Journal of Food Engineering

Journal of Food Engineering, Vol.56, No.2-3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (35 articles)

111 - 112	Special issue effects of processing on the nutritional quality of food -(6th Karlsruhe Nutrition Symposium) - Foreword and introduction Wolf W
113 - 117	Predicting the impact of food processing on food constituents Lund D
119 - 129	Impact of processing on functional properties of protein products from wrinkled peas Fuhrmeister H, Meuser F
131 - 134	Impact of non-thermal processing on plant metabolites Knorr D
135 - 142	Probabilistic models of food microbial safety and nutritional quality Gonzalez-Martinez C, Corradini MG, Peleg M
143 - 152	Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects Saguy IS, Dana D
153 - 161	Crust and crumb characteristics of gluten free breads Gallagher E, Gormley TR, Arendt EK
163 - 169	Developments in food processing and increasing gaps in consumers competence of food handling - the challenge for nutrition policy in Europe Oltersdorf U
171 - 179	Micronutrient deficiencies in Switzerland: causes and consequences Eichholzer M
181 - 188	Market and marketing of functional food in Europe Menrad K
189 - 193	Nutrient based quality control in public catering: need for revision Guilland A
195 - 200	EU project Crownalife: functional foods, gut microflora and healthy ageing - Isolation and identification of Lactobacillus and Bifidobacterium strains from faecal samples of elderly subjects for a possible probiotic use in functional foods Silvi S, Verdenelli MC, Orpianesi C, Cresci A
201 - 202	Extrusion cooking technology employed to reduce the anti-nutritional factor tannin in sesame (Sesamum indicum) meal Mukhopadhyay N, Bandyopadhyay S
203 - 206	Modelling the effects of thermal sterilization on the quality of tomato puree Zanoni B, Pagliarini E, Giovanelli G, Lavelli V
207 - 209	Ascorbic acid losses during processing of French fries and potato chips Haase NU, Weber L
211 - 213	Influence of cold storage and blanching on the carotenoid content of Kintoki carrots Mayer-Miebach E, Spiess WEL
215 - 217	Influence of low temperature blanching on the content of valuable substances and sensory properties in ready-to-use salads Mayer-Miebach E, Gartner U, Grossmann B, Wolf W, Spiess WEL
219 - 221	The vitamin C status of freeze-chilled mashed potato Redmond GA, Decazes AM, Gormley TR, Butler F
223 - 228	Effect of grape processing on selected antioxidant phenolics in red wine Netzel A, Strass G, Bitsch I, Konitz R, Christmann M, Bitsch R
229 - 231	Modification of glass transition temperature through carbohydrates addition and anthocyanin and soluble phenol stability of frozen blueberry juices Rizzolo A, Nani RC, Viscardi D, Bertolo G, Torreggiani D
233 - 236	Influence of ultra high pressure processing on fruit and vegetable products Butz P, FernandezGarcia A, Lindauer R, Dieterich S, Bognar A, Tauscher B
237 - 240	Effect of film packaging and surface coating on primary and secondary plant compounds in fruit and vegetable products Schreiner M, Huyskens-Keil S, Krumbein A, Prono-Widayat H, Ludders P
241 - 244	Microbiological and lipid oxidation studies on mechanically deboned turkey meat treated by high hydrostatic pressure Tuboly E, Lebovics VK, Gaal O, Meszaros L, Farkas J
245 - 247	Stability of n-3 fatty acids in fish particles during processing by impingement jet Borquez R
249 - 254	Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms) Egounlety M, Aworh OC
255 - 256	Differences in the antioxidant activity of plant and mammalian lignans Niemeyer HB, Metzler M
257 - 259	Studies on the stability of turmeric constituents Pfeiffer E, Hohle S, Solyom AM, Metzler M
261 - 263	Evaluation of sugar replacers in short dough biscuit production Gallagher E, O'Brien CM, Scannell AGM, Arendt EK
265 - 267	Evaluation of the effects of fat replacers on the quality of wheat bread O'Brien CM, Mueller A, Scannell AGM, Arendt EK
269 - 271	Use of response surface methodology to produce functional short dough biscuits Gallagher E, O'Brien CM, Scannell AGM, Arendt EK
273 - 277	Development of probiotic-enriched dried fruits by vacuum impregnation Betoret N, Puente L, Diaz MJ, Pagan MJ, Garcia MJ, Gras ML, Martinez-Monzo J, Fito P
279 - 284	Calcium fortification of vegetables by vacuum impregnation -Interactions with cellular matrix Gras ML, Vidal D, Betoret N, Chiralt A, Fito P
285 - 287	Freezing effect on some quality parameters of transgenic parthenocarpic eggplants Maestrelli A, Lo Scalzo R, Rotino GL, Acciarri N, Spena A, Vitelli G, Bertolo G
289 - 293	Oxidative stability of carotenoid pigments and polyunsaturated fatty acids in microparticulate diets containing krill oil for nutrition of marine fish larvae Bustos R, Romo L, Yanez K, Diaz G, Romo C
295 - 297	Consumers' competence in handling food Pfau C, Piekarski J