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International Journal of Food Engineering

中文名称：国际食品工程杂志》上

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1.The Drying Constant and its Effect on the Shrinkage Constant of Different-Shaped Food Particulates

机译：不同形状食品颗粒的干燥常数及其对收缩常数的影响
- 作者：Wijitha Senadeera
- 期刊名称：《International Journal of Food Engineering》 | 2008年第8期
- shrinkage constant, drying constant, food particulates, modelling;
2.Antioxidant Activity of the Flower of Nyctanthes arbor tristis L.

机译：菊苣花的抗氧化活性。
- 作者：Padma S. Vankar
- 期刊名称：《International Journal of Food Engineering》 | 2008年第8期
- Nyctanthes arbor flower, antioxidant activity;
3.The Effect of Additives on Vacuum Dried Honey Powder Properties

机译：添加剂对真空干燥蜂蜜粉性能的影响
- 作者：Jatindra Kumar Sahu
- 期刊名称：《International Journal of Food Engineering》 | 2008年第8期
- vacuum drying, anti-caking agent, hygroscopicity, degree of caking, flowability,nsticky point temperature;
4.The Effects of Varieties and Moisture Content on Some Physical and Aerodynamic Properties of Sesame Seeds (Sesamum indicum L) as Related to Cleaning

机译：清洗过程中水分和水分含量对芝麻种子物理和空气动力学特性的影响
- 作者：Rahman Akinosou0003 Tajudeen Adeniyi Olayanju†John Ohioma Idehai‡ Joe Igbekau0003u0003
- 期刊名称：《International Journal of Food Engineering》 | 2008年第8期
- sesame seed, variety, moisture content, physical properties, aerodynamic properties;
5.Study on Immobilization Methods of Acetylcholinesterase

机译：乙酰胆碱酯酶固定化方法的研究
- 作者：Xia Sunu0003 Xiangyou Wang†Zhe Liu‡
- 期刊名称：《International Journal of Food Engineering》 | 2008年第8期
- acetylcholinesterase, pesticide residues, biosensor, immobilization;
6.Modeling the Electrohydrodynamic (EHD) Drying of Banana Slices

机译：模拟香蕉片的电液动力学（EHD）干燥
- 作者：Kianoosh Pirnazari;Ali Esehaghbeygi;Morteza Sadeghi
- 期刊名称：《International Journal of Food Engineering》 | 2016年第1期
- numerical;
- empirical;
- diffusion;
- fick;
- moisture ratio;
7.Torque Measurement in Real Time during Mixing and Kneading of Bread Dough with High Content of Resistant Maize Starch and Enzymes

机译：高抗性玉米淀粉和酶含量的面包面团搅拌过程中的实时扭矩测量
- 作者：Luz Altuna;Roberto C. O. Romano;Rafael G. Pileggi
- 期刊名称：《International Journal of Food Engineering》 | 2016年第8期
- torque;
- transglutaminase;
- xylanase;
- glucoseoxidase;
- baking performance;
8.A Novel Color Parametric Technique for Kinetic Evaluation of Thermal Degradation and Stability of Fresh-Cut Yacon Slices

机译：用于新鲜切割Yacon切片热降解和稳定性动力学评估的新型颜色参数技术
- 作者：Songming Zhu;Feifei Hu;Qiuting Zhang
- 期刊名称：《International Journal of Food Engineering》 | 2016年第8期
- thermal treatment;
- color;
- kinetics;
- yacon;
9.Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice

机译：色素大米淀粉分子结构，理化性质和热学性质的差异
- 作者：Chagam Koteswara Reddy;Lalmuan Kimi;Sundaramoorthy Haripriya
- 期刊名称：《International Journal of Food Engineering》 | 2016年第6期
- pigmented rice;
- amylose;
- crystallinity;
- starch;
- viscosity;
- waxy rice;
10.Comparison of Two Ultrasonic Systems with Different Settings for Extraction of Capsaicinoids from Chili Peppers

机译：两种不同设置的辣椒中提取辣椒素类超声波系统的比较
- 作者：Tomas Bajer;Petra Bajerova;Daniel Kremr
- 期刊名称：《International Journal of Food Engineering》 | 2016年第6期
- capsaicinoids;
- ultrasonic power;
- Soxhlet extraction;
- HPLC-MS;
- chili pepper;
11.Effects of Extraction Conditions on the Functional Properties of Bambara Bean Protein Concentrates

机译：提取条件对班巴拉豆浓缩蛋白功能特性的影响
- 作者：Martin A. Mune Mune;Armand A. Bouba;Samuel R. Minka
- 期刊名称：《International Journal of Food Engineering》 | 2016年第2期
- Bambara bean;
- protein concentrate;
- functional properties;
- extraction conditions;
12.Incorporation of β-Glucans into Pasta Extracted from Two Tunisian Barley Cultivars

机译：将β-葡聚糖掺入两种突尼斯大麦品种的面食中
- 作者：Teber Hajji;Dorra Sfayhi-Terras;Mouldi EL Felah
- 期刊名称：《International Journal of Food Engineering》 | 2016年第7期
- β-glucans;
- semolina spaghetti;
- cooking quality;
13.Juglone Thermosensitive Liposomes: Preparation, Characterization, in vitro Release and Hyperthermia Cell Evaluation

