Catálogo de publicaciones - revistas
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
Tabla de contenidos
Rheological and structural characteristics of whey protein-pectin complex coacervates
Masoomeh Raei; Ali Rafe; Fakhri Shahidi
Palabras clave: Food Science.
Pp. 25-31
Microwave vacuum drying and multi-flash drying of pumpkin slices
Ricardo L. Monteiro; Jade V. Link; Giustino Tribuzi; Bruno A.M. Carciofi; João B. Laurindo
Palabras clave: Food Science.
Pp. 1-10
Experimental study and modeling of citric acid solubility in alcohol mixtures
Alessandro C. Galvão; Weber S. Robazza; Pedro F. Arce; Cristiane Capello; Dilian H. Hagemann
Pp. 96-102
Evaluation of drying of edible coating on bread using NIR spectroscopy
Swathi Sirisha Nallan Chakravartula
; Chiara Cevoli; Federica Balestra; Angelo Fabbri; Marco Dalla Rosa
Palabras clave: Food Science.
Pp. 29-37
Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt
Zhihua Pang; Ruolin Xu; Tianqi Luo; Xianing Che; Nidhi Bansal; Xinqi Liu
Palabras clave: Food Science.
Pp. 11-17
Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)
Jaspal Singh; Sangeeta Prakash; Bhesh Bhandari; Nidhi Bansal
Palabras clave: Food Science.
Pp. 86-94
Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders
A.K.M. Masum; Jayani Chandrapala; Benu Adhikari; Thom Huppertz; Bogdan Zisu
Palabras clave: Food Science.
Pp. 34-41
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy
Swathi Sirisha Nallan Chakravartula; Chiara Cevoli; Federica Balestra; Angelo Fabbri; Marco Dalla Rosa
Palabras clave: Food Science.
Pp. 46-52
In-vitro digestion of whey protein- and soy lecithin-stabilized High Oleic Palm Oil emulsions
Camilo E. Sandoval-Cuellar; María de Jesus Perea-Flores; Maria Ximena Quintanilla-Carvajal
Palabras clave: Food Science.
Pp. 109918
Basil oil-loaded electrospun biofibers: Edible food packaging material
Sercan Dede; Omer Sadak; Mustafa Didin; Sundaram Gunasekaran
Palabras clave: Food Science.
Pp. 110914