Journal of Food Engineering

Journal of Food Engineering, Vol.62, No.4 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (14 articles)

315 - 321	Water sorption isotherms and glass transition in strawberries: influence of pretreatment Moraga G, Martinez-Navarrete N, Chiralt A
323 - 329	A coating for use as an antimicrobial and antioxidative packaging material incorporating nisin and alpha-tocopherol Lee CH, An DS, Lee SC, Park HJ, Lee DS
331 - 335	The study of acidifying blanching of pickled "Cicorino" leaves using Response Surface Methodology Severini C, Derossi A, Falcone P, Baiano A, Massini R
337 - 344	Gelatinization kinetics of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate Spigno G, De Faveri DM
345 - 349	Prediction of viscosity of glucose and calcium chloride solutions Bui AV, Nguyen MH
351 - 357	Comparative analysis of wet and dry softening of Schweinfurth's olives (Canarium schweinfurthii Engl.) Tchiegang C, Ngasop LT, Kapseu C, Parmentier M
359 - 364	Changes of cell structure in ginger during processing Azian MN, Kamal AAM, Azlina MN
365 - 371	Abrupt changes in the rates of processes occurring during hydrothermal treatment of whole starchy foods around the gelatinization temperature -a review of the literature Turhan M, Sagol S
373 - 383	Transport properties of a high porosity model food at above and sub-freezing temperatures. Part 1: Thermophysical properties and water activity Hamdami N, Monteau JY, Le Bail A
385 - 392	Transport properties of a high porosity model food at above and sub-freezing temperatures. Part 2: Evaluation of the effective moisture diffusivity from drying data Hamdami N, Monteau JY, Le Bail A
393 - 398	Effects of processing conditions of the green-leafy vegetable juice enriched with selenium on its quality stability Zhang M, Li CL, Cao P
399 - 408	Apple mealiness detection by non-destructive mechanical impact Arana I, Jaren C, Arazuri S
409 - 415	A simple model and validating experiments for predicting the heat transfer to a load situated in an electrically heated oven Abraham JP, Sparrow EM
417 - 423	A fracture mechanics analysis of the texture of fried potato crust Ross KA, Scanlon MG