Journal of Food Engineering, 0260-8774

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  1. 2019
  2. Can high-pressure homogenization cause thermal degradation to nutrients?

    Andreas Håkansson, 2019 Jan 1, In : Journal of Food Engineering. 240, p. 133-144 12 p.

    Research output: Contribution to journalArticle

  3. 2018
  4. O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation

    Matos, M., Laca, A., Rea, F., Iglesias, O., M. Rayner & Gutiérrez, G., 2018 Apr 1, In : Journal of Food Engineering. 222, p. 207-217 11 p.

    Research output: Contribution to journalArticle

  5. 2017
  6. Entrapment of air during imbibition of agglomerated powder beds

    Börjesson, E., Karlsson, J., Fredrik Innings, Trägårdh, C., Björn Bergenståhl & Marie Paulsson, 2017 May 1, In : Journal of Food Engineering. 201, p. 26-35 10 p.

    Research output: Contribution to journalArticle

  7. 2016
  8. X-ray microtomography provides new insights into vacuum impregnation of spinach leaves

    Panarese, V., Herremans, E., Cantre, D., Eda Demir, Vicente, A., Federico Gomez, Nicolai, B. M. & Verboven, P., 2016, In : Journal of Food Engineering. 188, p. 50-57

    Research output: Contribution to journalArticle

  9. 2015
  10. Effect of particle size in chocolate shell on oil migration and fat bloom development

    Dahlenborg, H., Millqvist-Fureby, A. & Björn Bergenståhl, 2015, In : Journal of Food Engineering. 146, p. 172-181

    Research output: Contribution to journalArticle

  11. 2014
  12. LED-induced fluorescence system for tea classification and quality assessment

    Dong, Y., Liu, X., Mei, L., Feng, C., Yan, C. & He, S., 2014, In : Journal of Food Engineering. 137, p. 95-100

    Research output: Contribution to journalArticle

  13. Underlying mechanisms behind adhesion of fermented milk to packaging surfaces

    Carolina Cragnell, Hansson, K., Andersson, T., Bengt Jönsson & Marie Skepö, 2014, In : Journal of Food Engineering. 130, p. 52-59

    Research output: Contribution to journalArticle

  14. 2013
  15. 2012
  16. Non-intrusive headspace gas measurements by laser spectroscopy – Performance validation by a reference sensor

    Lundin, P., Cocola, L., Lewander, M., Annika Olsson & Sune Svanberg, 2012, In : Journal of Food Engineering. 111, 4, p. 612-617

    Research output: Contribution to journalArticle

  17. 2011
  18. Theoretical and experimental analyses of drop deformation and break-up in a scale model of a high-pressure homogenizer

    Fredrik Innings, Fuchs, L. & Trägårdh, C., 2011, In : Journal of Food Engineering. 103, 1, p. 21-28

    Research output: Contribution to journalArticle

  19. 2010
  20. Clarification of high-added value products from olive mill wastewater

    Galanakis, C. M., Eva Tornberg & Gekas, V., 2010, In : Journal of Food Engineering. 99, 2, p. 190-197

    Research output: Contribution to journalArticle

  21. Determination of heat transfer coefficient during high pressure frying of potatoes

    Erdogdu, F. & Petr Dejmek, 2010, In : Journal of Food Engineering. 96, 4, p. 528-532

    Research output: Contribution to journalArticle

  22. Monitoring liquid displacement of model and industrial fluids in pipes by in-line ultrasonic rheometry

    Wiklund, J., Stading, M. & Trägårdh, C., 2010, In : Journal of Food Engineering. 99, 3, p. 330-337

    Research output: Contribution to journalArticle

  23. Post harvest improvement of zeaxanthin content of vegetables

    Clausén, M., Huang, S., Emek, S. C., Ingegerd Sjöholm & Hans-Erik Åkerlund, 2010, In : Journal of Food Engineering. 98, 2, p. 192-197

    Research output: Contribution to journalArticle

  24. 2008
  25. A dynamic object-oriented model for efficient simulation of microbial reduction in dispersed turbulent flow

    Skoglund, T. & Petr Dejmek, 2008, In : Journal of Food Engineering. 86, 3, p. 358-369

    Research output: Contribution to journalArticle

  26. 2007
  27. CFD simulation and ERT visualization of the displacement of yoghurt by water on industrial scale

    Henningsson, M., Regner, M., Östergren, K., Trägårdh, C. & Petr Dejmek, 2007, In : Journal of Food Engineering. 80, 1, p. 166-175

    Research output: Contribution to journalArticle

  28. Clusters/networks promote food innovations

    Märit Beckeman & Skjöldebrand, C., 2007, In : Journal of Food Engineering. 79, 4, p. 1418-1425

    Research output: Contribution to journalArticle

  29. Modified stainless steel surfaces targeted to reduce fouling - Evaluation of fouling by milk components

    Rosmaninho, R., Santos, O., Tommy Nylander, Marie Paulsson, Beuf, M., Benezech, T., Yiantsios, S., Andritsos, N., Karabelas, A., Rizzo, G., Mueller-Steinhagen, H. & Melo, L. F., 2007, In : Journal of Food Engineering. 80, 4, p. 1176-1187

    Research output: Contribution to journalArticle

  30. 2006
  31. Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers

    Oroszvari, B. K., Sofia Rocha, C., Ingegerd Sjöholm & Eva Tornberg, 2006, In : Journal of Food Engineering. 74, 1, p. 1-12

