Volume 6, Issue 6

Search all Food and Bioprocess Technology articles

June 2013

26 articles in this issue

Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil
M. Abenoza
M. Benito
A. C. Sánchez-Gimeno
Original Paper 14 March 2012 Pages: 1367 - 1373
Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates
Paras Sharma
Hardeep Singh Gujral
Original Paper 17 January 2012 Pages: 1374 - 1389
Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)
Barjinder Pal Kaur
Neelima Kaushik
O. P. Chauhan
Original Paper 04 May 2012 Pages: 1390 - 1400
Rheological, Textural, Microstructural, and Sensory Properties of Sorbitol-Substituted Mango Jam
Santanu Basu
U. S. Shivhare
Original Paper 08 February 2012 Pages: 1401 - 1413
Microwave Frying Compared with Conventional Frying via Numerical Simulation
Ilkay Sensoy
Serpil Sahin
Gulum Sumnu
Original Paper 17 February 2012 Pages: 1414 - 1419
Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum
Mahmut Dogan
Ahmed Kayacier
Safa Karaman
Original Paper 30 May 2012 Pages: 1420 - 1433
Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration
Patricio Santagapita
Luca Laghi
Marco Dalla Rosa
Original Paper 10 March 2012 Pages: 1434 - 1443
Utilization of Tender Coconut Pulp for Jam Making and Its Quality Evaluation During Storage
O. P. Chauhan
B. S. Archana
A. S. Bawa
Original Paper 08 July 2012 Pages: 1444 - 1449
Antioxidants Release from Solvent-Cast PLA Film: Investigation of PLA Antioxidant-Active Packaging
Majid Jamshidian
Elmira Arab Tehrany
Stéphane Desobry
Original Paper 29 March 2012 Pages: 1450 - 1463
Hesperetin-Loaded Solid Lipid Nanoparticles and Nanostructure Lipid Carriers for Food Fortification: Preparation, Characterization, and Modeling
Milad Fathi
Jaleh Varshosaz
Fakhri Shahidi
Original Paper 05 May 2012 Pages: 1464 - 1475
Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours
Ramón Moreira
Francisco Chenlo
María D. Torres
Original Paper 21 July 2012 Pages: 1476 - 1485
Suitability of Oat, Millet and Sorghum in Breadmaking
Alessandro Angioloni
Concha Collar
Original Paper 01 February 2012 Pages: 1486 - 1493
Process Optimization by Response Surface Methodology and Characteristics Investigation of Corn Extrudate Fortified with Yam (Dioscorea alata L.)
Hsiang-Wen Chiu
Jin-Chyau Peng
Wai-Bun Lui
Original Paper 24 May 2012 Pages: 1494 - 1504
Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties
M. Lourdes Pérez-Chabela
Roberto Lara-Labastida
Alfonso Totosaus
Original Paper 27 April 2012 Pages: 1505 - 1515
Development of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum-Based Antimicrobial Films: Physical Characterization and Evaluation Against Listeria monocytogenes
Chien-Hsien Chen
Wen-Shiuh Kuo
Lih-Shiuh Lai
Original Paper 22 March 2012 Pages: 1516 - 1525
Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage
Meltem Türkyılmaz
Şeref Tağı
Mehmet Özkan
Original Paper 17 May 2012 Pages: 1526 - 1538
Sensory and Physical Changes in Chilled Farmed Coho Salmon (Oncorhynchus kisutch): Effect of Previous Optimized Hydrostatic High-Pressure Conditions
Santiago P. Aubourg
Alicia Rodríguez
Mario Pérez-Won
Original Paper 14 March 2012 Pages: 1539 - 1549
The Effects of Natural Extracts on the Quality Changes of Frozen Chub Mackerel (Scomber japonicus) Burgers
Yesim Ozogul
Yılmaz Uçar
Original Paper 09 February 2012 Pages: 1550 - 1560
Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying
Mortaza Aghbashlo
Hossien Mobli
Shahin Rafiee
Original Paper 10 February 2012 Pages: 1561 - 1569
Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure
Yongtao Wang
Junjie Yi
Xiaojun Liao
Original Paper 26 May 2012 Pages: 1570 - 1579
Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk
Marta Orlowska
Tatiana Koutchma
Cheryl Defelice
Original Paper 17 January 2012 Pages: 1580 - 1592
Application of Low-Field NMR to Analyze Water Characteristics and Predict Unfrozen Water in Blanched Sweet Corn
Xiaolong Shao
Yunfei Li
Communication 29 November 2011 Pages: 1593 - 1599
Utilization of Galactomannan from Gleditsia triacanthos in Polysaccharide-Based Films: Effects of Interactions Between Film Constituents on Film Properties
Miguel A. Cerqueira
Bartolomeu W. S. Souza
António A. Vicente
Communication 17 December 2011 Pages: 1600 - 1608
Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS
Violeta Ivanova
Marina Stefova
Ferenc Kilár
Communication 05 January 2012 Pages: 1609 - 1617
Comment on “Optimization of Alkylresorcinols Extraction from Triticale Bran Using Response Surface Methodology [Agil et al. (2012), Food and Bioprocess Technology, 5(7), 2655–2664]”
Sierra Rayne
Letter to the Editor 23 March 2013 Pages: 1618 - 1618
Responses to Sierra Rayne's Comments on “Optimization of alkylresorcinols extraction from triticale bran using response surface methodology [Agil et al. (2012), Food and Bioprocess Technology, 5(7), 2655–2664]”
Farah Hosseinian
Letter to the Editor 27 March 2013 Pages: 1619 - 1619

Volume 6, Issue 6

Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil

Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates

Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)

Rheological, Textural, Microstructural, and Sensory Properties of Sorbitol-Substituted Mango Jam

Microwave Frying Compared with Conventional Frying via Numerical Simulation

Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum

Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration

Utilization of Tender Coconut Pulp for Jam Making and Its Quality Evaluation During Storage

Antioxidants Release from Solvent-Cast PLA Film: Investigation of PLA Antioxidant-Active Packaging

Hesperetin-Loaded Solid Lipid Nanoparticles and Nanostructure Lipid Carriers for Food Fortification: Preparation, Characterization, and Modeling

Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours

Suitability of Oat, Millet and Sorghum in Breadmaking

Process Optimization by Response Surface Methodology and Characteristics Investigation of Corn Extrudate Fortified with Yam (Dioscorea alata L.)

Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties

Development of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum-Based Antimicrobial Films: Physical Characterization and Evaluation Against Listeria monocytogenes

Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage

Sensory and Physical Changes in Chilled Farmed Coho Salmon (Oncorhynchus kisutch): Effect of Previous Optimized Hydrostatic High-Pressure Conditions

The Effects of Natural Extracts on the Quality Changes of Frozen Chub Mackerel (Scomber japonicus) Burgers

Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying

Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure

Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk

Application of Low-Field NMR to Analyze Water Characteristics and Predict Unfrozen Water in Blanched Sweet Corn

Utilization of Galactomannan from Gleditsia triacanthos in Polysaccharide-Based Films: Effects of Interactions Between Film Constituents on Film Properties

Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS

Comment on “Optimization of Alkylresorcinols Extraction from Triticale Bran Using Response Surface Methodology [Agil et al. (2012), Food and Bioprocess Technology, 5(7), 2655–2664]”

Responses to Sierra Rayne's Comments on “Optimization of alkylresorcinols extraction from triticale bran using response surface methodology [Agil et al. (2012), Food and Bioprocess Technology, 5(7), 2655–2664]”

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