Journal of Food Engineering

Journal of Food Engineering, Vol.100, No.3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (24 articles)

377 - 387	Biomimetic-based odor and taste sensing systems to food quality and safety characterization: An overview on basic principles and recent achievements Ghasemi-Varnamkhasti M, Mohtasebi SS, Siadat M
388 - 391	Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer Li CB, Shi PL, Xu C, Xu XL, Zhou GH
392 - 408	Structural and textural characterization of corn-lentil extruded snacks Lazou A, Krokida M
409 - 416	Maturity sorting index of dragon fruit: Hylocereus polyrhizus Wanitchang J, Terdwongworakul A, Wanitchang P, Noypitak S
417 - 426	Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions Wang B, Li D, Wang LJ, Adhikari B, Shi J
427 - 434	Development and characterization of a prototype of a lactic acid-based time-temperature indicator for monitoring food product quality Wanihsuksombat C, Hongtrakul V, Suppakul P
435 - 445	Linear viscoelasticity of carob protein isolate/locust bean gum blends Zarate-Ramirez LS, Bengoechea C, Cordobes F, Guerrero A
446 - 451	Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife Rajkovic A, Tomasevic I, Smigic N, Uyttendaele M, Radovanovic R, Devlieghere F
452 - 460	Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process Chhanwal N, Anishaparvin A, Indrani D, Raghavarao KSMS, Anandharamakrishnan C
461 - 467	Shelf life prediction of packaged cassava-flour-based baked product by using empirical models and activation energy for water vapor permeability of polyolefin films Kulchan R, Boonsupthip W, Suppakul P
468 - 473	Adsorption isotherms of pinhao (Araucaria angustifolia seeds) starch and thermodynamic analysis Thys RCS, Norena CPZ, Marczak LDF, Aires AG, Cladera-Olivera F
474 - 479	Design and testing of a fish bone separator machine Booman A, Marquez A, Parin MA, Zugarramurdi A
480 - 489	Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion Kumar P, Sandeep KP, Alavi S, Truong VD, Gorga RE
490 - 495	Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species Bras A, Costa R
496 - 503	Adjustment of vat milk treatment to optimize whey protein transfer into semi-hard cheese: A case study Chromik C, Partschefeld C, Jaros D, Henle T, Rohm H
504 - 513	Visual observations and acoustic measurements of cavitation in an experimental model of a high-pressure homogenizer Hakansson A, Fuchs L, Innings F, Revstedt J, Bergenstahl B, Tragardh C
514 - 521	Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice Laorko A, Li ZY, Tongchitpakdee S, Chantachum S, Youravong W
522 - 526	Characterization of water state and distribution in textured soybean protein using DSC and NMR Chen FL, Wei YM, Zhang B
527 - 534	Modelling dehydration and quality degradation of maize during fluidized-bed drying Janas S, Boutry S, Malumba P, Elst LV, Bera F
535 - 544	Porous multiphase approach for baking process - Explicit formulation of evaporation rate Ousegui A, Moresoli C, Dostie M, Marcos B
545 - 550	Low-temperature, low-relative humidity drying of rough rice Ondier GO, Siebenmorgen TJ, Mauromoustakos A
551 - 556	The effects of operating conditions on lactose crystallization in a pilot-scale spray dryer Das D, Husni HA, Langrish TAG
557 - 566	Determination of aroma compound diffusion in model food systems: Comparison of macroscopic and microscopic methodologies Deleris I, Andriot I, Gobet M, Moreau C, Souchon I, Guichard E
567 - 567	Shrinkage, porosity and density behaviour during drying of Spirulina (vol 97, pg 410, 2010) Hernandez F, Dissa AO, Madiouli J, Savadago PW, Segda BG, Koulidiati J, Herraud C, Desmorieux H