Volume 7, Issue 2

Search all Food Engineering Reviews articles

June 2015

Special Issue: International Nonthermal Food Processing Workshop – FIESTA 2012; Special Issue : International Nonthermal Food Processing Workshop – Florianópolis 2013

Issue Editors:

Roman Buckow,
Pablo Juliano,
Amauri Rosenthal

20 articles in this issue

Special Issue on International Nonthermal Food Processing Workshop: FIESTA 2012
Roman Buckow
Pablo Juliano
Editorial 12 June 2015 Pages: 63 - 63
Multiphysics Simulation of Innovative Food Processing Technologies
Kai Knoerzer
Roman Buckow
Pablo Juliano
Review Article 17 October 2014 Pages: 64 - 81
Interactions of Non-Thermal Atmospheric Pressure Plasma with Solid and Liquid Food Systems: A Review
Björn Surowsky
Oliver Schlüter
Dietrich Knorr
Review Article 27 July 2014 Pages: 82 - 108
Advances in High-Pressure Processing of Fish Muscles
Binh Q. Truong
Roman Buckow
Minh H. Nguyen
Review Article 26 June 2014 Pages: 109 - 129
Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry
A. Zamora
B. Guamis
Review Article 14 October 2014 Pages: 130 - 142
Ultrasonic Processing for Dairy Applications: Recent Advances
Jayani Chandrapala
Thomas Leong
Review Article 09 December 2014 Pages: 143 - 158
Special Issue on International Nonthermal Food Processing Workshop: Florianópolis 2013
Amauri Rosenthal
Editorial 11 June 2015 Pages: 159 - 159
Potential of Electron Beams to Control Mycotoxigenic Fungi in Food
Otniel Freita-Silva
Patrícia Souza de Oliveira
Murillo Freire Júnior
Original Paper 03 September 2014 Pages: 160 - 170
Alternative Strategy on Control of Postharvest Diseases of Mango (Mangifera indica L.) by Use of Low Dose of Ultraviolet-C Irradiation
Daniel Terao
João Sinézio de Carvalho Campos
Jorge Minoru Hashimoto
Original Paper 21 August 2014 Pages: 171 - 175
Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage
R. D. A. Amaral
B. C. Benedetti
M. L. B. Bachelli
Original Paper 17 August 2014 Pages: 176 - 184
Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment
Patrícia Moreira Azoubel
Mariana da Rocha Amorim
João Domingos Rodrigues
Original Paper 20 March 2015 Pages: 185 - 192
Short Communication: Osmotic Dehydration of Physalis—Influence of Ultrasound Pretreatment
Cláudia Leites Luchese
Poliana Deyse Gurak
Ligia Damasceno Ferreira Marczak
Original Paper 11 July 2014 Pages: 193 - 197
Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages
Dulce María Jiménez-Aguilar
Zamantha Escobedo-Avellaneda
Jorge Welti-Chanes
Original Paper 13 February 2015 Pages: 198 - 208
The Effect of High-Pressure Processing on Tray Packages with Modified Atmosphere
Julia Sterr
Benedikt Stefan Fleckenstein
Horst-Christian Langowski
Original Paper 03 June 2014 Pages: 209 - 221
Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy
Dominique Larrea-Wachtendorff
Gipsy Tabilo-Munizaga
Mario Pérez-Won
Original Paper 22 January 2015 Pages: 222 - 230
Processing Frozen Concentrated Orange Juice (FCOJ) by High Pressure Homogenization (HPH) Technology: Changes in the Viscoelastic Properties
Thiago S. Leite
Pedro E. D. Augusto
Marcelo Cristianini
Original Paper 11 June 2014 Pages: 231 - 240
Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
Natalia Szerman
Wei Li Rao
De Quan Zhang
Original Paper 27 August 2014 Pages: 241 - 249
Application of CO₂ in Perna perna Mussel: Evaluation of Absorption Mechanism During Soluble Gas Stabilization (SGS) Process
Marieli de Lima
Lenilton S. Soares
Alcilene R. Monteiro
Original Paper 27 November 2014 Pages: 250 - 257
Effect of Process Variables on the Production of Flaxseed Oil Emulsions by Cross-Flow Membrane Emulsification
Tatiana V. Candéa
Flavia S. Monteiro
Lourdes M. C. Cabral
Original Paper 02 July 2014 Pages: 258 - 264
Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology
N. A. Henrique
R. Deliza
A. Rosenthal
Original Paper 16 September 2014 Pages: 265 - 273

Volume 7, Issue 2

Special Issue on International Nonthermal Food Processing Workshop: FIESTA 2012

Multiphysics Simulation of Innovative Food Processing Technologies

Interactions of Non-Thermal Atmospheric Pressure Plasma with Solid and Liquid Food Systems: A Review

Advances in High-Pressure Processing of Fish Muscles

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

Ultrasonic Processing for Dairy Applications: Recent Advances

Special Issue on International Nonthermal Food Processing Workshop: Florianópolis 2013

Potential of Electron Beams to Control Mycotoxigenic Fungi in Food

Alternative Strategy on Control of Postharvest Diseases of Mango (Mangifera indica L.) by Use of Low Dose of Ultraviolet-C Irradiation

Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage

Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

Short Communication: Osmotic Dehydration of Physalis—Influence of Ultrasound Pretreatment

Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages

The Effect of High-Pressure Processing on Tray Packages with Modified Atmosphere

Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy

Processing Frozen Concentrated Orange Juice (FCOJ) by High Pressure Homogenization (HPH) Technology: Changes in the Viscoelastic Properties

Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages

Application of CO₂ in Perna perna Mussel: Evaluation of Absorption Mechanism During Soluble Gas Stabilization (SGS) Process

Effect of Process Variables on the Production of Flaxseed Oil Emulsions by Cross-Flow Membrane Emulsification

Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology

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