Journal of Food Engineering

Journal of Food Engineering, Vol.109, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (23 articles)

1 - 8	Rheological behavior and stability of D-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum Jafari SM, Beheshti P, Assadpoor E
9 - 15	Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process Visentin A, Rodriguez-Rojo S, Navarrete A, Maestri D, Cocero MJ
16 - 21	Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling Cisse M, Bohuon P, Sambe F, Kane C, Sakho M, Dornier M
22 - 31	Optimization of operating conditions of a cooling tunnel for production of hard candies Reinheimer MA, Mussati SF, Scenna NJ
32 - 37	Non-destructive internal quality assessment of "Hayward" kiwifruit by waveguide spectroscopy Ragni L, Cevoli C, Berardinelli A, Silaghi FA
38 - 48	Shortwave infrared hyperspectral imaging for detecting sour skin (Burkholderia cepacia)-infected onions Wang WL, Li CY, Tollner EW, Gitaitis RD, Rains GC
49 - 61	A spinning disc study of fouling of cold heat transfer surfaces by gel formation from model food fat solutions Huang JY, Chew YMJ, Wilson DI
62 - 68	Use of transient and steady-state methods and AFM technique for investigating the water transfer through starch-based films Romera CD, de Moraes JO, Zoldan VC, Pasa AA, Laurindo JB
69 - 75	Drying characteristics of mango slices using the Refractance Window (TM) technique Ochoa-Martinez CI, Quintero PT, Ayala AA, Ortiz MJ
76 - 86	Imaged based estimation of food volume using circular referents in dietary assessment Jia WY, Yue YF, Fernstrom JD, Yao N, Sclabassi RJ, Fernstrom MH, Sun MG
87 - 97	Investigating the performance of thermonebulisation fungicide fogging system for loaded fruit storage room using CFD model Delele MA, Vorstermans B, Creemers P, Tsige AA, Tijskens E, Schenk A, Opara UL, Nicolai BM, Verboven P
98 - 103	Assisted extraction of rosemary antioxidants with green solvents Rodriguez-Rojo S, Visentin A, Maestri D, Cocero MJ
104 - 113	Characterization of bread dough: Rheological properties and microstructure Upadhyay R, Ghosal D, Mehra A
114 - 119	Determination of translucent content in mangosteen by means of near infrared transmittance Terdwongworakul A, Nakawajana N, Teerachaichayut S, Janhiran A
120 - 126	Classification of black tea liquor using cyclic voltammetry Bhattacharyya R, Tudu B, Das SC, Bhattacharyya N, Bandyopadhyay R, Pramanik P
127 - 134	A machine vision system for identification of micro-crack in egg shell Li YY, Dhakal S, Peng YK
135 - 141	Water vapour adsorption properties of agglomerated baby food powders Szulc K, Lenart A
142 - 147	Variable selection in visible and near-infrared spectra: Application to on-line determination of sugar content in pears Xu HR, Qi B, Sun T, Fu XP, Ying YB
148 - 154	Generalized microstructural change and structure-quality indicators of a food product undergoing different drying methods and conditions Sansiribhan S, Devahastin S, Soponronnarit S
155 - 161	Fast determination of boiling time of yardlong bean using visible and near infrared spectroscopy and chemometrics Nie PC, Wu D, Yang Y, He Y
162 - 174	Optimisation of total phenolic acids extraction from mandarin peels using microwave energy: The importance of the Maillard reaction Ahmad J, Langrish TAG
175 - 181	Coffee beans microstructural changes induced by cultivation processing: An X-ray microtomographic investigation Frisullo P, Laverse J, Barnaba M, Navarini L, Del Nobile MA
182 - 187	Fractal analysis of the retrogradation of rice starch by digital image processing Wu Y, Lin QL, Chen ZX, Wu W, Xiao HX