Volume 68; Issue 4

Journal of Food Engineering

Volume 68; Issue 4

1

The effects of surface steam treatment on bacterial reduction and storage of beef primals and retail cuts

Graham Purnell, Vivien Allen, Steve James, Laurence Ketteringham

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 417 KB

english, 2005

2

Moisture sorption characteristics of chickpea flour

Albena G. Durakova, Nikolay D. Menkov

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 286 KB

english, 2005

3

Influence of drying methods on drying of bell-pepper (Capsicum annuum)

T.Y. Tunde-Akintunde, T.J. Afolabi, B.O. Akintunde

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 264 KB

english, 2005

4

Modelling of olive cake thin-layer drying process

Nalan A. Akgun, Ibrahim Doymaz

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 302 KB

english, 2005

5

Experimental analysis of mass transport and mixing in a single screw extruder for semolina dough

Fabrizio Sarghini, Silvana Cavella, Elena Torrieri, Paolo Masi

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 408 KB

english, 2005

6

Drying characteristics and drying quality of carrot using a two-stage microwave process

J. Wang, Y.S. Xi

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 355 KB

english, 2005

7

Structural properties of extruded corn starch

S. Thymi, M.K. Krokida, A. Pappa, Z.B. Maroulis

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 347 KB

english, 2005

8

Prediction of the viscosity of clarified fruit juice using artificial neural network: a combined effect of concentration and temperature

P. Rai, G.C. Majumdar, S. DasGupta, S. De

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 294 KB

english, 2005

9

Editorial board

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 199 KB

english, 2005

10

Contents of volume

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 214 KB

english, 2005

11

Adsorption of dark coloured compounds from peach pulp by using granular activated carbon

Feride Naime Arslanoğlu, Filiz Kar, Nurhan Arslan

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 319 KB

english, 2005

12

Dilatational properties of soy globulin adsorbed films at the air–water interface from acidic solutions

Juan M. Rodríguez Patino, Ma Rosario Rodríguez Niño, Cecilio Carrera Sánchez, Sara E. Molina Ortiz, Ma Cristina Añón

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 369 KB

english, 2005

13

Kinetic modelling of quality deterioration in onions during drying and storage

Figen Kaymak-Ertekin, Atıl Gedik

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 364 KB

english, 2005

14

Some nutritional and technological properties of garlic (Allium sativum L.)

Haydar Hacıseferoğulları, Musa Özcan, Fikret Demir, Sedat Çalışır

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 299 KB

english, 2005

15

Optimization on response surface models for the optimal manufacturing conditions of dairy tofu

Ming-Ju Chen, Kun-Nan Chen, Chin-Wen Lin

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 441 KB

english, 2005

16

A transmission line matrix (TLM) study of hyperbolic heat conduction in biological materials

A. Saidane, S. Aliouat, M. Benzohra, M. Ketata

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 506 KB

english, 2005

17

The effects of cutting and drying medium on the vitamin C content of rosehip during drying

Saliha Erenturk, M. Sahin Gulaboglu, Selahattin Gultekin

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 322 KB

english, 2005

18

Utilisation of the experimental design methodology to reduce browning defects in hard cheeses technology

Demarigny Yann, Hennequin Didier, Barillier Daniel

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 318 KB

english, 2005