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International journal of food engineering

中文名称：国际食品工程杂志》上

ISSN：1556-3758
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发文量：166

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1.A Method to Analyze the Protein Denaturation of Whole Quail Egg Based on in situ NMR and MRI

机译：基于原位NMR和MRI的整个鹌鹑蛋蛋白质变性的方法
- 作者：Chenyang Li;Xiu Zang;Bei-Wei Zhu
- 期刊名称：《International journal of food engineering》 | 2017年第5期
- NMR;
- MRI;
- quail egg;
- protein denaturation;
- non-destructive;
2.Improvement of Air Homogeneity in Paddy Dryer With Central Air Flow Channel

机译：中央空气流动通道改善水稻干燥机空气均匀性
- 作者：Sidrah Ashfaq;Manzoor Ahmad;Anjum Munir
- 期刊名称：《International journal of food engineering》 | 2017年第10期
- solar-assisted dryer;
- air distribution model;
- CFD simulations;
- drying rate;
3.The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.)

机译：真空微波干燥方法在Amelanchier浆果保存中的有效性（Amelanchier Canadensis L. Medik。）
- 作者：Jan Piecko;Dorota Konopacka;Monika Mieszczakowska-Frac
- 期刊名称：《International journal of food engineering》 | 2017年第6期
- Amelanchier;
- vacuum-microwave drying;
- cyanidin glycosides;
4.Comparative Numerical Study of Titanium and Silver Nano-particles Migration from Nano-composite of Polystyrene into Simulants on Experimental Data Basis

机译：钛和银纳米颗粒从多苯乙烯纳米复合材料迁移到实验数据上的模拟剂中的比较数值研究
- 作者：J.Soleimani;B.Ghanbarzadeh;J.Dehghannya;S.Baheri Islami;S.M.Sorouraddin
- 期刊名称：《International journal of food engineering》 | 2017年第12期
- nano-titanium;
- nano-silver;
- migration;
- diffusion coefficient;
5.Effects of Processing Treatments on the Antioxidant Properties of Polysaccharide from Cordycepsmilitaris

机译：加工处理对蛹虫草多糖抗氧化特性的影响
- 作者：Wan Chen;Gaoqiang Liu;Huandong Yang
- 期刊名称：《International journal of food engineering》 | 2017年第1期
- Cordyceps militaris;
- polysaccharide;
- antioxidant activity;
- deproteinization;
- drying methods;
6.Description of Osmotic Dehydration of Melon Cubes using a Three-dimensional Diffusion Model: An Algorithm to Determine the Effective Diffusivity

机译：使用三维扩散模型的甜瓜甚差的渗透脱水描述：一种确定有效扩散率的算法
- 作者：Rubens Maciel MirandaPinheiro;Wilton Pereirada Silva;Denise Silva do AmaralMiranda;Cleide M. D. P. S.e Silva;TacianoPessoa;Matheus Serranode Medeiros
- 期刊名称：《International journal of food engineering》 | 2017年第12期
- osmotic pretreatment;
- Cartesian coordinates;
- water removal;
- optimization;
- parameter determination;
7.Screening and characterisation of beta-glucosidase production strains from Rosa roxburghii Tratt

机译：ROS罗博堡β-葡萄糖苷酶生产菌株的筛选与表征Tratt
- 作者：Liu Xiaozhu;Li Yinfeng;Yu Zhihai;Liu Xiaohui;Hardie William James;Huang Mingzheng
- 期刊名称：《International journal of food engineering》 | 2021年第1期
- beta-glucosidase;
- Rosa roxburghii Tratt;
- Wick-erhamomyces anomalus;
- wine aroma;
8.Quality Enhancement of Tapioca Starch Gel using Sucrose and Xanthan Gum

机译：使用蔗糖和黄原胶的木薯淀粉凝胶质量增强
- 作者：Duenchay Tunnarut;Rungnaphar Pongsawatmanit
- 期刊名称：《International journal of food engineering》 | 2017年第8期
- tapioca starch;
- hydrocolloid;
- freeze-thaw stability;
- sucrose;
- retrogradation;
9.Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment

机译：双水壶设备樱桃烈酒蒸馏和双蒸馏之间的差异
- 作者：Zhang Jiang;Zhao Xinjie;Qin Weishuai;Zhang Xiang;Ma Zhansheng;Sun Yuxia
- 期刊名称：《International journal of food engineering》 | 2021年第7期
- cherry spirits;
- double distillation;
- double-kettle distillation equipment;
- retort distillation;
- volatile substances;
10.Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound – Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches

