Journal of Food Engineering

Journal of Food Engineering, Vol.119, No.3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (41 articles)

385 - 394	Rheological characterisation of sorbet using pipe rheometry during the freezing process Arellano M, Flick D, Benkhelifa H, Alvarez G
395 - 403	Thermal insulation requirements and new cardboard packaging for chilled seafood exports Navaranjan N, Fletcher GC, Summers G, Parr R, Anderson R
404 - 410	Whey based binary bioplastics Sharma S, Luzinov I
411 - 418	Automated apple stem end and calyx detection using evolution-constructed features Zhang D, Lillywhite KD, Lee DJ, Tippetts BJ
419 - 424	Process optimization and stability of D-limonene nanoemulsions prepared by catastrophic phase inversion method Li YN, Zhang ZJ, Yuan QP, Liang H, Vriesekoop F
425 - 432	Bactericidal effects of nonthermal low-pressure oxygen plasma on S. typhimurium LT2 attached to fresh produce surfaces Zhang M, Oh JK, Cisneros-Zevallos L, Akbulut M
433 - 438	Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar) Rodriguez-Turienzo L, Cobos A, Diaz O
439 - 445	Encapsulation of tomato oleoresin with zein prepared from corn gluten meal Xue F, Li C, Liu YL, Zhu XW, Pan SY, Wang LF
446 - 453	Effect of modified tapioca starch and xanthan gum on low temperature texture stability and dough viscoelasticity of a starch-based food gel Seetapan N, Fuongfuchat A, Gamonpilas C, Methacanon P, Pongjaruwat W, Limparyoon N
454 - 463	Investigating the effect of starting mode on food fat gel layer formation on cold surfaces Huang JY, Chew YMJ, Wilson DI
464 - 470	Advances in the ultrasound characterization of dry-cured meat products Corona E, Garcia-Perez JV, Alvarez-Arenas TEG, Watson N, Povey MJW, Benedito J
471 - 476	The effect of compressibility, loading position and probe shape on the rupture probability of tomato fruits Li ZG
477 - 482	Development and comparison of quantitative methods to evaluate the curd solidity of cauliflower Zhao ZQ, Gu HH, Wang JS, Sheng XG, Yu HF
483 - 489	Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin...) Sakin-Yilmazer M, Kemerli T, Isleroglu H, Ozdestan O, Guven G, Uren A, Kaymak-Ertekin F
490 - 496	Determining the effective diffusion coefficient of water in banana (Prata variety) during osmotic dehydration and its use in predictive models Porciuncula BDA, Zotarelli MF, Carciofi BAM, Laurindo JB
497 - 507	Approaches to analysis and modeling texture in fresh and processed foods - A review Chen L, Opara UL
508 - 515	Origin of human colour preference for food Lee SM, Lee KT, Lee SH, Song JK
516 - 524	Influence of air temperature on drying kinetics and antioxidant potential of olive pomace Ahmad-Qasem MH, Barrajon-Catalan E, Micol V, Carcel JA, Garcia-Perez JV
525 - 532	Development of a microwave-assisted extraction for the analysis of phenolic compounds from Rosmarinus officinalis Svarc-Gajic J, Stojanovic Z, Carretero AS, Roman DA, Borras I, Vasiljevic I
533 - 543	In-line monitoring of durum wheat semolina wet agglomeration by near infrared spectroscopy for different water supply conditions and water addition levels Mandato S, Taliani CC, Ait-Kaddour A, Ruiz T, Cuq B
544 - 551	A study of the ice crystal sizes of red muscle of pre-rigor Atlantic salmon (Salmo salar) fillets during superchilled storage Kaale LD, Eikevik TM
552 - 560	Using mobile metallic temperature sensors in continuous microwave assisted sterilization (MATS) systems Luan DL, Tang JM, Pedrow PD, Liu F, Tang ZW
561 - 572	Horizontal centrifuge with screw conveyor (decanter): Optimization of oil/water levels and differential speed during olive oil extraction Altieri G, Di Renzo GC, Genovese F
573 - 579	Amaranth protein films from thermally treated proteins Condes MC, Anon MC, Mauri AN
580 - 587	Antimicrobial films containing lysozyme for active packaging obtained by sol-gel technique Corradini C, Alfieri I, Cavazza A, Lantano C, Lorenzi A, Zucchetto N, Montenero A
588 - 594	Effect of beta-cyclodextrin on physical properties of nanocapsules manufactured by emulsion-diffusion method Lee MY, Min SG, You SK, Choi MJ, Hong GP, Chun JY
595 - 601	Comparison of yields and quality of nutmeg butter obtained by extraction of nutmeg rind by soxhlet and supercritical carbon dioxide (SC-CO2) Al-Rawi SS, Ibrahim AH, Majid ASA, Majid AMSA, Ab Kadir MO
602 - 610	A discrete stochastic model for oil migration in chocolate-coated confectionery Van der Weeen P, De Clercq N, Baetens JM, Delbaere C, Dewettinck K, De Baets B
611 - 618	Shear rate and cooling modeling for. the study of candelilla wax organogels' rheological properties Alvarez-Mitre FM, Toro-Vazquez JF, Moscosa-Santillan M
619 - 626	Structural parameters that determine the rheological properties of apple puree Espinosa-Munoz L, Renard CMGC, Symoneaux R, Biau N, Cuvelier G
627 - 632	Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation Anese M, De Bonis MV, Mirolo G, Ruocco G
633 - 639	Control of the brewing process by using microwaves dielectric spectroscopy Velazquez-Varela J, Castro-Giraldez M, Fito PJ
640 - 647	Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.) Xin Y, Zhang M, Adhikari B
648 - 654	Effect of chemical and physical pretreatments on the convective drying of cape gooseberry fruits (Physalis peruviana) Vasquez-Parra JE, Ochoa-Martinez CI, Bustos-Parra M
655 - 659	Enzymatic hydrolysis kinetics and nitrogen recovery in the protein hydrolysate production from pig bones Pagan J, Ibarz A, Falguera V, Benitez R
660 - 667	Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree Ahmed J, Al-Salman F, Almusallam AS
668 - 679	Thermal characteristics, chemical composition and polyphenol contents of date-pits powder Suresh S, Guizani N, Al-Ruzeiki M, Al-Hadhrami A, Al-Dohani H, Al-Kindi I, Rahman MS
680 - 686	Potential of hyperspectral imaging and multivariate analysis for rapid and non-invasive detection of gelatin adulteration in prawn Wu D, Shi H, He Y, Yu XJ, Bao YD
687 - 695	Surface-coating montmorillonite nanoclay by water-soluble proteins extracted from hominy feed Jin MF, Zhong QX
696 - 700	Influence of high pressure homogenization and pulp reduction on residual pectinmethylesterase activity, cloud stability and acceptability of Lane Late orange juice: A study to obtain high quality orange juice with extended shelf life Carbonell JV, Navarro JL, Izquierdo L, Sentandreu E
701 - 706	Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage Yu Y, Lin Y, Zhan Y, He JS, Zhu SM