Journal of Food Process Engineering: Vol 41, No 4

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Journal of Food Process Engineering: Volume 41, Issue 4

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Original Articles

Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation

Production and characterization of palm oil microcapsules obtained by complex coacervation in gelatin/gum Arabic

Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing

Drying kinetics and bioactive compounds of Bunchosia glandulifera

Properties of food ingredients during processing in a domestic mixer grinder and subsequent storage: A review

The influence of the linear growth velocity on the properties of sucrose crystals produced from mixed syrups

Structured lipids by swine lard interesterification with oil and esters from common carp viscera

Compressive stress, repetitive strain, and optimum expression of oil from bulk volumes of sesame seeds

Evaluation of water diffusivity in wheat hydration (Triticum spp): Isothermal and periodic operation

Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W₁/O/W₂ multiple emulsions containing avocado oil

A QR code based tracing method for fresh pork quality in cold chain

Investigating the influence of novel drying methods on sweet potato (Ipomoea batatas L.): Kinetics, energy consumption, color, and microstructure

Multisource fingerprinting for region identification of walnuts in Xinjiang combined with chemometrics

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Journal of Food Process Engineering

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Journal of Food Process Engineering: Volume 41, Issue 4

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Issue Information

Issue Information

Original Articles

Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation

Production and characterization of palm oil microcapsules obtained by complex coacervation in gelatin/gum Arabic

Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing

Drying kinetics and bioactive compounds of Bunchosia glandulifera

Properties of food ingredients during processing in a domestic mixer grinder and subsequent storage: A review

The influence of the linear growth velocity on the properties of sucrose crystals produced from mixed syrups

Structured lipids by swine lard interesterification with oil and esters from common carp viscera

Compressive stress, repetitive strain, and optimum expression of oil from bulk volumes of sesame seeds

Evaluation of water diffusivity in wheat hydration (Triticum spp): Isothermal and periodic operation

Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W1/O/W2 multiple emulsions containing avocado oil

A QR code based tracing method for fresh pork quality in cold chain

Investigating the influence of novel drying methods on sweet potato (Ipomoea batatas L.): Kinetics, energy consumption, color, and microstructure

Multisource fingerprinting for region identification of walnuts in Xinjiang combined with chemometrics

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Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W₁/O/W₂ multiple emulsions containing avocado oil