期刊： JOURNAL OF FOOD ENGINEERING, 2022; 312 ()
Root vegetables have unique techno-functional and nutritional properties however, their use in processed foods is limited to a few species, partially ......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 314 ()
The objective of this work was to characterize different commercial categories of pork loin non-destructively by inspection using low-intensity ultras......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 315 ()
In this paper, a new two-parameter moisture sorption isotherm (MSI) model was developed based on the nonrandom two-liquid (NRTL) theory. Compared to t......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 316 ()
In order to promote safe swallowing in dysphagia patients, it is of interest to study the rheological properties of thickened liquids from various com......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 316 ()
Real-time detection of frozen meat freshness without thawing is important. This study investigates inspection of frozen pork quality attributes withou......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 317 ()
The purification and recovery of anthocyanins are important to maintain the stability of the purified solution, ensuring that the health-beneficial pr......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 318 ()
The article presents a nonlinear probabilistic mathematical model of the dissolution rate of sucrose crystals in multicomponent solutions. The develop......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 326 ()
Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 326 ()
Pickering emulsions (PE) have gained attention in food engineering applications. This study aimed to elaborate stable PE of canola oil by using barley......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 327 ()
This work evaluated the effects of a peristaltic pump and a two-fluid pneumatic nozzle on the stability parameters of oil/water emulsions. Droplet siz......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 329 ()
This study compared benchtop and micro NIR spectrometers in diffuse reflection mode (1158-2169 nm) to (i) discriminate infant milk formula (IMF) powde......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 335 ()
The aim of this study is to compare the type of infeed dispersions, i.e., fish oil (FO) emulsions stabilized by singleshelled pea protein isolate (PPI......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 335 ()
Ice cream quality is influenced by temperature fluctuations during storage which cause ice crystal growth or recrystallization. Minimum temperature fl......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 335 ()
Composite active films based on sodium caseinate/guar gum were prepared by the incorporation of gallic acid at different concentrations to investigate......
期刊： JOURNAL OF FOOD ENGINEERING, 2022; 312 ()
This work aimed to evaluate the oxidative stability of linseed oil microcapsules formulated with carrot pomace extract (CPE). CPE, obtained with super......
