Journal of Food Engineering

Journal of Food Engineering, Vol.237 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (30 articles)

1 - 8	Effect of water sorption on the glass transition temperature and texture of deep-fried models Jothi JS, Ebara T, Hagura Y, Kawai K
9 - 17	Drying and denaturation kinetics of Beta-Lactoglobulin during convective drying Haque MA, Oliver MMH, Putranto A, Adhikari B
18 - 26	Effects of thermal pre-treatment on physicochemical properties of nano-sized okara (soybean residue) insoluble dietary fiber prepared by wet media milling Ullah I, Yin T, Xiong SB, Huang QL, Zia-ud-Din, Zhang J, Javaid AB
27 - 32	Energy efficient primary atomization of viscous food oils using an electrostatic method Vesely PW, Schick RJ, Shrimpton JS, Mashayek F
33 - 43	Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions Dammak I, Sobral PJD
44 - 51	Modelling uncontrolled solar drying of mango waste Wilkins R, Brusey J, Gaura E
52 - 59	Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization Chen BY, Guo ZB, Miao S, Zeng SX, Jia XZ, Zhang Y, Zheng BD
60 - 68	Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven Rabeler F, Feyissa AH
69 - 77	Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation Demirkesen I, Vilgis TA, Mert B
78 - 85	Microencapsulation of refined kenaf (Hibiscus cannabinus L.) seed oil by spray drying using beta-cyclodextrin/gum arabic/sodium caseinate Chew SC, Tan CP, Nyam KL
86 - 95	Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties Sarabandi K, Mahoonak AS, Hamishekar H, Ghorbani M, Jafari SM
96 - 102	Experimental study and modeling of citric acid solubility in alcohol mixtures Galvao AC, Robazza WS, Arce PF, Capello C, Hagemann DH
103 - 109	Real-time inspection of pork quality attributes using dual-band spectroscopy Wang WX, Peng YK, Sun HW, Zheng XC, Wei WS
110 - 117	Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions Ostermeier R, Giersemehl P, Siemer C, Topfl S, Jager H
118 - 127	Evaluation of environmental impact of two ready-to-eat canned meat products using Life Cycle Assessment Perez-Martinez MM, Noguerol R, Casales BI, Lois R, Soto B
128 - 136	Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics Kurt A, Genccelep H
137 - 145	Development of a non-destructive detection system of Deep Pectoral Myopathy in poultry by dielectric spectroscopy Traffano-Schiffo MV, Castro-Giraldez M, Herrero V, Colom RJ, Fito PJ
146 - 153	Kinetics of the changes in the antioxidant potential of fresh-cut tomatoes as affected by pulsed light treatments and storage time Valdivia-Najar CG, Martin-Belloso O, Soliva-Fortuny R
154 - 161	Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices Contardo I, Bouchon P
162 - 170	Separation and purification of sulforaphane (1-isothiocyanato-4-(methylsulfinyl) butane) from broccoli seeds by consecutive steps of adsorption-desorption-bleaching Garcia-Saldana JS, Campas-Baypoli ON, Sanchez-Machado DI, Lopez-Cervantes J
171 - 176	Economic assessment based on scenario analysis for the production of a new functional pasta Micale R, Giallanza A, Enea M, La Scalia G
177 - 182	Electrical conductivity of viscous liquid foods Subbiah B, Morison KR
183 - 193	Sensitivity analysis using a model based on computational fluid dynamics, discrete element method and discrete phase model to study a food hydrofluidization system Orona JD, Zorrilla SE, Peralta JM
194 - 203	The size of eye-shaped bubbles in Danish pastry in relation to the size of fat fragments; A reverse engineering approach of the alveolar structure Lucas T, Collewet G, Bousquieres J, Deligny C
204 - 214	Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography Guo EY, Kazantsev D, Mo JY, Bent J, Van Dalen G, Schuetz P, Rockett P, StJohn D, Lee PD
215 - 225	Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders da Silva DF, Hirschberg C, Ahrne L, Hougaard AB, Ipsen R
226 - 230	In vitro digestibility of cyclopropane fatty acids in Grana Padano cheese: A study combining H-1 NMR and GC-MS techniques Lolli V, Dall'Asta M, Del Rio D, Caligiani A
231 - 239	Characterizing the cellular structure of air and deep fat fried doughnut using image analysis techniques Ghaitaranpour A, Mohebbi M, Koocheki A
240 - 248	Intensified recovery of lactose from whey using thermal, ultrasonic and thermosonication pretreatments Khaire RA, Gogate PR
249 - 255	Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying Wu BG, Guo YT, Wang J, Pan ZL, Ma HL