机译：Juglone热敏脂质体：制备，表征，体外释放和热疗细胞评估
- 作者：Xiaoli Zhao;Guowei Luo;Chunqing Bai
- 期刊名称：《International Journal of Food Engineering》 | 2016年第5期
- juglone;
- liposome;
- thermosensitive;
- temperature controlled release;
- hyperthermia;
- HepG2 cell;
14.Relationships of Image Texture Properties with Chewing Activity and Mechanical Properties during Mastication of Bread

机译：面包咀嚼过程中图像纹理特性与咀嚼活性和机械性能的关系
- 作者：Qian Mao;Yonghai Sun;Jumin Hou
- 期刊名称：《International Journal of Food Engineering》 | 2016年第4期
- chewing activity;
- mechanical properties;
- image texture analysis;
- mastication;
- bread;
15.Phenolic Compounds and Antioxidant Capacity of Brown Rice in China

机译：中国糙米中的酚类化合物和抗氧化能力
- 作者：Lingxu Ye;Sumei Zhou;Liya Liu
- 期刊名称：《International Journal of Food Engineering》 | 2016年第6期
- phenolic;
- antioxidant;
- brown rice;
- HPLC;
- Oryza sativa;
16.Modeling and Simulation of a Co-current Rotary Dryer

机译：并流旋转干燥机的建模与仿真
- 作者：Zhi-gang Huang;Yun-xuan Weng;Nan Fu
- 期刊名称：《International Journal of Food Engineering》 | 2016年第2期
- rotary dryer;
- mathematical modeling;
- heat transfer;
- mass transfer;
17.Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder

机译：黑桑Ju汁的添加和喷雾干燥条件对冰淇淋粉某些物理性质的影响
- 作者：Mahboubeh Fazaeli;Zahra Emam-Djomeh;Mohammad Saeed Yarmand
- 期刊名称：《International Journal of Food Engineering》 | 2016年第3期
- ice cream powder;
- black mulberry;
- spray drying;
- inlet air temperature;
- feed flow rate;
18.Dehydration of Kiwifruit (Actinidia deliciosa) Slices Using Heat Pipe Combined with Impingement Technology

机译：热管与冲击技术相结合的猕猴桃片脱水
- 作者：Wenfeng Li;Li Yuan;Xuling Xiao
- 期刊名称：《International Journal of Food Engineering》 | 2016年第3期
- kiwifruit;
- heat pipe;
- energy consumption;
- mathematical model;
- quality;
19.Dehydration and Rehydration of Cooked Mussels

机译：贻贝的脱水和补水
- 作者：G. Tribuzi;J. B. Laurindo
- 期刊名称：《International Journal of Food Engineering》 | 2016年第2期
- mussels;
- drying;
- freeze-drying;
- rehydration;
- water-holding capacity;
20.Characteristics of Dynamics Sorption Isotherms of Date Flesh Powder Rich in Fiber

机译：富含纤维的枣肉粉的动态吸附等温线特征
- 作者：Mohammad Fikry;Alhussein M. Al-Awaadh
- 期刊名称：《International Journal of Food Engineering》 | 2016年第5期
- dynamic sorption isotherms;
- isosteric heat of sorption;
- differential entropy;
- Date powder;
- glass transition;
21.Physico-chemical Characteristics and Oxidative Stability of Date-Pits Oil during Storage at Different Temperatures

机译：枣油在不同温度下储存期间的理化特性和氧化稳定性
- 作者：Naima Al-Kharousi;Mohammed Al-Khusaibi;Ismail Al-Bulushi
- 期刊名称：《International Journal of Food Engineering》 | 2016年第4期
- date-pits oil;
- polyphenols;
- melting;
- glass transition;
- peroxide value;
22.Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle

机译：带壳和不带壳的新西兰栗子的渗透脱水
- 作者：Reagan J. Pontawe;James K. Carson;James T. Agbebavi
- 期刊名称：《International Journal of Food Engineering》 | 2016年第1期
- osmotic dehydration;
- chestnuts;
- mechanical shell removal;
23.Starch-PVA Nanocomposite Film Incorporated with Cellulose Nanocrystals and MMT: A Comparative Study

机译：纤维素纳米晶体和MMT结合的淀粉-PVA纳米复合膜的比较研究
- 作者：Nooshin Noshirvani;Babak Ghanbarzadeh;Hadi Fasihi
- 期刊名称：《International Journal of Food Engineering》 | 2016年第1期
- potato starch;
- nanocrystalline cellulose;
- nanoclay;
24.Kinetics of Quality Attributes of Potato Particulates during Cooking Process

机译：烹饪过程中马铃薯微粒品质属性的动力学
- 作者：B. Jobe;N.S. Rattan;H.S. Ramaswamy
- 期刊名称：《International Journal of Food Engineering》 | 2016年第1期
- kinetics;
- quality;
- texture;
- color;
- ascorbic acid;
- potato;
25.Preparing Allicin Nanocapsules and Determining the Factors Controlling Their Particle Size through Artificial Intelligence

机译：制备大蒜素纳米胶囊并通过人工智能确定控制其粒径的因素
- 作者：M. Fakoor Yazdan Abad;Gh. Rajabzadeh;S. Taghvaei Ganjali
- 期刊名称：《International Journal of Food Engineering》 | 2016年第3期
- allicin;
- encapsulation;
- ANFIS;
- neural networks;
- genetic algorithms;
26.Preservative Characteristics of Ascorbic Acid on Color, Texture and Fatty Acid of Cold-Smoked Fish

