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Published/Copyright: February 2, 2016
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 12 Issue 1

Published Online: 2016-2-2
Published in Print: 2016-2-1

© 2016 by De Gruyter

Articles in the same Issue

  1. Frontmatter
  2. Research Articles
  3. Role of Particle Size in Tea Infusion Process
  4. Modeling the Electrohydrodynamic (EHD) Drying of Banana Slices
  5. Kinetics of Quality Attributes of Potato Particulates during Cooking Process
  6. Starch–PVA Nanocomposite Film Incorporated with Cellulose Nanocrystals and MMT: A Comparative Study
  7. Preservative Characteristics of Ascorbic Acid on Color, Texture and Fatty Acid of Cold-Smoked Fish
  8. An Efficient Biological Treatment on Dairy Wastewater by Lactobacillusplantarum: Mathematical Modeling and Process Parameters Optimization
  9. Effect of Blender and Blending Time on Color and Aroma Characteristics of Juice and Its Freeze-Dried Powder of Pandanus amaryllifolius Roxb. Leaves (Pandan)
  10. Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle
  11. Measurement of Physical and Mechanical Properties of Russian Olive (Elaeagnus Angustifolia L.) Fruit
  12. Shorter Communication
  13. Modified Dincer and Dost Method for Predicting the Mass Transfer Coefficients in Solids
https://doi.org/10.1515/ijfe-2016-frontmatter1

Articles in the same Issue

  1. Frontmatter
  2. Research Articles
  3. Role of Particle Size in Tea Infusion Process
  4. Modeling the Electrohydrodynamic (EHD) Drying of Banana Slices
  5. Kinetics of Quality Attributes of Potato Particulates during Cooking Process
  6. Starch–PVA Nanocomposite Film Incorporated with Cellulose Nanocrystals and MMT: A Comparative Study
  7. Preservative Characteristics of Ascorbic Acid on Color, Texture and Fatty Acid of Cold-Smoked Fish
  8. An Efficient Biological Treatment on Dairy Wastewater by Lactobacillusplantarum: Mathematical Modeling and Process Parameters Optimization
  9. Effect of Blender and Blending Time on Color and Aroma Characteristics of Juice and Its Freeze-Dried Powder of Pandanus amaryllifolius Roxb. Leaves (Pandan)
  10. Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle
  11. Measurement of Physical and Mechanical Properties of Russian Olive (Elaeagnus Angustifolia L.) Fruit
  12. Shorter Communication
  13. Modified Dincer and Dost Method for Predicting the Mass Transfer Coefficients in Solids
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