    Research output: Contribution to journalArticle

  32. Plug flow of yoghurt in piping as determined by cross-correlated dual-plane electrical resistance tomography

    Henningsson, M., Östergren, K. & Petr Dejmek, 2006, In : Journal of Food Engineering. 76, 2, p. 163-168

    Research output: Contribution to journalArticle

  33. Sensor fusion as a tool to monitor dynamic dairy processes

    Henningsson, M., Östergren, K., Sundberg, R. & Petr Dejmek, 2006, In : Journal of Food Engineering. 76, 2, p. 154-162

    Research output: Contribution to journalArticle

  34. The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying

    Kovácsné Oroszvári, B., Bayod, E., Ingegerd Sjöholm & Eva Tornberg, 2006, In : Journal of Food Engineering. 76, 2, p. 169-178

    Research output: Contribution to journalArticle

  35. Whey protein adsorption onto steel surfaces - effect of temperature, flow rate, residence time and aggregation

    Santos, O., Tommy Nylander, Marie Paulsson & Trägårdh, C., 2006, In : Journal of Food Engineering. 74, 4, p. 468-483

    Research output: Contribution to journalArticle

  36. 2005
  37. Effect of pulsed electric field pretreatment on solid-liquid expression from potato tissue

    Chalermchat, Y. & Petr Dejmek, 2005, In : Journal of Food Engineering. 71, 2, p. 164-169

    Research output: Contribution to journalArticle

  38. Flow and heat transfer from multiple slot air jets impinging on circular cylinders

    Olsson, E. E. M., Ahrne, L. M. & Trägårdh, C., 2005, In : Journal of Food Engineering. 67, 3, p. 273-280

    Research output: Contribution to journalArticle

  39. 2004
  40. Heat transfer from a slot air jet impinging on a circular cylinder

    Olsson, E. E. M., Ahrné, L. M. & Trägårdh, C., 2004, In : Journal of Food Engineering. 63, 4, p. 393-401

    Research output: Contribution to journalArticle

  41. Isothermal calorimetry approach to evaluate tissue damage in carrot slices upon thermal processing

    Federico Gomez, Toledo, RT., Lars Wadsö, Gekas, V. & Ingegerd Sjöholm, 2004, In : Journal of Food Engineering. 65, 2, p. 165-173

    Research output: Contribution to journalArticle

  42. Modified stainless steel surfaces targeted to reduce fouling - surface characterization

    Santos, O., Tommy Nylander, Rosmaninho, R., Rizzo, G., Yiantsios, S., Andritsos, N., Karabelas, A., Muller-Steinhagen, H., Melo, L., Boulange- Petermann, L., Gabet, C., Braem, A., Trägårdh, C. & Marie Paulsson, 2004, In : Journal of Food Engineering. 64, 1, p. 63-79

    Research output: Contribution to journalArticle

  43. Processing of wheat bran to sugar solution

    Choteborska, P., Palmarola Adrados, B., Mats Galbe, Guido Zacchi, Melzoch, K. & Rychtera, M., 2004, In : Journal of Food Engineering. 61, 4, p. 561-565

    Research output: Contribution to journalArticle

  44. Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment

    Fincan, M., DeVito, F. & Petr Dejmek, 2004, In : Journal of Food Engineering. 64, 3, p. 381-388

    Research output: Contribution to journalArticle

  45. Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment: mathematical modelling of mass transfer

    Chalermchat, Y., Fincan, M. & Petr Dejmek, 2004, In : Journal of Food Engineering. 64, 2, p. 229-236

    Research output: Contribution to journalArticle

  46. Studies on some raw material characteristics in different Swedish apple varieties

    Mavroudis, N., Petr Dejmek & Ingegerd Sjöholm, 2004, In : Journal of Food Engineering. 62, 2, p. 121-129

    Research output: Contribution to journalArticle

  47. 2003
  48. Effect of osmotis pretratment and pulsed electric field on the viscoelastic properties of potato tissue.

    Fincan, M. & Petr Dejmek, 2003, In : Journal of Food Engineering. 59, 2-3, p. 169-175

    Research output: Contribution to journalArticle

  49. The original Plank equation and its use in the development of food freezing rate predictions.

    Lopez-Leiva, M. & Hallström, B., 2003, In : Journal of Food Engineering. 58, 3, p. 267-275

    Research output: Contribution to journalArticle

  50. 2002
  51. In situ visualization of the effect of a pulsed electric field on plant tissue

    Fincan, M. & Petr Dejmek, 2002, In : Journal of Food Engineering. 55, 3, p. 223-230

    Research output: Contribution to journalArticle

  52. Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry. Part 1: simulation and performance

    F Lipnizki, Olsson, J. & Trägårdh, G., 2002, In : Journal of Food Engineering. 54, 3, p. 183-195

    Research output: Contribution to journalArticle

  53. Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry Part 2: optimisation and integration

    F Lipnizki, Olsson, J. & Trägårdh, G., 2002, In : Journal of Food Engineering. 54, 3, p. 197-205

    Research output: Contribution to journalArticle

  54. 1996
  55. β-Lactoglobulin fouling and its removal upon rinsing and by SDS as influenced by surface characteristics, temperature and adsorption time

    Karlsson, C. A-C., Marie C Wahlgren & Trägårdh, C., 1996, In : Journal of Food Engineering. 30, 1-2, p. 43-60 18 p.

    Research output: Contribution to journalArticle