机译：通过空气干燥产生的未成熟的香蕉面粉，辅助超声波 - 以两种方法提高大规模转移所涉及的机制的描述
- 作者：Carla I.A.La Fuente;Carmen C.Tadini
- 期刊名称：《International journal of food engineering》 | 2017年第11期
- physicochemical properties;
- micro-channels;
- resistant starch;
11.Drying Performance and Product Quality of Sliced Carrots by Infrared Blanching Followed by Different Drying Methods

机译：红外烫发后的切割胡萝卜的性能和产品质量，然后用不同的干燥方法
- 作者：Wu Bengang;Pan Zhongli;Xu Baoguo;Bai Junwen;El-Mashad Hamed M.;Wang Bei;Zhou Cunshan;Ma Haile
- 期刊名称：《International journal of food engineering》 | 2018年第6期
- carrot;
- infrared;
- hot air;
- dry-blanching;
- drying;
12.Optimization of the Spray Drying Operating Conditions for Producing the Powder Mixture of Gum Arabic and Maltodextrin

机译：优化喷雾干燥操作条件，用于制备牙龈阿拉伯语和麦芽糖糊精的粉末混合物
- 作者：Duc Quang Nguyen;Sabah Mounir;Karim Allaf
- 期刊名称：《International journal of food engineering》 | 2017年第8期
- encapsulation;
- spray drying;
- gum arabic;
- maltodextrin;
- powder technology;
13.Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria

机译：使用乙醇耐乙酸细菌的高乙醇发酵改善西瓜醋的风味和质量
- 作者：Yang Chen;Ye Bai;Dongsheng Li
- 期刊名称：《International journal of food engineering》 | 2017年第4期
- high ethanol fermentation;
- ADH and ALDH;
- watermelon vinegar;
- flavor;
- quality;
14.Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

机译：高压均质化对柑橘纤维微观结构和流变性质的影响
- 作者：Su Dianbin;Zhu Xin-Di;Wang Yong;Li Dong;Wang Li-Jun
- 期刊名称：《International journal of food engineering》 | 2021年第4期
- citrus fiber;
- hydrophilicity;
- particle size;
- rheology;
15.Optimization of Total Monomeric Anthocyanin (TMA) and Total Phenolic Content(TPC) Extractions from Red Cabbage (Brassica oleracea var. capitata f. rubra): Response Surface Methodology versus Artificial Neural Network

机译：红甘蓝的总单体花青素（TMA）和总酚类含量（TPC）萃取的优化（Brassica Oleracea VAR。Capitata F.Rubra）：响应面方法与人工神经网络
- 作者：Mircea Oroian;Ana Leahu;Anamaria Dutuc
- 期刊名称：《International journal of food engineering》 | 2017年第3期
- red cabbage;
- total monomeric anthocyanin;
- total phenol;
- extraction;
- optimization;
16.Effects of amount of added water on red yeast rice production using Korean soft rice variety 'Hangaru'

机译：添加水量对韩国软稻品种“hangaru”红酵母水稻生产的影响
- 作者：Oh Hyun Ah;Kim Min Young;Lee Yoon Jeong;Lee Junsoo;Jeong Heon Sang
- 期刊名称：《International journal of food engineering》 | 2021年第3期
- amount of water addition;
- monacolin K;
- red yeast rice;
- rice cultivars;
17.A Comparative Study on Fouling and Cleaning Characteristics of Soy Protein Isolate (SPI)

机译：大豆蛋白分离物（SPI）的污垢和清洁特性进行比较研究
- 作者：JingWang;LinLi;NanFu;RubenMercade-Prieto;Xiao DongChen
- 期刊名称：《International journal of food engineering》 | 2018年第4期
- cleaning;
- fouling;
- soy protein isolate;
- sodium hydroxide cleaning;
- whey protein concentrate;
18.Internal quality evaluation of chestnut using nuclear magnetic resonance

机译：使用核磁共振的栗子内部质量评价
- 作者：Park Soo Hyun;Noh Sang Ha;McCarthy Michael J.;Kim Seong Min
- 期刊名称：《International journal of food engineering》 | 2021年第1期
- chestnut;
- MRI;
- NMR;
- quality evaluation;
- SSC;
19.Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters

