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Journal of Food Engineering
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3.63
Papers
8994
Papers 9130
1 page of 913 pages (9,130 results)
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#1Jiyoon Yi (UC Davis: University of California, Davis)
#2Kang Huang (UC Davis: University of California, Davis)H-Index: 9
Last.Nitin Nitin (UC Davis: University of California, Davis)H-Index: 14
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Abstract Cross-contamination of fresh produce during postharvest processing could be a significant risk factor that can lead to foodborne outbreaks. The aim of this study was to simulate cross-contamination from a contaminated lettuce to non-contaminated leaves/abiotic surfaces (glass, polyethylene), quantify the bacterial transfer efficiency to determine the influences of contact time, number of repeated contacts, and applied contact force, and evaluate the influences of surface hydrophobicity ...
#1Chiara Cevoli (UNIBO: University of Bologna)H-Index: 12
#2Valentina PanareseH-Index: 9
Last.Angelo Fabbri (UNIBO: University of Bologna)H-Index: 13
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Abstract The moisture diffusivity of food is a very important physical parameter to model baking processes. Unfortunately, specific moisture diffusivity values are not easily found in literature, especially measured or calculated during the baking processes. The main methods used to estimate the moisture diffusivity are based on the second Fick’s law, but there are significant differences in the way of applying these laws. The aim of this work is to estimate the effective moisture diffusivity in...
#1Bal Kumari Sharma Khanal (UQ: University of Queensland)H-Index: 2
#2Bhesh Bhandari (UQ: University of Queensland)H-Index: 53
Last.Nidhi Bansal (UQ: University of Queensland)H-Index: 20
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Abstract Investigation on the effect of fat and fat replacer sodium alginate (alginate) on low fat Cheddar cheese was conducted by systematic studies in three cheese types, namely control full fat cheese (CFFC ∼ 32% fat), control low fat cheese (CLF C ∼ 5% fat) and low-fat cheese with alginate (LFCA ∼ 3% fat). Lubrication properties, coefficient of friction, in vitro digestibility, and textural sensory analysis were studied. Coefficient of friction (CoFmin) of CFFC and LFCA were not different (P...
#1Matia Mukama (Stellenbosch University)H-Index: 2
#2Alemayehu Ambaw (Stellenbosch University)H-Index: 7
Last.Umezuruike Linus Opara (Stellenbosch University)H-Index: 27
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Abstract In a previous study, experimental analysis and computational fluid dynamics (CFD) modelling were used to analyse the cooling performances of two corrugated fibreboard package designs (CT1 and CT2) for handling pomegranate fruit. In these analyses, the performance of the CT1 carton was shown to be low compared to the CT2 carton in terms of cooling rate, cooling uniformity and energy usage. The low performance of the CT1 carton was attributed to its improperly designed vent-holes. In the ...
#1Denise Felix da Silva (UCPH: University of Copenhagen)H-Index: 3
Last.Anni Bygvrå Hougaard (UCPH: University of Copenhagen)H-Index: 6
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Abstract The addition of dairy ingredients (buttermilk powder and/or sodium caseinate) to the cheese feed before spray drying, as well as the age of the cheese used as raw material on reconstitution behavior of cheese powder without emulsifying salt were studied. Cheese powders made with addition of 2% sodium caseinate plus 2% buttermilk powder showed increased wettability and the lowest amount of fat on the surface, but a delayed dispersibility. Powders made using only buttermilk powder (4%) an...
#1S.A. Tabibian (UT: University of Tehran)
#2Mohsen Labbafi (UT: University of Tehran)H-Index: 9
Last.H. Ghomi (Shahid Beheshti University)
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Abstract In the current work, the effect of atmospheric cold plasma pretreatment (15, 30, 45, and 60) on the drying kinetics, drying time and energy consumption during hot-air drying (60 ᵒC, 1.5 m/s) of saffron was studied. The effect of cold plasma pretreatment on the amount of some bioactive compounds including crocin, picrocrocin, safranal, and total phenolic content was also investigated. The results showed that drying time decreased with increasing pretreatment time. In this case, 60s pretr...
#1Zahra Moaddabdoost Baboli (Center for Excellence in Education)
#2Leonard L. Williams (Center for Excellence in Education)H-Index: 7
Last.Guibing Chen (Center for Excellence in Education)H-Index: 9
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Abstract Juices are usually thermally pasteurized, but high temperatures negatively affect their nutritional and sensory qualities. For this reason, nonthermal pasteurization techniques with little or no heat applied have been developed to minimize the quality losses. Among them, high-intensity ultrasound has been considered as a promising technique for juice pasteurization. Despite the extensive studies, a long pasteurization time is needed to achieve the required 5-log microbial reduction when...
#1Imkyung Oh (Sejong University)
#2Suyong Lee (Sejong University)H-Index: 26
Abstract The effects of soybean oil-candelilla wax oleogel on the rehydration of hot air-dried noodles during cooking were evaluated in terms of rheological, microstructural, and tomographical characteristics. The viscoelastic and tensile measurements showed more viscous properties of noodle doughs with increasing levels of oleogels. Compared to the control without oleogel, the oleogel noodles showed higher thermal conductivity that could be correlated with a softer texture. These results were a...
#1Natalia Łozińska (GUT: Gdańsk University of Technology)
#2Agnieszka Głowacz-Różyńska (GUT: Gdańsk University of Technology)H-Index: 2
Last.Christian Jungnickel (GUT: Gdańsk University of Technology)H-Index: 11
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Abstract For the first time, we present a meta-analysis of experimental and literature data to determine which microencapsulation methodology, and which wall material are best suited to protect fish oil. Our analysis covered a period of several decades of research (1984–2018). The analysis was conducted on 196 literature data-points, and 16 data-points determined experimentally for this publication. PLS regression was used to determine the influence of the predictors, with a variety of rational ...
Abstract Phytosterols, a group of naturally occurring compounds found in plant cell membranes, are structurally similar to the body's cholesterol and compete with that for absorption in the digestive system leads to the reduction of its blood level. This work is focused on the applying supercritical fluid extraction to isolate phytosterols from rapeseed oil deodorizer distillate (RODD). A thermodynamic model, the Peng Robinson equation of state model, was applied to show phase equilibrium behavi...
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