Journal of Food Engineering

Journal of Food Engineering, Vol.91, No.4 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (16 articles)

497 - 508	Radio frequency treatment of foods: Review of recent advances Marra F, Zhang L, Lyng JG
509 - 515	Effect of oleic acid-beeswax mixtures on mechanical, optical and water barrier properties of soy protein isolate based films Monedero FM, Fabra MJ, Talens P, Chiralt A
516 - 520	Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage Ribero GG, Rubiolo AC, Zorrilla SE
521 - 525	Assessing the relative tendency of different materials to crystallize in spray drying: A comparison between sodium chloride and lactose Langrish TAG
526 - 532	Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics Angioloni A, Collar C
533 - 541	Optimization of hot air drying of olive leaves using response surface methodology Erbay Z, Icier F
542 - 552	Effect of temperature on hydration kinetics of sesame seeds (Sesamum indicum L.) Khazaei J, Mohammadi N
553 - 559	Application of diffusive and empirical models to hydration, dehydration and salt gain during osmotic treatment of chicken breast cuts Schmidt FC, Carciofi BAM, Laurindo JB
560 - 565	Applicability of vacuum-dehydrofreezing technique for the long-term preservation of fresh-cut eggplant: Effects of process conditions on the quality attributes of the samples Wu L, Orikasa T, Tokuyasu K, Shiina T, Tagawa A
566 - 570	Effect of particle size on rheological properties of jaboticaba pulp Sato ACK, Cunha RL
571 - 581	Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates Afoakwa EO, Paterson A, Fowler M, Vieira J
582 - 586	Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions Cui XD, Shang YC, Shi ZX, Xin HW, Cao W
587 - 593	Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace Diaz-Reinoso B, Moure A, Dominguez H, Parajo JC
594 - 601	Effect of barley beta-glucan molecular size and level on wheat dough rheological properties Skendi A, Papageorgiou M, Biliaderis CG
602 - 607	Modeling of wheat soaking using two artificial neural networks (MLP and RBF) Kashaninejad M, Dehghani AA, Kashiri M
608 - 611	Thermal energy savings in pilot-scale plate heat exchanger system during product processing using modified surfaces Balasubramanian S, Puri VM