Volume 13, Issue 1

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March 2021

Special Issue based on the International Congress on Engineering and Food XIII: Melbourne, Australia, September 23-29, 2019

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21 articles in this issue

Food Engineering Reviews Special Issue based on the 13th International Congress on Engineering and Food – (ICEF 13)
Roman Buckow
Gustavo V. Barbosa-Cánovas
Yrjö Roos
EditorialNotes 17 March 2021 Pages: 1 - 2
Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing
Khanh Kim Thi Phan
Tuyen Truong
Bhesh Bhandari
OriginalPaper 15 June 2020 Pages: 3 - 14
Control of Ice Nucleation for Subzero Food Preservation
Youngsang You
Taiyoung Kang
Soojin Jun
ReviewPaper 21 February 2020 Pages: 15 - 35
Effect of Food Microstructure on Calcium Infusion Under High Pressure
N. S. Gosavi
M. Polunas
M. V. Karwe
OriginalPaper 09 June 2020 Pages: 36 - 53
Water Vapor Transport Properties of Polyurethane Films for Packaging of Respiring Foods
Deniz Turan
OriginalPaper Open access 19 November 2019 Pages: 54 - 65
Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy
Kezban Candoğan
Evrim Gunes Altuntas
Naşit İğci
ReviewPaper 08 September 2020 Pages: 66 - 91
Food Supply Chains as Cyber-Physical Systems: a Path for More Sustainable Personalized Nutrition
Sergiy Smetana
Kemal Aganovic
Volker Heinz
ReviewPaper Open access 22 August 2020 Pages: 92 - 103
Food Preservation Performance of Residential Refrigerators: Pasteurized Milk and Ground Beef as Animal Food Models
Reynaldo de la Cruz Quiroz
Fabian Fagotti
J. Antonio Torres
ReviewPaper 21 June 2020 Pages: 104 - 114
Plasma-Functionalized Water: from Bench to Prototype for Fresh-Cut Lettuce
Uta Schnabel
Oliver Handorf
Joerg Ehlbeck
OriginalPaper Open access 08 July 2020 Pages: 115 - 135
Microbial Inactivation by Non-equilibrium Short-Pulsed Atmospheric Pressure Dielectric Barrier Discharge (Cold Plasma): Numerical and Experimental Studies
Ender H. Arserim
Deepti Salvi
Mukund V. Karwe
OriginalPaper 20 October 2020 Pages: 136 - 147
Entrained Oil Loss Reduction and Gum Yield Enhancement by Megasonic-Assisted Degumming
Mohamed A. Fouad M. Gaber
Pablo Juliano
Francisco J. Tujillo
OriginalPaper 25 January 2021 Pages: 148 - 160
High-Voltage Electrical Discharges in Green Extractions of Bioactives from Oregano Leaves (Origanum vulgare L.) Using Water and Ethanol as Green Solvents Assessed by Theoretical and Experimental Procedures
Marinela Nutrizio
Nadica Maltar-Strmečki
Anet Režek Jambrak
OriginalPaper 05 June 2020 Pages: 161 - 174
Comparative Study on the Effect of Cold Atmospheric Plasma, Ozonation, Pulsed Electromagnetic Fields and High-Pressure Technologies on Sea Bream Fillet Quality Indices and Shelf Life
Marianna Giannoglou
Panagiotis Dimitrakellis
George Katsaros
OriginalPaper 09 August 2020 Pages: 175 - 184
Radial Variations in Axial Velocity Affect Supercritical CO₂ Extraction of Lipids from Pre-pressed Oilseeds
José M del Valle
Gonzalo A. Núñez
Claudio A. Gelmi
OriginalPaper 29 June 2020 Pages: 185 - 203
Effect of Glass Transition Temperature Range on the Caking Behavior of Freeze-dried Carbohydrate Blend Powders
Alex Eduardo Alvino Granados
Takumi Mochizuki
Kiyoshi Kawai
OriginalPaper 26 May 2020 Pages: 204 - 214
Effects of Glass Transition, Operating Process, and Crystalline Additives on the Hardness of Thermally Compressed Maltodextrin
Takumi Mochizuki
Alex Eduardo Alvino Granados
Kiyoshi Kawai
OriginalPaper 26 June 2020 Pages: 215 - 224
The Influence of Operation Parameters and Product Properties on Time-to-Temper for Frozen Raw Meat Based on Simulation
Shengyue Shan
Dennis R. Heldman
OriginalPaper 27 August 2020 Pages: 225 - 235
Thermal Characteristics and Proton Mobility of Date-Pits and their Alkaline Treated Fibers
Muna Al-Mawali
Nasser Al-Habsi
Mohammad Shafiur Rahman
OriginalPaper 05 October 2020 Pages: 236 - 246
Artificial Oral Processing of Extruded Pea Flour Snacks
M. Kristiawan
G. Della Valle
C. Salles
OriginalPaper 30 April 2020 Pages: 247 - 261
Application of Constrained Optimization Techniques in Optimal Shape Design of a Freezer to Dosing Line Splitter for Ice Cream Production
Fabrizio Sarghini
Angela De Vivo
OriginalPaper Open access 11 November 2020 Pages: 262 - 273
Assessment of Intramuscular Fat Quality in Pork Using Hyperspectral Imaging
Christopher T. Kucha
Li Liu
Claude Gariépy
OriginalPaper 11 August 2020 Pages: 274 - 289

Volume 13, Issue 1

Food Engineering Reviews Special Issue based on the 13th International Congress on Engineering and Food – (ICEF 13)

Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing

Control of Ice Nucleation for Subzero Food Preservation

Effect of Food Microstructure on Calcium Infusion Under High Pressure

Water Vapor Transport Properties of Polyurethane Films for Packaging of Respiring Foods

Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy

Food Supply Chains as Cyber-Physical Systems: a Path for More Sustainable Personalized Nutrition

Food Preservation Performance of Residential Refrigerators: Pasteurized Milk and Ground Beef as Animal Food Models

Plasma-Functionalized Water: from Bench to Prototype for Fresh-Cut Lettuce

Microbial Inactivation by Non-equilibrium Short-Pulsed Atmospheric Pressure Dielectric Barrier Discharge (Cold Plasma): Numerical and Experimental Studies

Entrained Oil Loss Reduction and Gum Yield Enhancement by Megasonic-Assisted Degumming

High-Voltage Electrical Discharges in Green Extractions of Bioactives from Oregano Leaves (Origanum vulgare L.) Using Water and Ethanol as Green Solvents Assessed by Theoretical and Experimental Procedures

Comparative Study on the Effect of Cold Atmospheric Plasma, Ozonation, Pulsed Electromagnetic Fields and High-Pressure Technologies on Sea Bream Fillet Quality Indices and Shelf Life

Radial Variations in Axial Velocity Affect Supercritical CO₂ Extraction of Lipids from Pre-pressed Oilseeds

Effect of Glass Transition Temperature Range on the Caking Behavior of Freeze-dried Carbohydrate Blend Powders

Effects of Glass Transition, Operating Process, and Crystalline Additives on the Hardness of Thermally Compressed Maltodextrin

The Influence of Operation Parameters and Product Properties on Time-to-Temper for Frozen Raw Meat Based on Simulation

Thermal Characteristics and Proton Mobility of Date-Pits and their Alkaline Treated Fibers

Artificial Oral Processing of Extruded Pea Flour Snacks

Application of Constrained Optimization Techniques in Optimal Shape Design of a Freezer to Dosing Line Splitter for Ice Cream Production

Assessment of Intramuscular Fat Quality in Pork Using Hyperspectral Imaging

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