods Petrotos KB, Lazarides HN
207 - 221	Equipment design for osmotic treatments Marouze C, Giroux F, Collignan A, Rivier M
223 - 236	Osmotic treatments (OT) and problems related to the solution management Dalla Rosa M, Giroux F
237 - 246	Management of spent brines or osmotic solutions Barranco CR, Balbuena MB, Garcia PG, Fernandez AG
247 - 253	Osmotic pre-treatments in fruit processing: chemical, physical and structural effects Torreggiani D, Bertolo G
255 - 260	Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.) Maestrelli A, Lo Scalzo R, Lupi D, Bertolo G, Torreggiani D
261 - 264	Influence of cultivar and osmotic dehydration time on aroma profiles of muskmelon (Cucumis melo, cv reticulatus Naud.) spheres Lo Scalzo R, Papadimitriu C, Bertolo G, Maestrelli A, Torreggiani D
265 - 270	Microbial aspects on short-time osmotic treatment of kiwifruit Gianotti A, Sacchetti G, Guerzoni ME, Dalla Rosa M