JOURNAL OF FOOD ENGINEERING
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
Inhaltsverzeichnis
- 375
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Metastable phases during high-pressure–low-temperature processing of potatoes and their impact on quality-related parametersUrrutia-Benet, G. / Balogh, T. / Schneider, J. et al. | 2005
- 390
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Advances in research in food process engineering as presented at ICEF 9Bimbenet, Jean-Jacques / Schubert, Helmar / Trystram, Gilles et al. | 2005
- 405
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Revalorization of hemicellulosic trimming vine shoots hydrolyzates trough continuous production of lactic acid and biosurfactants by L. pentosusBustos, G. / de la Torre, N. / Moldes, A.B. et al. | 2005
- 413
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Moisture sorption and thermodynamic properties of safflower petals and tarragonKaya, Sevim / Kahyaoglu, Talip et al. | 2005
- 422
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On the direct osmotic concentration of liquid foods. Part I: Impact of process parameters on process performanceDova, Magda I. / Petrotos, Konstantinos B. / Lazarides, Harris N. et al. | 2005
- 431
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On the direct osmotic concentration of liquid foods: Part II. Development of a generalized modelDova, Magda I. / Petrotos, Konstantinos B. / Lazarides, Harris N. et al. | 2005
- 438
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Hydrolysis of pectin by Aspergillus niger polygalacturonase in a membrane bioreactorBélafi-Bakó, K. / Eszterle, M. / Kiss, K. et al. | 2005
- 443
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The effect of the different packaging and storage conditions on the quality of pistachio nut pasteFaruk Gamlı, Ö. / Hayoğlu, İbrahim et al. | 2005
- 449
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Kinetics of colour changes in dehydrated carrotsKoca, Nuray / Burdurlu, Hande Selen / Karadeniz, Feryal et al. | 2005
- 456
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Solar drying characteristics of strawberryEl-Beltagy, A. / Gamea, G.R. / Essa, A.H. Amer et al. | 2005
- 465
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Kinetics of heat penetration and textural changes in garlic during blanchingRejano, L. / Sánchez, A.H. / Montaño, A. et al. | 2005
- 472
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Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solutionCárcel, J.A. / Benedito, J. / Rosselló, C. et al. | 2005
- 480
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Modelling and optimization of drying variables in thin layer drying of parboiled paddyRao, P. Srinivasa / Bal, Satish / Goswami, T.K. et al. | 2005
- 488
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Improving the extraction of a-tocopherol-enriched oil from grape seeds by supercritical CO2. Optimisation of the extraction conditionsBravi, M. / Spinoglio, F. / Verdone, N. et al. | 2007
- 488
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Improving the extraction of α-tocopherol-enriched oil from grape seeds by supercritical CO2. Optimisation of the extraction conditionsBravi, M. / Spinoglio, F. / Verdone, N. et al. | 2005
- 494
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Modification of food contacting surfaces by plasma polymerization technique. Part II: Static and dynamic adsorption behavior of a model protein “bovine serum albumin” on stainless steel surfaceMutlu, Selma / Çökeliler, Dilek / Mutlu, Mehmet et al. | 2005
- 500
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A mathematical model for predicting grape berry drop during storageDeng, Yun / Wu, Ying / Li, Yunfei et al. | 2005
- 512
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Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushroomsGiri, S.K. / Prasad, Suresh et al. | 2005
- 522
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Development of a novel approach to determine heating pattern using computer vision and chemical marker (M-2) yieldPandit, R.B. / Tang, J. / Liu, F. et al. | 2005
- 529
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Effect of γ-irradiation treatment before drying on qualities of dried riceYu, Y. / Wang, J. et al. | 2005
- 537
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Modelling autocatalytic behaviour of a food model system—Sucrose thermal degradation at high concentrationsQuintas, M. / Brandão, T.R.S. / Silva, C.L.M. et al. | 2005
- 546
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Soaking behaviour and milky extraction performance of tiger nut (Cyperus esculentus) tubersDjomdi / Ejoh, Richard / Ndjouenkeu, Robert et al. | 2005
- 551
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Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.)Cardoso Andrade, Samara Alvachian / de Barros Neto, Benício / Cavalcanti Nóbrega, Adriano et al. | 2005
- 556
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Effect of soaking and gaseous treatment on GABA content in germinated brown riceKomatsuzaki, Noriko / Tsukahara, Kikuichi / Toyoshima, Hidechika et al. | 2005
