Journal of Food Engineering Volume 262
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17. An individual-carcass model for quantifying bacterial cross-contamination in an industrial three-stage poultry scalding tank; 18. Structure and resistance to mechanical stress and enzymatic cleaning of Pseudomonas fluorescens biofilms formed in fresh-cut ready to eat washing tanks.; 19. Adsorption and desorption of eggplant peel anthocyanins on a synthetic layered silicate; 20. High-pressure homogenization treatment to recover bioactive compounds from tomato peels; 21. Mass transfer and morphometric characteristics of fresh and osmodehydrated white mushroom pilei during convective drying; 22. Surface treatment with condensed phosphates reduced efflorescence formation on dry fermented sausages with alginate casings; 23. Yield and quality of chia oil extracted via different methods.
2. Effect of different grape residues polyphenols impregnation techniques in mango; 3. Low-cost fluorescence-based method for beer bitterness measurement; 4. Investigating the effect of freezing operating conditions on microstructure of frozen minced beef using an innovative X-ray micro-computed tomography method; 5. Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour; 6. Encapsulation of lactoferrin into rapeseed phospholipids based liposomes: Optimization and physicochemical characterization; 7. The application of ohmic heating in lactose-free milk pasteurization in comparison with conventional heating, the metal contamination and the ice cream products; 8. Modelling of food processes under uncertainty: Mechanistic 3D model of chicken meat roasting; 9. Benchmarking of techniques used to assess the freeze damage in potatoes; 10. Migration of organic contaminants into dry powdered food in paper packaging materials and the influencing factors; 11. High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring; 12. Effect of microwave assisted extraction on yield and protein characteristics of soymilk; 13. Factors influencing estimation of thermal inactivation parameters in low-moisture foods using a test cell; 14. Modeling of radio frequency heating of egg white powder continuously moving on a conveyor belt; 15. Combined effect of shear stress and moderate electric field on the inactivation of Escherichia coli K12 in apple juice; 16. Development of reduced-fat muffins by the application of jet-impingement microwave (JIM) technology;
2. Effect of different grape residues polyphenols impregnation techniques in mango; 3. Low-cost fluorescence-based method for beer bitterness measurement; 4. Investigating the effect of freezing operating conditions on microstructure of frozen minced beef using an innovative X-ray micro-computed tomography method; 5. Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour; 6. Encapsulation of lactoferrin into rapeseed phospholipids based liposomes: Optimization and physicochemical characterization; 7. The application of ohmic heating in lactose-free milk pasteurization in comparison with conventional heating, the metal contamination and the ice cream products; 8. Modelling of food processes under uncertainty: Mechanistic 3D model of chicken meat roasting; 9. Benchmarking of techniques used to assess the freeze damage in potatoes; 10. Migration of organic contaminants into dry powdered food in paper packaging materials and the influencing factors; 11. High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring; 12. Effect of microwave assisted extraction on yield and protein characteristics of soymilk; 13. Factors influencing estimation of thermal inactivation parameters in low-moisture foods using a test cell; 14. Modeling of radio frequency heating of egg white powder continuously moving on a conveyor belt; 15. Combined effect of shear stress and moderate electric field on the inactivation of Escherichia coli K12 in apple juice; 16. Development of reduced-fat muffins by the application of jet-impingement microwave (JIM) technology;
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2019
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Elsevier
