Volume 82; Issue 2

Journal of Food Engineering

Volume 82; Issue 2

1

Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)

Y.N. Njintang, C.M.F. Mbofung, G.K. Moates, M.L. Parker, F. Craig, A.C. Smith, W.K. Waldron

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 260 KB

english, 2007

2

A theoretical model to predict the age of traditional balsamic vinegar

Paolo Giudici, Gloria Rinaldi

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 331 KB

english, 2007

3

Use of visible spectroscopy for quality classification of intact pork meat

Juan Xing, Michael Ngadi, Aynur Gunenc, Shiv Prasher, Claude Gariepy

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 179 KB

english, 2007

4

Comments on “Effects of processing on shear rate of yoghurt” by G. Mullineux and M.J.H. Simmons, Journal of Food Engineering, 79 (2007) 850–857

Saralees Nadarajah

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 94 KB

english, 2007

5

Drying curve modelling of blanched carrot cubes under natural convection condition

K. Górnicki, A. Kaleta

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 238 KB

english, 2007

6

Analysis of energy usage in the production of three selected cassava-based foods in Nigeria

S.O. Jekayinfa, J.O. Olajide

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 190 KB

english, 2007

7

Optimal design of dynamic experiments for improved estimation of kinetic parameters of thermal degradation

Eva Balsa-Canto, Maria Rodriguez-Fernandez, Julio R. Banga

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 274 KB

english, 2007

8

Edible coating and counter-current product/solution contacting: A novel approach to monitoring solids uptake during osmotic dehydration of a model food system

H.N. Lazarides, G.E. Mitrakas, K.I. Matsos

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 482 KB

english, 2007

9

Revisiting the hydrogenation of sunflower oil over a Ni catalyst

María B. Fernández, Gabriela M. Tonetto, Guillermo H. Crapiste, Daniel E. Damiani

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 430 KB

english, 2007

10

Moisture-dependent physical properties of white speckled red kidney bean grains

Eşref IŞIK, Halil ÜNAL

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 198 KB

english, 2007

11

Viscoelastic properties of maize starch and guar gum gels

Paweł Ptaszek, Mirosław Grzesik

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 857 KB

english, 2007

12

Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder

A.L. Gabas, V.R.N. Telis, P.J.A. Sobral, J. Telis-Romero

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 181 KB

english, 2007

13

Ultrasound as pre-treatment for drying of fruits: Dehydration of banana

Fabiano A.N. Fernandes, Sueli Rodrigues

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 207 KB

english, 2007

14

Editorial Board

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 32 KB

english, 2007

15

Dynamic mathematical models to describe the growth and nisin production by Lactococcus lactis subsp. lactis CECT 539 in both batch and re-alkalized fed-batch cultures

Nelson P. Guerra, Ana Torrado Agrasar, Cristina López Macías, Paula Fajardo Bernárdez, Lorenzo Pastrana Castro

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 816 KB

english, 2007

16

Prediction of apple fruit firmness and soluble solids content using characteristics of multispectral scattering images

Yankun Peng, Renfu Lu

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 1.37 MB

english, 2007

17

Gelling properties and lipid oxidation of kamaboko gels from grass carp (Ctenopharyngodon idellus) influenced by chitosan

Linchun Mao, Tao Wu

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 157 KB

english, 2007

18

Optimization of process parameters for milling of enzymatically pretreated Basmati rice

Gopika Arora, V.K. Sehgal, M. Arora

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 300 KB

english, 2007

19

Non-destructive analysis of Manchego cheese texture using impact force–deformation and acoustic impulse–response techniques

Tania Conde, Juan A. Cárcel, Jose V. García-Pérez, Jose Benedito

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 231 KB

english, 2007

20

Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment

C. Salles, A. Tarrega, P. Mielle, J. Maratray, P. Gorria, J. Liaboeuf, J.-J. Liodenot

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 479 KB

english, 2007

21

Visible and near infrared spectroscopy for rapid detection of citric and tartaric acids in orange juice

Haiyan Cen, Yidan Bao, Yong He, Da-Wen Sun

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 243 KB

english, 2007