- 561
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Effect of various pretreatment methods on permeate flux and quality during ultrafiltration of mosambi juiceRai, P. / Majumdar, G.C. / Das Gupta, S. et al. | 2005
- 569
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The morphological visualization of the water in vacuum cooling and freezing processCheng, H.-P. / Lin, C.-T. et al. | 2005
- 577
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Microwave drying characteristics of spinachOzkan, I. Alibas / Akbudak, B. / Akbudak, N. et al. | 2005
- 584
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Extraction of flavonoids from flavonoid-rich parts in tartary buckwheat and identification of the main flavonoidsLiu, Benguo / Zhu, Yongyi et al. | 2005
- 588
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Photoluminescence evaluation of cereals for a quality control applicationKatsumata, T. / Suzuki, T. / Aizawa, H. et al. | 2005
- 591
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Influence of pretreatment solution on the drying of sour cherryDoymaz, İbrahim et al. | 2005
- 597
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Stem and calyx recognition on ‘Jonagold’ apples by pattern recognitionUnay, D. / Gosselin, B. et al. | 2005
- 606
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Pulsed electric field enhanced drying of potato tissueLebovka, Nikolai I. / Shynkaryk, Nikolai V. / Vorobiev, Eugene et al. | 2005
- 614
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On calculation of ‘meat content’ according to the quantitative ingredient declarations (QUID)Zukál, E. / Körmendy, L. et al. | 2005
- 622
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Changes in apple tissue with storage time: Rheological, textural and microstructural analysesVarela, Paula / Salvador, Ana / Fiszman, Susana et al. | 2005
- 630
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Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabicPua, C.K. / Hamid, N. Sheikh Abd. / Rusul, G. et al. | 2005
- 637
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Modeling the performance of the reversed absorber with packed bed thermal storage natural convection solar crop dryerJain, Dilip et al. | 2005
- 648
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Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaiseGuilmineau, Fabien / Kulozik, Ulrich et al. | 2005
- 655
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Colour and consistency of semi-solid dairy desserts: Instrumental and sensory measurementsTárrega, A. / Costell, E. et al. | 2005
- 662
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Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwaveKaratas, Fikret / Kamışlı, Fethi et al. | 2005
- 669
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Determination of thermal diffusivity of foods using 1D Fourier cylindrical solutionBaïri, A. / Laraqi, N. / de María, J.M. García et al. | 2005
- 676
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Survival of Escherichia coli O157:H7 during the storage of Ayran produced with different spicesSimsek, Bedia / Sagdic, Osman / Ozcelik, Sami et al. | 2005
- 681
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Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour–yoghurt mixtureBilgiçli, Nermin / İbanoğlu, Şenol et al. | 2005
- 687
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Effect of enzyme inactivation by microwave and oven heating on preservation quality of green teaHuang, Yuanyuan / Sheng, Jianchun / Yang, Fangmei et al. | 2005
- 693
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Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodologyWang, Sijin / Chen, Fang / Wu, Jihong et al. | 2005
- 701
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Evaluation of pectin constituents of Japanese pear by near infrared spectroscopySirisomboon, Panmanas / Tanaka, Munehiro / Fujita, Shuji et al. | 2005
- 708
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Extraction of the essential oil of thyme and black pepper by superheated steamRouatbi, Mouin / Duquenoy, Albert / Giampaoli, Pierre et al. | 2005
- 715
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Energy consumption in microwave cooking of rice and its comparison with other domestic appliancesLakshmi, S. / Chakkaravarthi, A. / Subramanian, R. et al. | 2005
- 723
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Effects of soybean oil, cellulose, and SiO2 addition on the lubrication and product properties of rice extrusionSu, Chung-Wen / Kong, Ming-Sheng et al. | 2005
- 730
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Equivalence of the Peleg, Pilosof and Singh–Kulshrestha models for water absorption in foodSopade, P.A. / Xun, Pang Yu / Halley, P.J. et al. | 2005
- 735
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Drying characteristics and heat energy requirement of cornelian cherry fruits (Cornus mas L.)Koyuncu, Turhan / Tosun, İlkay / Pınar, Yunus et al. | 2005
- CO2
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Editorial Board| 2006