机译：抗坏血酸对冷熏鱼色泽，质地和脂肪酸的防腐特性
- 作者：Aydin Kilic;Aydin Oztan
- 期刊名称：《International Journal of Food Engineering》 | 2016年第1期
- cold-smoked fish;
- ascorbic acid;
- nitrite;
- fatty acid stability;
- color;
- texture;
27.Development of dcELISA Method for Rapid Detection of β-conglycinin in Soybean

机译：快速检测大豆β-伴大豆球蛋白的dcELISA方法的建立
- 作者：Shiyao Zhang;Kefei Cao;Dandan Liu
- 期刊名称：《International Journal of Food Engineering》 | 2016年第5期
- Soybean;
- allergen;
- Beta-conglycinin;
- direct ELISA;
28.Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality

机译：蛋白质和水的添加对无麸质面团特性和面包品质的影响
- 作者：Iuliana Aprodu;Elena Alexandra Badiu;Iuliana Banu
- 期刊名称：《International Journal of Food Engineering》 | 2016年第4期
- gluten free;
- protein;
- rice;
- maize;
- rheology;
29.Impact of Encapsulated Lactobacillus casei 01 Along with Pasteurized Purple-Rice Drinks on Modulating Colon Microbiome using a Digestive Model

机译：封装的干酪乳杆菌01连同巴氏杀菌的紫米饮料对采用消化模型的结肠微生物组调控的影响
- 作者：Pittaya Chaikham;Arunee Apichartsrangkoon;Srivilai Worametrachanon
- 期刊名称：《International Journal of Food Engineering》 | 2016年第7期
- Lactobacillus casei 01;
- pasteurized purple-rice drink;
- colon microbiota;
- SHIME reactor;
- metabolic produces;
30.Development of an Innovative Raw Milk Dispenser Based on Nanofluid Technology

机译：基于纳米流体技术的创新生乳机的研制
- 作者：Giovanni A. Longo;Giulia Righetti;Claudio Zilio
- 期刊名称：《International Journal of Food Engineering》 | 2016年第2期
- raw milk dispenser;
- nanofluid;
- energy consumption;
- temperature control;
- food safety;
31.Moisture Dependent Dynamic Flow Properties of Coconut Flours

机译：椰子粉的水分依赖性动态流动特性
- 作者：M. R. Manikantan;R. P. Kingsly Ambrose;Sajid Alavi
- 期刊名称：《International Journal of Food Engineering》 | 2016年第6期
- coconut flour;
- flow properties;
- cohesion;
- shear properties;
32.Purification and Characterization of Angiotensin-I Converting Enzyme Inhibitory Peptides from Prickly Ash (Zanthoxylum bungeanum Maxim) Seed Protein Hydrolysates

机译：花椒种子蛋白水解产物中血管紧张素转换酶抑制肽的纯化和鉴定
- 作者：Hongyang Wu;Tailing Jiang;Xiaohua Dong
- 期刊名称：《International Journal of Food Engineering》 | 2016年第4期
33.Modified Dincer and Dost Method for Predicting the Mass Transfer Coefficients in Solids

机译：修正的Dincer和Dost方法预测固体中的传质系数
- 作者：Coskan Ilicali;Filiz Icier
- 期刊名称：《International Journal of Food Engineering》 | 2016年第1期
- drying;
- mass;
- transfer;
- coefficient;
34.Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums

机译：使用不同胶质的脱脂榛子粉改善无麸质面包的流变和烘烤性能
- 作者：Merve T. Tunc;Talip Kahyaoglu
- 期刊名称：《International Journal of Food Engineering》 | 2016年第4期
- hazelnut;
- celiac;
- gluten-free;
- rheology;
- texture;
35.Characterization and Antioxidant Activity of Flash-Assisted Extracted Dihydroquercetin from Wood Sawdust of Larix gmelinii Using a Response Surface Methodology

机译：响应面法表征落叶松木屑中闪光辅助提取的二氢槲皮素的特性及抗氧化活性
- 作者：Jianxia Li;Qiaohui Zhang;Jie Cui
- 期刊名称：《International Journal of Food Engineering》 | 2016年第6期
- Larix gmelinii;
- dihydroquercetin;
- flashassisted extraction;
- HPLC;
- IR;
- antioxidant activity;
36.On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations

机译：关于使用常规面团扩展测试来表征面粉的面团可延展性。二。模拟
- 作者：Milan J. Patel;Sumana Chakrabarti-Bell
- 期刊名称：《International Journal of Food Engineering》 | 2016年第3期
- rested dough rheology;
- strength and elasticity;
- ABBM model;
- dough extensigraph/alveograph simulation;
37.Rehydration Capacity and Kinetics of Solar-Dried Carrot (Daucus carota) Slices as Affected by Blanching and Osmotic Pretreatments

机译：漂白和渗透预处理对胡萝卜干切片的复水能力和动力学的影响
- 作者：F. Teferra Tadesse;Solomon Abera;W. K. Solomon
- 期刊名称：《International Journal of Food Engineering》 | 2016年第2期
- osmotic dewatering;
- drying;
- rehydration;
- soluble solid lixiviation;
38.Vendor-Managed Inventory Practice in the Supermarket Supply Chain

