화학공학소재연구정보센터

Journal of Food Engineering

Journal of Food Engineering, Vol.158 Entire volume, number list
ISSN: 0260-8774 (Print) 

In this Issue (15 articles)

1 - 7 Pilot scale demonstration of integrated extraction-adsorption eco-process for selective recovery of antioxidants from berries wastes
Vauchel P, D'Alessandro LG, Dhulster P, Nikoy I, Dimitrov K
8 - 12 Simple linear correlation between concentration and electrical properties of apple juice
Zywica R, Banach JK
13 - 21 Controlling microstructure and physical properties of biopolymer hydrogel particles through modulation of electrostatic interactions
Chung C, McClements DJ
22 - 29 Influence of fluid milk product composition on fouling and cleaning of Ni-PTFE modified stainless steel heat exchanger surfaces
Huang K, Goddard JM
30 - 38 Quantitative risk assessments of the effect of an edible defatted soybean meal-based antimicrobial film on the survival of Salmonella on ham
Lee H, Kim JE, Min SC
39 - 47 Membrane fractionation of herring marinade for separation and recovery of fats, proteins, amino acids, salt, acetic acid and water
Sotoft LF, Lizarazu JM, Parjikolaei BR, Karring H, Christensen KV
48 - 57 Foam mat drying of yacon juice: Experimental analysis and computer simulation
Franco TS, Perussello CA, Ellendersen LDN, Masson ML
58 - 65 Exploring drying kinetics and morphology of commercial dairy powders
Malafronte L, Ahrne L, Schuster E, Innings F, Rasmuson A
66 - 72 Improvement of mechanical properties of chitosan-based films via physical treatment of film-forming solution
Thakhiew W, Champahom M, Devahastin S, Soponronnarit S
73 - 79 2D water transfer finite elements model of salami drying, based on real slice image and simplified geometry
Fabbri A, Cevoli C
80 - 85 Drying characteristics of food materials injected with organic solvents in a fluidized bed of inert particles under reduced pressure
Tatemoto Y, Mizukoshi R, Ehara W, Ishikawa E
86 - 93 Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax
Hromis NM, Lazic VL, Markov SL, Vastag ZG, Popovic SZ, Suput DZ, Dzinic NR, Velicanski AS, Popovic LM
94 - 103 Multiobjective optimization of the preliminary design of an innovative hot-smoking process
Raffray G, Collignan A, Sebastian P
104 - 112 Preparation of liposomes using supercritical carbon dioxide via depressurization of the supercritical phase
Zhao LS, Temelli F
113 - 120 Effect of the number of fat layers on expansion of Danish pastry during proving and baking
Deligny C, Lucas T