Journal of Food Engineering

Journal of Food Engineering, Vol.78, No.3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (47 articles)

741 - 745	Development of immobilized lysozyme based active film Conte A, Buonocore GG, Sinigaglia M, Del Nobile MA
746 - 754	Dimensionless analysis of the electric field-based food processes for scale-up and validation Takhistov P
755 - 764	Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity Sila DN, Smout C, Satara Y, Truong V, Van Loey A, Hendrickx M
765 - 774	Osmotic dehydration of chestnut with sucrose: Mass transfer processes and global kinetics modelling Chenlo F, Moreira R, Fernandez-Herrero C, Vazquez G
775 - 783	The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchardus) samples Karayannakidis PD, Zotos A, Petridis D, Taylor KDA
784 - 792	Inactivation kinetics of Saccharomyces cerevisiae by pulsed electric fields in a batch treatment chamber: The effect of electric field unevenness and initial cell concentration Donsi G, Ferrari G, Pataro G
793 - 801	Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts Spigno G, Faveri DM
802 - 809	Effect of formulation and processing factors on the properties of liquid food foams Balerin C, Aymard P, Ducept F, Vaslin S, Cuvelier G
810 - 819	Modelling the water absorption process in chickpeas (Cicer arietinum L.) - The effect of blanching pre-treatment on water intake and texture kinetics Gowen A, Abu-Ghannam N, Frias J, Oliveira J
820 - 826	Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology Collar C, Santos E, Rosell CM
827 - 835	Moisture sorption isotherms, heat of sorption and vaporization of withered leaves, black and green tea Ghodake HM, Goswami TK, Chakraverty A
836 - 845	Modeling and optimization I: Usability of response surface methodology Bas D, Boyaci IH
846 - 854	Modeling and optimization II: Comparison of estimation capabilities of response surface methodology with artificial neural networks in a biochemical reaction Bas D, Boyaci IH
855 - 860	Tensile properties of compression-molded whey protein sheets: Determination of molding condition and glycerol-content effects and comparison with solution-cast films Sothornvit R, Olsen CW, McHugh TH, Krochta JM
861 - 869	A 3-D finite element analysis of the sunflower (Helianthus annuus L.) fruit. Biomechanical approach for the improvement of its hullability Hernandez LF, Belles PM
870 - 877	Migration of di-(2-ethylhexyl)adipate and acetyltributyl citrate plasticizers from food-grade PVC film into isooctane: Effect of gamma radiation Zygoura PD, Goulas AE, Riganakos KA, Kontominas MG
878 - 881	A survey on occurrence of Tyrophagus putrescentiae (Acari : Acaridae) in Surk, a traditional Turkish dairy product Aygun O, Yaman M, Durmaz H
882 - 887	Aroma recovery by combining distillation with absorption Yanniotis S, Tsitziloni K, Dendrinos G, Mallouchos A
888 - 896	CFD modeling of an industrial continuous bread-baking process involving U-movement Wong SY, Zhou WB, Hua JS
897 - 904	A classification system for beans using computer vision system and artificial neural networks Kilic K, Boyaci IH, Koksel H, Kusmenoglu I
905 - 912	Comparison of genetic algorithm and neural network approaches for the drying process of carrot Erenturk S, Erenturk K
913 - 921	Thermo-physical and thermo-mechanical assessment of partially baked bread during chilling and freezing process. Impact of selected enzymes on crumb contraction to prevent crust flaking Ribotta PD, Le Bail A
922 - 932	An analysis of the transport phenomena occurring during food drying process Aversa M, Curcio S, Calabro V, Iorio G
933 - 940	Potential of calorimetry to study osmotic dehydration of food materials Tortoe C, Orchard J, Beezer A, O'Neil M
941 - 946	Effect of glycerol and amylose enrichment on cassava starch film properties Alves VD, Mali S, Beleia A, Grossmann MVE
947 - 952	Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling Bellagha S, Sahli A, Farhat A, Kechaou N, Glenza A
953 - 964	Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer Kocer D, Hicsasmaz Z, Bayindirli A, Katnas S
965 - 971	Influence of pre-blanching on the water absorption kinetics of soybeans Gowen A, Abu-Ghannan N, Frias J, Oliveira J
972 - 977	Evaluation of physicochemical changes in nixtamalized maize flours as a function of steeping time Fernandez-Munoz JL, Martin-Martinez ES, Diaz-Gongora J, Calderon A, Alvarado-Escobar A, Ortiz-Cardenas H
978 - 983	Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods Del Nobile MA, Chillo S, Mentana A, Baiano A
984 - 990	Pulsed high pressure treatment for the inactivation of Saccharomyces cerevisiae: The effect of process parameters Donsi G, Ferrari G, Maresca P
991 - 994	New approach to continuous vinegar decolourisation with exchange resins Achaerandio I, Guell C, Lopez F
995 - 1000	Shelf life evaluation of a ready-to-eat black clam (Villorita cyprinoides) product in indigenous retort pouches Bindu J, Ravishankar CN, Gopal TKS
1001 - 1009	The effect of enzymatic treatment of a sunflower protein isolate on the rate of adsorption at the air-water interface Conde JM, Patino JMR
1010 - 1021	Model based process design of the combined high pressure and mild heat treatment ensuring safety and quality of a carrot simulant system Valdramidis VP, Geeraerd AH, Poschet F, Ly-Nguyen B, Van Opstal I, Van Loey AM, Michiels CW, Hendrickx ME, Van Impe JF
1022 - 1028	The strawberry (Arbutus unedo L.) fruits: Chemical composition, physical properties and mineral contents Ozcan MM, Haciseferogullari H
1029 - 1033	Moisture diffusivity in quinoa (Chenopodium quinoa Willd.) seeds: Effect of air temperature and initial moisture content of seeds Gely MC, Santalla EM
1034 - 1046	The effect of low oxygen and high carbon dioxide on storage and pickle production of pickling cucumbers cv.'Octobus' Akbudak B, Ozer MH, Uylaser V, Karaman B
1047 - 1053	The effect of the type and quantity of sugar-beet fibers on bread characteristics Filipovic N, Djuric M, Gyura J
1054 - 1059	Horsetail (Equisetum giganteum L.) oleoresin and supercritical CO2: Experimental solubility and empirical data correlation Danielski L, Michielin EMZ, Ferreira SR
1060 - 1066	Ice crystallization in a scraped surface freezer Drewett EM, Hartel RW
1067 - 1073	Some physical properties of flaxseed (Linum usitatissimum L.) Coskuner Y, Karababa E
1074 - 1078	Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies Uysal H, Bilgicli N, Elgun A, Ibanoglu S, Herken EN, Demir MK
1079 - 1082	Thermal conductivity measurements of a traditional fermented dough in the frozen state Kumcuoglu S, Tavman S, Nesvadba P, Tavman IH
1083 - 1091	Monitoring of lactic acid fermentation in culture broth using ultrasonic velocity Resa P, Bolumar T, Elvira L, Perez G, de Espinosa FM
1092 - 1102	Influence of processing parameters and membrane type on permeate flux during solution concentration of different alcohols, esters, and aldehydes by reverse osmosis Pozderovic A, Moslavac T, Pichler A
1103 - 1110	Effect of pre-treatments on drying, density and shrinkage of apple slices Schultz EL, Mazzuco MM, Machado RAF, Bolzan A, Quadri MB, Quadri MGN