机译：超市供应链中供应商管理的库存实践
- 作者：Demetrio Lagana;Francesco Longo;Francesca Vocaturo
- 期刊名称：《International Journal of Food Engineering》 | 2016年第9期
- integrated logistics;
- inventory-routing problem;
- supply chain management;
- heuristic algorithm;
39.Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

机译：普通和全麦面粉制成的面团和Steam头的理化特性
- 作者：Yi-Tien Chen;Sy-Yu Shiau;Jhong-Tai Fu
- 期刊名称：《International Journal of Food Engineering》 | 2016年第4期
- rheology;
- steamed bread;
- whole grain;
- antioxidant;
- phenolics;
40.Experimental and Numerical Analysis for Prediction of Mechanical Properties of Eggshell

机译：蛋壳力学性能预测的实验与数值分析
- 作者：Saman Abdanan Mehdizadeh;Fatemeh Nadi
- 期刊名称：《International Journal of Food Engineering》 | 2016年第3期
- mechanical properties;
- eggshell;
- static analysis;
- finite element analysis;
- tangential stress;
41.Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties

机译：豆科面粉的形态，结构和热学性质表征：:豆（Vigna unguiculata L.Walp）和班巴拉花生（Vigna subterranea L.Verdc。）品种
- 作者：Giscard K. Kaptso;Nicolas Y. Njintang;Marie Goletti M. Nguemtchouin
- 期刊名称：《International Journal of Food Engineering》 | 2016年第2期
- legumes;
- flour;
- starch;
- proteins;
- microstructure;
- gelatinization;
- flowability;
42.Characteristics of Subcritical Water Extraction and Kinetics of Pentacyclic Triterpenoids from Dry Loquat (Eriobotrya japonica) Leaves

机译：critical叶片亚临界水萃取特性及五环三萜的动力学
- 作者：Erasto Mlyuka;Linxiang Wang
- 期刊名称：《International Journal of Food Engineering》 | 2016年第6期
- subcritical water extraction;
- kinetics;
- triterpenoids;
- loquat leaves;
- LC/mass spectrometry;
43.Effect of Ohmic Heating on Polyphenol Oxidase Activity, Electrical and Physicochemical Properties of Fresh Tender Coconut Water

机译：欧姆加热对新鲜嫩椰子水中多酚氧化酶活性，电和理化特性的影响
- 作者：D. S. Aniesrani Delfiya;K. Thangavel
- 期刊名称：《International Journal of Food Engineering》 | 2016年第7期
- tender coconut water;
- ohmic heating;
- PPO activity;
- pink coloration;
44.Effect of Temperature on the Drying Behavior and Quality of Citrus Peels

机译：温度对柑桔皮干燥行为和品质的影响
- 作者：Samy Marey;Mohamed Shoughy
- 期刊名称：《International Journal of Food Engineering》 | 2016年第7期
- temperature;
- air drying;
- citrus peels;
- moisture content;
- antioxidants;
45.Breakage Characteristics of Granulated Food Products for Prediction of Attrition during Lean-Phase Pneumatic Conveying

机译：粒状食品的破损特性，用于预测稀薄气力输送过程中的磨损
- 作者：Benjamin A. Kotzur;Michael S. A. Bradley;Robert J. Berry
- 期刊名称：《International Journal of Food Engineering》 | 2016年第9期
- particle attrition;
- lean-phase;
- pneumatic conveying;
46.Ultrasound-Assisted Rehydration of Dried Sea Cucumber (Stichopus japonicus) C Kinetics

机译：超声波辅助海参（C）的补液动力学
- 作者：Longtao Zhang;Xuhui Huang;Song Miao
- 期刊名称：《International Journal of Food Engineering》 | 2016年第8期
- sea cucumber;
- rehydration;
- ultrasound;
- mathematical modeling;
47.Guava Osmotic Dehydration: Description by Two-Dimensional Diffusion Models Considering Shrinkage and Variations in Process Parameters

机译：番石榴渗透性脱水：通过二维扩散模型进行描述，该模型考虑了工艺参数的收缩和变化
- 作者：Juarez Everton de Farias Aires;Wilton Pereira da Silva;Kalina Lígia Cavalcante de Almeida Farias Aires
- 期刊名称：《International Journal of Food Engineering》 | 2016年第6期
- numerical simulation;
- two-dimensional model;
- osmotic dehydration;
- optimization;
- diffusivity;
48.Mechanical and Water Barrier Properties of ZeinCCorn Starch Composite Films as Affected by Gallic Acid Treatment

机译：没食子酸处理对ZeinCCorn淀粉复合膜的力学性能和阻水性能的影响
- 作者：Kingsley Masamba;Yue Li;Hafiz Rizwan Sharif
- 期刊名称：《International Journal of Food Engineering》 | 2016年第8期
- zein;
- corn starch;
- gallic acid;
- mechanical properties;
- water barrier properties;
49.An Efficient Biological Treatment on Dairy Wastewater by Lactobacillus plantarum: Mathematical Modeling and Process Parameters Optimization

