• Issue

    Journal of Food Process Engineering: Volume 29, Issue 1

    1-117
    February 2006
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Original Articles

THE STUDY OF OPTIMUM OPERATING CONDITIONS OF EXTRUDED SNACK FOOD WITH TOMATO POWDER

RONG-CHENG HUANG,  JINCHYAU PENG,  FUNG-JOU LU,  WAI-BUN LUI,  JENSHINN LIN, 
  • Pages: 1-21
  • First Published: 08 February 2006

OPTIMIZATION OF NATTOKINASE PRODUCTION CONDUCTION USING RESPONSE SURFACE METHODOLOGY

DJA-SHIN WANG,  CHAU-CHEN TORNG,  I-PING LIN,  BOR-WEN CHENG,  HUI-RONG LIU,  CHAO-YU CHOU, 
  • Pages: 22-35
  • First Published: 08 February 2006

CHROMATOGRAPHIC SEPARATION AT A PREPARATIVE SCALE OF EGG WHITE OVALBUMIN AND ITS APPLICATION IN THE ELABORATION OF YOGURT MOUSSE

B. PAREDES,  S. GONZÁLEZ,  M. RENDUELES,  M. DÍAZ, 
  • Pages: 36-52
  • First Published: 08 February 2006

FACTORS AFFECTING THE ULTRAVIOLET INACTIVATION OF ESCHERICHIA COLI K12 IN APPLE JUICE AND A MODEL SYSTEM*

EDGAR G. MURAKAMI,  LAUREN JACKSON,  KEVIN MADSEN,  BRIAN SCHICKEDANZ, 
  • Pages: 53-71
  • First Published: 08 February 2006

MONTE CARLO-BASED FOOD IRRADIATION SIMULATOR

J. KIM,  R.G. MOREIRA,  R. RIVADENEIRA,  M.E. CASTELL-PEREZ, 
  • Pages: 72-88
  • First Published: 08 February 2006

MODELING THE BEHAVIOR OF LISTERIA MONOCYTOGENES IN pH-MODIFIED CHICKEN SALAD DURING COLD STORAGE AND TEMPERATURE ABUSE CONDITIONS

ANN M. GUENTERT,  RABI H. MOHTAR,  RICHARD H. LINTON,  MARK TAMPLIN,  JOHN B. LUCHANSKY, 
  • Pages: 89-117
  • First Published: 08 February 2006