Food and bioprocess technology., Tập 7, Số 3, 2014 Mục lục: Dòng Nội dung 1 A Kinetics and Modeling Study of Coffee Roasting Under Isothermal Conditions / Xiuju Wang, Loong-Tak Lim 2 Estimation of Accumulated Lethality Under Pressure-Assisted Thermal Processing / Loc Thai Nguyen, V. M. Balasubramaniam & Wannasawat Ratphitagsanti 3 Inactivation of Surface-Borne Microorganisms and Increased Germination of Seed Specimen by Cold Atmospheric Plasma / Anindita Mitra and others 4 Investigation of the Nucleation During Extrusion Cooking of Corn Starch by A Novel Nucleation Die / Mario Horvat, Daniel Ladiges, Heike P. Schuchmann 5 Similar Reduction of Salmonella enterica Typhimurium on Grape Tomatoes and Its Cross-Contamination in Wash Water by Washing with Natural Antimicrobials as Compared with Chlorine Treatment / Yingjian Lu, Rolf Joerger, Changqing Wu 6 Effects of Chitosan, Calcium Chloride, and Pullulan Coating Treatments on Antioxidant Activity in Pear cv. “Huang guan” During Storage / Xiao-Hong Kou and others 7 Assessing the Impact of High-Pressure Processing on Selected Physical and Biochemical Attributes of White Cabbage (Brassica oleracea L. var. capitata alba) / Laura Alvarez-Jubete and others 8 Changes in Quality Characteristics of Fresh-cut Cucumbers as Affected by Pressurized Argon Treatment / Xiangyong Meng and others 9 Comparison of Freeze-Drying with Three Different Combinations of Drying Methods and Their Influence on Colour, Texture, Microstructure and Nutrient Retention of Button Mushroom (Agaricus bisporus) Slices / Fei Pei and others 10 Amaranth Milling Strategies and Fraction Characterization by FT-IR / Diego F. Roa and others 11 Influence of Drying Conditions on Volatile Compounds of Pasta / Antonella Pasqualone and others 12 Determination of the Optimum Sun-Drying Time for Vitis vinifera L. cv. Tempranillo Grapes by E-nose Analysis and Characterization of Their Volatile Composition / N. López de Lerma, J. Moreno, R. A. Peinado 13 Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment / N. S. Mohan Kumar and others 14 Effects of Processing on the Compositions and Physicochemical Properties of Fibre Concentrate from Cooked Fruit Pomaces / Holy Nadia Rabetafika and others 15 Influence of Pulsed Electric Field Protocols on the Reversible Permeabilization of Rucola Leaves / Katarzyna Dymek, Petr Dejmek & Federico Gómez Galindo 16 Effect of Process Modifications in Two Cycles of Dough Mixing on Physical Properties of Wheat Bread Baked from Weak Flour / Renata Różyło 17 In Situ Bioconversion of Coconut Oil via Coconut Solid State Fermentation by Geotrichum candidum ATCC 34614 / Anahita Khoramnia and others 18 Alternative Pressing/Ultrafiltration Process for Sugar Beet Valorization: Impact of Pulsed Electric Field and Cossettes Preheating on the Qualitative Characteristics of Juices / Houcine Mhemdi and others 19 A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours / Ilkem Demirkesen and others 20 Cronobacter sakazakii Inactivation by Microwave Processing / Maria C. Pina-Pérez and others 21 Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries / Aneta Wojdyło and others 22 Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles / Xiangli Ding and others 23 Comparative Structural Changes and Inactivation Kinetics of Pectin Methylesterases from Different Orange Cultivars Processed by High Pressure / Z. Alexandrakis and others 24 Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads / K. Tsatsaragkou and others 25 Reaction Kinetics of Lysine Loss in a Model Dairy Formulation as Related to the Physical State / Iris Schmitz-Schug, Ulrich Kulozik & Petra Foerst 26 Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm Oil-Based Shortenings During Storage / Xia Zhang and others 27 Effect of Substituting Surimi with Spent Laying Hen Meat on the Physicochemical Characteristics of Fried Fish Paste / Sang Keun Jin, Jae Hong Park, Sun Jin Hur 28 Enhancement of Chilling Stress Tolerance of Tomato Fruit by Postharvest Brassinolide Treatment / Morteza Soleimani Aghdam, Nayer Mohammadkhani 29 Natural Caprine Whey Oligosaccharides Separated by Membrane Technology and Profile Evaluation by Capillary / Diana L. Oliveira and others

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