Works matching IS 15563758 AND DT 2014 AND VI 10 AND IP 4

Results: 31

Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 757, doi. 10.1515/ijfe-2013-0068

By:

Xu, Libin;
Xu, Ning;
Zhu, Xia;
Zhu, Yupeng;
Hu, Yong;
Li, Dongsheng;
Wang, Chao

Publication type:

Article

Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 747, doi. 10.1515/ijfe-2013-0022

By:

Tavakolipour, Hamid;
Mokhtarian, Mohsen

Publication type:

Article

Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 669, doi. 10.1515/ijfe-2013-0063

By:

Prakash, Om;
Kumar, Anil

Publication type:

Article

Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 573, doi. 10.1515/ijfe-2013-0066

By:

Latorre-Biel, Juan-Ignacio;
Jiménez-Macías, Emilio;
Blanco-Fernández, Julio;
Sáenz-Díez, Juan Carlos

Publication type:

Article

Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 557, doi. 10.1515/ijfe-2013-0067

By:

Marchini, Davide;
Rinaldi, Marta;
Montanari, Roberto;
Bottani, Eleonora;
Solari, Federico

Publication type:

Article

Safety and Security in Fresh Good Supply Chain.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 545, doi. 10.1515/ijfe-2014-0020

By:

Bruzzone, Agostino G.;
Longo, Francesco;
Massei, Marina;
Nicoletti, Letizia;
Agresta, Matteo

Publication type:

Article

Heat Transfer during Steaming of Bread.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 613, doi. 10.1515/ijfe-2013-0023

By:

Ananingsih, Victoria K.;
Sim, Edda Y. L.;
Chen, Xiao Dong;
Zhou, Weibiao

Publication type:

Article

Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 737, doi. 10.1515/ijfe-2014-0024

By:

Yildiz, Önder;
Dogan, Ismail Sait

Publication type:

Article

Influence of Citric Acid Pretreatment on Drying of Peach Slices.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 829, doi. 10.1515/ijfe-2014-0026

By:

Doymaz, İbrahim;
Bilici, Betül

Publication type:

Article

Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 683, doi. 10.1515/ijfe-2014-0034

By:

Qu, Wenjuan;
Shi, Shuangqian;
Li, Pingping;
Pan, Zhongli;
Venkitasamy, Chandrasekar

Publication type:

Article

Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine - Residence Time Distribution.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 645, doi. 10.1515/ijfe-2014-0048

By:

Deng, Renpan;
Pang, Liqing;
Xu, Yufen;
Li, Lin;
Wu, Xuee;
Chen, Xiao Dong

Publication type:

Article

Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch-Gum Mixtures.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 849, doi. 10.1515/ijfe-2014-0072

By:

Lee, Solji;
Yoo, Byoungseung

Publication type:

Article

Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 625, doi. 10.1515/ijfe-2014-0079

By:

Salehi, Fakhreddin;
Kashaninejad, Mahdi

Publication type:

Article

Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 839, doi. 10.1515/ijfe-2014-0080

By:

Başlar, Mehmet;
Karasu, Salih;
Kiliçli, Mahmut;
Us, Ahmet Abdullah;
Sağdiç, Osman

Publication type:

Article

Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 775, doi. 10.1515/ijfe-2014-0100

By:

Dan, Guo;
Zhang, Zhi Hong;
Zeng, Xin An;
Han, Zhong;
Luo, Wen Bo;
Tang, Chao;
Quek, Siew Young

Publication type:

Article

Physicochemical Characterization of Arrowroot Starch ( Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 727, doi. 10.1515/ijfe-2014-0122

By:

Sandoval Gordillo, Carlos Andrés;
Ayala Valencia, Germán;
Vargas Zapata, Rubén Antonio;
Agudelo Henao, Ana Cecilia

Publication type:

Article

Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 821, doi. 10.1515/ijfe-2014-0105

By:

Yang, Hua-Feng;
Wang, Song-Lei;
Yu, Shu-Juan;
Zeng, Xin-An;
Wen Sun, Da

Publication type:

Article

Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 595, doi. 10.1515/ijfe-2014-0108

By:

Nicole, Murekatete;
Caimeng, Zhang;
Eric, Karangwa;
Yufei, Hua

Publication type:

Article

Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 657, doi. 10.1515/ijfe-2014-0115

By:

Majzoobi, Mahsa;
Saberi, Bahareh;
Farahnaky, Asgar;
Mesbahi, Gholamreza

Publication type:

Article

Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 767, doi. 10.1515/ijfe-2014-0120

By:

Chun, Ji-Yeon;
Jo, Yeon-Ji;
Jung, Kyeong-Hun;
Choi, Mi-Jung;
Min, Sang-Gi;
Hong, Geun-Pyo

Publication type:

Article

The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 713, doi. 10.1515/ijfe-2014-0103

By:

Prokof'ev, Valery Y.;
Razgovorov, Pavel B.;
Gordina, Natalya E.

Publication type:

Article

Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 799, doi. 10.1515/ijfe-2014-0158

By:

Uzuner, Sibel;
Cekmecelioglu, Deniz

Publication type:

Article

Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 809, doi. 10.1515/ijfe-2014-0123

By:

Zhao, Yuping;
Tian, Tiantian;
Li, Jiming;
Zhang, Baochun;
Yu, Ying;
Wang, Yangyang;
Niu, Hao

Publication type:

Article

An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic-Thermal Solar Dryer Parameters in Drying of Chamomile Flower.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 697, doi. 10.1515/ijfe-2014-0135

By:

Minaei, Saeid;
Motevali, Ali;
Ghobadian, Barat;
Banakar, Ahmad;
Samadi, Seyed Hashem

Publication type:

Article

Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 857, doi. 10.1515/ijfe-2014-0149

By:

Wu, Yali;
Zhang, Dongguang

Publication type:

Article

Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla ( Ugni molinae T.) Berry.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 583, doi. 10.1515/ijfe-2014-0153

By:

Ah-Hen, Kong S.;
Lemus-Mondaca, Roberto;
Mathias-Rettig, Karen A.;
Vega-Gálvez, Antonio;
López, Jessica

Publication type:

Article

Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 633, doi. 10.1515/ijfe-2014-0159

By:

Hategekimana, Joseph;
Bwengye, Miriam Kisamba;
Masamba, Kingsley George;
Yokoyama, Wallace;
Zhong, Fang

Publication type:

Article

Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 785, doi. 10.1515/ijfe-2014-0138

By:

Ferreira de Souza, Silvio J.;
Váquiro, Henry A.;
Villa-Vélez, Harvey A.;
Polachini, Tiago C.;
Telis-Romero, Javier

Publication type:

Article

'Bare' or 'Gloved' Hands: A Study on the Production of Safe Food.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 721, doi. 10.1515/ijfe-2014-0196

By:

Brizio, Ana Paula Dutra Resem;
Prentice, Carlos

Publication type:

Article

Special section 'Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25-27, 2013)'.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 543, doi. 10.1515/ijfe-2014-5001

By:

Bottani, Eleonora;
Grassi, Andrea;
Montanari, Roberto;
Vignali, Giuseppe

Publication type:

Article

Frontmatter.

Published in:: International Journal of Food Engineering, 2014, v. 10, n. 4, p. i, doi. 10.1515/ijfe-2014-frontmatter4
Publication type:: Article