Journal of Food Engineering

Journal of Food Engineering, Vol.115, No.3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (19 articles)

279 - 284	Rheology of Aloe barbadensis Miller: A naturally available material of high therapeutic and nutrient value for food applications Lad VN, Murthy ZVP
285 - 291	Transfer process limited models for CO2 perception in CO2 hydrate desserts Peters TB, Smith JL, Brisson JG
292 - 297	Supercritical fluid extraction as a potential mitigation strategy for the reduction of acrylamide level in coffee Banchero M, Pellegrino G, Manna L
298 - 305	Enhanced technological and permeation properties of a microencapsulated soy isoflavones extract Sansone F, Picerno P, Mencherini T, Russo P, Gasparri F, Giannini V, Lauro MR, Puglisi G, Aquino RP
306 - 313	On-line sorting of meat trimmings into targeted fat categories Mage I, Wold JP, Bjerke F, Segtnan V
314 - 321	Structuring of lipid phases using controlled heteroaggregation of protein microspheres in water-in-oil emulsions Iqbal S, Hameed G, Baloch MK, McClements DJ
322 - 329	Diffusion coefficient of antimony leaching from polyethylene terephthalate bottles into beverages Rungchang S, Numthuam S, Qiu XL, Li YJ, Satake T
330 - 338	Sea transport of bananas in containers - Parameter identification for a temperature model Jedermann R, Geyer M, Praeger U, Lang W
339 - 346	Tensile and water barrier properties of cassava starch composite films reinforced by synthetic zeolite and beidellite Belibi PC, Daou TJ, Ndjaka JMB, Michelin L, Brendle J, Nsom B, Durand B
347 - 356	A multi-stage combined heat pump and microwave vacuum drying of green peas Zielinska M, Zapotoczny P, Alves O, Eikevik TM, Blaszczak W
357 - 361	Vacuum-assisted freeze concentration of sucrose solutions Petzold G, Niranjan K, Aguilera JM
362 - 370	Microbial inactivation by high pressure homogenization: Effect of the disruption valve geometry Donsi F, Annunziata M, Ferrari G
371 - 383	Flour quality and dough elasticity: Dough sheetability Patel MJ, Chakrabarti-Bell S
384 - 390	Effects of processing parameters on the convective heat transfer rate during ultrasound assisted low temperature immersion treatment of a stationary sphere Kiani H, Sun DW, Zhang ZH
391 - 397	Deliquescence lowering in mixtures of NaCl and sucrose powders elucidated by modeling the water activity of corresponding solutions Dupas-Langlet M, Benali M, Pezron I, Saleh K, Metlas-Komunjer L
398 - 406	Temperature evolution in a partially submerged approximate cheese cylinder Cregan V, O'Brien SBG, Charpin JPF, Cronin K
407 - 414	Assessment of chestnut (Castanea spp.) slice quality using color images Donis-Gonzalez IR, Guyer DE, Leiva-Valenzuela GA, Burns J
415 - 423	Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography Besbes E, Jury V, Monteau JY, Le Bail A
424 - 425	Comments on Response to "Comments on "The variable nature of Biot numbers in food drying" by SA Giner, RM Torrez Irigoyen, SR Cicuttin, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214-222]", by Ruiz-Lopez, II and Garcia-Alvarado, MA [Journal of Food Engineering 106 (2011), 355-356]. J. Food Eng. 113, 362-363. Garcia-Alvarado MA, Ruiz-Lopez II