Journal of Food Engineering

Journal of Food Engineering, Vol.80, No.3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (30 articles)

749 - 753	Optimization of deacetylation in the production of chitosan from shrimp wastes: Use of response surface methodology Weska RF, Moura JM, Batista LM, Rizzi J, Pinto LAA
754 - 762	Model-free estimation of mass fluxes based on concentration profiles. II. Effect of noise on concentration profiles and of time resolution Bohuon P, Lucas T
763 - 769	Rheological properties of fruit purees: Effect of cooking Maceiras R, Alvarez E, Cancela MA
770 - 780	High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization Nath A, Chattopadhyay PK, Majumdar GC
781 - 790	Predicting the moisture and salt contents of sardine sheets during vacuum pulse osmotic dehydration Corzo O, Bracho N, Rodriguez J, Gonzalez M
791 - 797	Production of granulated sugar from maple syrup with high content of inverted sugar Aider M, de Halleux D, Belkacemi K
798 - 804	Contribution to the improvement of maple sugar production Aider M, de Halleux D, Belkacemi K, Brunet S
805 - 812	Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray drier Ersus S, Yurdagel U
813 - 821	Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis) Garcia-Segovia P, Andres-Bello A, Martinez-Monzo J
822 - 831	Modeling the moisture transfer during baking of white cake Sakin M, Kaymak-Ertekin F, Ilicali C
832 - 838	Optimization of a physical concentration process for inulin Toneli JTC, Murr FEX, Martinelli P, Dal Fabbro IM, Park KJ
839 - 849	Computer simulation of heat transfer during in-package pasteurization of beef frankfurters by hot water immersion Huang LH
850 - 858	Activity of gaseous phase steam distilled propolis extracts on peroxidation and hydrolysis of rice lipids Atungulu G, Miura M, Atungulu E, Satou Y, Suzuki K
859 - 868	Stickiness of maltodextrins using probe tack test during in-situ drying Werner SRL, Jones JR, Paterson AHJ
869 - 872	Ultrasound extraction of phenolic compounds from coconut (Cocos nucifera) shell powder Rodrigues S, Pinto GAS
873 - 884	Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach Araya XIT, Hendrickx M, Verlinden BE, Van Buggenhout S, Smale NJ, Stewart C, Mawson AJ
885 - 891	Efficiency of manual dishwashing conditions on bacterial survival on eating utensils Lee J, Cartwright R, Grueser T, Pascall MA
892 - 903	Modelling of transient moisture concentration of semolina pasta during air drying De Temmerman J, Verboven P, Nicolai B, Ramon H
904 - 913	Pneumatic conveying characteristics of some agricultural seeds Guner M
914 - 921	A membrane-based process for the clarification and the concentration of the cactus pear juice Cassano A, Conidi C, Timpone R, D'Avella M, Drioli E
922 - 930	Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality Sudha ML, Srivastava AK, Vetrimani R, Leelavathi K
931 - 938	Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice-milk based beverage: Effect of process parameters Sampedro F, Rivas A, Rodrigo D, Martinez A, Rodrigo M
939 - 946	A comparative study of R22-E181 and R134a-E181 working pairs for a compression-absorption system for simultaneous heating and cooling applications Satapathy PK, Gopal MR, Arora RC
947 - 960	CFD simulation of effects of operating parameters and product on heat transfer and moisture loss in the stack of bagged potatoes Chourasia MK, Goswami TK
961 - 965	Studies on development of kneader and ball former for chhana in rasogolla production - Part II: Development of chhana ball former and its evaluation Karunanithy C, Varadharaju N, Tiwari BD
966 - 971	Studies on development of kneader and ball former for chhana in rasogolla production - Part III: Quality parameters of rasogolla Karunanithy C, Varadharaju N, Kailappan R
972 - 978	Water vapor permeability of edible starch based films Bertuzzi MA, Vidaurre EFC, Armada M, Gottifredi JC
979 - 985	Kinetics of mass transfer, and colour changes during osmotic dehydration of watermelon Falade KO, Igbeka JC, Ayanwuyi FA
986 - 989	Experiments on predicting sugar content in apples by FT-NIR technique Liu YD, Ying YB, Fu XP, Lu HS
990 - 995	Yield stress for initial firmness determination on yogurt Harte F, Clark S, Barbosa-Canovas GV