Journal of Food Engineering, 0260-8774

Tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  3. 2019
  4. 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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  9. 2016
  10. 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

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  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, I : Journal of Food Engineering. 188, s. 50-57

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  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, I : Journal of Food Engineering. 146, s. 172-181

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  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, I : Journal of Food Engineering. 137, s. 95-100

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  18. 2013
  19. Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  21. 2012
  22. 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, I : Journal of Food Engineering. 111, 4, s. 612-617

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  23. 2011
  24. 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, I : Journal of Food Engineering. 103, 1, s. 21-28

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  25. 2010
  26. Clarification of high-added value products from olive mill wastewater

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  29. Post harvest improvement of zeaxanthin content of vegetables

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  30. 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, I : Journal of Food Engineering. 100, 3, s. 504-513

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  31. 2008
  32. A dynamic object-oriented model for efficient simulation of microbial reduction in dispersed turbulent flow

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Pui Yeu Phoon, Federico Gomez, Antonio Vicente & Petr Dejmek, 2008, I : Journal of Food Engineering. 88, 1, s. 144-148

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  34. 2007
  35. 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, I : Journal of Food Engineering. 80, 1, s. 166-175

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  36. 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

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

    Mayra Paredes Escobar, Federico Gomez, Lars Wadsö, Jenny Ruales Najera & Ingegerd Sjöholm, 2007, I : Journal of Food Engineering. 81, 2, s. 313-317

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  39. 2006
  40. Effect of surface and bulk solution properties on the adsorption of whey protein onto steel surfaces at high temperature

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  46. 2005
  47. Effect of pulsed electric field pretreatment on solid-liquid expression from potato tissue

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  51. 2004
  52. 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, I : Journal of Food Engineering. 65, 3, s. 433-441

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  56. Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties

    Nikolaos Mavroudis, Petr Dejmek & Ingegerd Sjöholm, 2004, I : Journal of Food Engineering. 63, 1, s. 47-56

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  57. Processing of wheat bran to sugar solution

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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