Frontmatter

Articles in the same Issue

1. Frontmatter
2. Selected Papers from MAS2013 Workshop
3. Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
4. Safety and Security in Fresh Good Supply Chain
5. Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
6. Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
7. Original Research Articles
8. Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
9. Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
10. Heat Transfer during Steaming of Bread
11. Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
12. Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
13. Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
14. Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
15. Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
16. Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
17. An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
18. The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
19. “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
20. Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
21. Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
22. Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
23. Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
24. Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
25. Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
26. Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
27. Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
28. Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
29. Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
30. Influence of Citric Acid Pretreatment on Drying of Peach Slices
31. Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
32. Short Communications
33. Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
34. Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue