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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

Cobertura temática

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/s0260-8774(00)00080-7

Microwave heat treatment of apple before air dehydration – effects on physical properties and microstructure

Tomas Funebo; Lı́lı́a Ahrné; Siw Kidman; Maud Langton; Christina Skjöldebrand

Palabras clave: Food Science.

Pp. 173-182

doi: 10.1016/s0260-8774(01)00071-1

Effect of soya oil and glycerol on physical properties of composite WPI films

N.B Shaw; F.J Monahan; E.D O'Riordan; M O'Sullivan

Pp. 299-304

doi: 10.1016/j.jfoodeng.2004.05.067

Novel functional foods from vegetable matrices impregnated with biologically active compounds

Stella M. Alzamora; Daniela Salvatori; María S. Tapia; Aurelio López-Malo; Jorge Welti-Chanes; Pedro Fito

Palabras clave: Food Science.

Pp. 205-214

doi: 10.1016/j.jfoodeng.2005.11.007

Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea

Yuanyuan Huang; Jianchun Sheng; Fangmei Yang; QiuHui Hu

Pp. 687-692

doi: 10.1016/j.jfoodeng.2006.03.013

Frozen dough bread: Quality and textural behavior during prolonged storage – Prediction of final product characteristics

Virginia Giannou; Constantina Tzia

Palabras clave: Food Science.

Pp. 929-934

doi: 10.1016/j.jfoodeng.2006.10.021

Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics

Giorgia Spigno; Lorenza Tramelli; Dante Marco De Faveri

Pp. 200-208

doi: 10.1016/j.jfoodeng.2007.04.008

Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation

Mahamadou Elhadji Gounga; Shi-Ying Xu; Zhang Wang

Pp. 521-530

doi: 10.1016/j.jfoodeng.2007.08.003

Mathematical modeling of vegetable oil–solvent extraction in a multistage horizontal extractor

M.E. Carrín; G.H. Crapiste

Palabras clave: Food Science.

Pp. 418-425

doi: 10.1016/j.jfoodeng.2008.01.014

Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry

C. Contreras; M.E. Martín-Esparza; A. Chiralt; N. Martínez-Navarrete

Palabras clave: Food Science.

Pp. 55-64

doi: 10.1016/j.jfoodeng.2008.02.029

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

Renata V. Tonon; Catherine Brabet; Míriam D. Hubinger

Pp. 411-418