Microscopic elastic structure mapping of frozen tuna (Thunnus orientalis) via scanning haptic microscopy
Publication date: Available online 21 October 2020Source: Journal of Food EngineeringAuthor(s): Takeshi Moriwaki, Norihito Kimizuka, Sadao Omata (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 22, 2020 Category: Food Science Source Type: research
Hydrodynamic cavitation coupled with thermal treatment for reducing counts of B. coagulans in skim milk concentrate
Publication date: Available online 21 October 2020Source: Journal of Food EngineeringAuthor(s): Jae Young Sim, Steven L. Beckman, Sanjeev Anand, Sergio I. Martínez-Monteagudo (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 22, 2020 Category: Food Science Source Type: research
Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field
Publication date: Available online 21 October 2020Source: Journal of Food EngineeringAuthor(s): Saideh Fallah-Joshaqani, Nasser Hamdami, Javad Keramat (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 22, 2020 Category: Food Science Source Type: research
Accurate prediction of salmon storage time using improved Raman spectroscopy
Publication date: Available online 20 October 2020Source: Journal of Food EngineeringAuthor(s): Nan Zhong, Yi Peng Li, Xuan Zong Li, Cheng Xian Guo, Ting Wu (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 21, 2020 Category: Food Science Source Type: research
Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract
Publication date: Available online 21 October 2020Source: Journal of Food EngineeringAuthor(s): D.L. Meneses, Y. Ruiz, E. Hernandez, F.L. Moreno (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 21, 2020 Category: Food Science Source Type: research
Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs
Publication date: Available online 19 October 2020Source: Journal of Food EngineeringAuthor(s): Jingjie Yang, Bo Zhang, Yingquan Zhang, Mohsin Rasheed, Shuqin Gu, Boli Guo (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 20, 2020 Category: Food Science Source Type: research
Modeling the Propagation of Salmonella within Bulk Almond Using Discrete Element Method Particle Simulation Technique
Publication date: March 2021Source: Journal of Food Engineering, Volume 293Author(s): Quincy J. Suehr, Bradley P. Marks, Elliot T. Ryser, Sanghyup Jeong (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 18, 2020 Category: Food Science Source Type: research
Analysis of random variability in Tortilla shells baking
Publication date: Available online 16 October 2020Source: Journal of Food EngineeringAuthor(s): Rosalina Iribe-Salazar, José Caro-Corrales, Yessica Vázquez-López (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 17, 2020 Category: Food Science Source Type: research
A digital learning tool based on models and simulators for food engineering (MESTRAL)
Publication date: Available online 17 October 2020Source: Journal of Food EngineeringAuthor(s): I. Suciu, A. Ndiaye, C. Baudrit, C. Fernandez, A. Kondjoyan, P.S. Mirade, J. Sicard, P. Tournayre, P. Bohuon, P. Buche, F. Courtois, V. Guillard, V. Athes, D. Flick, A. Plana-Fattori, C. Trelea, G. Trystram, G. Delaplace, S. Curet, D. Della Valle (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 17, 2020 Category: Food Science Source Type: research
Characterisation of water in honey using a microwave cylindrical cavity resonator sensor
Publication date: Available online 12 October 2020Source: Journal of Food EngineeringAuthor(s): Zhen Li, Zhaozong Meng, Arthur Haigh, Ping Wang, Andrew Gibson (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 13, 2020 Category: Food Science Source Type: research
Improved generalization of spectral models associated with Vis-NIR spectroscopy for determining the moisture content of different tea leaves
Publication date: Available online 13 October 2020Source: Journal of Food EngineeringAuthor(s): Zhenxiong Huang, Alireza Sanaeifar, Ya Tian, Lang Liu, Dongyi Zhang, Hui Wang, Dapeng Ye, Xiaoli Li (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 13, 2020 Category: Food Science Source Type: research
g-Frying of eggplant (Solanum melongena L.)
Publication date: Available online 12 October 2020Source: Journal of Food EngineeringAuthor(s): Safie Khalilian, Ogan I. Mba, Michael O. Ngadi (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 12, 2020 Category: Food Science Source Type: research
Vibrations as a cause of texture defects during yogurt manufacturing – Formation of vibrations and their propagation in dairy production lines
Publication date: Available online 10 October 2020Source: Journal of Food EngineeringAuthor(s): Philipp Temme, Adrian Körzendörfer, Jörg Hinrichs, Eberhard Schlücker (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 11, 2020 Category: Food Science Source Type: research
Uncertainty and sensitivity analysis by Monte Carlo simulation: Recovery of trans-resveratrol from grape cane by pressurised low polarity water system
Publication date: March 2021Source: Journal of Food Engineering, Volume 292Author(s): Sebahattin Serhat Turgut, Aberham Hailu Feyissa, Erdoğan Küçüköner, Erkan Karacabey (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 9, 2020 Category: Food Science Source Type: research
The transitioning feature between uncooked and cooked cowpea seeds studied by the mechanical compression test
Publication date: Available online 6 October 2020Source: Journal of Food EngineeringAuthor(s): Teko Ekoué, Osseyi Elolo, Munialo D. Claire, Ako Komla (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 8, 2020 Category: Food Science Source Type: research
