Journal of Food Engineering

Journal of Food Engineering, Vol.80, No.4 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (38 articles)

997 - 1001	Effects of supercritical carbon dioxide extraction conditions on yields and antioxidant activity of Chlorella pyrenoidosa extracts Hu QH, Pan BS, Xu J, Sheng JC, Shi Y
1002 - 1010	Effect of pretreatment and temperature on air-drying of Dioscorea alata and Dioscorea rotundata slices Falade KO, Olurin TO, Ike EA, Aworh OC
1011 - 1015	Effect of temperature and concentration on Rheologioal properties of "Kesar" mango juice Dak M, Verma RC, Jaaffrey SNA
1016 - 1022	Optimisation of puffing naked barley Hoke K, Houska M, Pruchova J, Gabrovska D, Vaculova K, Paulickova I
1023 - 1030	Comparative study of different combined superheated-steam drying techniques for chicken meat Nathakaranakule A, Kraiwanichkul W, Soponronnarit S
1031 - 1042	Numerical simulation of solid-liquid food mixture in a high pressure processing unit using computational fluid dynamics Ghani AGA, Farid MM
1043 - 1050	Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits Tyagi SK, Manikantan MR, Oberoi HS, Kaur G
1051 - 1059	Interaction between flaxseed gum and meat protein Chen HH, Xu SY, Wang Z
1060 - 1067	Yeast-cell-based microencapsulation of chlorogenic acid as a water-soluble antioxidant Shi GR, Rao LQ, Yu HZ, Xiang H, Pen GP, Long S, Yang C
1068 - 1077	Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools Fagan CC, Everard C, O'Donnell CP, Downey G, Sheehan EM, Delahunty CM, O'Callaghan DJ, Howard V
1078 - 1085	A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle Skipnes D, Ostby ML, Hendrickx ME
1086 - 1095	Effect of methyl jasmonate on properties of intact tomato fruit monitored with destructive and nondestructive tests Baltazar A, Espina-Lucero J, Ramos-Torres I, Gonzalez-Aguilar G
1096 - 1106	Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp Cabral RAF, Telis-Romero J, Telis VRN, Gabas AL, Finzer JRD
1107 - 1115	Bread browning kinetics during baking Purlis E, Salvadori VO
1116 - 1124	Diffusion of thiocyanate and hypothiocyanite in whey protein films incorporating the lactoperoxidase system Min S, Krochta JM, Rumsey TR
1125 - 1133	Dielectric properties of Indian Basmati rice flour slurry Ahmed J, Ramaswamy HS, Raghavan VGS
1134 - 1145	Use of response surface methodology to optimise the hydrolysis of whey protein isolate in a tangential flow filter membrane reactor Cheison SC, Wang Z, Xu SY
1146 - 1156	Monitoring of black tea fermentation process using electronic nose Bhattacharyya N, Seth S, Tudu B, Tamuly P, Jana A, Ghosh D, Bandyopadhyay R, Bhuyan M
1157 - 1170	Modelling and experimental evaluation of high-pressure expression of cocoa nibs Venter MJ, Kuipers NJM, de Haan AB
1171 - 1175	Validity of modified Gompertz and Logistic models in predicting cell growth of Pediococcus acidilactici H during the production of bacteriocin pediocin AcH Chowdhury BR, Chakraborty R, Chaudhuri UR
1176 - 1187	Modified stainless steel surfaces targeted to reduce fouling -Evaluation of fouling by milk components Rosmaninho R, Santos O, Nylander T, Paulsson M, Beuf M, Benezech T, Yiantsios S, Andritsos N, Karabelas A, Rizzo G, Muller-Steinhagen H, Melo LF
1188 - 1193	Performance analysis of drying of green olive in a tray dryer Colak N, Hepbasli A
1194 - 1198	A novel technique for the measurement of liquid viscosity Sadat A, Khan IA
1199 - 1205	Reusable pouch development for long term space missions: A 3D ohmic model for verification of sterilization efficacy Jun S, Sastry S
1206 - 1212	Industrial implementation of black ripe olive storage under acid conditions de Castro A, Garcia P, Romero C, Brenes M, Garrido A
1213 - 1217	Comparison of PEG/fractionated dextran and PEG/industrial grade dextran aqueous two-phase systems for the enzymic hydrolysis of starch Karakatsanis A, Liakopoulou-Kyriakides M
1218 - 1225	Dielectric spectroscopy of osmotic solutions and osmotically dehydrated tomato products De los Reyes R, Heredia A, Fito P, De los Reyes E, Andres A
1226 - 1232	Optimization of processing parameters for cloudy ginkgo (Ginkgo biloba Linn.) juice Zhang H, Wang Z, Xu SY
1233 - 1238	The efficiency of corona wind drying and its application to the food industry Goodenough TIJ, Goodenough PW, Goodenough SM
1239 - 1245	Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T-Durum wheat variety Prabhasankar P, Rajiv J, Indrani D, Rao GV
1246 - 1254	Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: beta-lactoglobulin-iota-carrageenan-gelatin Gu YS, Decker EA, McClements DJ
1255 - 1260	Evaluation of size reduction on the yield and quality of celery seed oil Sowbhagya HB, Sampathu SR, Krishnamurthy N
1261 - 1271	Thin-layer drying behaviour of sludge of olive oil extraction Celma AR, Rojas S, Lopez F, Montero I, Miranda T
1272 - 1281	Effect of salt content on the rheological properties of salad dressing-type emulsions stabilized by emulsifier blends Martinez I, Riscardo MA, Franco JM
1282 - 1292	Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology Nath A, Chattopadhyay PK
1293 - 1301	Water desorption thermodynamic properties of pineapple Simal S, Femenia A, Castell-Palou A, Rossello C
1302 - 1311	Effects of crust constraints on bread expansion and CO2 release Zhang L, Lucas T, Doursat C, Flick D, Wagner M
1312 - 1312	Mass transfer phenomena during the osmotic dehydration of apple isolated protoplasts (Malus domestica var. Fuji) (vol 77, pg 179, 2006) Segul L, Fito PJ, Albors A, Fito P