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
- 1115
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Experimental study of hot air dehydration of Sultana grapesMargaris, Dionissios P. / Ghiaus, Adrian-Gabriel et al. | 2006
- 1122
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Osmo-frozen fruits: mass transfer and quality evaluationMarani, C.M. / Agnelli, M.E. / Mascheroni, R.H. et al. | 2006
- 1131
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Mechanical harvesting of pistachio nutsPolat, Refik / Gezer, Ibrahim / Guner, Metin et al. | 2006
- 1136
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Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutionsAdhikari, B. / Howes, T. / Shrestha, A. et al. | 2006
- 1144
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Rheological and sensory properties of dessert sauces thickened by starch–xanthan gum combinationsSikora, Marek / Kowalski, Stanisław / Tomasik, Piotr et al. | 2006
- 1152
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Modeling and optimization IV: Investigation of reaction kinetics and kinetic constants using a program in which artificial neural network (ANN) was integratedBaş, Deniz / Dudak, Fahriye Ceyda / Boyacı, İsmail Hakkı et al. | 2006
- 1159
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Moisture, acidity and temperature evolution during cacao dryingGarcía-Alamilla, P. / Salgado-Cervantes, M.A. / Barel, M. et al. | 2006
- 1166
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Determination of an effective heat transfer coefficients for can headspace during thermal sterilization processMohamed, Ibrahim O. et al. | 2006
- 1172
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Purification and characterization of heat-stable exo-inulinase from Streptomyces sp.Sharma, Arun Dev / Gill, Prabhjot Kaur et al. | 2006
- 1179
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Low temperature drying of pomace in spout and spout-fluid bedsMarmo, L. et al. | 2006
- 1191
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Analysis of dynamic chemical changes in Chinese cantonese sausage: Factors influencing content of nitrite and formation of flavor substancesChen, Wanzhu / Rui, Hanming / Yuan, Haitao et al. | 2006
- 1196
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Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrotsRico, D. / Martín-Diana, A.B. / Frías, J.M. et al. | 2006
- 1207
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Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honeyAhmed, Jasim / Prabhu, S.T. / Raghavan, G.S.V. et al. | 2006
- 1214
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Precipitation of food protein using high pressure carbon dioxideKhorshid, Nawal / Hossain, Md.M. / Farid, M.M. et al. | 2006
- 1221
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Control of food batch processes based on human knowledgeCurt, C. / Hossenlopp, J. / Trystram, G. et al. | 2006
- 1233
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Research on the phosphorylation of soy protein isolate with sodium tripoly phosphateZhang, Kunsheng / Li, Yangyang / Ren, Yunxia et al. | 2006
- 1238
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Discrimination of varieties of tea using near infrared spectroscopy by principal component analysis and BP modelHe, Yong / Li, Xiaoli / Deng, Xunfei et al. | 2006
- 1243
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Predicting shrinkage of ellipsoid beef joints as affected by water immersion cooking using image analysis and neural networkZheng, Chaoxin / Sun, Da-Wen / Zheng, Liyun et al. | 2006
- 1250
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Life cycle of rice: Challenges and choices for BangladeshRoy, Poritosh / Shimizu, Naoto / Okadome, Hiroshi et al. | 2006
- 1256
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A novel protecting method for visual green color in spinach puree treated by high intensity pulsed electric fieldsYin, Yongguang / Han, Yong / Liu, Jingbo et al. | 2006
- 1261
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Vacuum pulse-assisted pickling whole jalapeño pepper optimizationValdez-Fragoso, A. / Martínez-Monteagudo, S.I. / Salais-Fierro, F. et al. | 2006
- 1261
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Vacuum pulse-assisted pickling whole jalapeno pepper optimizationValdez-Fragoso, A. / Martinez-Monteagudo, S. I. / Salais-Fierro, F. et al. | 2007
- 1269
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Microwave driven convection in a rotating cylindrical cavity: A numerical studyChatterjee, Sourav / Basak, Tanmay / Das, Sarit K. et al. | 2006
- 1280
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Prediction of water activity in vegetable creams: Note 2Derossi, A. / De Pilli, T. / Severini, C. et al. | 2006
- 1287
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Acrylamide reduction under different pre-treatments in French friesPedreschi, Franco / Kaack, Karl / Granby, Kit et al. | 2006
- 1295
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Dehydration of yam slices using FIR-assisted freeze dryingLin, Yeu-Pyng / Lee, Tsai-Yun / Tsen, Jen-Horng et al. | 2006
