Journal of Food Engineering Volume 241
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17. Simultaneous multi-product sterilization: Revisited, explored, and optimized; 18. Data-driven soft sensor modeling based on twin support vector regression for cane sugar crystallization; 19. Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.).
2. Protein recovery and anti-nutritional factor removal from soybean wastewater by complexing with a high concentration of polysaccharides in a novel quick-shearing system; 3. Rapid identification of tea quality by E-nose and computer vision combining with a synergetic data fusion strategy; 4. Supercritical carbon dioxide extraction of lycopene from tomato processing by-products: Mathematical modeling and optimization; 5. Operational efficiencies of six microwave based extraction methods for orange peel oil; 6. Comparative study on crystallization behaviors of physical blend- and interesterified blend-based special fats; 7. Effective recovery of trans-resveratrol from the leaching solution of muscat grape pomace by developing a novel technology of foam fractionation; 8. Laser backscattering imaging as a control technique for fluid foods: Application to vegetable-based creams processing; 9. Investigation of the moisture-induced caking behavior with various dietary salts; 10. The effectiveness of combined infrared and hot-air drying strategies for sweet potato; 11. Characterization and effectiveness of short-wave ultraviolet irradiation reactors operating in continuous recirculation mode to inactivate Saccharomyces cerevisiae in grape juice; 12. Maximisation of the polyphenols extraction yield from green tea leaves and sequential clarification 13. Nanoemulsion prepared by homogenizer：The CFD model research; 14. Mimicking 3D food microstructure using limited statistical information from 2D cross-sectional image; 15. A comparative study on the effect of superheated steam and hot air drying on microstructure of distillers' spent grain pellets using X-ray micro-computed tomography; 16. Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica;
2. Protein recovery and anti-nutritional factor removal from soybean wastewater by complexing with a high concentration of polysaccharides in a novel quick-shearing system; 3. Rapid identification of tea quality by E-nose and computer vision combining with a synergetic data fusion strategy; 4. Supercritical carbon dioxide extraction of lycopene from tomato processing by-products: Mathematical modeling and optimization; 5. Operational efficiencies of six microwave based extraction methods for orange peel oil; 6. Comparative study on crystallization behaviors of physical blend- and interesterified blend-based special fats; 7. Effective recovery of trans-resveratrol from the leaching solution of muscat grape pomace by developing a novel technology of foam fractionation; 8. Laser backscattering imaging as a control technique for fluid foods: Application to vegetable-based creams processing; 9. Investigation of the moisture-induced caking behavior with various dietary salts; 10. The effectiveness of combined infrared and hot-air drying strategies for sweet potato; 11. Characterization and effectiveness of short-wave ultraviolet irradiation reactors operating in continuous recirculation mode to inactivate Saccharomyces cerevisiae in grape juice; 12. Maximisation of the polyphenols extraction yield from green tea leaves and sequential clarification 13. Nanoemulsion prepared by homogenizer：The CFD model research; 14. Mimicking 3D food microstructure using limited statistical information from 2D cross-sectional image; 15. A comparative study on the effect of superheated steam and hot air drying on microstructure of distillers' spent grain pellets using X-ray micro-computed tomography; 16. Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica;
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Năm xuất bản
2019
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Elsevier
