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Journal of Food Engineering

Resumen/Descripción – provisto por la editorial en inglés

The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:

Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.

Accounts of food engineering achievements are of particular value.

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Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad

Institución detectada	Período	Navegá	Descargá	Solicitá
No detectada	desde ene. 1982 / hasta dic. 2023	ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0260-8774

ISSN electrónico

1873-5770

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

1982-

Cobertura temática

Otras ingenierías y tecnologías

Tabla de contenidos

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doi: 10.1016/j.jfoodeng.2015.03.019

Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time

Virginia Larrosa; Gabriel Lorenzo; Noemi Zaritzky; Alicia Califano

Palabras clave: Food Science.

Pp. 11-18

doi: 10.1016/j.jfoodeng.2015.06.024

Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder

Davinder Pal Singh Oberoi; Dalbir Singh Sogi

Pp. 172-178

doi: 10.1016/j.jfoodeng.2015.09.023

Thermal extrusion of starch film with alcohol

William Neil Gilfillan; Lalehvash Moghaddam; John Bartley; William O.S. Doherty

Pp. 92-99

doi: 10.1016/j.jfoodeng.2015.12.011

Gelation of oil-in-water emulsions stabilized by whey protein

Raphaela Araujo Mantovani; Ângelo Luiz Fazani Cavallieri; Rosiane Lopes Cunha

Pp. 108-116

doi: 10.1016/j.jfoodeng.2015.12.023

Effect of microwave air spouted drying arranged in two and three-stages on the drying uniformity and quality of dehydrated carrot cubes

Jiapeng Huang; Min Zhang; Benu Adhikari; Zaixing Yang

Palabras clave: Food Science.

Pp. 80-89

doi: 10.1016/j.jfoodeng.2016.12.022

CO 2 -supercritical extraction, hydrodistillation and steam distillation of essential oil of rosemary ( Rosmarinus officinalis )

Lilia A. Conde-Hernández; José R. Espinosa-Victoria; Arturo Trejo; José Á. Guerrero-Beltrán

Pp. 81-86

doi: 10.1016/j.jfoodeng.2017.05.022

Food-grade double emulsions as effective fat replacers in meat systems

Viktorija Eisinaite; Dovile Juraite; Karin Schroën; Daiva Leskauskaite

Pp. 54-59

doi: 10.1016/j.jfoodeng.2017.09.024

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Laura Román; Montserrat P. Reguilón; Manuel Gómez

Pp. 93-100

doi: 10.1016/j.jfoodeng.2017.10.026

Functional emulsion gels with potential application in meat products

Camila de Souza Paglarini; Guilherme de Figueiredo Furtado; João Paulo Biachi; Vitor Andre Silva Vidal; Silvana Martini; Marcus Bruno Soares Forte; Rosiane Lopes Cunha; Marise Aparecida Rodrigues Pollonio

Pp. 29-37

doi: 10.1016/j.jfoodeng.2017.11.034

Stability of texture, meltability and water mobility model of pizza-style cheeses from goat's milk

D. Cais-Sokolińska; P. Bierzuńska; Ł.K. Kaczyński; H.M. Baranowska; J. Tomaszewska-Gras

Pp. 226-236