机译：植物乳杆菌对乳品废水的高效生物处理：数学建模和工艺参数优化
- 作者：Mahshid Golalikhani;Seyed Hadi Razavi
- 期刊名称：《International Journal of Food Engineering》 | 2016年第1期
- dairy factory wastewater;
- biological treatment;
- statistical optimization;
- process modeling;
- response surface methodology;
50.Effect of Blender and Blending Time on Color and Aroma Characteristics of Juice and Its Freeze-Dried Powder of Pandanus amaryllifolius Roxb. Leaves (Pandan)

机译：搅拌机和搅拌时间对露兜露果汁及其冻干粉的颜色和香气特性的影响。叶子（潘丹）
- 作者：Kandhasamy Sowndhararajan;Nyuk Ling Chin;Yus Aniza Yusof
- 期刊名称：《International Journal of Food Engineering》 | 2016年第1期
- Pandanus amaryllifolius;
- color;
- pandan;
- blender;
- turbo blender;
51.Life Cycle Assessment of a New Feed Production Obtained by Wasted Flour Food Collected from the Distribution and Retail Phases

机译：从分销和零售阶段收集的废面粉食品获得的新饲料生产的生命周期评估
- 作者：David Mosna;Giuseppe Vignali;Eleonora Bottani
- 期刊名称：《International Journal of Food Engineering》 | 2016年第9期
- food waste;
- LCA;
- waste valorisation;
- feed production;
- ecofeed;
52.Effect of Type of Plasticizers on Mechanical and Water Barrier Properties of Transglutaminase Cross-Linked Zein-Oleic Acid Composite Films

机译：增塑剂类型对谷氨酰胺转移酶玉米蛋白-油酸复合膜机械和阻水性能的影响
- 作者：Kingsley Masamba;Yue Li;Joseph Hategekimana
- 期刊名称：《International Journal of Food Engineering》 | 2016年第4期
- zein;
- mechanical properties;
- water barrier properties;
- plasticizer;
- oleic acid;
53.Modelling Effective Moisture Diffusivity of Pumpkin (Cucurbita moschata) Slices under Convective Hot Air Drying Condition

机译：对流热风干燥条件下南瓜（Cucurbita moschata）片的有效水分扩散率建模
- 作者：Daniel I. Onwude;Norhashila Hashim;Rimfiel B. Janius
- 期刊名称：《International Journal of Food Engineering》 | 2016年第5期
- mathematical modelling;
- pumpkin;
- thin layer drying;
- moisture diffusivity;
- shrinkage;
54.CFD Analysis of Coffee Packaging in Capsules using Gas Flushing Modified Atmosphere Packaging

机译：使用气体冲洗气调包装的胶囊咖啡包装的CFD分析
- 作者：Simone Spanu;David Mosna;Giuseppe Vignali
- 期刊名称：《International Journal of Food Engineering》 | 2016年第9期
- CFD;
- food packaging;
- modified atmosphere packaging;
- gas flushing;
- coffee;
55.Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee

机译：天然发酵粥中植物乳杆菌TK9的特性及其在食品防腐剂中的应用
- 作者：Nan Zhang;JinHui Liu;JingJie
- 期刊名称：《International Journal of Food Engineering》 | 2016年第4期
- lactic acid bacteria;
- antifungal activity;
- bio-preservation;
- Lactobacillus plantarum;
56.Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms

机译：响应面法和遗传算法优化芝麻的闭环流化床干燥
- 作者：Masoud Hashemi Shahraki;Seid Mahdi Jafari;Mana Mashkour
- 期刊名称：《International Journal of Food Engineering》 | 2014年第1期
- sesame seed;
- fluidized bed drying;
- response surface methodology;
- genetic algorithms;
57.Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature

机译：可溶性固形物含量和温度对红番石榴纸浆物理性能的影响
- 作者：Renata Silva Diniz;Jane Selia dos Reis Coimbra;Marcio Aredes Martins
- 期刊名称：《International Journal of Food Engineering》 | 2014年第3期
- non-Newtonian;
- power law model;
- pseudoplastic;
- Arrhenius-type equation;
- density;
58.Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds

机译：百香果种子的物理，热学和吸水特性
- 作者：Silvio J. Ferreira de Souza;Henry A. Vaquiro;Harvey A. Villa-Velez
- 期刊名称：《International Journal of Food Engineering》 | 2014年第4期
- physical properties;
- thermal properties;
- thermodynamic properties;
- Passiflora edulis;
- modeling;
59.The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay

机译：基于高岭土的粒状吸附剂对葵花籽油中不良杂质的吸附
- 作者：Valery Y. Prokof’ev;Pavel B. Razgovorov;Natalya E. Gordina
- 期刊名称：《International Journal of Food Engineering》 | 2014年第4期
- sunflower oil;
- kaolin clay;
- granulated sorbent;
- acetic acid;
- liquid sodium glass;
60.Influence of Citric Acid Pretreatment on Drying of Peach Slices

机译：柠檬酸预处理对桃片干燥的影响
- 作者：Ibrahim Doymaz;Betul Bilici
- 期刊名称：《International Journal of Food Engineering》 | 2014年第4期
- citric acid;
- drying;
- mathematical modelling;
- peach;
- rehydration ratio;
61.Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration

机译：石榴汁浓缩过程中蒸发和总酚类降解的动力学模型
- 作者：Athanasia M. Goula;A. Tzika;K.G. Adamopoulos
- 期刊名称：《International Journal of Food Engineering》 | 2014年第3期
- concentration;
- evaporation rate;
- kinetics;
- phenolics;
- pomegranate;
62.Predicting Sorption Isotherms and Net Isosteric Heats of Sorption of Maize Grains at Different Temperatures

机译：预测不同温度下玉米籽粒的吸附等温线和净等规热
- 作者：Andre Talla
- 期刊名称：《International Journal of Food Engineering》 | 2014年第3期
- maize grains;
- sorption isotherm;
- net isosteric heat of sorption;
- GAB model;
- monolayer values;
- specific area;
63.Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel

机译：石榴皮原花青素的提取动力学及性质
- 作者：Wenjuan Qu;Shuangqian Shi;Pingping Li
- 期刊名称：《International Journal of Food Engineering》 | 2014年第4期
- pomegranate peel;
- proanthocyanidins;
- kinetics;
- scavenging activity;
64.Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour-Based Extrudates

机译：油炸时间和温度对胡萝卜渣，豆粉和大米粉基挤出物功能特性的影响
- 作者：Aamir Hussain;Harish Kumar Sharma;Navneet Kumar
- 期刊名称：《International Journal of Food Engineering》 | 2014年第1期
- carrot pomace;
- rice flour;
- extrudates;
- frying;
- microstructure;
65.Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network

机译：通过机器视觉和神经网络识别具有三个或更多个内核的花生荚
- 作者：Jason Wang;Wade W. Yang;Lloyd T. Walker
- 期刊名称：《International Journal of Food Engineering》 | 2014年第1期
- peanut pod;
- kernel;
- machine vision;
- image processing;
- neural network;
66.The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety

机译：乳酸菌在食品和饲料中的作用及其对食品安全的影响
- 作者：Wei Wang;HaiKuan Wang
- 期刊名称：《International Journal of Food Engineering》 | 2014年第2期
- lactic acid bacteria;
- food and feed;
- food safety;
- bio-preservative;
67.Design and Development of Low-Cost Makhana Grading and Roasting Machine

机译：低成本Makhana分级烤制机的设计与开发
- 作者：Vishal Kumar;Dinesh Rajak;Raushan Kumar
- 期刊名称：《International Journal of Food Engineering》 | 2014年第3期
- Makhana;
- grader;
- roaster;
- residence time;
- popping;
68.Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

机译：栗粉和转谷氨酰胺酶制备无麸质蛋糕的优化：响应面方法
- 作者：Onder Yildiz;Ismail Sait Dogan
- 期刊名称：《International Journal of Food Engineering》 | 2014年第4期
- optimization;
- gluten-free cake;
- chestnut flour;
- transglutaminase;
- RSM;
69.Effects of Spray Drying Conditions on the Stability and Antioxidant Properties of Spray-Dried Soluble Maté

机译：喷雾干燥条件对喷雾干燥可溶材料的稳定性和抗氧化性能的影响
- 作者：Vanessa G. Hartwig;Peggy A. Ponce Cevallos;Miguel E. Schmalko
- 期刊名称：《International Journal of Food Engineering》 | 2014年第1期
- Ilex paraguariensis;
- soluble powder;
- glass transition;
- water sorption;
- critical storage conditions;
- antioxidant capacity;
70.Fluidized Bed Drying of Sprouted Wheat (Triticum aestivum)

机译：发芽的小麦（Triticum aestivum）的流化床干燥
- 作者：Shyamala P. Shingare;Bhaskar N. Thorat
- 期刊名称：《International Journal of Food Engineering》 | 2014年第1期
- drying kinetics;
- effective diffusivity;
- fluidized bed dryer;
- pre-treatment;
- protein content;
71.Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya

机译：模拟时间和温度对新鲜无花果和木瓜切丁的呼吸速率的影响
- 作者：Roji B. Waghmare;Pramod V. Mahajan;Uday S. Annapure
- 期刊名称：《International Journal of Food Engineering》 | 2014年第1期
- respiration rate;
- fig;
- papaya;
- modelling;
- temperature;
72.Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

机译：玉米和鹰嘴豆粉制成的无麸质面包的物理特性
- 作者：Mohammad Rostamian;Gisoo Maleki;Jafar M. Milani
- 期刊名称：《International Journal of Food Engineering》 | 2014年第3期
- gluten-free bread;
- corn;
- chickpea;
- physical properties;
73.Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches

机译：人工神经网络和遗传算法估算开心果粉的平衡水分含量
- 作者：Hamid Tavakolipour;Mohsen Mokhtarian
- 期刊名称：《International Journal of Food Engineering》 | 2014年第4期
- pistachio powder;
- sorption isotherm;
- neural network;
- genetic algorithm;
74.Response Surface Modeling for Optimization of Textural and Color Characteristics of Dried Grapes

机译：响应面建模优化葡萄干的质地和颜色特征
- 作者：Ghodsieh Alizadeh Bahaabad;Seyed Mohammad Taghi Gharibzahedi;Mohsen Esmaiili
- 期刊名称：《International Journal of Food Engineering》 | 2014年第3期
- raisin;
- storage conditions;
- mechanical properties;
- quality properties;
- response surface methodology (RSM);
- optimization;
75.Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives

机译：两种不同添加剂的面食片的化学，质地和感官特性的比较
- 作者：Pavlína Boudova Pecivova;Marketa Korcova;Jaroslav Svach
- 期刊名称：《International Journal of Food Engineering》 | 2014年第3期
- additive;
- freezing;
- pastry sheet;
- sensory analysis;
- texture;
76.Investigation of Consecutive Fouling and Cleaning Cycles of Ultrafiltration Membranes Used for Whey Processing

机译：乳清加工用超滤膜连续结垢和清洗周期的研究
- 作者：Thilo H. A. Berg;Jes C. Knudsen;Richard Ipsen
- 期刊名称：《International Journal of Food Engineering》 | 2014年第3期
- cleaning-in-place;
- ultrafiltration;
- whey;
- polysulfone;
- fouling;
- membrane resistance;
77.Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling

机译：水果和蔬菜撞击预冷却过程中的传热和质量变化评估
- 作者：Dariusz Góral;Franciszek Kluza;Katarzyna Koz?owicz
- 期刊名称：《International Journal of Food Engineering》 | 2014年第1期
- impingement;
- pre-cooling;
- fruit and vegetable;
78.Flux Behavior and Quality of Effluent from a Poultry Processing Plant Treated by Membrane Bioreactor

机译：膜生物反应器处理的家禽加工厂的流出通量行为和质量
- 作者：Heather M. Nelson;Rakesh K. Singh;Ramesh Y. Avula
- 期刊名称：《International Journal of Food Engineering》 | 2014年第1期
- membrane bioreactor;
- poultry wastewater;
- ultrafiltration;
- flux behavior;
79.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)'

机译：特别部分“ 2013年MAS会议（2013年9月25日至27日，雅典）食品加工和运营建模与仿真研讨会论文选集”
- 作者：Eleonora Bottani;Andrea Grassi;Roberto Montanari
- 期刊名称：《International Journal of Food Engineering》 | 2014年第4期
80.Estimating Some Physical Properties of Sour and Sweet Cherries Based on Combined Image Processing and AI Techniques

机译：基于图像处理和人工智能技术的酸甜樱桃物理特性估算
- 作者：Saeedeh Taghadomi-Saberi;Mahmoud Omid;Zahra Emam-Djomeh
- 期刊名称：《International Journal of Food Engineering》 | 2014年第3期
- physical properties;
- estimation;
- cherry;
- machine vision;
- ANN;
- ANFIS;
81.Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis

机译：BPNN和GANN在动态频率分析中识别蛋壳裂纹。
- 作者：Zhenbo Wei;Jun Wang;Xiaojing Tian
- 期刊名称：《International Journal of Food Engineering》 | 2014年第2期
- egg;
- response frequency;
- eggshell crack;
- detection;
- BPNN;
- GANN;
82.Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation

机译：二次蒸馏过程中新鲜蒸馏白兰地主要风味成分的变化
- 作者：Yuping Zhao;Tiantian Tian;Jiming Li
- 期刊名称：《International Journal of Food Engineering》 | 2014年第4期
83.Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper

机译：砂拉越黑胡椒超临界二氧化碳萃取的传质系数及相关性
- 作者：Ting May Lin;Then Siew Ping;Agus Saptoro
- 期刊名称：《International Journal of Food Engineering》 | 2014年第1期
- Sarawak black pepper;
- supercritical fluid extraction;
- mass transfer coefficients;
- mass transfer correlation;
84.Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets

机译：高压静水处理的绿豆淀粉对炸猪块糊和面皮特性的影响
- 作者：Lingwen Zhang;Hongfang Ji;Mingduo Yang
- 期刊名称：《International Journal of Food Engineering》 | 2014年第2期
- high hydrostatic pressure;
- mung bean starch;
- batters;
- deep frying;
- crispness;
- oil content;
85.Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed

机译：从鼠尾草种子中提取口香糖的动力学和热力学
- 作者：Fakhreddin Salehi;Mahdi Kashaninejad
- 期刊名称：《International Journal of Food Engineering》 | 2014年第4期
- Salvia macrosiphon;
- entropy;
- enthalpy;
- hydrocolloid;
- kinetic;
- mass transfer;
86.Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril

机译：干燥预处理对Gac Aril提取油的产量和生物活性含量的影响
- 作者：Tuyen Chan Kha;Minh H. Nguyen;Paul D. Roach
- 期刊名称：《International Journal of Food Engineering》 | 2014年第1期
- Gac oil;
- carotenoids;
- fatty acids;
- microwavedrying;
- pressing;
87.Process Optimization and Quality Analysis of Carambola (Averrhoa carambola L.) Wine

机译：杨桃酒的工艺优化与质量分析
- 作者：Sanjib K. Paul;Jatindra K. Sahu
- 期刊名称：《International Journal of Food Engineering》 | 2014年第3期
- Carambola;
- fermentation;
- optimization;
- table wine;
- inoculum size;
88.Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder

机译：喷雾干燥温度和龙舌兰果胶浓度对黑莓粉品质特性的影响
- 作者：Vania S. Farias Cervantes;Efren Delgado Lincon;Aquiles Solis Soto
- 期刊名称：《International Journal of Food Engineering》 | 2016年第5期
- blackberry;
- agave fructans;
- microencapsulation;
- spray drying;
89.Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling

机译：CFD建模研究和优化碳酸饮料和啤酒用二氧化碳喷雾器
- 作者：Massimiliano Rinaldi;Matteo Cordioli;Davide Barbanti
- 期刊名称：《International Journal of Food Engineering》 | 2016年第9期
- carbonated beverage;
- computational fluid dynamic;
- fluid flow;
90.Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing

机译：往复搅拌热处理提高马铃薯和萝卜罐头的质量保留
- 作者：Jia You;Anubhav Pratap Singh;Anika Singh
- 期刊名称：《International Journal of Food Engineering》 | 2016年第5期
- reciprocating agitation;
- retort;
- thermal processing;
- particulate fluid;
- quality;
- vegetables;
- potato;
- radish;
- color;
- texture;
- antioxidant;
- canning;
91.Modeling and Optimization of Lipase-Catalyzed Partial Hydrolysis for Diacylglycerol Production in Packed Bed Reactor

机译：填充床反应器中脂肪酶催化部分水解生产二酰基甘油的建模和优化
- 作者：Eng-Tong Phuah;Yee-Ying Lee;Teck-Kim Tang
- 期刊名称：《International Journal of Food Engineering》 | 2016年第7期
- diacylglycerol;
- packed bed reactor;
- palm oil;
- partial hydrolysis;
- response surface methodology;
92.NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean

机译：核磁共振弛豫和成像技术研究大豆浸泡和漂白过程中的水动力学
- 作者：Teng Li;Xin Rui;Chuanhai Tu
- 期刊名称：《International Journal of Food Engineering》 | 2016年第2期
- soybean;
- water distribution;
- soaking;
- blanching;
- TD-NMR;
- MRI;
93.Colorimetry Technique as a Tool for Determining Release Kinetics and Mass Transfer Parameters of Anthocyanins Encapsulated in W1/O/W2 Double Emulsions

机译：比色法作为确定W1 / O / W2双乳剂中花色苷释放动力学和传质参数的工具
- 作者：Monica Escobar Blanco;J. Alberto Quezada Gallo;K. Shaindel Estrada Arias
- 期刊名称：《International Journal of Food Engineering》 | 2016年第7期
- double emulsions;
- colorimetry technique;
- release kinetics;
- transfer phenomena;
94.Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels

机译：空气干燥-渗透混合脱水对柠檬皮技术功能特性，颜色和总酚含量的影响
- 作者：N. Ghanem Romdhane;N. Djendoubi;C. Bonazzi
- 期刊名称：《International Journal of Food Engineering》 | 2016年第6期
- lemon peels;
- osmo-air dehydration;
- phenols;
- color;
- technological properties;
95.Evaluation of Three-Step Pretreatment Combined with Air Blast or Cryomechanical Freezing in Improving the Quality of Frozen Strawberries (Fragaria×ananassa Duch. cv. Harunoka)

机译：三步预处理与鼓风或低温机械冷冻相结合提高冷冻草莓品质的评估（草莓×芦荟）
- 作者：An-Chieh Yu;Hung-Ju Liao
- 期刊名称：《International Journal of Food Engineering》 | 2016年第2期
- cryomechanical freezing;
- frozen strawberry;
- vacuum-infusion;
- pretreatment;
- color and texture quality;
96.Kinetic Study of Adsorption of Pigments and Oxidation Products in the Bleaching of Rice Bran Oil

机译：米糠油漂白中色素和氧化产物吸附的动力学研究
- 作者：Ricardo S. Pohndorf;Claudio P. Pinheiro;Luiz A. A. Pinto
- 期刊名称：《International Journal of Food Engineering》 | 2016年第3期
- adsorption;
- chitin;
- chitosan;
- kinetic models;
- rice oil;
97.Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage

机译：苦橙皮提取物和BHT对冷藏期间鲤鱼鱼片品质的影响
- 作者：Omid Hasani;Seyed Rohollah Javadian
- 期刊名称：《International Journal of Food Engineering》 | 2016年第3期
- common carp;
- bitter orange extract;
- liposomal;
- lipid oxidation;
- fish preservation;
98.Temperature-Oriented Pyrolysis on the Decomposition Characteristics of Chlorella pyrenoidosa

机译：定向加热热解小球藻的分解特性
- 作者：Gang Li;Ren-jie Dong;Nan Fu
- 期刊名称：《International Journal of Food Engineering》 | 2016年第3期
- Chlorella pyrenoidosa;
- microalgae;
- pyrolysis;
- bio-oil;
- on-line determination;
99.Comparison of Drying Kinetics of Maize in Oven and in Pilot Silo Dryer: Influence on Moisture Content and Physical Characteristics

机译：烤箱和试验仓式干燥机中玉米干燥动力学的比较：对水分含量和物理特性的影响
- 作者：Flávia Daiana Montanuci;Raphaela Mulato Cavalcante;Camila Augusto Perussello
- 期刊名称：《International Journal of Food Engineering》 | 2016年第6期
- maize;
- diffusivity;
- drying kinetics;
100.Modelling and Multi-objective Optimisation of the VHP Pouch Packaging Sterilisation Process

机译：VHP袋包装灭菌过程的建模和多目标优化
- 作者：Simone Spanu;Giuseppe Vignali
- 期刊名称：《International Journal of Food Engineering》 | 2016年第8期
- pouch packaging;
- VHP sterilisation;
- multiobjective optimisation;
- CFD;

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