Journal of Food Engineering

Journal of Food Engineering, Vol.66, No.3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (16 articles)

273 - 281	Tortillas of blue maize (Zea mays L.) prepared by a fractionated process of nixtamalization: analysis using response surface methodology Cortes-Gomez A, Martin-Martinez ES, Martinez-Bustos F, Vazquez-Carrillo GM
283 - 289	The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks Ding QB, Ainsworth P, Tucker G, Marson H
291 - 300	Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydrocolloids Mandala IG
301 - 305	Yacon (Polymnia sanchifolia) extract as a substrate to produce inulinase by Kluyveromyces marxianus var. bulgaricus Cazetta ML, Martins PMM, Monti R, Contiero J
307 - 314	Determination of convective heat transfer coefficient during frying of potato dough Budzaki S, Seruga B
315 - 322	Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage Herbert P, Cabrita MJ, Ratola N, Laureano O, Alves A
323 - 328	Use of exponential, Page's and diffusional models to simulate the drying kinetics of kiwi fruit Simal S, Femenia A, Garau MC, Rossello C
329 - 338	Mathematical modeling for immersion chilling and freezing of foods. Part I: Model development Zorrilla SE, Rubiolo AC
339 - 351	Mathematical modeling for immersion chilling and freezing of foods. Part II: Model solution Zorrilla SE, Rubiolo AC
353 - 360	Segmentation of colour food images using a robust algorithm Mery D, Pedreschi F
361 - 367	Industrial multi-step forward predictor of mother liquor purity of the final stage of a cane sugar crystallisation plant Grondin-Perez B, Benne M, Bonnecaze C, Chabriat JP
369 - 375	Pore structure characterization of deep-fat-fried chicken meat Kassama LS, Ngadi MO
377 - 386	Heat transfer coefficients measurement in industrial freezing equipment by using heat flux sensors Amarante A, Lanoiselle JL
387 - 393	Some physical properties of gumbo fruit varieties Akar R, Aydin C
395 - 399	Thermophysical properties of Thai seedless guava juice as affected by temperature and concentration Shamsudin R, Mohamed IO, Yaman NKM
401 - 404	A survey on the microbiological quality of Carra, a traditional Turkish cheese Aygun O, Aslantas O, Oner S