Journal of Food Engineering

Journal of Food Engineering, Vol.105, No.3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (25 articles)

387 - 399	A review: Crispness in dry foods and quality measurements based on acoustic-mechanical destructive techniques Saeleaw M, Schleining G
400 - 407	Predicting cleaning time of ventilation duct systems in the food industry Ben Othmane M, Havet M, Gehin E, Solliec C, Arroyo G
408 - 415	Modeling rehydration of porous food materials: I. Determination of characteristic curve from water sorption isotherms Troygot O, Saguy IS, Wallach R
416 - 421	Modeling rehydration of porous food materials: II. The dual porosity approach Wallach R, Troygot O, Saguy IS
422 - 428	Characterization of biodegradable films prepared with hake proteins and thyme oil Pires C, Ramos C, Teixeira G, Batista I, Mendes R, Nunes L, Marques A
429 - 435	Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets Torrieri E, Carlino PA, Cavella S, Fogliano V, Attianese I, Buonocore GG, Masi P
436 - 443	Water absorption and oxygen barrier characteristics of ethylene vinyl alcohol films Mokwena KK, Tang JM, Laborie MP
444 - 452	Rheological properties of a soluble self-assembled complex from starch, protein and free fatty acids Shah A, Zhang G, Hamaker BR, Campanella OH
453 - 459	Osmotic dehydration assisted impregnation of curcuminoids in coconut slices Bellary AN, Sowbhagya HB, Rastogi NK
460 - 467	Prediction of dry mass glass transition temperature and the spray drying behaviour of a concentrate using a desorption method Zhu P, Mejean S, Blanchard E, Jeantet R, Schuck P
468 - 476	Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts Sansone F, Mencherini T, Picerno P, d'Amore M, Aquino RP, Lauro MR
477 - 484	Non-destructive maturity classification of mango based on physical, mechanical and optical properties Wanitchang P, Terdwongworakul A, Wanitchang J, Nakawajana N
485 - 492	Automated fish bone detection using X-ray imaging Mery D, Lillo I, Loebel H, Riffo V, Soto A, Cipriano A, Aguilera JM
493 - 502	The utilisation of barley middlings to add value and health benefits to white breads Sullivan P, O'Flaherty J, Brunton N, Arendt E, Gallagher E
503 - 512	Rheological, textural and spectral characteristics of sorbitol substituted mango jam Basu S, Shivhare US, Singh TV, Beniwal VS
513 - 521	Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries Verbeyst L, Van Crombruggen K, Van der Plancken I, Hendrickx M, Van Loey A
522 - 529	Scale-up unit of a unique moderately high pressure unit to enhance microbial inactivation Shibeshi K, Farid MM
530 - 536	Development of a novel method to measure the film thickness of cured can coatings Wagner J, Moschakis T, Nelson PV, Wedzicha BL
537 - 544	Evaluating non-stick properties of different surface materials for contact frying Ashokkumar S, Adler-Nissen J
545 - 556	Effect of dimensions and geometry of co-field and co-linear pulsed electric field treatment chambers on electric field strength and energy utilisation Buckow R, Baumann P, Schroeder S, Knoerzer K
557 - 562	Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system Phimolsiripol Y, Siripatrawan U, Henry CJK
563 - 568	Coagulation process of soymilk characterized by electrical impedance spectroscopy Li XS, Toyoda K, Ihara I
569 - 576	A numerical approach for predicting volumetric inactivation of food borne microorganisms in liquid substrates by pulsed light treatment Hsu LL, Moraru CI
577 - 582	Dynamic oscillatory rheological measurement and thermal properties of pea protein extracted by salt method: Effect of pH and NaCl Sun XD, Arntfield SD
583 - 583	Theoretical and experimental analyses of drop deformation and break-up in a scale model of a high-pressure homogenizer (vol 103, pg 21, 2010) Innings F, Fuchs L, Tragardh C