Journal of Food Engineering

Journal of Food Engineering, Vol.77, No.3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (50 articles)

379 - 385	Development of a mathematical model for vacuum cooling of cooked meats Sun DW, Wang LJ
386 - 398	High pressure and foods - fruit/vegetable juices Houska M, Strohalm J, Kocurova K, Totusek J, Lefnerova D, Triska J, Vrchotova N, Fiedlerova V, Holasova M, Gabrovska D, Paulickova I
399 - 405	Database of the properties of sucrose, sucrose solution and food Bubnik Z, Henke S, Kadlec P, Hinkova A, Pour V
406 - 410	Inactivation of Bacillus stearothermophilus spores during, thermal processing Iciek J, Papiewska A, Molska M
411 - 415	Modified test for potato sloughing assessment Hejlova A, Blahovec J, Vacek J
416 - 420	Model of a sugar factory with bioethanol production in program Sugars (TM) Henke S, Bubnik Z, Hinkova A, Pour V
421 - 425	Heating of canned fruits and vegetables: Deaeration and texture changes Dobias J, Voldrich M, Curda D
426 - 432	State diagrams of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition Silva MA, Sobral PJA, Kieckbusch TG
433 - 438	Properties and crystallization of fat blends Piska I, Zarubova M, Louzecky T, Karami H, Filip V
439 - 444	Correlation between milling and baking parameters of wheat varieties Hruskova M, Svec I, Jirsa O
445 - 448	High pressure treatment of germinated chickpea Cicer arietinum L. seeds Kadlec P, Dostalova J, Houska M, Strohalm J, Culkova J, Hinkova A, Starhova H
449 - 453	Influence of roasting conditions on coloration of roasted cocoa beans Krysiak W
454 - 461	Influence of DIC hydrothermal process conditions on the gelatinization properties of standard maize starch Zarguili I, Maache-Rezzoug Z, Loisel C, Doublier JL
462 - 467	Potassium sorbate permeability in biodegradable alginate films: Effect of the antimicrobial agent concentration and crosslinking degree Zactiti EM, Kieckbusch TG
468 - 471	Dried buttermilk containing galactooligosaccharides-process layout and its verification Curda L, Rudolfova J, Stetina J, Dryak B
472 - 477	Determining the adulteration of natural milk with synthetic milk using ac conductance measurement Sadat A, Mustajab P, Khan IA
478 - 485	Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes Chang CH, Lin HY, Chang CY, Liu YC
486 - 491	Inulinase production using garlic (Allium sativum) powder as a potential substrate in Streptomyces sp. Sharma AD, Kainth S, Gill PK
492 - 499	Prediction of lamb tenderness using image surface texture features Chandraratne MR, Samarasinghe S, Kulasiri D, Bickerstaffe R
500 - 513	Modeling, simulation and optimization of a beer pasteurization tunnel Dilay E, Vargas JVC, Amico SC, Ordonez JC
514 - 520	Water adsorption isotherms of some gellan gum samples Abramovic H, Klofutar C
521 - 528	A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration Morin P, Pouliot Y, Jimenez-Flores R
529 - 538	Seasoning process design optimization for an ascending flow ripening chamber Bertolini M, Ferretti G, Grassi A, Montanari R
539 - 544	Postharvest control of blue mold rot of pear by microwave treatment and Cryptococcus laurentii Zhang HY, Zheng XD, Su DM
545 - 549	Effects of different storage conditions on chemical and physical properties of white mushrooms after vacuum cooling Tao F, Zhang M, Yu HQ, Sun JC
550 - 558	Microwave assisted drying of macadamia nuts Silva FA, Marsaloli A, Maximo GJ, Silva MAAP, Goncalves LAG
559 - 565	Drying characteristics of dill and parsley leaves Doymaz I, Tugrul N, Pala M
566 - 574	Drying kinetics of rose hip fruits (Rosa eglanteria L.) Marquez CA, De Michelis A, Giner SA
575 - 584	The firmness of stored tomatoes (cv. Tradiro). 1. Kinetic and near infrared models to describe firmness and moisture loss Van Dijk C, Boeriu C, Peter F, Stolle-Smits T, Tijskens LMM
585 - 593	The firmness of stored tomatoes (cv. Tradiro). 2. Kinetic and Near Infrared models to describe pectin degrading enzymes and firmness loss Van Dijk C, Boeriu C, Stolle-Smits T, Tijskens LMM
594 - 600	Kinetic study of a purified anionic peroxidase isolated from Eupatorium odoratum and its novel application as time temperature indicator for food materials Rani DN, Abraham TE
601 - 609	A new production technology for "gyros". Evaluation of parameters affecting the quality of the final product Pexara A, Ambrosiadis I, Georgakis S, Genigeorgis K
610 - 619	Suitable drying model for infrared drying of carrot Togrul H
620 - 627	Inactivation of Staphylococcus aureus and Escherichia coli O157 : H7 under isothermal-endpoint pressure conditions Guan DS, Chen HQ, Ting EY, Hoover DG
628 - 634	Postharvest quality of pepino (Solanum muricatum Ait.) fruit in controlled atmosphere storage Huyskens-Keil S, Prono-Widayat H, Ludders P, Schreiner M
635 - 643	Drying kinetics and quality of potato chips undergoing different drying techniques Leeratanarak N, Devahastin S, Chiewchan N
644 - 652	Antiplasticization of cereal-based products by water. Part II: Breakfast cereals Gondek E, Lewicki PP
653 - 658	Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization Peamprasart T, Chiewchan N
659 - 664	Optimisation of pre-treatments of solar dehydrated cauliflower Kadam DM, Samuel DVK, Parsad R
665 - 671	Relationships between dough and bread viscoelastic properties in enzyme supplemented wheat samples Bollain C, Angioloni A, Collar C
672 - 679	Studies on inactivation of Bacillus subtilis spores by high hydrostatic pressure and heat using design of experiments Gao YL, Ju XR, Jiang HH
680 - 686	Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product Bilgicli N, Elgun A, Herken EN, Turker S, Ertas N, Ibanoglu S
687 - 696	Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions Taherian AR, Fustier P, Ramaswamy HS
697 - 707	Technical and economical evaluation of an integrated membrane process capable both to produce an aroma concentrate and to reject clean water from shrimp cooking juices Cros S, Lignot B, Jaouen P, Bourseau P
708 - 712	Heat transfer with heating and cooling granular materials in a scraped-surface homogeniser Landfeld A, Kyhos K, Strohalm J, Sestak J, Houska M
713 - 724	Application of response surface influence of soaking, blanching a salt concentration on some methodology for studying the rid sodium hexametaphosphate biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning Afoakwa EO, Yenyi SE
725 - 730	Ultrasonication-assisted extraction of resveratrol from grapes Cho YJ, Hong JY, Chun HS, Lee SK, Min HY
731 - 738	Mass, thermal and quality aspects of deep-fat frying of pork meat Sosa-Morales ME, Orzuna-Espiritu R, Velez-Ruiz JF
739 - 745	Oxygen barrier performance of whey-protein-coated plastic films as affected by temperature, relative humidity, base film and protein type Hong SI, Krochta JM
746 - 752	Use Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content Kachouri F, Hamdi M