Food and bioprocess technology., Tập 7, Số 5, 2014 Mục lục: Dòng Nội dung 1 A Critical Review of Dehydrofreezing of Fruits and Vegetables / Christian James, Graham Purnell, Stephen J. James 2 Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations / J. R. Mouret and others 3 Application of High Hydrostatic Pressure and Enzymatic Hydrolysis for the Extraction of Ginsenosides from Fresh Ginseng Root (Panax ginseng C.A. Myer) / Hoon H. Sunwoo and others 4 Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying / Christos Soukoulis and others 5 Evaluation of N-Nitrosopiperidine Formation from Biogenic Amines During the Production of Dry Fermented Sausages / E. De Mey and others 6 Application of High Hydrostatic Pressure as a Pretreatment for Osmotic Dehydration of Banana Slices (Musa cavendishii) Finish-Dried by Dehumidified Air Drying / Deepank Verma, Neelima Kaushik, P. Srinivasa Rao 7 Chemometric Approach to Characterization of Flour Mill Streams: Chemical and Rheological Properties / Milica M. Pojić, Nebojša B. Spasojević & Mirko Đ. Atlas 8 Development of a Novel Functional Soup Rich in Bioactive Sulforaphane Using Broccoli (Brassica oleracea L. ssp. italica) Florets and Byproducts / Laura Alvarez-Jubete and others 9 Selection of the Solvent and Extraction Conditions for Maximum Recovery of Antioxidant Phenolic Compounds from Coffee Silverskin / Lina F. Ballesteros, José A. Teixeira, Solange I. Mussatto 10 Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage / Bárbara Teixeira and others 11 Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate / Rong He and others 12 Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling / Emmanuel A. Panyoo and others 13 Spectrophotometric Qualification of Italian Pasta Produced by Traditional or Industrial Production Parameters / P. Menesatti and others 14 Ripeness Classification of Astringent Persimmon Using Hyperspectral Imaging Technique / Xuan Wei and others 15 Immobilization of β-Glucosidase and Its Application for Enhancement of Aroma Precursors in Muscat Wine / Sheila Romo-Sánchez and others 16 Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking / Yan Dai and others 17 Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese / Javier Calzada and others 18 Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn / Khetan Shevkani and others 19 Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate–Chitosan Combination / Elena Poverenov and others 20 Prediction of Physical Quality Parameters of Frozen Shrimp (Litopenaeus vannamei): An Artificial Neural Networks and Genetic Algorithm Approach / Imran Ahmad and others 21 Microencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray Drying / José Luis Villacrez, José G. Carriazo, Coralia Osorio 22 Winery Trial on Application of Pulsed Electric Fields for Improving Vinification of Garnacha Grapes / Elisa Luengo and others 23 Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing / Takenobu Ogawa, Shuji Adachi 24 Development of Active and Nanotechnology-based Smart Edible Packaging Systems: Physical–chemical Characterization / Miguel A. Cerqueira and others 25 The Use of Duo-Functional PVC Film for Conservation of Minimally Processed Apples / Fabiana Bortolini Foralosso and others 26 Prediction of Aerobic Plate Count on Beef Surface Using Fluorescence Fingerprint / Masatoshi Yoshimura and others 27 Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin / Leïla Aberkane, Gaëlle Roudaut, Rémi Saurel 28 Effect of Stevia rebaudiana on Oxidative Enzyme Activity and Its Correlation with Antioxidant Capacity and Bioactive Compounds / Maria N. Criado and others 29 Characterizing the Variability of Enzymatic Browning in Fresh-Cut Apple Slices / Roberto Quevedo and others 30 Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels / Apurba Giri, Suresh K. Kanawjia, Yogesh Khetra

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