Volume 5, Issue 4

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May 2012

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31 articles in this issue

Recent Advances and Applications of Hyperspectral Imaging for Fruit and Vegetable Quality Assessment
D. Lorente
N. Aleixos
J. Blasco
Review Paper 22 November 2011 Pages: 1121 - 1142
Ultrafiltration in Food Processing Industry: Review on Application, Membrane Fouling, and Fouling Control
Abdul Wahab Mohammad
Ching Yin Ng
Gen Hong Ng
Review Paper 28 February 2012 Pages: 1143 - 1156
Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review
N. Chhanwal
A. Tank
C. Anandharamakrishnan
Review Paper 22 February 2012 Pages: 1157 - 1172
Foam-Mat Drying of Plantain and Cooking Banana (Musa spp.)
Kolawole O. Falade
Joy O. Okocha
Original Paper 21 April 2010 Pages: 1173 - 1180
Optimization of Supercritical Carbon Dioxide Extraction of Xanthones from Mangosteen Pericarp by Response Surface Methodology
A. S. Zarena
B. Manohar
K. Udaya Sankar
Original Paper 11 July 2010 Pages: 1181 - 1188
Application of Response Surface Methodology to Improve Carotene Production from Synthetic Medium by Blakeslea trispora in Submerged Fermentation
Andreas Filotheou
Konstadina Nanou
Maria Liakopoulou-Kyriakides
Original Paper 17 July 2010 Pages: 1189 - 1196
Re-extraction, Recovery, and Characteristics of Skin Gelatin from Farmed Giant Catfish
Samart Sai-Ut
Akkasit Jongjareonrak
Saroat Rawdkuen
Original Paper 23 July 2010 Pages: 1197 - 1205
Investigation of Different Gas Sensor-Based Artificial Olfactory Systems for Screening Salmonella typhimurium Contamination in Beef
Sundar Balasubramanian
Jayendrakumar Amamcharla
Julie S. Sherwood
Original Paper 08 October 2010 Pages: 1206 - 1219
Effects of Different Wall Materials on the Physicochemical Properties and Oxidative Stability of Spray-Dried Microencapsulated Red-Fleshed Pitaya (Hylocereus polyrhizus) Seed Oil
Hong-Kwong Lim
Chin-Ping Tan
Siou-Pei Ng
Original Paper 07 April 2011 Pages: 1220 - 1227
A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication
Masanobu Onishi
Michiko Inoue
Yasuyuki Sagara
Original Paper 17 August 2010 Pages: 1228 - 1237
Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets
Fereshteh Dehghan Nasiri
Mohebbat Mohebbi
Mohammad Hossein Haddad Khodaparast
Original Paper 18 August 2010 Pages: 1238 - 1245
The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)
Nuray Erkan
Original Paper 28 July 2010 Pages: 1246 - 1254
Enzymes Action on Wheat–Soy Dough Properties and Bread Quality
Paola Roccia
Pablo D. Ribotta
Alberto E. León
Original Paper 06 July 2010 Pages: 1255 - 1264
Evaluation of Factors Influencing Microwave Osmotic Dehydration of Apples Under Continuous Flow Medium Spray (MWODS) Conditions
Elham Azarpazhooh
Hosahalli S. Ramaswamy
Original Paper 22 October 2010 Pages: 1265 - 1277
Co-production of Lactic Acid and Lactobacillus rhamnosus Cells from Whey Permeate with Nutrient Supplements
Fengjie Cui
Caixia Wan
Gireesh Rajashekara
Original Paper 02 September 2010 Pages: 1278 - 1286
Characterization of the Maillard Reaction of Enzyme-Hydrolyzed Wheat Protein Producing Meaty Aromas
Liping Sun
Yongliang Zhuang
Original Paper 20 July 2010 Pages: 1287 - 1294
Modified Atmosphere Packaging of “Napoleon” Cherry: Effect of Packaging Material and Storage Time on Physical, Chemical, and Sensory Quality
Okan Esturk
Zehra Ayhan
Mehmet Ali Ustunel
Original Paper 01 April 2011 Pages: 1295 - 1304
Preserving Melons by Osmotic Dehydration in a Ternary System Followed by Air-Drying
Reza Aminzadeh
Javad Sargolzaei
Meghdad Abarzani
Original Paper 12 January 2011 Pages: 1305 - 1316
Use of Protein Hydrolysate from Yellow Stripe Trevally (Selaroides leptolepis) as Microbial Media
Vilailak Klompong
Soottawat Benjakul
Fereidoon Shahidi
Original Paper 07 July 2010 Pages: 1317 - 1327
Comparing the Effects of Microwave and Conventional Heating Methods on the Evaporation Rate and Quality Attributes of Pomegranate (Punica granatum L.) Juice Concentrate
Shima Yousefi
Zahra Emam-Djomeh
Gholam Reza Askari
Original Paper 26 May 2011 Pages: 1328 - 1339
Functionality Enhancement of Composite Cassava Flour in the Production of Maize Tuwo (A Non-fermented Maize-Based Food Dumpling)
Mathew Kolawole Bolade
Isaac Adebayo Adeyemi
Original Paper 14 January 2011 Pages: 1340 - 1348
Edible Coating Effects on Fried Potato Balls
Osman Kilincceker
Fatma Hepsag
Original Paper 17 March 2011 Pages: 1349 - 1354
Effect of Processing on Major Carotenoid Levels in Corn (Zea mays) and Selected Vegetables: Bioavailability of Lutein and Zeaxanthin from Processed Corn in Mice
Bangera Sheshappa Mamatha
Ranganathan Arunkumar
Vallikannan Baskaran
Original Paper 15 July 2010 Pages: 1355 - 1363
Physical Properties of Guar Seeds
Rajesh Kumar Vishwakarma
Uma Shanker Shivhare
Saroj Kumar Nanda
Original Paper 25 January 2011 Pages: 1364 - 1371
Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology
Rahman Akinoso
James A. Adeyanju
Original Paper 30 October 2010 Pages: 1372 - 1378
Mathematical Modeling and Experimental Study on Thin-Layer Vacuum Drying of Ginger (Zingiber Officinale R.) Slices
Indrajit D. Thorat
Debabandya Mohapatra
Dipali D. Jagtap
Original Paper 02 October 2010 Pages: 1379 - 1383
Hydro-Ethanolic Mixtures for the Recovery of Phenols from Mediterranean Plant Materials
Sofia Tsakona
Charis M. Galanakis
Vassilis Gekas
Original Paper 12 August 2010 Pages: 1384 - 1393
Application of Response Surface Methodology to Improve Fermentation Time and Rheological Properties of Probiotic Yogurt Containing Lactobacillus reuteri
Mona Sadat Bitaraf
Faramarz Khodaiyan
Seyed Mohammad Mousavi
Original Paper 30 September 2010 Pages: 1394 - 1401
Determination of Calcium Content in Powdered Milk Using Near and Mid-Infrared Spectroscopy with Variable Selection and Chemometrics
Di Wu
Pengcheng Nie
Yidan Bao
Communication 12 January 2011 Pages: 1402 - 1410
Quality Changes of Whole and Fresh-Cut Zizania latifolia During Refrigerated (1 °C) Storage
Haibo Luo
Li Jiang
Zhifang Yu
Communication 05 November 2010 Pages: 1411 - 1415
Alternative Method for Hazelnuts Peeling
Marisa Di Matteo
Donatella Albanese
Loredana Liguori
Communication 29 January 2011 Pages: 1416 - 1421

