Journal of Food Engineering

Journal of Food Engineering, Vol.94, No.3-4 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (27 articles)

205 - 214	Calculation of apparent diffusion coefficients of aroma compounds in dairy emulsions based on fat content and physicochemical properties in each phase Deleris I, Zouid I, Souchon I, Trelea IC
215 - 221	Water sorption and glass transition temperature of spray dried acai (Euterpe oleracea Mart.) juice Tonon RV, Baroni AF, Brabet C, Gibert O, Pallet D, Hubinger MD
222 - 226	A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti Chillo S, Iannetti M, Civica V, Suriano N, Mastromatteo M, Del Nobile MA
227 - 232	The effect of moisture content and compaction on the strength and arch formation of wheat flour in a model bin Guan W, Zhang Q
233 - 240	Reliability and maintainability analysis of cheese (feta) production line in a Greek medium-size company: A case study Tsarouhas PH, Arvanitoyannis IS, Varzakas TH
241 - 247	Influence of different hydrocolloids on major wheat dough components (gluten and starch) Barcenas ME, De la O-Keller J, Rosell CM
248 - 253	Effects of Pseudomonas syringae as bacterial ice nucleator on freezing of model food Zhang SZ, Wang HY, Chen GM
254 - 259	Effect of fat content and storage time on the rheological properties of Dutch-type cheese Sadowska J, Bialobrzewski I, Jelinski T, Markowski M
260 - 266	Technique potential for classification of honey by electronic tongue Wei ZB, Wang J, Liao WY
267 - 273	Non-destructive measurement of firmness and soluble solids content in bell pepper using NIR spectroscopy Penchaiya P, Bobelyn E, Verlinden BE, Nicolai BM, Saeys W
274 - 282	Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air-water interface Perez OE, Sanchez CC, Pilosof AMR, Patino JMR
283 - 289	X-ray computed tomography to study processed meat microstructure Frisullo P, Laverse J, Marino R, Del Nobile MA
290 - 294	Influence of methylcellulose on dynamic rheology of dilute wheat gliadin solution in 50% (v/v) aqueous propanol Song YH, Jianrui C, Zheng Q
295 - 299	Assessment of starch gelatinization by ultrasonic and calorimetric techniques Aparicio C, Resa P, Elvira L, Molina-Garcia AD, Martino M, Sanz PD
300 - 306	A modified cyclone stickiness test for characterizing food powders Intipunya P, Shrestha A, Howes T, Bhandari B
307 - 315	Kinetic models for alkali and detergent cleaning of ceramic tubular membrane fouled with whey proteins Popovic SS, Tekic MN, Djuric MS
316 - 320	Manufacture of food grade kappa-carrageenan microspheres Ellis A, Jacquier JC
321 - 325	Modeling of rice hydration using finite elements Bakalis S, Kyritsi A, Karathanos VT, Yanniotis S
326 - 333	Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate Kurozawa LE, Park KJ, Hubinger MD
334 - 343	Simplified algorithm for the prediction of water sorption isotherms of fruits, vegetables and legumes based upon chemical composition Moreira R, Chenlo F, Torres MD
344 - 349	Convection and radiation combined surface heat transfer coefficient in baking ovens Sakin M, Kaymak-Ertekin F, Ilicali C
350 - 357	Hen's eggshell strength under impact loading Nedomova S, Trnka J, Dvorakova P, Buchar J, Severa L
358 - 365	Fast feature selection algorithm for poultry skin tumor detection in hyperspectral data Nakariyakul S, Casasent DP
366 - 371	Bread crust thickness measurement using digital imaging and L a b colour system Jusoh YMM, Chin NL, Yusof YA, Rahman RA
372 - 378	Suitability of novel galactomannans as edible coatings for tropical fruits Cerqueira MA, Lima AM, Teixeira JA, Moreira RA, Vicente AA
379 - 389	Microwave sensing for an objective evaluation of meat ageing Clerjon S, Damez JL
390 - 394	Reducing of fat uptake in cassava product during deep-fat frying Freitas DDC, Berbari SAG, Prati P, Fakhouri FM, Queiroz FPC, Vicente E