Journal of Food Engineering, 0260-8774

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  1. 2018
  2. 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

  3. 2017
  4. 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

  5. 2016
  6. 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

  7. 2015
  8. 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

  9. 2014
  10. 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

  11. 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

  12. 2013
  13. Simultaneous determination of fragmentation and coalescence rates during pilot-scale high-pressure homogenization

    Håkansson, A. & Hounslow, M. J. 2013 In : Journal of Food Engineering. 116, 1, p. 7-13

    Research output: Contribution to journalArticle

  14. 2012
  15. 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

  16. 2011
  17. 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

  18. 2010
  19. 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

  20. 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

  21. 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

  22. 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

  23. Visual observations and acoustic measurements of cavitation in an experimental model of a high-pressure homogenizer

    Håkansson, A., Fuchs, L., Innings, F., Johan Revstedt, Björn Bergenståhl & Trägårdh, C. 2010 In : Journal of Food Engineering. 100, 3, p. 504-513

    Research output: Contribution to journalArticle

  24. 2008
  25. 2007
  26. 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

  27. 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

  28. 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

  29. 2006
  30. 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

  31. 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

  32. 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

  33. 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

  34. 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

  35. 2005
  36. 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

  37. 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

  38. 2004
  39. 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

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

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

    Research output: Contribution to journalArticle

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

  46. 2003
  47. 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

  48. 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

  49. 2002
  50. 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

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

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

  53. 1996
  54. 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