机译：氯化钠和加工方法对猪肉斗蛋白质聚集，物理化学和流变特性的影响
- 作者：Kang Zhuang-Li;Hu Sheng-Jie;Zhu Dong-Yang;Ma Han-jun
- 期刊名称：《International journal of food engineering》 | 2018年第6期
- sodium chloride;
- D-3;
- D-2 value;
- protein aggregation;
- salt-soluble proteins;
- storage modulus;
20.Two Time Steps Predictive Control Application to a Bioprocess Simulator

机译：两次步骤预测控制应用于生物过程模拟器
- 作者：Altuntas Semin;Hapoglu Hale
- 期刊名称：《International journal of food engineering》 | 2018年第2期
- predictive control;
- bioprocess simulator;
- pH control;
- constant desired pH;
21.Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog

机译：挤出工艺参数对高湿肉模拟特定机械能和物理性质的影响
- 作者：The-Thiri Maung;Gu Bon-Yeob;Ryu Gi-Hyung
- 期刊名称：《International journal of food engineering》 | 2021年第2期
- high-moisture extrusion;
- meat analog;
- process parameters;
- system parameters;
- textural properties;
- texturization degree;
22.Finite Elementmodeling of Mechanical Loading-Pumpkin Peel and flesh

机译：机械装载南瓜剥皮和肉体有限元建模
- 作者：MaryamShirmohammadi;Prasad KDV Yarlagadda
- 期刊名称：《International journal of food engineering》 | 2017年第5期
- mechanical properties;
- Finite Elementmodel;
- peel and ?esh tissues;
- tough skin vegetables;
- RootMean Square Error;
- error indicator;
23.Superheated Steam Drying of Black Tea and Quality Improvement

机译：过热蒸汽干燥红茶和质量改进
- 作者：N.Rumaisa;M. R. NorazatulHanim;C. L.Hii
- 期刊名称：《International journal of food engineering》 | 2018年第10期
- black tea;
- superheated steam;
- drying;
- diffusivity;
- product quality;
24.Production of Thermal-Resistant Cornstarch-Alginate Beads by Dripping Agglomeration

机译：通过滴加聚集来生产热抗性玉米淀粉珠粒
- 作者：Feltre Gabriela;Silva Cassiane A.;Lima Gisele B.;Menegalli Florencia C.;Dacanal Gustavo C.
- 期刊名称：《International journal of food engineering》 | 2018年第1期
- microencapsulation;
- cross-linking;
- drying;
- compacted granules;
- gelatinization;
25.Development and Characterization of a Novel Ecofriendly Biodegradable Whey Protein Concentrate Film with nano-SiO2

机译：具有纳米SiO2的新型生态甾型生物降解乳清蛋白浓缩膜的开发与表征
- 作者：Hassannia-Kolaee Mahbobeh;Shahabi-Ghahfarrokhi Iman;Hassannia-Kolaee Maryam
- 期刊名称：《International journal of food engineering》 | 2018年第2期
- whey protein concentrate;
- silica nanoparticle;
- bionanocomposite;
- environmentally friendly;
- biopolymer;
26.Design and Testing of an Augmented Reality Solution to Enhance Operator Safety in the Food Industry

机译：增强现实解决方案的设计与测试，以提高食品工业的运营商安全性
- 作者：Vignali Giuseppe;Bertolini Massimo;Bottani Eleonora;Di Donato Luciano;Ferraro Alessandra;Longo Francesco
- 期刊名称：《International journal of food engineering》 | 2018年第2期
- augmented reality (AR);
- design and testing;
- employee safety;
- maintenance;
- food equipment;
27.Effects of Pig Skin and Coconut Powder Mixture on Gelling and Rheological Properties of Composite Gel Prepared with Squid Myofibrillar Protein and Lard

机译：猪皮和椰子粉混合物对用鱿鱼肌原纤维蛋白和猪油制备复合凝胶胶凝和流变性能的影响
- 作者：Zhou Tiantian;Zhao Yana;Fu Shengnan;Wang Wenhang;Liu Anjun
- 期刊名称：《International journal of food engineering》 | 2018年第1期
- pig skin;
- coconut powder;
- lard;
- squid myofibrillar protein;
- gelling property;
- fat substitute;
28.Studies on the Physicochemical and Processing Properties of Tremella fuciformis Powder

机译：金属菌粉末物理化学和加工特性研究
- 作者：Zuo Shurong;Zhang Ran;Zhang Yakun;Liu Yong;Wang Junhui
- 期刊名称：《International journal of food engineering》 | 2018年第1期
- Tremella fuciformis;
- processing properties;
- ionic strength;
- physicochemical;
- dynamic viscoelastic;
29.Effects of Ozone Treatment on the Storage Quality of Post-Harvest Tomato

