Journal of Food Engineering, 0260-8774

Tidskrift

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

    Andreas Håkansson, 2019 jan 1, I : Journal of Food Engineering. 240, s. 133-144 12 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  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, I : Journal of Food Engineering. 222, s. 207-217 11 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  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 maj 1, I : Journal of Food Engineering. 201, s. 26-35 10 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  7. 2016
  8. Experimental methods for measuring coalescence during emulsification - A critical review

    Andreas Håkansson, 2016 jun 1, I : Journal of Food Engineering. 178, s. 47-59 13 s.

    Forskningsoutput: TidskriftsbidragÖversiktsartikel

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

    Andreas Håkansson, Askaner, M. & Fredrik Innings, 2016 apr 1, I : Journal of Food Engineering. 175, s. 127-135 9 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  11. 2015
  12. Effect of particle size in chocolate shell on oil migration and fat bloom development

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  13. 2014
  14. LED-induced fluorescence system for tea classification and quality assessment

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Cragnell, C., Hansson, K., Andersson, T., Bengt Jönsson & Marie Skepö, 2014, I : Journal of Food Engineering. 130, s. 52-59

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  16. 2013
  17. Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions

    Castro, A., Björn Bergenståhl & Eva Tornberg, 2013, I : Journal of Food Engineering. 117, 3, s. 383-392

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  18. Simultaneous determination of fragmentation and coalescence rates during pilot-scale high-pressure homogenization

    Andreas Håkansson & Hounslow, M. J., 2013, I : Journal of Food Engineering. 116, 1, s. 7-13

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  19. 2012
  20. 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, I : Journal of Food Engineering. 111, 4, s. 612-617

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  21. 2011
  22. 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, I : Journal of Food Engineering. 103, 1, s. 21-28

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  27. Post harvest improvement of zeaxanthin content of vegetables

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  31. Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves

    Phoon, P. Y., Federico Gomez, Vicente, A. & Petr Dejmek, 2008, I : Journal of Food Engineering. 88, 1, s. 144-148

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  32. 2007
  33. 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, I : Journal of Food Engineering. 80, 1, s. 166-175

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  34. Clusters/networks promote food innovations

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  35. Effect of long-term storage and blanching pre-treatments on the osmotic dehydration kinetics of carrots (Daucus carota L. cv. Nerac)

    Escobar, M. P., Federico Gomez, Lars Wadsö, Najera, J. R. & Ingegerd Sjöholm, 2007, I : Journal of Food Engineering. 81, 2, s. 313-317

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  36. 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, I : Journal of Food Engineering. 80, 4, s. 1176-1187

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  37. 2006
  38. Effect of surface and bulk solution properties on the adsorption of whey protein onto steel surfaces at high temperature

    Santos, O., Tommy Nylander, Karin Schillén, Marie Paulsson & Trägårdh, C., 2006, I : Journal of Food Engineering. 73, 2, s. 174-189

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  39. 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, I : Journal of Food Engineering. 74, 1, s. 1-12

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  42. 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, I : Journal of Food Engineering. 76, 2, s. 169-178

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  44. 2005
  45. Effect of pulsed electric field pretreatment on solid-liquid expression from potato tissue

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  47. The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter

    Kovácsné Oroszvári, B., Bayod, E., Ingegerd Sjöholm & Eva Tornberg, 2005, I : Journal of Food Engineering. 71, 1, s. 18-27

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  48. Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating

    Federico Gomez, Toledo, R. T. & Ingegerd Sjöholm, 2005, I : Journal of Food Engineering. 67, 4, s. 381-385

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  49. 2004
  50. Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity

    Gonzalez-M, G., Ahrne, L., Gekas, V. & Ingegerd Sjöholm, 2004, I : Journal of Food Engineering. 65, 3, s. 433-441

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  53. 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, I : Journal of Food Engineering. 64, 1, s. 63-79

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  54. Processing of wheat bran to sugar solution

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  58. 2003
  59. Effect of osmotis pretratment and pulsed electric field on the viscoelastic properties of potato tissue.

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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