Colour and chlorophyll level modelling in vacuum-precooled green beans during storage
Publication date: Available online 26 February 2021Source: Journal of Food EngineeringAuthor(s): Xiaojuan Zhang, Weiguo Yi, Guishan Liu, Ningbo Kang, Limin Ma, Guohua Yang (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 28, 2021 Category: Food Science Source Type: research
Development of a Closed-loop Control System for Microwave Freeze-drying of Carrot Slices Using a Dynamic Microwave Logic Control
Publication date: Available online 26 February 2021Source: Journal of Food EngineeringAuthor(s): Narathip Sujinda, Jaturapatr Varith, Rosnah Shamsudin, Somkiat Jaturonglumlert, Saranyapak Chamnan (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 28, 2021 Category: Food Science Source Type: research
Supercritical carbon dioxide extraction of pomegranate peel-seed mixture: Yield and modelling
Publication date: Available online 25 February 2021Source: Journal of Food EngineeringAuthor(s): Wei-Kiat Tan, Sin-Yee Lee, Wan-Jun Lee, Yen-Yi Hee, Nur Hanani Zainal Abedin, Faridah Abas, Gun-Hean Chong (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 26, 2021 Category: Food Science Source Type: research
Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins
Publication date: Available online 22 February 2021Source: Journal of Food EngineeringAuthor(s): Secil Turksoy, Merve Yildirim Erturk, Jozef Kokini (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 23, 2021 Category: Food Science Source Type: research
Thermal inactivation of New Zealand Campylobacter jejuni strains in chicken under dynamic conditions
Publication date: Available online 22 February 2021Source: Journal of Food EngineeringAuthor(s): Ali Al-Sakkaf (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 23, 2021 Category: Food Science Source Type: research
Effect of surface roughness and temperature on stainless steel - whey protein interfacial interactions under pasteurisation conditions
Publication date: Available online 22 February 2021Source: Journal of Food EngineeringAuthor(s): Alejandro Ávila-Sierra, Zhenyu Jason Zhang, Peter J. Fryer (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 23, 2021 Category: Food Science Source Type: research
Effect of an oscillating magnetic field on the inhibition of ice nucleation and its application for supercooling preservation of fresh-cut mango slices
Publication date: Available online 17 February 2021Source: Journal of Food EngineeringAuthor(s): Taiyoung Kang, Youngsang You, Raymond Hoptowit, Marisa M. Wall, Soojin Jun (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 19, 2021 Category: Food Science Source Type: research
Corrigendum to “Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.)” [Journal of Food Engineering] Volume 270, April 2020, 109766, 1-9
Publication date: Available online 15 February 2021Source: Journal of Food EngineeringAuthor(s): S.A. Tabibian, M. Labbafi, G.H. Askari, A.R. Rezaeinezhad, H. Ghomi (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 16, 2021 Category: Food Science Source Type: research
Modelling the effect of food composition on antimicrobial compound absorption and degradation in an active packaging
Publication date: Available online 15 February 2021Source: Journal of Food EngineeringAuthor(s): Nur Alim Bahmid, Matthijs Dekker, Vincenzo Fogliano, Jenneke Heising (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 16, 2021 Category: Food Science Source Type: research
Non-Destructive Evaluation of the Volumes of Egg Shell and Interior: Theoretical Approach
Publication date: Available online 12 February 2021Source: Journal of Food EngineeringAuthor(s): Valeriy G. Narushin, Michael N. Romanov, Darren K. Griffin (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 13, 2021 Category: Food Science Source Type: research
Mathematical modelling of dielectric properties of food with respect to moisture content using adapted water activity equations
Publication date: Available online 13 February 2021Source: Journal of Food EngineeringAuthor(s): Ryan C. Renshaw, Georgios A. Dimitrakis, John P. Robinson (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 13, 2021 Category: Food Science Source Type: research
On the Design of Conical Hoppers for Spent Coffee Grounds: Moisture Content and Particle-Size Effects
Publication date: Available online 12 February 2021Source: Journal of Food EngineeringAuthor(s): L. Massaro Sousa, C.G. Schulz, R. Condotta, M.C. Ferreira (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 12, 2021 Category: Food Science Source Type: research
Monitoring the withering condition of leaves during black tea processing via the fusion of electronic eye (E-eye), colorimetric sensing array (CSA), and micro-near-infrared spectroscopy (NIRS)
Publication date: Available online 8 February 2021Source: Journal of Food EngineeringAuthor(s): Yujie Wang, Ying Liu, Qingqing Cui, Luqing Li, Jingming Ning, Zhengzhu Zhang (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 9, 2021 Category: Food Science Source Type: research
Influence of stabilizers on the microstructure of fresh sorbets: X-ray micro-computed tomography, cryo-SEM, and Focused Beam Reflectance Measurement analyses
Publication date: Available online 6 February 2021Source: Journal of Food EngineeringAuthor(s): Véronique Masselot, Véronique Bosc, Hayat Benkhelifa (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 8, 2021 Category: Food Science Source Type: research
Quadruple Fortification of Salt for the Delivery of Iron, Iodine, Folic Acid, and Vitamin B12 to Vulnerable Populations
Publication date: Available online 7 February 2021Source: Journal of Food EngineeringAuthor(s): Oluwasegun Modupe, Levente L. Diosady (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - February 8, 2021 Category: Food Science Source Type: research
