Journal of Food Engineering

Journal of Food Engineering, Vol.80, No.1 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (43 articles)

1 - 10	Composition characterisation and thermal transition of date pits powders Rahman MS, Kasapis S, Al-Kharusi NSZ, Al-Marhubi IM, Khan AJ
11 - 17	A poroelastic model for wave propagation in partially frozen orange juice Carcione JM, Campanella OH, Santos JE
18 - 23	Effects of cysteine and mixing conditions on white/whole dough rheological properties Angioloni A, Rosa MD
24 - 32	Baffled cup and end-effects of a vane-in-a-large cup rheometer for Newtonian fluids Martinez-Padilla LP, Quemada D
33 - 45	Single-sided pan frying of frozen hamburgers with flippings for microbial safety using modeling and simulation Ou D, Mittal GS
46 - 54	Water uptake and solid loss during cooking of milled rice (Oryza sativa L.) in relation to its physicochemical properties Yadav BK, Jindal VK
55 - 60	Thermal properties of maize masa and tortillas with different components from maize grains, and additives Arambula-Villa G, Gutierrez-Arias E, Moreno-Martinez E
61 - 67	Using of hazelnut testa as a source of dietary fiber in breadmaking Anil M
68 - 79	Influence of shelf temperature on pore formation in garlic during freeze-drying Sablani SS, Rahman MS, Al-Kuseibi MK, Al-Habsi NA, Al-Belushi RH, Al-Marhubi I, Al-Amri IS
80 - 95	Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations Datta AK
96 - 110	Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results Datta AK
111 - 118	Drying of cherry tomato by a combination of different dehydration techniques. Comparison of kinetics and other related properties Heredia A, Barrera C, Andres A
119 - 125	Effect of degree of milling on specific energy consumption, optical measurements and cooking quality of rice Mohapatra D, Bal S
126 - 141	Modelling supercooling in frozen strawberries: Experimental analysis, cellular automation and inverse problem methodology Martins RC, Lopes VV
142 - 151	The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating Zhang L, Lyng JG, Brunton NP
152 - 156	Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin Arevalo-Pinedo A, Murr FEX
157 - 165	A proposed strain-hardening mechanism for alginate gels Zhang JH, Daubert CR, Foegeding EA
166 - 175	CFD simulation and ERT visualization of the displacement of yoghurt by water on industrial scale Henningsson M, Regner M, Ostergren K, Tragardh C, Dejmek P
176 - 183	Optimization of the ultrasonically assisted extraction of polysaccharides from Zizyphus jujuba cv. jinsixiaozao Li JW, Ding SD, Ding XL
184 - 189	Effect of storage conditions on the tensile properties of eco-friendly chitosan films by response surface methodology Srinivasa PC, Ravi R, Tharanathan RN
190 - 198	Influence of mechanical harvest on the physical properties of processing tomato (Lycopersicon esculentum Mill.) Arazuri S, Jaren C, Arana JI, de Ciriza JP
199 - 205	Quasi-adiabatic temperature increase during high pressure processing of selected foods Patazca E, Koutchma T, Balasubramaniam VM
206 - 217	Investigation of rotating and vibrating filtration for clarification of rough beer Fillaudeau L, Boissier B, Moreau A, Blanpain-Avet P, Ermolaev S, Jitariouk N, Gourdon A
218 - 225	Quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) as affected by blanching method Vina SZ, Olivera DF, Marani CM, Ferreyra RM, Mugridge A, Chaves AR, Mascheroni RH
226 - 233	Automatic control of a microwave heating process for in-package pasteurization of beef frankfurters Huang LH, Sites J
234 - 240	Measuring rheological properties for applications in quality assessment of Traditional Balsamic Vinegar: Description and preliminary evaluation of a model Falcone PM, Chillo S, Giudici P, Del Nobile MA
241 - 248	Prediction of thermal conductivity of kernels and a packed bed of brown rice Muramatsu Y, Tagawa A, Sakaguchi E, Kasai T
249 - 256	Drying of beans in a pulsed fluid bed dryer: Drying kinetics, fluid-dynamic study and comparisons with conventional fluidization Nitz M, Taranto OP
257 - 266	Differential analysis of deposition layers from micellar casein and milk fat globule suspensions onto ultrafiltration and microfiltration membranes Kromkamp J, Rijnsent S, Huttenhuis R, Schroen K, Boom R
267 - 275	Influence of brine concentration on Atlantic salmon fillet salting Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P
276 - 283	Development of two-band color-mixing technique for identification of broiler carcass conditions Chao K, Chen YR, Ding F, Yang CC, Chan DE
284 - 291	Effects of initial load levels and crosshead speed levels on viscoelastic properties of biodegradable loose fill extrudates Lui WB, Peng JC
292 - 299	Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing Boonsumrej S, Chaiwanichsiri S, Tantratian S, Suzuki T, Takai R
300 - 305	Effect of pretreatment with gelatin and bentonite on permeate flux and fouling layer resistance during apple juice ultrafiltration Gokmen V, Cetinkaya O
306 - 316	Impact of static pressure and volumetric energy input on the microstructure of food foam whipped in a rotor-stator device Muller-Fischer N, Suppiger D, Windhab EJ
317 - 326	Reconcentration of spent solutions from osmotic dehydration using direct osmosis in two configurations Warczok J, Ferrando M, Lopez F, Pihlajamaki A, Guell C
327 - 335	Phenolic composition of white wines with a prefermentative maceration at experimental and industrial scale Hernanz D, Recamales AF, Gonzalez-Miret ML, Gomez-Miguez MJ, Vicario IM, Heredia FJ
336 - 341	Interactions amongst kernel properties and expansion volume in various popcorn genotypes Soylu S, Tekkanat A
342 - 352	The analysis of frictional, displacement rate and sample dimension effects on fracture parameters from uniaxial compression of potato Canet W, Alvarez MD, Gil MJ
353 - 358	Physical properties of barbunia bean (Phaseolus vulgaris L. cv.'Barbunia') seed Cetin M
359 - 369	Modeling changes in milled rice (Oryza sativa L.) kernel dimensions during soaking by image analysis Yadav BK, Jindal VK
370 - 373	Reduction of the glucose syrup browning rate by the use of modified atmosphere packaging Rais A, Aroujalian A
374 - 376	"Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers" by Oroszvari B.K., Rocha C.S., Sjoholm I. & Tornberg E. [Journal of Food Engineering 74 (2006) 1-12] del Moral FG, O'Valle F, del Moral RG