Journal of Food Engineering

Journal of Food Engineering, Vol.79, No.4 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (50 articles)

1115 - 1121	Experimental study of hot air dehydration of Sultana grapes Margaris DP, Ghiaus AG
1122 - 1130	Osmo-frozen fruits: mass transfer and quality evaluation Marani CM, Agnelli ME, Mascheroni RH
1131 - 1135	Mechanical harvesting of pistachio nuts Polat R, Gezer I, Guner M, Dursun E, Erdogan D, Bilim HC
1136 - 1143	Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions Adhikari B, Howes T, Shrestha A, Bhandari BR
1144 - 1151	Rheological and sensory properties of dessert sauces thickened by starch-xanthan gum combinations Sikora M, Kowalski S, Tomasik P, Sady M
1152 - 1158	Modeling and optimization IV: Investigation of reaction kinetics and kinetic constants using a program in which artificial neural network (ANN) was integrated Bas D, Dudak FC, Boyaci IH
1159 - 1165	Moisture, acidity and temperature evolution during cacao drying Garcia-Alamilla P, Salgado-Cervantes MA, Barel M, Berthomieu G, Rodriguez-Jimenes GC, Garcia-Alvarado MA
1166 - 1171	Determination of an effective heat transfer coefficients for can headspace during thermal sterilization process Mohamed IO
1172 - 1178	Purification and characterization of heat-stable exo-inulinase from Streptomyces sp. Sharma AD, Gill PK
1179 - 1190	Low temperature drying of pomace in spout and spout-fluid beds Marmo L
1191 - 1195	Analysis of dynamic chemical changes in Chinese cantonese sausage: Factors influencing content of nitrite and formation of flavor substances Chen WZ, Rui HM, Yuan HT, Zhang L
1196 - 1206	Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots Rico D, Martin-Diana AB, Frias JM, Barat JM, Henehan GTM, Barry-Ryan C
1207 - 1213	Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey Ahmed J, Prabhu ST, Raghavan GSV, Ngadi M
1214 - 1220	Precipitation of food protein using high pressure carbon dioxide Khorshid N, Hossain MM, Farid MM
1221 - 1232	Control of food batch processes based on human knowledge Curt C, Hossenlopp J, Trystram G
1233 - 1237	Research on the phosphorylation of soy protein isolate with sodium tripoly phosphate Zhang KS, Li YY, Ren YX
1238 - 1242	Discrimination of varieties of tea using near infrared spectroscopy by principal component analysis and BP model He Y, Li XL, Deng XF
1243 - 1249	Predicting shrinkage of ellipsoid beef joints as affected by water immersion cooking using image analysis and neural network Zheng C, Sun DW, Zheng LY
1250 - 1255	Life cycle of rice: Challenges and choices for Bangladesh Roy P, Shimizu N, Okadome H, Shiina T, Kimura T
1256 - 1260	A novel protecting method for visual green color in spinach puree treated by high intensity pulsed electric fields Yin YG, Han Y, Liu JB
1261 - 1268	Vacuum pulse-assisted pickling whole jalapeno pepper optimization Valdez-Fragoso A, Martinez-Monteagudo SI, Salais-Fierro F, Welti-Chanes J, Mujica-Paz H
1269 - 1279	Microwave driven convection in a rotating cylindrical cavity: A numerical study Chatterjee S, Basak T, Das SK
1280 - 1286	Prediction of water activity in vegetable creams: Note 2 Derossi A, De Pilli T, Severini C
1287 - 1294	Acrylamide reduction under different pre-treatments in French fries Pedreschi F, Kaack K, Granby K, Troncoso E
1295 - 1301	Dehydration of yam slices using FIR-assisted freeze drying Lin YP, Lee TY, Tsen JH, King VAE
1302 - 1309	Effect of vacuum cooling on physiological changes in the antioxidant system of mushroom under different storage conditions Tao F, Zhang M, Yu HQ
1310 - 1314	Structure analysis of mung bean starch from sour liquid processing and centrifugation Liu WJ, Shen Q
1315 - 1321	Dissolving heat-induced protein gel cubes in alkaline solutions under natural and forced convection conditions Yoo JY, Chen XD, Mercade-Prieto R, Wilson DI
1322 - 1328	An alternative approach to HACCP system implementation Bertolini M, Rizzi A, Bevilacqua M
1329 - 1336	Improvement of wine crossflow microfiltration by a new hybrid process Salazar FN, de Bruijn JPF, Seminario L, Guell C, Lopez F
1337 - 1350	Effect of mass on convective mass transfer coefficient during open sun and greenhouse drying of onion flakes Kumar A, Tiwari GN
1351 - 1358	Effect of some emulsifiers on the structure of extrudates with high content of fat De Pilli T, Carbone BF, Fiore AG, Severini C
1359 - 1363	Quality improvement and shelf life extension of persimmon fruit (Diospyros kaki) Bibi N, Khattak AB, Mehmood Z
1364 - 1373	Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity Dimitreli G, Thomareis AS
1374 - 1382	Survival and preservation after freeze-drying process of thermoresistant acetic acid bacteria isolated from tropical products of Subsaharan Africa Ndoye B, Weekers F, Diawara B, Guiro AT, Thonart P
1383 - 1390	Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing Kashaninejad M, Maghsoudlou Y, Rafiee S, Khomeiri M
1391 - 1396	Antioxidant activities of Satureja cilicica essential oil in butter and in vitro Ozkan G, Simsek B, Kuleasan H
1397 - 1404	Concentration of clarified kiwifruit juice by osmotic distillation Cassano A, Drioli E
1405 - 1409	Some physical and nutritional properties of cowpea seed (Vigna sinensis L.) Kabas O, Yilmaz E, Ozmerzi A, Akinci I
1410 - 1417	A continuous plant for food preservation by high pressure CO2 Parton T, Bertucco A, Elvassore N, Grimolizzi L
1418 - 1425	Clusters/networks promote food innovations Beckeman M, Skjoldebrand C
1426 - 1431	Moisture-dependent physical properties of caper (Capparis ssp.) fruit Sessiz A, Esgici R, Kizil S
1432 - 1437	Production and characterization of the cashew (Anacardium occidentale L.) peduncle bagasse ashes Santos RP, Santiago AAX, Gadelha CAA, Cajazeiras JB, Cavada BS, Martins JL, Oliveira TM, Bezerra GA, Santos RP, Freire VN
1438 - 1444	Study of the monosaccharides and furfurals evolution during the preparation of cooked grape musts for Aceto Balsamico Tradizionale production Cocchi M, Ferrari G, Manzini D, Marchetti A, Sighinolfi S
1445 - 1451	Adaptability of four-samples sensory tests and prediction of visual and near-infrared reflectance spectroscopy for Chinese indica rice Lu QY, Chen YM, Mikami T, Kawano M, Li ZG
1452 - 1459	Drying characteristics of foamed alphonso mango pulp in a continuous type foam mat dryer Rajkumar P, Kailappan R, Viswanathan R, Raghavan GSV
1460 - 1466	Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo) Vega A, Fito P, Andres A, Lemus R
1467 - 1473	Effect of moisture content on some physical properties of green wheat Al-Mahasneh MA, Rababah TM
1474 - 1482	Physical properties of pre-treated potato chips Pedreschi F, Moyano P, Santis N, Pedreschi R
1483 - 1486	Modification of Bostwick method to determine tomato concentrate consistency Tehrani MM, Ghandi A