Volume 223

Journal of Food Engineering

Volume 223

1

pH dependent C. jejuni thermal inactivation models and application to poultry scalding

McCarthy, Zachary, Smith, Ben, Fazil, Aamir, Wu, Jianhong, Ryan, Shawn D., Munther, Daniel

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 938 KB

english, 2018

2

Assessment of cold oxygen plasma technology for the inactivation of major foodborne viruses on stainless steel

Park, Shin Young, Ha, Sang-Do

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 234 KB

english, 2018

3

Impact of shear force on functional properties of native starch and resulting gel and film

Shahbazi, Mahdiyar, Majzoobi, Mahsa, Farahnaky, Asgar

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 2.32 MB

english, 2018

4

Effect of temperature on the crystallization behavior and physical properties of fast-frozen special fat during storage

Zhu, Ting-wei, Liu, Qin, Weng, Hao-tian, Li, Bing, Zhang, Xia, Zong, Min-hua, Wu, Hong

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 3.26 MB

english, 2018

5

An automatic system for measuring dielectric properties of foods: Albumen, yolk, and shell of fresh eggs

Lau, Soon Kiat, Subbiah, Jeyamkondan

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 2.65 MB

english, 2018

6

Analysis of the heat transfer characteristics of blackberries during microwave vacuum heating

Song, Chunfang, Wu, Tao, Li, Zhenfeng, Li, Jing, Chen, Haiying

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 2.26 MB

english, 2018

7

Effect of ultrasound on structure and functional properties of laccase-catalyzed α-lactalbumin

Yuan, Xiangying, Li, Xueyan, Zhang, Xinliu, Mu, Zhishen, Gao, Zengli, Jiang, Lianzhou, Jiang, Zhanmei

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 1.34 MB

english, 2018

8

The effect of ultrafine and coarse grinding on the suspending and precipitating properties of black tea powder particles

Zhang, Yang, Xiao, Weihua, Cao, Yaoyao, Ji, Guanya, Gao, Chongfeng, Han, Lujia

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 3.19 MB

english, 2018

9

Mathematical modelling of convective drying of fruits: A review

Castro, A.M., Mayorga, E.Y., Moreno, F.L.

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 668 KB

english, 2018

10

Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure

Struck, Susanne, Straube, Denise, Zahn, Susann, Rohm, Harald

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 2.28 MB

english, 2018

11

Assessing the potential of whey protein fibril as emulsifier

Mantovani, Raphaela Araujo, de Figueiredo Furtado, Guilherme, Netto, Flavia Maria, Cunha, Rosiane Lopes

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 1.75 MB

english, 2018

12

Chitosan coated liposome dispersions loaded with cacao hull waste extract: Effect of spray drying on physico-chemical stability and in vitro bioaccessibility

Altin, Gokce, Gültekin-Özgüven, Mine, Ozcelik, Beraat

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 2.88 MB

english, 2018

13

Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude

Marín, D., Alemán, A., Montero, P., Gómez-Guillén, M.C.

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 3.57 MB

english, 2018