Food and bioprocess technology., Tập 7, Số 7, 2014 Mục lục: Dòng Nội dung 1 Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition / Dongxiao Sun-Waterhouse, Mouming Zhao, Geoffrey I. N. Waterhouse 2 Effect of Storage on Anthocyanin Degradation in Black Mulberry Juice and Concentrates / Togzhan Boranbayeva, Feryal Karadeniz, Emel Yılmaz 3 CFD-Based Analysis of 1-MCP Distribution in Commercial Cool Store Rooms: Porous Medium Model Application / Alemayehu Ambaw and others 4 Validation of Gamma and Electron Beam Irradiation as Alternative Conservation Technology for European Chestnuts / Márcio Carocho and others 5 Cost Analysis and Environmental Impact of Pulsed Electric Fields and High Pressure Processing in Comparison with Thermal Pasteurization / F. Sampedro and others 6 Total Antioxidative Capacity and Total Phenolic Levels in Pomegranate Husks Correlate to Several Postharvest Fruit Quality Parameters / Ifat Matityahu and others 7 Yield and Functional Properties of Taro Starch as Affected by Ultrasound / Nandan Sit, Sudip Misra, Sankar Chandra Deka 8 Influence of Emulsification Technique and Wall Composition on Physicochemical Properties and Oxidative Stability of Fish Oil Microcapsules Produced by Spray Drying / S. Ramakrishnan and others 9 Effect of Pulsed Light on Safety and Quality of Fresh Egg Pasta / Lara Manzocco and others 10 A Comparison of Pulsed Electric Field Resistance for Three Microorganisms with Different Biological Factors in Grape Juice via Numerical Simulation / Kang Huang and others 11 Dry-peeling of Tomato by Infrared Radiative Heating: Part I. Model Development / Xuan Li, Zhongli Pan 12 Dry Peeling of Tomato by Infrared Radiative Heating: Part II. Model Validation and Sensitivity Analysis / Xuan Li, Zhongli Pan 13 Preparation of Monodisperse Food-Grade Oleuropein-Loaded W/O/W Emulsions Using Microchannel Emulsification and Evaluation of Their Storage Stability / Safa Souilem and others 14 Hyperbaric storage at and above room temperature of a highly perishable food / Liliana G. Fidalgo and others 15 Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan / O. Kaltsa and others 16 Spectral shift as advanced index for fruit chlorophyll breakdown / Birgit Seifert, Michael Pflanz, Manuela Zude 17 Postharvest Changes in Antioxidant Capacity, Enzymatic Activity, and Microbial Profile of Strawberry Fruits Treated with Enzymatic and Divalent Ions / Sunil Kumar and others 18 Drying Kinetics and Energy Consumption in the Dehydration of Pomegranate (Punica granatum L.) Arils and Rind / Ángel Calín-Sanchez and others 19 Prediction of Injured and Dead Inactivated Escherichia coli O157:H7 Cells after Heat and Pulsed Electric Field Treatment with Attenuated Total Reflectance Infrared Microspectroscopy Combined with Multivariate Analysis Technique / Tilahun Kidanemariam Gelaw and others 20 Comparison of Acidified Sodium Chlorite, Chlorine Dioxide, Peroxyacetic Acid and Tri-Sodium Phosphate Spray Washes for Decontamination of Chicken Carcasses / Graham Purnell and others 21 Ultrasound-Assisted Chitosan–Surfactant Nanostructure Assemblies: Towards Maintaining Postharvest Quality of Tomatoes / Maysoun A. Mustafa and others 22 Evaluation of Microbial Stability, Bioactive Compounds, Physicochemical Properties, and Consumer Acceptance of Pomegranate Juice Processed in a Commercial Scale Pulsed Electric Field System / Mingming Guo and others 23 Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran / Syed Ariful Alam and others 24 Testing of a VIS-NIR System for the Monitoring of Long-Term Apple Storage / Roberto Beghi and others 25 Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage / Nima Azarakhsh and others 26 Effect of Blanching Treatments on Antioxidant Activity and Thiosulfinate Degradation of Garlic (Allium sativum L.) / Tenisa Kinalski, Caciano Pelayo Zapata Noreña

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