- 1302
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Effect of vacuum cooling on physiological changes in the antioxidant system of mushroom under different storage conditionsTao, Fei / Zhang, Min / Yu, Hang-qing et al. | 2006
- 1310
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Structure analysis of mung bean starch from sour liquid processing and centrifugationLiu, Wenju / Shen, Qun et al. | 2006
- 1315
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Dissolving heat-induced protein gel cubes in alkaline solutions under natural and forced convection conditionsYoo, Ji Yeon / Chen, Xiao Dong / Mercadé-Prieto, Ruben et al. | 2006
- 1322
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An alternative approach to HACCP system implementationBertolini, Massimo / Rizzi, Antonio / Bevilacqua, Maurizio et al. | 2006
- 1329
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Improvement of wine crossflow microfiltration by a new hybrid processSalazar, F.N. / de Bruijn, J.P.F. / Seminario, L. et al. | 2006
- 1337
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Effect of mass on convective mass transfer coefficient during open sun and greenhouse drying of onion flakesKumar, Anil / Tiwari, G.N. et al. | 2006
- 1351
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Effect of some emulsifiers on the structure of extrudates with high content of fatDe Pilli, Teresa / Carbone, Barbara F. / Fiore, Anna G. et al. | 2006
- 1359
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Quality improvement and shelf life extension of persimmon fruit (Diospyros kaki)Bibi, Nizakat / Khattak, Amal Badshah / Mehmood, Zahid et al. | 2006
- 1364
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Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosityDimitreli, Georgia / Thomareis, Apostolos S. et al. | 2006
- 1374
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Survival and preservation after freeze-drying process of thermoresistant acetic acid bacteria isolated from tropical products of Subsaharan AfricaNdoye, Bassirou / Weekers, Frédéric / Diawara, Bréhima et al. | 2006
- 1383
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Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processingKashaninejad, Mahdi / Maghsoudlou, Yahya / Rafiee, Shahin et al. | 2006
- 1391
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Antioxidant activities of Satureja cilicica essential oil in butter and in vitroOzkan, Gulcan / Simsek, Bedia / Kuleasan, Hakan et al. | 2006
- 1397
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Concentration of clarified kiwifruit juice by osmotic distillationCassano, A. / Drioli, E. et al. | 2006
- 1405
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Some physical and nutritional properties of cowpea seed (Vigna sinensis L.)Kabas, Onder / Yilmaz, Erdem / Ozmerzi, Aziz et al. | 2006
- 1410
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A continuous plant for food preservation by high pressure CO2Parton, Tiziana / Bertucco, Alberto / Elvassore, Nicola et al. | 2006
- 1418
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Clusters/networks promote food innovationsBeckeman, Märit / Skjöldebrand, Christina et al. | 2006
- 1426
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Moisture-dependent physical properties of caper (Capparis ssp.) fruitSessiz, A. / Esgici, R. / Kızıl, S. et al. | 2006
- 1432
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Production and characterization of the cashew (Anacardium occidentale L.) peduncle bagasse ashesSantos, Ricardo P. / Santiago, A.A.X. / Gadelha, C.A.A. et al. | 2006
- 1438
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Study of the monosaccharides and furfurals evolution during the preparation of cooked grape musts for Aceto Balsamico Tradizionale productionCocchi, Marina / Ferrari, Giorgia / Manzini, Daniela et al. | 2006
- 1445
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Adaptability of four-samples sensory tests and prediction of visual and near-infrared reflectance spectroscopy for Chinese indica riceQingyun, Lu / Yeming, Chen / Mikami, Takashi et al. | 2006
- 1452
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Drying characteristics of foamed alphonso mango pulp in a continuous type foam mat dryerRajkumar, P. / Kailappan, R. / Viswanathan, R. et al. | 2006
- 1460
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Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo)Vega, A. / Fito, P. / Andrés, A. et al. | 2006
- 1467
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Effect of moisture content on some physical properties of green wheatAl-Mahasneh, Majdi A. / Rababah, Taha M. et al. | 2006
- 1474
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Physical properties of pre-treated potato chipsPedreschi, Franco / Moyano, Pedro / Santis, Natalie et al. | 2006
- 1483
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Modification of Bostwick method to determine tomato concentrate consistencyTehrani, M. Mazaheri / Ghandi, A. et al. | 2006
- CO2
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Editorial Board| 2006