机译：臭氧处理对收获后番茄储存质量的影响
- 作者：YunzhiLiang;LiliJi;CunkunChen;ChenghuDong;ChengrongWang
- 期刊名称：《International journal of food engineering》 | 2018年第8期
- ozone;
- tomato;
- storage quality;
30.Research on Particles’ Velocity Distribution in a Whirlpool Separator Using the PIV Method of Measurement

机译：使用PIV测量方法研究旋转旋光分离器中的粒子速度分布
- 作者：Monika Sterczynska;Marek Jakubowski1
- 期刊名称：《International journal of food engineering》 | 2017年第6期
- baffle;
- beer wort;
- hot trub;
- PIV;
- whirlpool;
31.Effect of Cooking Conditions on Quality Characteristics of Con?t Cod: Prediction by MRI

机译：烹饪条件对CON的质量特性的影响：MRI预测
- 作者：Trinidad Perez Palacios;Daniel Caballero;Sara Bravo
- 期刊名称：《International journal of food engineering》 | 2017年第8期
- con?t cod;
- cooking conditions;
- quality attributes;
- computer vision;
- prediction;
32.Drying characteristics and bioactivity evolution of Platycodon grandiflorum as affected by different microwave combined drying methods

机译：不同微波组合干燥方法影响铂金祖兰的干燥特性及生物活性演化
- 作者：Liu Yuan-Yuan;Lv Wei-Qiao;Lin Ruo-Hui;Li Dong;Wang Li-Jun
- 期刊名称：《International journal of food engineering》 | 2021年第5期
- bioactivity evaluation;
- drying rate;
- microwave combined drying methods;
- physical properties;
- Platycodon grandiflorum;
33.Title: Effects of Instant Controlled Pressure Drop (DIC) Drying on the Texture and Tissue Morphology of Fruits and Vegetables

机译：标题：瞬间控制压降（DIC）干燥对水果和蔬菜纹理和组织形态的影响
- 作者：Mian Noor HussainAsghar Ali;JianPeng;JinfengBi;JianyongYi;YuanYuanZhao
- 期刊名称：《International journal of food engineering》 | 2018年第8期
- instant controlled pressure drop drying;
- blanching;
- texture;
- microstructure;
- fruit and vegetables;
34.Prebiotic-Like Effects of Water Soluble Chitosan on the Intestinal Microflora in Mice

机译：水溶性壳聚糖对小鼠肠道微生物的益生菌样效果
- 作者：LikunLiu;YangWang;MinKong;XinliLi
- 期刊名称：《International journal of food engineering》 | 2018年第8期
- water soluble chitosan;
- intestinal microflora;
- denaturing gradient gel electrophoresis;
- dominant gut flora;
35.Microencapsulation of Bioactive Compounds from Hibiscus Calyces Using Different Encapsulating Materials

机译：使用不同的包封材料从芙蓉灰熊症的生物活性化合物微胶囊
- 作者：Piovesana Alessandra;Zapata Norena Caciano Pelayo
- 期刊名称：《International journal of food engineering》 | 2018年第1期
- microencapsulation;
- antioxidant capacity;
- encapsulating agents;
36.Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head

机译：潜在使用金枪鱼（Thunnus Albacares）副产物：生产抗氧化肽和来自金枪鱼头的不饱和脂肪酸的恢复
- 作者：Dayse Oliveira;Daniela Bernardi;Fernanda Drummond
- 期刊名称：《International journal of food engineering》 | 2017年第7期
- amino acid profile;
- enzymatic hydrolysis;
- by-products;
- oxygen radical absorbance capacity;
- tuna;
37.Modeling of Tea Infusion Kinetics Incorporating Swelling Kinetics

机译：茶叶输血型造型膨胀动力学
- 作者：Raosaheb A. Farakte;Geeta U. Yadav;Bhushan S. Joshi
- 期刊名称：《International journal of food engineering》 | 2017年第2期
- tea infusion kinetics;
- swelling kinetics;
- partition constant;
- mathematical model;
- Crank-Nicholson scheme;
38.Analysis of Operating Conditions on Osmotic Dehydration of Plums (Prunus Domestica L.) and 3D-Numerical Determination of Effective Diffusion Coefficients

