Journal of Food Engineering

Journal of Food Engineering, Vol.96, No.4 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (21 articles)

481 - 490	Ohmic cooking of ground beef: Effects on quality Bozkurt H, Icier F
491 - 497	Microwave freeze drying of sea cucumber (Stichopus japonicus) Duan X, Zhang M, Mujumdar AS, Wang SJ
498 - 504	Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas Correa JLG, Pereira LM, Vieira GS, Hubinger MD
505 - 509	Starch gelatinization as measured by rheological properties of the dough Sikora M, Kowalski S, Krystyjan M, Ziobro R, Wrona P, Curic D, LeBail A
510 - 519	Energy demand for selected bread making processes: Conventional versus part baked frozen technologies Le-Bail A, Dessev T, Jury V, Zuniga R, Park T, Pitroff M
520 - 527	Moderate electric fields can inactivate Escherichia coli at room temperature Machado LF, Pereira RN, Martins RC, Teixeira JA, Vicente AA
528 - 532	Determination of heat transfer coefficient during high pressure frying of potatoes Erdogdu F, Dejmek P
533 - 539	Concentration of flavonoids and phenolic compounds in aqueous and ethanolic propolis extracts through nanofiltration Mello BCBS, Petrus JCC, Hubinger MD
540 - 543	Investigation of various factors for the extraction of peppermint (Mentha piperita L.) leaves Dai JM, Orsat V, Raghavan GSV, Yaylayan V
544 - 554	Interaction of apple polyphenols in a multi-compound system upon adsorption onto a food-grade resin Kammerer J, Kammerer DR, Jensen U, Carle R
555 - 561	Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions Wang B, Li D, Wang LJ, Ozkan N
562 - 567	Study to analyze the influence of sprouting of the wheat grain on the grinding process Dziki D, Laskowski J
568 - 574	Compressibility and density of select liquid and solid foods under pressures up to 700 MPa Min S, Sastry SK, Balasubramaniam VM
575 - 582	Grey prediction fuzzy control for pH processes in the food industry Chung CC, Chen HH, Ting CH
583 - 590	Evaluation of internal defect and surface color of whole pickles using hyperspectral imaging Ariana DP, Lu RF
591 - 597	Impact device for measuring the flesh firmness of kiwifruits Ragni L, Berardinelli A, Guarnieri A
598 - 606	Moisture-dependent properties of barnyard millet grain and kernel Singh KP, Mishra HN, Saha S
607 - 613	Simultaneous estimation of the thermophysical properties of three kinds of fruit juices based on the measured result by a transient heat flow probe method Muramatsu Y, Sakaguchi E, Orikasa T, Tagawa A
614 - 620	Measurement of impact pressure and bruising of apple fruit using pressure-sensitive film technique Lu F, Ishikawa Y, Kitazawa H, Satake T
621 - 627	The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese Fritzen-Freire CB, Muller CMO, Laurindo JB, Prudencio ES
628 - 633	Thermodynamics of partitioning of allyl isothiocyanate in oil/air, oil/water, and octanol/water systems Zhang ZQ, Kim WT, Park YC, Chung D