Journal of Food Engineering

Editorial board
pp. CO2-CO2(1)

Extraction of antioxidants from sweet Thai tamarind seed coat--preliminary experiments
pp. 247-252(6)
Authors: Luengthanaphol S.; Mongkholkhajornsilp D.; Douglas S.; Douglas P.L.; Pengsopa L.-i.; Pongamphai S.

A multi-criteria decision approach to choosing the optimal blanching-freezing system
pp. 253-263(11)
Authors: Bevilacqua M.; D'Amore A.; Polonara F.

A single correlation for the prediction of dehydration time in drying and frying of samples having different geometry and size
pp. 265-271(7)
Authors: Smith M.C.; Farid M.

Evaluation of desorption isotherms, drying rates and inulin concentration of chicory roots (Cichorium intybus L.) with and without enzymatic inactivation
pp. 273-280(8)
Authors: Figueira G.M.; Park K.J.; Brod F.P.R.; Luis Honorio S.

Computational fluid dynamics analysis of combined conductive and convective heat transfer in model eggs
pp. 281-290(10)
Authors: Denys S.; Pieters J.G.; Dewettinck K.

Viscoelastic properties of Bologna sausages by dynamic methods
pp. 291-298(8)
Authors: Bruno M.; Moresi M.

Some physical properties of fresh okro fruit
pp. 299-302(4)
Authors: Owolarafe O.K.; Shotonde H.O.

Recent advances on membrane processes for the concentration of fruit juices: a review
pp. 303-324(22)
Authors: Jiao B.; Cassano A.; Drioli E.

Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut
pp. 325-328(4)
Authors: Jiang Y.; Pen L.; Li J.

The development of an anemometer for industrial bread baking
pp. 329-334(6)
Authors: Therdthai N.; Zhou W.; Adamczak T.

Influence of two pressing processes on the quality of must in white wine production
pp. 335-340(6)
Authors: Darias-Martin J.; Diaz-Gonzalez D.; Diaz-Romero C.

Physical and nutritional properties of four major commercial Turkish hazelnut varieties
pp. 341-347(7)
Authors: Ozdemir F.; Akinci I.

Drying of eggplant and selection of a suitable thin layer drying model
pp. 349-359(11)
Authors: Ertekin C.; Yaldiz O.