Volume 7, Issue 2

Search all Food and Bioprocess Technology articles

February 2014

29 articles in this issue

Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry
Dan Liu
Da-Wen Sun
Xin-An Zeng
Review 02 October 2013 Pages: 307 - 323
An Overview of the Recent Developments on Fructooligosaccharide Production and Applications
Ana Luísa Dominguez
Lígia Raquel Rodrigues
José António Teixeira
Review 14 November 2013 Pages: 324 - 337
Beta-carotene: Digestion, Microencapsulation, and In Vitro Bioavailability
Erik G. Donhowe
Fanbin Kong
Review 07 January 2014 Pages: 338 - 354
Modeling of Gel Layer-Controlled Fruit Juice Microfiltration in a Radial Cross Flow Cell
Sourav Mondal
Alfredo Cassano
Sirshendu De
Original Paper 08 March 2013 Pages: 355 - 370
Estimation of Dielectric Properties of Food Materials During Microwave Tempering and Heating
S. Curet
O. Rouaud
L. Boillereaux
Original Paper 19 February 2013 Pages: 371 - 384
Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid
Keila S. Silva
Milena A. Fernandes
Maria A. Mauro
Original Paper 24 January 2013 Pages: 385 - 397
Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies
Ángel Calín-Sánchez
Adam Figiel
Ángel A. Carbonell-Barrachina
Original Paper 12 February 2013 Pages: 398 - 408
Rheological and Chemical Characterization of Smoothie Beverages Containing High Concentrations of Fibre and Polyphenols from Apple
Dongxiao Sun-Waterhouse
Karim Bekkour
Geoffrey I.N. Waterhouse
Original Paper 24 March 2013 Pages: 409 - 423
Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines
Cristèle Delsart
Céline Cholet
Martine Mietton-Peuchot
Original Paper 13 January 2013 Pages: 424 - 436
Predictive Thermal Inactivation Model for Effects and Interactions of Temperature, NaCl, Sodium Pyrophosphate, and Sodium Lactate on Listeria monocytogenes in Ground Beef
Vijay Juneja
Sudarsan Mukhopadhyay
Ashim Datta
Original Paper 18 April 2013 Pages: 437 - 446
Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods
Giovanna Rossi Marquez
Prospero Di Pierro
Raffaele Porta
Original Paper 18 January 2013 Pages: 447 - 455
Characterization and Quantification of Zinc Oxide and Titanium Dioxide Nanoparticles in Foods
Xuesong Song
Ruoyu Li
Mengshi Lin
Original Paper 24 February 2013 Pages: 456 - 462
Quality Attributes of Muffins: Effect of Baking Operative Conditions
María Micaela Ureta
Daniela F. Olivera
Viviana O. Salvadori
Original Paper 09 January 2013 Pages: 463 - 470
Synergistic Effect of Orange Essential Oil or (+)-limonene with Heat Treatments to Inactivate Escherichia coli O157:H7 in Orange Juice at Lower Intensities while Maintaining Hedonic Acceptability
Laura Espina
Santiago Condón
Diego García-Gonzalo
Original Paper 02 March 2013 Pages: 471 - 481
A Multiphase Pore Scale Network Model of Gas Exchange in Apple Fruit
Quang Tri Ho
Pieter Verboven
Bart M. Nicolaï
Original Paper 26 January 2013 Pages: 482 - 495
Effect of Salt and Liver/Fat Ratio on Viscoelastic Properties of Liver Paste and Its Intermediates
Liselot Steen
Ilse Fraeye
Imogen Foubert
Original Paper 30 January 2013 Pages: 496 - 505
Determination of cleaning end of dairy protein fouling using an online system combining ultrasonic and classification methods
Eva Wallhäußer
Ahmed Sayed
Thomas Becker
Original Paper 15 January 2013 Pages: 506 - 515
Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
Yissleen Núñez-Mancilla
Antonio Vega-Gálvez
Karina Di Scala
Original Paper 30 January 2013 Pages: 516 - 524
Removal of Higher Fatty Acid Esters from Taiwanese Rice-Spirits by Nanofiltration
Chang-Wei Hsieh
Yi-Shiang Huang
Wen-Ching Ko
Original Paper 17 January 2013 Pages: 525 - 531
Characteristics of Isolation and Functionality of Protein from Tomato Pomace Produced with Different Industrial Processing Methods
Dongyan Shao
Griffiths G. Atungulu
Zhiliang Fan
Original Paper 03 February 2013 Pages: 532 - 541
3D Virtual Pome Fruit Tissue Generation Based on Cell Growth Modeling
Metadel K. Abera
Pieter Verboven
Bart M. Nicolai
Original Paper 25 May 2013 Pages: 542 - 555
A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions
Li Ling A. Koh
Jayani Chandrapala
Muthupandian Ashokkumar
Original Paper 26 February 2013 Pages: 556 - 566
Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk
Xing Huimin
Li Lin
Ma Ying
Original Paper 07 February 2013 Pages: 567 - 574
Functionalization of Non-interesterified Mixtures of Fully Hydrogenated Fats Using Shear Processing
Nuria C. Acevedo
Alejandro G. Marangoni
Original Paper 21 April 2013 Pages: 575 - 587
Effects of High-Pressure Treatments on the Redox State of Porcine Myoglobin and Color Stability of Pork During Cold Storage
Ji-Yeon Chun
Sang-Gi Min
Geun-Pyo Hong
Original Paper 27 June 2013 Pages: 588 - 597
Detection of Aspartic Acid in Fermented Cordyceps Powder Using Near Infrared Spectroscopy Based on Variable Selection Algorithms and Multivariate Calibration Methods
Chu Zhang
Ning Xu
Yong He
Communication 09 July 2013 Pages: 598 - 604
Effect of Rosemary Oil and HPMC Concentrations on Film Structure and Properties
Nadia Perone
Elena Torrieri
Paolo Masi
Communication 13 January 2013 Pages: 605 - 609
Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology
Aastha Deswal
Navneet Singh Deora
Hari Niwas Mishra
Communication 07 July 2013 Pages: 610 - 618
Erratum to: Quality of Gluten-free Bread Formulations Baked in Different Ovens
Ilkem Demirkesen
Gulum Sumnu
Mehmet Musa Ozcan
Erratum 21 April 2013 Pages: 619 - 619

