Journal of Food Engineering Volume 244
Đang tải...
Xem mô tả
0
Xem & Tải
0
Tóm tắt
14. Effect of simultaneous ultrasonic and microwave assisted hydrodistillation on the yield, composition, antibacterial and antibiofilm activity of essential oils from Citrus medica L. var. sarcodactylis; 15. Experimental and theoretical study of polypropylene: Antioxidant migration with different food simulants and temperatures; 16. Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors; 17. Analysis and model-based optimization of a pectin extraction process; 18. Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple; 19. A moving boundary model for food isothermal drying and shrinkage: General setting; 20. Dispersed droplets as tunable fillers in water-in-oil emulsions stabilized with fat crystals; 21. Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils; 22. A moving boundary model for food isothermal drying and shrinkage: A shortcut numerical method for estimating the shrinkage factor; 23. Accurate methodology to determine slip velocity, yield stress and the constitutive relation for molten chocolate; 24. In-package cold plasma technologies.
2. Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil; 3. Redness generation via Maillard reactions of whey protein isolate (WPI) and ascorbic acid (vitamin C) in spray-dried powders; 4. Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium; 5. A novel critical point for isotropic gel in rheological-fractal model; 6. Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction; 7. Black tea classification employing feature fusion of E-Nose and E-Tongue responses; 8. Unusual drying behaviour of droplets containing organic and inorganic solutes in superheated steam; 9. Effect of homogenization on binding-affinity of bacteriophage A511 in bovine milk fractions; 10. The relationship of dielectric response and water activity in food; 11. Encapsulation of (─)-epigallocatechin-3-gallate (EGCG) in solid lipid nanoparticles for food applications; 12. Experimental analysis of heat transfer and airflow in a closed refrigerated display cabinet; 13. Application of humidity absorbing trays to fresh produce packaging: Mathematical modeling and experimental validation;
2. Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil; 3. Redness generation via Maillard reactions of whey protein isolate (WPI) and ascorbic acid (vitamin C) in spray-dried powders; 4. Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium; 5. A novel critical point for isotropic gel in rheological-fractal model; 6. Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction; 7. Black tea classification employing feature fusion of E-Nose and E-Tongue responses; 8. Unusual drying behaviour of droplets containing organic and inorganic solutes in superheated steam; 9. Effect of homogenization on binding-affinity of bacteriophage A511 in bovine milk fractions; 10. The relationship of dielectric response and water activity in food; 11. Encapsulation of (─)-epigallocatechin-3-gallate (EGCG) in solid lipid nanoparticles for food applications; 12. Experimental analysis of heat transfer and airflow in a closed refrigerated display cabinet; 13. Application of humidity absorbing trays to fresh produce packaging: Mathematical modeling and experimental validation;
Mô tả
Năm xuất bản
2019
Tác giả
Nhà xuất bản
Elsevier