机译：李鼠渗透脱水的操作条件分析（Prunus Domestica L.）和有效扩散系数的3D-数值测定
- 作者：María M.Rodríguez;Javier R.Arballo;Laura A.Campa?one;Rodolfo H.Mascheroni
- 期刊名称：《International journal of food engineering》 | 2017年第11期
- plums;
- osmotic dehydration;
- diffusion coefficients;
39.Purification, Characterization, Antioxidant and Antitumour Activities of Polysaccharides from Apple Peel Pomace Obtained by Pre-pressing Separation

机译：通过预先压分离获得多糖的纯化，表征，抗氧化剂和抗氧化和抗肿瘤活性
- 作者：Lijun Sun;Jiaojiao Sun;Yonghong Meng
- 期刊名称：《International journal of food engineering》 | 2017年第3期
40.Quick assessment of the potato chip crispness using the mechanical-acoustic measurement method

机译：使用机械声学测量方法快速评估马铃薯芯片脆性
- 作者：Xu Huili;Zhao Yong;Wu Xuyao;Wu Zhonghua
- 期刊名称：《International journal of food engineering》 | 2020年第12期
- acoustic emission;
- crispness;
- food texture;
- potato chips;
- sensory analysis;
41.Changes in Main Trace Components of Different Alcoholic Crude Chinese Spirits during Storage

机译：储存过程中不同含酒精原油中国精神的主要痕量组分的变化
- 作者：JunXu;MaobingChen;XiaoyuLiu
- 期刊名称：《International journal of food engineering》 | 2018年第4期
- different alcohol contents;
- crude spirits;
- storage;
- trace elements;
- change;
42.Effect of Different Drying Techniques on Physicochemical, Micro-structural and Bioactive Characteristics of Barberry Milk Smoothie Powder

机译：不同干燥技术对禽奶奶昔粉物理化学，微结构和生物活性特性的影响
- 作者：Zahra Tahsiri;Mehrdad Niakousari;Gholam Reza Mesbahi
- 期刊名称：《International journal of food engineering》 | 2017年第3期
- infrared red radiation;
- spouted bed dryer;
- refractance windows dryer;
- foam mat drying;
- spray drying;
43.Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network

机译：连续超声波建模改善高粱面粉总酚类含量及抗氧化活性：响应面方法与人工神经网络的比较
- 作者：Umesh C. Lohani;K. Muthukumarappan
- 期刊名称：《International journal of food engineering》 | 2017年第4期
44.The Influence of Convective, Microwave Vacuum and Microwave-Assisted Drying on Blueberry Pomace Physicochemical Properties

机译：对流，微波真空和微波辅助干燥对蓝莓焊料物理化学性质的影响
- 作者：Zielinska Magdalena;Michalska Anna
- 期刊名称：《International journal of food engineering》 | 2018年第3期
- blueberry pomace;
- microwave-assisted drying;
- total polyphenolics;
- monomeric anthocyanins;
- antioxidant capacity;
45.Quantitative detection of soluble solids content, pH, and total phenol in Cabernet Sauvignon grapes based on near infrared spectroscopy

机译：基于近红外光谱法的赤霞珠葡萄中可溶性固体含量，pH和总苯酚的定量检测
- 作者：Luo Yijia;Dong Juan;Shi Xuewei;Wang Wenxia;Li Zhuoman;Sun Jingtao
- 期刊名称：《International journal of food engineering》 | 2021年第5期
- Cabernet Sauvignon grapes;
- near-infrared spectroscopy;
- internal quality;
- variable selection;
46.Drying Kinetics and Quality Attributes of White Radish in Low Pressure Superheated Steam

机译：低压超热蒸汽在白色萝卜的干燥动力学和质量属性
- 作者：Jianbo Liu;Jing Xue;Qing Xu
- 期刊名称：《International journal of food engineering》 | 2017年第7期
- white radish;
- low-pressure superheated steam drying;
- vacuum drying;
- effective moisture diffusivity;
- vitamin C retention;
47.Structure and properties of edible packaging film prepared by soy protein isolate-eggshell membrane conjugates loaded with Eugenol

机译：用丁醇负载的大豆蛋白分离蛋白 - 蛋壳膜膜膜偶联物制备的可食用包装膜的结构与性能
- 作者：Li Lulu;Xia Ning;Zhang Hong;Li Tong;Zhang Huajiang;Chi Yujie;Zhang Yinglong;Liu Xixin;Li Hanyu
- 期刊名称：《International journal of food engineering》 | 2020年第12期
- eggshell membrane;
- eugenol;
- edible film;
- soy protein isolate;
48.The Controllable Preparation, Properties and Structural Characteristics of Xylitol/Menthol Co-crystals

