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journal of food engineering

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scopus ulakbim sci
Short Name journal of food engineering
Abbreviated Name
ISSN 0260-8774
Aim and Scope
URL
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Publications Per Year

Recent Articles (54 total)

2019
Opening up the black box: A systematic literature review of life cycle assessment in alternative food processing technologies
Silva V.
Vol. 250 , pp. 33-45
379 views DOI
2018
Separation and purification of sulforaphane (1-isothiocyanato-4-(methylsulfinyl) butane) from broccoli seeds by consecutive steps of adsorption-desorption-bleaching
García-Saldaña J.
Vol. 237 , pp. 162-170
321 views DOI
2019
Engineering promising technologies for food innovation
Dalla Rosa M.
Vol. 259 , pp. 1-2
309 views DOI
2020
Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.)
Tabibian, S.
Vol. 270 , pp. 0-0
298 views DOI
2019
Effect of contact surface, plasticized and crosslinked zein films are cast on, on the distribution of dispersive and polar surface energy using the Van Oss method of deconvolution
Malm, M.
Vol. 263 , pp. 262-271
261 views DOI
2020
Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses
Contreras, M.
Vol. 265 , pp. 0-0
257 views DOI
2020
Optimization of physicochemical properties of novel multiple nanoemulsion for complex food matrices through iterative mathematical modelling
Cortés-Ríos, J.
Vol. 276 , pp. 0-0
255 views DOI
2019
Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution
Cheng, W.
Vol. 263 , pp. 311-319
253 views DOI
2019
Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil
Miguel, G.
Vol. 263 , pp. 348-358
252 views DOI
2020
Effects of spraying surfactants in a fluidised bed on the rehydration behaviour of milk protein isolate powder
Wu, S.
Vol. 266 , pp. 0-0
234 views DOI
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