Journal of Food Engineering

Journal of Food Engineering, Vol.62, No.3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (13 articles)

203 - 208	Preparation and characterization of magnetic duolite-polystyrene composite particles for enzyme immobilization Demirel D, Ozdural AR, Mutlu M
209 - 213	Electrohydrodynamic drying characteristics of wheat using high voltage electrostatic field Cao W, Nishiyama Y, Koide S
215 - 223	Extraction and characterization of sunflower pectin Iglesias MT, Lozano JE
225 - 232	Microbial contamination of food refrigeration equipment Evans JA, Russell SL, James C, Corry JEL
233 - 243	Sensitivity of temperature and weight loss in the bulk of chicory roots with respect to process and product parameters Hoang ML, Verboven P, Baelmans M, Nicolai BM
245 - 254	Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt Yazici F, Akgun A
255 - 261	Physical and mechanical properties of some Egyptian onion cultivars Bahnasawy AH, El-Haddad ZA, Ei-Ansary MY, Sorour HM
263 - 269	Ultrasonic monitoring of food freezing Sigfusson H, Ziegler GR, Coupland JN
271 - 279	Carboxymethyl cellulose from sugar beet pulp cellulose as a hydrophilic polymer in coating of mandarin Togrul H, Arslan N
281 - 289	Mathematical model for prediction of apparent viscosity of molasses Togrul H, Arslan N
291 - 298	Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions Polydera AC, Galanou E, Stoforos NG, Taoukis PS
299 - 304	Effect of L-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice Iyidogan NF, Bayindirli A
305 - 313	Performance evaluation of blanched carrots dried by three different driers Prakash S, Jha SK, Datta N