机译：木糖醇/薄荷醇共晶的可控制剂，性质和结构特征
- 作者：Zhanzhong Wang;Xiao Zhang;Boru Chen
- 期刊名称：《International journal of food engineering》 | 2017年第8期
- co-crystallization;
- xylitol;
- menthol;
- preparation;
- properties;
49.Multiple Parameter Optimizations for Enhanced Biosynthesis of Exo-polygalacturonase Enzyme and its Application in Fruit Juice Clarification

机译：exo-polygalacturonase酶增强生物合成的多参数优化及其在果汁澄清中的应用
- 作者：Faiza Amin;HaqNawaz Bhatti;Muhammad Bilal
- 期刊名称：《International journal of food engineering》 | 2017年第2期
- agricultural wastes;
- exo-polygalacturonase;
- solid-state fermentation;
- optimization;
- fruit juice clarifi- cation;
50.Effects of particle formation behavior on the properties of fish oil microcapsules fabricated using a micro-fluidic jet spray dryer

机译：颗粒形成行为对使用微流体喷射干燥器制备的鱼油微胶囊性能的影响
- 作者：Xiong Xingxing;Zhang Shengyu;Fu Nan;Lei Hong;Wu Winston Duo;Chen Xiao Dong
- 期刊名称：《International journal of food engineering》 | 2021年第1期
- microencapsulation;
- oxidative stability;
- powder property;
- spray drying;
- whey protein isolate;
51.Predicting the moisture content of Daqu with hyperspectral imaging

机译：预测DAQ型具有高光谱成像的水分含量
- 作者：Hu Xinjun;Chen Ping;Tian Jianping;Huang Danping;Luo Huibo;Huang Dan
- 期刊名称：《International journal of food engineering》 | 2021年第1期
- Daqu;
- feature band;
- hyperspectral imaging;
- moisture content;
52.Convenient Method for Enhancing Hydrophobicity and Dispersibility of Starch Nanocrystals by Crosslinking Modification with Citric Acid

机译：通过用柠檬酸交联改性来提高淀粉纳米晶体的疏水性和分散性的方便方法
- 作者：LiliRen;YuchenZhang;QianWang;JiangZhou;JinTong;DonghuiChen;XingguangSu
- 期刊名称：《International journal of food engineering》 | 2018年第4期
- crosslinking;
- starch nanocrystals;
- hydrophobicity;
- dispersibility;
53.Sugarcane Juice Clarification by Hydrogen Peroxide: Predictions with Artificial Neural Networks

机译：甘蔗汁通过过氧化氢澄清：与人工神经网络的预测
- 作者：Juliana Aparecida de Souza Sartori;Katia Ribeiro;Antonio Carlos Silva Costa Teixeira
- 期刊名称：《International journal of food engineering》 | 2017年第2期
- color;
- hydrogen peroxide;
- sucrose;
- sugarcane juice;
54.Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures

机译：三频超声作为红外线干燥的预处理：对酶失活的影响，颜色变化，营养质量参数和微观结构
- 作者：Guo Yiting;Wu Bengang;Lu Daipeng;Pan Zhongli;Ma Haile
- 期刊名称：《International journal of food engineering》 | 2021年第4期
- carrot;
- enzyme inactivation;
- infrared drying;
- microstructures;
- quality properties;
- ultrasound;
55.Diastase Activity Retention and Physical Properties of Honey/Arabic Gum Mixtures After Spray Drying and Storage

机译：喷雾干燥和储存后蜂蜜/阿拉伯口香糖混合物的浸渍酶活性保留和物理性质
- 作者：Katarzyna Samborska;Aleksandra Wasilewska;Ewa Gondek
- 期刊名称：《International journal of food engineering》 | 2017年第6期
- diastase activity;
- enzyme inactivation;
- powder recovery;
- bulk density;
- hygroscopicity;
56.Influence of Moisture Content on Physicomechanical Properties, Starch-Protein Microstructure and Fractal Parameter of Oat Groats

机译：水分含量对燕麦涂层物理机械性能，淀粉蛋白微观结构和分形参数的影响
- 作者：Zhao Nan;Li Bo-wen;Fu Nan;Li Dong;Wang Li-jun;Chen Xiao-dong
- 期刊名称：《International journal of food engineering》 | 2018年第6期
- oat groat;
- moisture content;
- physicomechanical properties;
- microstructure;
- fractal parameter;
57.Effect of fermentation by various bacterial strains on quality of dried duck meat slice

