Journal of Food Engineering, 0260-8774

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  1. 2020
  2. A mechanistic investigation of cell breakup in tomato juice homogenization

    Fredrik Innings, Maytham Alameri, Ulrich H. Koppmaier & Andreas Håkansson, 2020, In : Journal of Food Engineering. 272, 109858.

    Research output: Contribution to journalArticle

  3. 2019
  4. 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

  5. 2018
  6. O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation

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

    Research output: Contribution to journalArticle

  7. 2017
  8. Entrapment of air during imbibition of agglomerated powder beds

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

    Research output: Contribution to journalArticle

  9. 2016
  10. Experimental methods for measuring coalescence during emulsification - A critical review

    Andreas Håkansson, 2016 Jun 1, In : Journal of Food Engineering. 178, p. 47-59 13 p.

    Research output: Contribution to journalReview article

  11. Extent and mechanism of coalescence in rotor-stator mixer food-emulsion emulsification

    Andreas Håkansson, Måns Askaner & Fredrik Innings, 2016 Apr 1, In : Journal of Food Engineering. 175, p. 127-135 9 p.

    Research output: Contribution to journalArticle

  12. X-ray microtomography provides new insights into vacuum impregnation of spinach leaves

    Valentina Panarese, Els Herremans, Dennis Cantre, Eda Demir, Antonio Vicente, Federico Gomez, Bart M Nicolai & Pieter Verboven, 2016, In : Journal of Food Engineering. 188, p. 50-57

    Research output: Contribution to journalArticle

  13. 2015
  14. Effect of particle size in chocolate shell on oil migration and fat bloom development

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

    Research output: Contribution to journalArticle

  15. 2014
  16. LED-induced fluorescence system for tea classification and quality assessment

    Yongjiang Dong, Xuan Liu, Liang Mei, Chao Feng, Chunsheng Yan & Sailing He, 2014, In : Journal of Food Engineering. 137, p. 95-100

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

  18. 2013
  19. 2012
  20. Non-intrusive headspace gas measurements by laser spectroscopy – Performance validation by a reference sensor

    Patrik Lundin, Lorenzo Cocola, Märta Lewander, Annika Olsson & Sune Svanberg, 2012, In : Journal of Food Engineering. 111, 4, p. 612-617

    Research output: Contribution to journalArticle

  21. 2011
  22. Theoretical and experimental analyses of drop deformation and break-up in a scale model of a high-pressure homogenizer

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

    Research output: Contribution to journalArticle

  23. 2010
  24. Clarification of high-added value products from olive mill wastewater

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

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

    Johan Wiklund, Mats Stading & Christian Trägårdh, 2010, In : Journal of Food Engineering. 99, 3, p. 330-337

    Research output: Contribution to journalArticle

  27. Post harvest improvement of zeaxanthin content of vegetables

    Maria Clausén, Siyu Huang, Sinan Cem Emek, Ingegerd Sjöholm & Hans-Erik Åkerlund, 2010, In : Journal of Food Engineering. 98, 2, p. 192-197

    Research output: Contribution to journalArticle

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

    Andreas Håkansson, Laszlo Fuchs, Fredrik Innings, Johan Revstedt, Björn Bergenståhl & Christian Trägårdh, 2010, In : Journal of Food Engineering. 100, 3, p. 504-513

    Research output: Contribution to journalArticle

  29. 2008
  30. A dynamic object-oriented model for efficient simulation of microbial reduction in dispersed turbulent flow

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

    Research output: Contribution to journalArticle

  31. 2007
  32. CFD simulation and ERT visualization of the displacement of yoghurt by water on industrial scale

    Marcus Henningsson, Mårten Regner, Karin Östergren, Christian Trägårdh & Petr Dejmek, 2007, In : Journal of Food Engineering. 80, 1, p. 166-175

    Research output: Contribution to journalArticle

  33. Clusters/networks promote food innovations

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

    Research output: Contribution to journalArticle

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

    Roxane Rosmaninho, Olga Santos, Tommy Nylander, Marie Paulsson, Morgane Beuf, Thierry Benezech, Stergios Yiantsios, Nikolaos Andritsos, Anastasios Karabelas, Gerhard Rizzo, Hans Mueller-Steinhagen & Luis F. Melo, 2007, In : Journal of Food Engineering. 80, 4, p. 1176-1187

    Research output: Contribution to journalArticle

  35. 2006
  36. Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

  41. 2005
  42. Effect of pulsed electric field pretreatment on solid-liquid expression from potato tissue

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

  44. 2004
  45. Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity

    Gerardo Gonzalez-M, L Ahrne, Vassilis Gekas & Ingegerd Sjöholm, 2004, In : Journal of Food Engineering. 65, 3, p. 433-441

    Research output: Contribution to journalArticle

  46. Heat transfer from a slot air jet impinging on a circular cylinder

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

  49. Processing of wheat bran to sugar solution

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

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