Journal of Food Engineering

Journal of Food Engineering, Vol.113, No.4 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (16 articles)

505 - 510	Nanoreinforced alginate-acerola puree coatings on acerola fruits Azeredo HMC, Miranda KWE, Ribeiro HL, Rosa MF, Nascimento DM
511 - 519	Antimicrobial, rheological, and physicochemical properties of sago starch films filled with nanorod-rich zinc oxide Nafchi AM, Alias AK, Mahmud S, Robal M
520 - 526	Effects of dietary fibre and microbial transglutaminase addition on the rheological and textural properties of protein gels from different fish species Cardoso C, Ribeiro B, Mendes R
527 - 533	Modeling the effect of storage temperature on the respiration rate and texture of fresh cut pineapple Benitez S, Chiumenti M, Sepulcre F, Achaerandio I, Pujola M
534 - 540	Oil palm bunch ripeness classification using fluorescence technique Hazir MHM, Shariff ARM, Amiruddin MD, Ramli AR, Saripan MI
541 - 547	Preparation of a barley bran protein-gelatin composite film containing grapefruit seed extract and its application in salmon packaging Song HY, Shin YJ, Song KB
548 - 553	Stability of low concentration electrolyzed water and its sanitization potential against foodborne pathogens Rahman SME, Park JH, Wang J, Oh DH
554 - 558	Application of the general stability index method to predict quality deterioration in bighead carp (Aristichthys nobilis) heads during storage at different temperatures Hong H, Luo YK, Zhu SC, Shen HX
559 - 568	Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water Billiris MA, Siebenmorgen TJ, Meullenet JF, Mauromoustakos A
569 - 576	Physicochemical, thermal and sorption properties of nutritionally differentiated flours and starches Doporto MC, Dini C, Mugridge A, Vina SZ, Garcia MA
577 - 588	Enriched separation of protopanaxatriol ginsenosides, malonyl ginsenosides and protopanaxadiol ginsenosides from Panax ginseng using macroporous resins Mi JN, Zhang M, Ren GX, Zhang HY, Wang YR, Hu P
589 - 597	Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 2. Cooking using fixed, water-to-rice ratios Billiris MA, Siebenmorgen TJ, Wang YJ
598 - 605	Combining ultraviolet light and mild temperatures for the inactivation of Escherichia coli in orange juice Gayan E, Serrano MJ, Monfort S, Alvarez I, Condon S
606 - 614	Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion Hanani ZAN, Beatty E, Roos YH, Morris MA, Kerry JP
615 - 622	Characterization of bread breakdown during mastication by image texture analysis Tournier C, Grass M, Zope D, Salles C, Bertrand D
623 - 634	Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs Dima JB, Baron PJ, Zaritzky NE