Uncertainty and sensitivity analysis by Monte-Carlo simulation: Recovery of trans-resveratrol from grape cane by pressurised low polarity water system
Publication date: Available online 6 October 2020Source: Journal of Food EngineeringAuthor(s): Sebahattin Serhat Turgut, Aberham Hailu Feyissa, Erdoğan Küçüköner, Erkan Karacabey (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 8, 2020 Category: Food Science Source Type: research
Multiresponse kinetic modelling of the formation, release, and degradation of allyl isothiocyanate from ground mustard seeds to improve active packaging
Publication date: Available online 7 October 2020Source: Journal of Food EngineeringAuthor(s): Nur Alim Bahmid, Jenneke Heising, Matthijs Dekker (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 8, 2020 Category: Food Science Source Type: research
Discrete element cross-contamination model for almond processingModeling the Propagation of Salmonella within Bulk Almond Using Discrete Element Method Particle Simulation Technique
Publication date: Available online 5 October 2020Source: Journal of Food EngineeringAuthor(s): Quincy J. Suehr, Bradley P. Marks, Elliot T. Ryser, Sanghyup Jeong (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 7, 2020 Category: Food Science Source Type: research
Particle size, powder properties and the breakage behaviour of infant milk formula
Publication date: Available online 5 October 2020Source: Journal of Food EngineeringAuthor(s): Jie Han, John Fitzpatrick, Kevin Cronin, Valentyn Maidannyk, Song Miao (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 7, 2020 Category: Food Science Source Type: research
The impact of ultrasound duration on the structure of β-lactoglobulin
Publication date: Available online 1 October 2020Source: Journal of Food EngineeringAuthor(s): Qiufang Liang, Xiaofeng Ren, Wenjuan Qu, Xi Zhang, Yu Cheng, Haile Ma (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 3, 2020 Category: Food Science Source Type: research
Estimation of parameters in the Weibull model from microbial survival data obtained under constant conditions with come-up times
Publication date: Available online 2 October 2020Source: Journal of Food EngineeringAuthor(s): Si Zhu, Osvaldo Campanella, Guibing Chen (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 3, 2020 Category: Food Science Source Type: research
Experimental study on moisture kinetics and microstructure evolution in apples during high power microwave drying process
Publication date: Available online 29 September 2020Source: Journal of Food EngineeringAuthor(s): Aiqiang Chen, Georges EL. Achkar, Bin Liu, Rachid Bennacer (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 30, 2020 Category: Food Science Source Type: research
Dynamic analysis and verification of the motion of poultry eggs on supporting rollers
Publication date: Available online 29 September 2020Source: Journal of Food EngineeringAuthor(s): Ching-Wei Cheng, Yu-Chen Chou, Cheng-Han Li, Chien-Che Huang, Yu-Kai Weng (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 30, 2020 Category: Food Science Source Type: research
Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor
Publication date: Available online 24 September 2020Source: Journal of Food EngineeringAuthor(s): Berkay Bolat, Ahmet Erdem Ugur, Mecit Halil Oztop, Hami Alpas (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 25, 2020 Category: Food Science Source Type: research
Corn morphlour hydrogel to xerogel formation and its oleomorphic shape-shifting
Publication date: Available online 23 September 2020Source: Journal of Food EngineeringAuthor(s): Jaspin Stephen, Dharini Manoharan, Mahendran Radhakrishnan (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 24, 2020 Category: Food Science Source Type: research
Physical and structural properties of honey crystallized by static and dynamic processes
Publication date: Available online 23 September 2020Source: Journal of Food EngineeringAuthor(s): Silvia Tappi, Virginia Glicerina, Luigi Ragni, Amanda Dettori, Santina Romani, Pietro Rocculi (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 24, 2020 Category: Food Science Source Type: research
Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii)
Publication date: Available online 23 September 2020Source: Journal of Food EngineeringAuthor(s): Lina M. Rayo-Mendez, Cristina C. Koshima, Pedro A. Pessoa Filho, Carmen C. Tadini (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 24, 2020 Category: Food Science Source Type: research
Pine nut species recognition using NIR spectroscopy and image analysis
Publication date: Available online 21 September 2020Source: Journal of Food EngineeringAuthor(s): Roberto Moscetti, Daniel Hagos Berhe, Mariagrazia Agrimi, Ron P. Haff, Peishih Liang, Serena Ferri, Danilo Monarca, Riccardo Massantini (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 23, 2020 Category: Food Science Source Type: research
In-line detection method for crystallization, contraction and mold detachment during cooling of confectionery products
Publication date: Available online 20 September 2020Source: Journal of Food EngineeringAuthor(s): Lucas Grob, Konstantina Papadea, Peter Braun, Erich J. Windhab (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 21, 2020 Category: Food Science Source Type: research
Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking
Publication date: Available online 19 September 2020Source: Journal of Food EngineeringAuthor(s): Nagihan Caglar, Ertan Ermis, Muhammed Zeki Durak (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 21, 2020 Category: Food Science Source Type: research
