Journal of Food Engineering

Journal of Food Engineering, Vol.77, No.4 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (45 articles)

753 - 760	Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers Perez-Alonso C, Beristain CI, Lobato-Calleros C, Rodriguez-Huezo ME, Vernon-Carter EJ
761 - 770	Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products Gliemmo MF, Campos CA, Gerschenson LN
771 - 775	The influence of biological factors on properties of some traditional and new polymers used for fermented food packaging Steinka I, Morawska M, Rutkowska M, Kukulowicz A
776 - 783	Effect of surface topography on color and gloss of chocolate samples Briones V, Aguilera JM, Brown C
784 - 791	Robustness analysis of a CFD model to the uncertainties in its physical properties for a bread baking process Wong SY, Zhou WB, Hua JS
792 - 802	Energy efficiency in the slaughter and meat processing industry-opportunities for improvements in future energy markets Fritzson A, Berntsson T
803 - 809	Influence of handling and processing of rough rice on fissures and head rice yields Iguaz A, Rodriguez M, Virseda P
810 - 817	Concentration of aqueous solutions of organic components by reverse osmosis II. Influence of transmembrane pressure and membrane type on concentration of different alcohol solutions by reverse osmosis Pozderovic A, Moslavac T, Pichler A
818 - 824	Analysis of dimensional ratios of regular geometries for infinite geometry assumptions in conduction heat transfer problems Erdogdu F, Turhan M
825 - 834	Rehydration kinetics and soluble solids lixiviation of candied mango fruit as affected by sucrose concentration Giraldo G, Vazquez R, Martin-Esparza ME, Chiralt A
835 - 843	The influence of processing and product factors on the quality of microwave pre-cooked bacon James C, Barlow KE, James SJ, Swain MJ
844 - 852	Rheology of supersaturated sucrose solutions Quintas M, Brandao TRS, Silva CLM, Cunha RL
853 - 857	Modeling the respiration of Pseudomonas fluorescens on solid-state lettuce-juice agar Thiele T, Kamphoff M, Kunz B
858 - 863	Correlating colour to moisture content of large cooked beef joints by computer vision Zheng C, Sun DW, Zheng LY
864 - 870	Mathematical modelling of thin layer drying process under open sun of some aromatic plants Akpinar EK
871 - 879	Effects of storage temperature and stage of ripening on RGB colour aspects of fresh-cut tomato pericarp using video image analysis Lana MM, Tijskens LMM, van Kooten O
880 - 886	Lipase-catalyzed synthesis of fatty acid fructose esters Sabeder S, Habulin M, Knez Z
887 - 895	Effects of capillary condensation on the caking of bulk sucrose Billings SW, Bronlund JE, Paterson AHJ
896 - 909	Characterisation of lady finger batters and biscuits by fluorescence spectroscopy - Relation with density, color and texture Allais I, Edoura-Gaena RB, Dufour E
910 - 918	Diffusion of sodium chloride in pork tissue Graiver N, Pinotti A, Califano A, Zaritzky N
919 - 925	The effect of surface composition on the functional properties of milk powders Nijdam JJ, Langrish TAG
926 - 935	Monitoring of firmness evolution of peaches during storage by combining acoustic and impact methods Diezma-Lglesias B, Valero C, Garcia-Ramos FJ, Ruiz-Altisent M
936 - 942	The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter Dhonsi D, Stapley AGF
943 - 950	Impact of process conditions on the rheological detectable structure of UHT treated milk protein-carrageenan systems Sedmeyer F, Kulozik U
951 - 957	Effect of a prestorage treatment with 6-benzylaminopurine and modified atmosphere packaging storage on the respiration and quality of green asparagus spears An JS, Zhang M, Lu QR, Zhang ZG
958 - 964	Flow properties of corn starch-milk-sugar system prepared at 368.15 K Mohameed HA, Abu-Jdayil B, Eassa AM
965 - 971	Effect of various activators on the course of alcoholic fermentation Kotarska K, Czuprynski B, Klosowski G
972 - 976	Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries Gokmen V, Palazoglu TK, Senyuva HZ
977 - 982	Drying of edamames by hot air and vacuum microwave combination Hu QG, Zhang M, Mujumdar AS, Xiao GN, Sun JC
983 - 991	Influence of relative humidity on carbon dioxide sorption in wheat gluten films Pochat-Bohatier C, Sanchez J, Gontard N
992 - 996	Antibacterial activities of Turkish pollen and propolis extracts against plant bacterial pathogens Basim E, Basim H, Ozcan M
997 - 1006	Glass transition related cohesion of amorphous sugar powders Foster KD, Bronlund JE, Paterson AHJ
1007 - 1011	Effect of high-pressure treatment on processing quality of tilapia meat fillets Ko WC, Jao CL, Hwang JS, Hsu KC
1012 - 1017	Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Bogazkere and Okuzgozu Kelebek H, Canbas A, Selli S, Saucier C, Jourdes M, Glories Y
1018 - 1023	Non-destructive evaluation of apple maturity using an electronic nose system Pathange LP, Mallikarjunan P, Marini RP, O'Keefe S, Vaughan D
1024 - 1036	CFD studies on natural convective heating of canned food in conical and cylindrical containers Varma MN, Kannan A
1037 - 1047	A CFD modeling system for airflow and heat transfer in ventilated packaging for fresh foods: I. Initial analysis and development of mathematical models Zou Q, Opara LU, McKibbin R
1048 - 1058	A CFD modeling system for airflow and heat transfer in ventilated packaging for fresh foods: II. Computational solution, software development, and model testing Zou QA, Opara LU, McKibbin R
1059 - 1063	Combined effect of gamma-irradiation and osmotic pretreatment on mass transfer during dehydration Rastogi NK, Suguna K, Nayak CA, Raghavarao KSMS
1064 - 1068	Determination of rheological properties of some pekmez samples in Turkey Yogurtcu H, Kamisli F
1069 - 1077	Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage Martin-Diana AB, Rico D, Frias J, Henehan GTM, Mulcahy J, Barat JM, Barry-Ryan C
1078 - 1086	Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (Dicentrarchus labrax) Torrieri E, Cavella S, Villani F, Masi P
1087 - 1095	Pressurized low polarity water extraction of lignans from whole flaxseed Cacace JE, Mazza G
1096 - 1107	Contribution of image analysis to the description of enzymatic degradation kinetics for particulate food material Devaux MF, Taralova I, Levy-Vehel J, Bonnin E, Thibault JF, Guillon F
1108 - 1115	Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning Acevedo N, Schebor C, Buera MP