Anomaly detection during milk processing by autoencoder neural network based on near-infrared spectroscopy
Publication date: Available online 25 January 2021Source: Journal of Food EngineeringAuthor(s): Pegah Sadeghi Vasafi, Olivier Paquet-Durand, Kim Brettschneider, Jörg Hinrichs, Bernd Hitzmann (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 26, 2021 Category: Food Science Source Type: research
Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes
Publication date: Available online 25 January 2021Source: Journal of Food EngineeringAuthor(s): Paola Labaky, Layal Dahdouh, Julien Ricci, Christelle Wisniewski, Dominique Pallet, Nicolas Louka, Lidwine Grosmaire (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 26, 2021 Category: Food Science Source Type: research
Laser-backscattering imaging for characterizing pork loin tenderness. Effect of pre-treatment with enzyme and cooking
Publication date: Available online 23 January 2021Source: Journal of Food EngineeringAuthor(s): Raúl Grau, Samuel Verdú, Alberto J. Pérez, José M. Barat, Pau Talens (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 24, 2021 Category: Food Science Source Type: research
Statistical and Temporal Analysis of a Novel Multivariate Time Series Data for Food Engineering
Publication date: Available online 21 January 2021Source: Journal of Food EngineeringAuthor(s): Alla Abdella, Jeffrey K. Brecht, Ismail Uysal (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 22, 2021 Category: Food Science Source Type: research
Development and validation of a computational model for steak double-sided pan cooking
Publication date: Available online 22 January 2021Source: Journal of Food EngineeringAuthor(s): J. Moya, S. Lorente-Bailo, M.L. Salvador, A. Ferrer-Mairal, M.A. Martínez, B. Calvo, J. Grasa (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 22, 2021 Category: Food Science Source Type: research
More reasons to add less salt – NaCl’s unfavourable impact on glass transition and moisture sorption of amorphous maltose-NaCl blends
Publication date: Available online 20 January 2021Source: Journal of Food EngineeringAuthor(s): Xin Yi See, Laurent Forny, Marina Dupas-Langlet, Vincent Meunier, Weibiao Zhou (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 22, 2021 Category: Food Science Source Type: research
Microencapsulation of Curcumin Using Coconut Milk Whey and Gum Arabic
Publication date: Available online 20 January 2021Source: Journal of Food EngineeringAuthor(s): Sachin Ramdas Adsare, Uday S. Annapure (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 22, 2021 Category: Food Science Source Type: research
The impact of integrated nanofiltration and electrodialytic processes on the chemical composition of sweet and acid whey streams
Publication date: Available online 20 January 2021Source: Journal of Food EngineeringAuthor(s): Arthur Merkel, Daria Voropaeva, Martin Ondrušek (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 22, 2021 Category: Food Science Source Type: research
Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture
Publication date: Available online 18 January 2021Source: Journal of Food EngineeringAuthor(s): Têko Gouyo, Éric Rondet, Christian Mestres, Céline Hofleitner, Philippe Bohuon (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 18, 2021 Category: Food Science Source Type: research
Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the Hard-To-Cook defect using near infrared spectroscopy
Publication date: Available online 15 January 2021Source: Journal of Food EngineeringAuthor(s): Wafula Elizabeth Nakhungu, Wainaina Irene Njoki, Buvé Carolien, Kinyanjui Peter Kahenya, Saeys Wouter, Sila Daniel Ndaka, Hendrickx Marc (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 16, 2021 Category: Food Science Source Type: research
Development of durable and superhydrophobic nanodiamond coating on aluminum surfaces for improved hygiene of food contact surfaces
Publication date: Available online 13 January 2021Source: Journal of Food EngineeringAuthor(s): Shuhao Liu, Beril Ulugun, William DeFlorio, Yashwanth Arcot, Yagmur Yegin, Karla Solis Salazar, Alejandro Castillo, T. Matthew Taylor, Luis Cisneros-Zevallos, Mustafa Akbulut (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 15, 2021 Category: Food Science Source Type: research
Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases
Publication date: Available online 12 January 2021Source: Journal of Food EngineeringAuthor(s): Anlei Ge, Shahid Iqbal, Timothy V. Kirk, Xiao Dong Chen (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 13, 2021 Category: Food Science Source Type: research
Use of air-coupled ultrasound for the non-invasive characterization of the textural properties of pork burger patties
Publication date: Available online 7 January 2021Source: Journal of Food EngineeringAuthor(s): Lola Fariñas, Marina Contreras, Virginia Sanchez-Jimenez, Jose Benedito, Jose V. Garcia-Perez (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 8, 2021 Category: Food Science Source Type: research
Simulation of the oxidation of microencapsulated oil based on oxygen distribution – model setup and validation
Publication date: Available online 7 January 2021Source: Journal of Food EngineeringAuthor(s): Annika Linke, H. Teichmann, Reinhard Kohlus (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 8, 2021 Category: Food Science Source Type: research
Water mobility in cheese by means of Nuclear Magnetic Resonance relaxometry
Publication date: Available online 8 January 2021Source: Journal of Food EngineeringAuthor(s): Danuta Kruk, Malgorzata Florek – Wojciechowska, Elzbieta Masiewicz, Mecit Oztop, Anna Ploch-Jankowska, Piotr Duda, Slawomir Wilczynski (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - January 8, 2021 Category: Food Science Source Type: research
