Journal of Food Engineering

Journal of Food Engineering, Vol.90, No.4 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (18 articles)

415 - 421	Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure Corrales M, Garcia AF, Butz P, Tauscher B
422 - 432	Application of turbulent pulsating flows to the bacterial removal during a cleaning in place procedure. Part 1: Experimental analysis of wall shear stress in a cylindrical pipe Blel W, Le Gentil-Lelievre C, Benezech T, Legrand J, Legentilhomme P
433 - 440	Application of turbulent pulsating flows to the bacterial removal during a cleaning in place procedure. Part 2: Effects on cleaning efficiency Blel W, Legentilhomme P, Benezech T, Legrand J, Le Gentil-Lelievre C
441 - 452	Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating Zhu Y, Pan ZL
453 - 462	Development of cellulose acetate based antimicrobial food packaging materials for controlled release of lysozyme Gemili S, Yemenicioglu A, Altinkaya SA
463 - 470	Deacidification of olive oil by countercurrent supercritical carbon dioxide extraction: Experimental and thermodynamic modeling Vaszquez L, Hurtado-Benavides AM, Reglero G, Fornari T, Ibanez E, Senorans FJ
471 - 479	Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems Obon JM, Castellar MR, Alacid M, Fernandez-Lopez JA
480 - 486	Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study Gomez-Estaca J, Montero P, Fernandez-Martin F, Gomez-Guillen MC
487 - 494	Optimization of ozone treatment of fresh-cut green leaf lettuce Olmez H, Akbas MY
495 - 503	Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells Sipsas V, Kolokythas G, Kourkoutas Y, Plessas S, Nedovic VA, Kanellaki M
504 - 510	Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology Bueno AS, Pereira CM, Menegassi B, Areas JAG, Castro IA
511 - 516	Effect of inulin on the rheological properties of silken tofu coagulated with glucono-delta-lactone Tseng YC, Xiong YL
517 - 524	Thermal and mechanical behavior of laminated protein films Ghanbarzadeh B, Oromiehi AR
525 - 530	Droplet impact and spreading on lecithinated anhydrous milkfat surfaces Werner SRL, Jones JR, Paterson AHJ, Archer RH, Pearce DL
531 - 539	Composite and bi-layer films based on gelatin and chitosan Rivero S, Garcia MA, Pinotti A
540 - 547	Duroc and Iberian pork neural network classification by visible and near infrared reflectance spectroscopy del Moral FG, Guillen A, del Moral LG, O'Valle F, Martinez L, del Moral RG
548 - 558	Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends The DP, Debeaufort F, Voilley A, Luu D
559 - 566	Changes in physical and thermo-physical properties of sugarcane, palmyra-palm and date-palm juices at different concentration of sugar Rao PVKJ, Das M, Das SK