Optical method for porosity determination to prove the stamp effect in filter cakes
Publication date: Available online 16 November 2020Source: Journal of Food EngineeringAuthor(s): Martin Hennemanna, Dr. Martina Gastla, Dr. Thomas Beckera (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 17, 2020 Category: Food Science Source Type: research
Monitoring of the ultrasound assisted depolymerisation kinetics of fucoidans from Sargassum muticum depending on the rheology of the corresponding gels
Publication date: Available online 16 November 2020Source: Journal of Food EngineeringAuthor(s): María Dolores Torres, Noelia Flórez-Fernández, Herminia Domínguez (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 17, 2020 Category: Food Science Source Type: research
How additive manufacturing can boost the bioactivity of baked functional foods
Publication date: Available online 16 November 2020Source: Journal of Food EngineeringAuthor(s): Sara M. Oliveira, Alice Gruppi, Marta V. Vieira, Gabriela M. Souza, António A. Vicente, José A.C. Teixeira, Pablo Fuciños, Giorgia Spigno, Lorenzo M. Pastrana (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 17, 2020 Category: Food Science Source Type: research
Modeling of degradation kinetics of antioxidant compounds from the wastes of Mangifera pajang fruit in aqueous and choline chloride/ascorbic acid natural deep eutectic solvent
Publication date: Available online 16 November 2020Source: Journal of Food EngineeringAuthor(s): Jordy Kim Ung Ling, Yen San Chan, Jobrun Nandong (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 17, 2020 Category: Food Science Source Type: research
Exploring the potential of NIRS technology for the in situ prediction of amygdalin content and classification by bitterness of in-shell and shelled intact almonds
Publication date: Available online 12 November 2020Source: Journal of Food EngineeringAuthor(s): Miguel Vega-Castellote, Dolores Pérez-Marín, Irina Torres, José-Manuel Moreno-Rojas, María-Teresa Sánchez (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 13, 2020 Category: Food Science Source Type: research
Prediction of the effect of sucrose on equilibrium swelling of starch suspensions
Publication date: Available online 11 November 2020Source: Journal of Food EngineeringAuthor(s): Gnana Prasuna Desam, Owen Griffith Jones, Ganesan Narsimhan (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 13, 2020 Category: Food Science Source Type: research
“Impact of processing and storage conditions on color stability of strawberry puree: the role of PPO reactions revisited”
Publication date: Available online 11 November 2020Source: Journal of Food EngineeringAuthor(s): Natalia TERIBIA, Carolien BUVÉ, Daniel BONERZ, Julian ASCHOFF, Marc HENDRICKX, Ann VAN. LOEY (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 13, 2020 Category: Food Science Source Type: research
UV-C Inactivation of Microorganisms in a Highly Opaque Model Fluid Using a Pilot Scale Ultra-Thin Film Annular Reactor: Validation of Delivered Dose
Publication date: Available online 10 November 2020Source: Journal of Food EngineeringAuthor(s): Brahmaiah Pendyala, Ankit Patras, Vybhav Vipul Sudhir Gopisetty, Michael Sasges (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 12, 2020 Category: Food Science Source Type: research
Influence of nitrogen gas injection and agglomeration during spray drying on the physical and bulk handling properties of milk protein concentrate powders
Publication date: Available online 6 November 2020Source: Journal of Food EngineeringAuthor(s): David J. McSweeney, Valentyn Maidannyk, James A. O’Mahony, Noel A. McCarthy (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 7, 2020 Category: Food Science Source Type: research
Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage
Publication date: Available online 6 November 2020Source: Journal of Food EngineeringAuthor(s): Seraina Schudel, Kevin Prawiranto, Thijs Defraeye (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 7, 2020 Category: Food Science Source Type: research
Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment
Publication date: Available online 5 November 2020Source: Journal of Food EngineeringAuthor(s): Xiang Shu Suo, Song Huang, Juan Wang, Nan Fu, Romain Jeantet, Xiao Dong Chen (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 6, 2020 Category: Food Science Source Type: research
Predicting human glucose response curve using an engineered small intestine model in combination with mathematical modeling
Publication date: Available online 6 November 2020Source: Journal of Food EngineeringAuthor(s): S.R. Priyadarshini, Arunkumar Elumalai, J.A. Moses, C. Anandharamakrishnan (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 6, 2020 Category: Food Science Source Type: research
Encapsulation of Lactobacillus Salivarius in Single and Dual Biopolymer
Publication date: Available online 6 November 2020Source: Journal of Food EngineeringAuthor(s): Mahmoud Youssef, Ali Korin, Fuchao Zhan, Essam Hady, Hanaa. Y. Ahmed, Fang Geng, Yijie Chen, Bin Li (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 6, 2020 Category: Food Science Source Type: research
High-speed cutting with involute blades: Experimental research on cutting forces
Publication date: Available online 22 October 2020Source: Journal of Food EngineeringAuthor(s): F. Bremer, S. Matthiesen (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 24, 2020 Category: Food Science Source Type: research
Study on the mechanism of volume expansion and texture formation of apple cube dried by instant controlled pressure drop drying (DIC)
Publication date: Available online 22 October 2020Source: Journal of Food EngineeringAuthor(s): Xiao Li, Jinfeng Bi, Xin Jin, Jian Lyu, Xinye Wu, Bin Li, Xuan Li (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 24, 2020 Category: Food Science Source Type: research