机译：各种细菌菌株对干鸭肉质量的发酵效果
- 作者：Lu Yinyin;He Jun;Cao Jinxuan;Dang Yali;Sun Yangying;Pan Daodong
- 期刊名称：《International journal of food engineering》 | 2021年第2期
- dried duck meat slice;
- fermentation;
- lactic acid bacteria;
- meat safety;
- sensory quality;
58.Quality Improvement of Canned Fish with the Use of Cinnamon Oil Extract

机译：用肉桂油提取物的罐头鱼类的质量改进
- 作者：Yuriy Pavlovich Shulgin;Lubov Yurievna Lazhentseva;Lidiya Vasilievna Shulgina
- 期刊名称：《International journal of food engineering》 | 2017年第3期
- canned fish;
- histamine;
- cinnamon oil extract;
59.Effects of Different Thermal Treatment Methods on Preparation and Physical Properties of High Amylose Maize Starch Based Films

机译：不同热处理方法对高淀粉玉米淀粉膜的制备及物理性质的影响
- 作者：YuyueZhong;XuLi;TianruLan;YiboLi;LinsanLiu;JianzhouQu;RenheZhang;WenxinLiang;JiquanXue;XingxunLiu;DongweiGuo
- 期刊名称：《International journal of food engineering》 | 2018年第4期
- high amylose maize starch;
- film;
- high temperature-high pressure heating;
- microwave heating;
- alkali heating;
- glycerol;
60.Physicochemical Characteristics of Edible Bird's Nest Proteins and Their Cooking Processing Properties

机译：食用鸟巢蛋白的物理化学特征及其烹饪加工特性
- 作者：Huang Sha;Zhao Liming;Chen Qiming;Qin Zhen;Zhou Jiachun;Qiu Yongjun;Zhang Yin;Ma Mingyue
- 期刊名称：《International journal of food engineering》 | 2018年第3期
61.Dissolution Characteristics of Freeze-Dried Pullulan Particles Affected by Solution Concentration and Freezing Medium

机译：受溶液浓度和冷冻介质影响的冷冻干燥熊甘蔗颗粒的溶出特性
- 作者：QingXu;YanYao;TongZhao;QiongqiongShi;ZhanyongLi;WeiTian
- 期刊名称：《International journal of food engineering》 | 2018年第8期
- pullulan droplet;
- spray-freeze drying;
- cryogenic medium;
- water solubility;
62.Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying

机译：在短期和中波红外辐射干燥下的干燥特性和猕猴桃切片的质量和渗透脱水
- 作者：Jian Lyu;Qinqin Chen;Jinfeng Bi
- 期刊名称：《International journal of food engineering》 | 2017年第8期
63.Characteristics of Pores as Measured by Porosimetry and Microscopy Considering Spaghetti as a Model System

机译：通过孔隙率和显微镜测量的孔的特征，以考虑意大利面作为模型系统
- 作者：Mohammad Shaflur Rahman;Abdullah Al-Mamun;Issa S. Al-Amri
- 期刊名称：《International journal of food engineering》 | 2017年第8期
- water activity;
- material density;
- particle density;
- porosity;
- microscopy;
64.Chinese bayberry Jiaosu fermentation - changes of mycobiota composition and antioxidant properties

机译：中国Bayberry jiaosu发酵 - 菌菌菌菌组成和抗氧化特性的变化
- 作者：Fang Sheng;Jin Zhening;Xu Yisong;Sha Ruyi;Mao Jianwei;Jiang Zengliang
- 期刊名称：《International journal of food engineering》 | 2021年第6期
- antioxidant properties;
- Chinese bayberry;
- edible plant Jiaosu;
- fermentation;
- mycobiota;
65.The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread

机译：淀粉藻糖苷酶，葡萄糖氧化酶及半纤维素酶利用对面团的流变行为的影响
- 作者：Burak Altinel;S. Sezgin Unal
- 期刊名称：《International journal of food engineering》 | 2017年第2期
- amyloglucosidase;
- glucose oxidase;
- hemicellulase;
- dough rheology;
- extensograph;
- bread quality;
- spe- cific volume;
66.Development of Novel Electronic Nose Applied for Strawberry Freshness Detection during Storage

