Use of optical coherence tomography and light microscopy for characterisation of mechanical properties and cellular level responses of ‘Centurion’ blueberries during weight loss
Publication date: Available online 19 March 2021Source: Journal of Food EngineeringAuthor(s): Mo Li, Sebastian Rivera, Deena Franklin, Emilia Nowak, Ian Hallett, Sylwia Kolenderska, Magdalena Urbańska, Frédérique Vanholsbeeck, Andrew East (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 20, 2021 Category: Food Science Source Type: research
Pineapple juice acidity removal using electrodeionization (EDI)
Publication date: Available online 19 March 2021Source: Journal of Food EngineeringAuthor(s): Helen Julian, Khoiruddin, Nia Julies, Vinka Edwina, I.G. Wenten (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 20, 2021 Category: Food Science Source Type: research
Rehydration properties of regular and agglomerated milk protein concentrate powders produced using nitrogen gas injection prior to spray drying
Publication date: Available online 20 March 2021Source: 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 - March 20, 2021 Category: Food Science Source Type: research
Characterization of continuous flow-through Pulsed UV light reactors for processing of liquid foods in annular tube and coiled tube reactor configurations using actinometry and computational fluid dynamics
Publication date: Available online 18 March 2021Source: Journal of Food EngineeringAuthor(s): Ronit Mandal, Anubhav Pratap-Singh (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 18, 2021 Category: Food Science Source Type: research
Multi-compartment model for heat and mass transfer during the frying of frozen pre-fried french fries
Publication date: Available online 16 March 2021Source: Journal of Food EngineeringAuthor(s): Têko Gouyo, Daniel Goujot, Philippe Bohuon, Francis Courtois (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 17, 2021 Category: Food Science Source Type: research
Optimizing Screw Profiles for Twin-Screw Food Extrusion Processing through Genetic Algorithms and Neural Networks
Publication date: Available online 16 March 2021Source: Journal of Food EngineeringAuthor(s): Ryan J. Kowalski, Ewa Pietrysiak, Girish M. Ganjyal (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 16, 2021 Category: Food Science Source Type: research
Unveiling the synergistic effect of combining low and high frequency electric fields for microbiological safety in liquid food processing
Publication date: Available online 16 March 2021Source: Journal of Food EngineeringAuthor(s): Adel Rezaeimotlagh, Marlies Resch, Rhiannon P. Kuchel, Joanna Biazik, Dana Ziuzina, Paula Bourke, P.J. Cullen, Francisco J. Trujillo (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 16, 2021 Category: Food Science Source Type: research
Current status of non-thermal processing of probiotic foods: A review
Publication date: Available online 12 March 2021Source: Journal of Food EngineeringAuthor(s): Niveditha Asaithambi, Sushil Kumar Singh, Poonam Singha (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 13, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: July 2021Source: Journal of Food Engineering, Volume 301Author(s): (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 13, 2021 Category: Food Science Source Type: research
Encapsulant-bioactives interactions impact on physico-chemical properties of concentrated dispersions
Publication date: Available online 11 March 2021Source: Journal of Food EngineeringAuthor(s): Mackenzie M. Hansen, Richard W. Hartel, Yrjö H. Roos (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 12, 2021 Category: Food Science Source Type: research
Influence of antigelation agents on frozen egg yolk gelation
Publication date: Available online 11 March 2021Source: Journal of Food EngineeringAuthor(s): Zihong Ma, Yanqiu Ma, Ruihong Wang, Yujie Chi (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 11, 2021 Category: Food Science Source Type: research
Ultrafiltration performance of spent brewer’s yeast protein hydrolysate: impact of pH and membrane material on fouling
Publication date: Available online 7 March 2021Source: Journal of Food EngineeringAuthor(s): Gabriela Vollet Marson, Débora Tamires Vitor Pereira, Mariana Teixeira da Costa Machado, Marco Di Luccio, Julian Martínez, Marie-Pierre Belleville, Miriam Dupas Hubinger (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 8, 2021 Category: Food Science Source Type: research
Synthesis of Porous Starch Microgels for the Encapsulation, Delivery and Stabilization of Anthocyanins
Publication date: Available online 6 March 2021Source: Journal of Food EngineeringAuthor(s): Ying Ji (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 7, 2021 Category: Food Science Source Type: research
A Hybrid ALE/Implicit Function Method for Simulating Microwave Heating with Rotating Objects of Arbitrary Shape
Publication date: Available online 2 March 2021Source: Journal of Food EngineeringAuthor(s): Jinghua Ye, Chong Xu, Chun Zhang, Huacheng Zhu, Kama Huang, Qiang Li, Jun Wang, Lin Zhou, Yuanyuan Wu (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 4, 2021 Category: Food Science Source Type: research
Structural studies and bioactivity of sodium alginate edible films fabricated through ferulic acid cross linking mechanism
Publication date: Available online 2 March 2021Source: Journal of Food EngineeringAuthor(s): Yerramathi Babu Bhagath, Manjula Kola, Annem Muniraj Beulah, Aluru Rammohan, Madhavi Thirumanyam, Grigory V. Zyryanov (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 4, 2021 Category: Food Science Source Type: research