Volume 7, Issue 2

Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Beta-carotene: Digestion, Microencapsulation, and In Vitro Bioavailability

Modeling of Gel Layer-Controlled Fruit Juice Microfiltration in a Radial Cross Flow Cell

Estimation of Dielectric Properties of Food Materials During Microwave Tempering and Heating

Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid

Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies

Rheological and Chemical Characterization of Smoothie Beverages Containing High Concentrations of Fibre and Polyphenols from Apple

Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines

Predictive Thermal Inactivation Model for Effects and Interactions of Temperature, NaCl, Sodium Pyrophosphate, and Sodium Lactate on Listeria monocytogenes in Ground Beef

Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods

Characterization and Quantification of Zinc Oxide and Titanium Dioxide Nanoparticles in Foods

Quality Attributes of Muffins: Effect of Baking Operative Conditions

Synergistic Effect of Orange Essential Oil or (+)-limonene with Heat Treatments to Inactivate Escherichia coli O157:H7 in Orange Juice at Lower Intensities while Maintaining Hedonic Acceptability

A Multiphase Pore Scale Network Model of Gas Exchange in Apple Fruit

Effect of Salt and Liver/Fat Ratio on Viscoelastic Properties of Liver Paste and Its Intermediates

Determination of cleaning end of dairy protein fouling using an online system combining ultrasonic and classification methods

Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)

Removal of Higher Fatty Acid Esters from Taiwanese Rice-Spirits by Nanofiltration

Characteristics of Isolation and Functionality of Protein from Tomato Pomace Produced with Different Industrial Processing Methods

3D Virtual Pome Fruit Tissue Generation Based on Cell Growth Modeling

A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions

Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk

Functionalization of Non-interesterified Mixtures of Fully Hydrogenated Fats Using Shear Processing

Effects of High-Pressure Treatments on the Redox State of Porcine Myoglobin and Color Stability of Pork During Cold Storage

Detection of Aspartic Acid in Fermented Cordyceps Powder Using Near Infrared Spectroscopy Based on Variable Selection Algorithms and Multivariate Calibration Methods

Effect of Rosemary Oil and HPMC Concentrations on Film Structure and Properties

Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology

Erratum to: Quality of Gluten-free Bread Formulations Baked in Different Ovens

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