Volume 5, Issue 4

Recent Advances and Applications of Hyperspectral Imaging for Fruit and Vegetable Quality Assessment

Ultrafiltration in Food Processing Industry: Review on Application, Membrane Fouling, and Fouling Control

Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review

Foam-Mat Drying of Plantain and Cooking Banana (Musa spp.)

Optimization of Supercritical Carbon Dioxide Extraction of Xanthones from Mangosteen Pericarp by Response Surface Methodology

Application of Response Surface Methodology to Improve Carotene Production from Synthetic Medium by Blakeslea trispora in Submerged Fermentation

Re-extraction, Recovery, and Characteristics of Skin Gelatin from Farmed Giant Catfish

Investigation of Different Gas Sensor-Based Artificial Olfactory Systems for Screening Salmonella typhimurium Contamination in Beef

Effects of Different Wall Materials on the Physicochemical Properties and Oxidative Stability of Spray-Dried Microencapsulated Red-Fleshed Pitaya (Hylocereus polyrhizus) Seed Oil

A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication

Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets

The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

Enzymes Action on Wheat–Soy Dough Properties and Bread Quality

Evaluation of Factors Influencing Microwave Osmotic Dehydration of Apples Under Continuous Flow Medium Spray (MWODS) Conditions

Co-production of Lactic Acid and Lactobacillus rhamnosus Cells from Whey Permeate with Nutrient Supplements

Characterization of the Maillard Reaction of Enzyme-Hydrolyzed Wheat Protein Producing Meaty Aromas

Modified Atmosphere Packaging of “Napoleon” Cherry: Effect of Packaging Material and Storage Time on Physical, Chemical, and Sensory Quality

Preserving Melons by Osmotic Dehydration in a Ternary System Followed by Air-Drying

Use of Protein Hydrolysate from Yellow Stripe Trevally (Selaroides leptolepis) as Microbial Media

Comparing the Effects of Microwave and Conventional Heating Methods on the Evaporation Rate and Quality Attributes of Pomegranate (Punica granatum L.) Juice Concentrate

Functionality Enhancement of Composite Cassava Flour in the Production of Maize Tuwo (A Non-fermented Maize-Based Food Dumpling)

Edible Coating Effects on Fried Potato Balls

Effect of Processing on Major Carotenoid Levels in Corn (Zea mays) and Selected Vegetables: Bioavailability of Lutein and Zeaxanthin from Processed Corn in Mice

Physical Properties of Guar Seeds

Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology

Mathematical Modeling and Experimental Study on Thin-Layer Vacuum Drying of Ginger (Zingiber Officinale R.) Slices

Hydro-Ethanolic Mixtures for the Recovery of Phenols from Mediterranean Plant Materials

Application of Response Surface Methodology to Improve Fermentation Time and Rheological Properties of Probiotic Yogurt Containing Lactobacillus reuteri

Determination of Calcium Content in Powdered Milk Using Near and Mid-Infrared Spectroscopy with Variable Selection and Chemometrics

Quality Changes of Whole and Fresh-Cut Zizania latifolia During Refrigerated (1 °C) Storage

Alternative Method for Hazelnuts Peeling

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