Journal of Food Engineering
Journal of Food Engineering, Vol.110, No.4 Entire volume, number list
ISSN: 0260-8774 (Print)
In this Issue (6 articles)
| 507 - 513 |
Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste Moraes K, Pinto LAA |
| 514 - 524 |
Water-water and water-macromolecule interactions in food dehydration and the effects of the pore structures of food on the energetics of the interactions Wang JC, Liapis AI |
| 525 - 531 |
Effect of vacuum mixing on the quality characteristics of fresh noodles Li M, Luo LJ, Zhu KX, Guo XN, Peng W, Zhou HM |
| 532 - 540 |
The effect of extrusion conditions on mechanical-sound and sensory evaluation of rye expanded snack Saeleaw M, Durrschmid K, Schleining G |
| 541 - 546 |
Efficacy of neutral electrolyzed water for sanitization of cutting boards used in the preparation of foods Monnin A, Lee J, Pascall MA |
| 547 - 552 |
Manufacture of bioactive peptide-rich concentrates from Whey: Characterization of pilot process Tavares TG, Amorim M, Comes D, Pintado ME, Pereira CD, Malcata FX |