机译：储存过程中施用新型电子鼻的新型电子鼻
- 作者：MengkeXing;KeSun;QiangLiu;LeiqingPan;KangTu
- 期刊名称：《International journal of food engineering》 | 2018年第8期
- electronic nose;
- strawberry;
- freshness detection;
- storage;
- metal oxide semiconductor sensor;
67.Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural

机译：脉冲电场对酸樱桃汁性能的影响及糠醛和羟甲基糠醛的形成
- 作者：Evrendilek Gulsun Akdemir;Agcam Erdal;Akyildiz Asiye
- 期刊名称：《International journal of food engineering》 | 2021年第3期
- furfural;
- HMF;
- phenolic compounds;
- pulsed electric fields;
- sour cherry juice;
68.Effect of Heat Processing and Ultrasonication Treatment on Custard Apple Peroxidase Activity and Vitamin C

机译：热处理与超声处理对蛋奶苹果过氧化物酶活性和维生素C的影响
- 作者：Mugdha P.Dabir;L. Ananthanarayan
- 期刊名称：《International journal of food engineering》 | 2017年第1期
- inactivation;
- peroxidase;
- ultrasonication;
- vitamin C;
69.Predicting Storage Conditions for Rice Seed with Thermodynamic Analysis

机译：热力学分析预测水稻种子的储存条件
- 作者：PanWang;NanFu;DongLi;Li-junWang
- 期刊名称：《International journal of food engineering》 | 2017年第11期
70.The Influence of Refractance Window Drying on Qualitative Properties of Kiwifruit Slices

机译：折射窗干燥对猕猴桃切片定性特性的影响
- 作者：Dariush Azizi;SeidMahdi Jafari;HabibollahMirzaei
- 期刊名称：《International journal of food engineering》 | 2017年第2期
- kiwifruit;
- Refractance Window;
- quality properties;
- mathematical modelling;
71.Optimization and In-vitro Evaluation of Coating Process for Film-Coated Tablets

机译：薄膜涂膜片涂层工艺的优化和体外评价
- 作者：Marwan Abdelmahmoud AbdelkarimMaki;Palanirajan Vijayarajkumar;Yeong SiewWei
- 期刊名称：《International journal of food engineering》 | 2017年第11期
- aqueous-based film coating;
- perforated pan coater;
- process scale-up;
- optimization and control;
72.Functional and Rheological Properties of Pinuela (Bromelia karatas) in Two Ripening Stages.

机译：Pinuela（Bromelia Karatas）在两种成熟阶段的功能性和流变特性。
- 作者：MariaN.Osorio;Diego F.Moyano;WalterMurillo
- 期刊名称：《International journal of food engineering》 | 2017年第1期
- Bromelia karatas;
- pinuela;
- antioxidant activity;
- superoxide dismutase;
- polyphenol oxidase;
- rheologi- cal behavior;
73.Modification of Konjac Glucomannan by Reduced-Pressure Radio-Frequency Air Plasma

机译：减压射频空气等离子体改造Konjac Glucomannan
- 作者：Shi-Qing Wang;Guo-Qing Huang;Yan-Li Du
- 期刊名称：《International journal of food engineering》 | 2017年第8期
- konjac glucomannan;
- reduced-pressure radio-frequency air plasma;
- solubility;
- texture;
- viscoelasticity;
74.Optimization and Characterization of Wheat Bran Modified by Citric Acid Using a Dry Reaction Method for Enhancement of Methylene Blue Adsorption

机译：用干反应法对柠檬酸改性的小麦麸的优化与表征提高亚甲基蓝吸附
- 作者：AbolfazlHeydari;HaniyehDaneshafruz;FaridehDoostan;HassanSheibani
- 期刊名称：《International journal of food engineering》 | 2018年第8期
- edible agriculture by-product;
- wheat bran;
- citric acid;
- thermochemical reaction;
- methylene blue;
75.Pulverization Using Liquid Nitrogen Significantly Improves Physical Properties of Powder and Extraction Yield of Polysaccharides of Astragalus mongholicus

机译：使用液氮的粉碎显着提高了黄芪多糖的粉末和提取产量的物理性质
- 作者：Zuanhao Liang;Bing Du;Lanhua Xie
- 期刊名称：《International journal of food engineering》 | 2017年第2期
- Astragalus mongholicus;
- liquid nitrogen;
- polysaccharides;
- scanning electron microscope;
- texture;
76.Modeling and Simulation of Nitrogen Injection in Olive Oil

机译：橄榄油中氮注射的建模与仿真
- 作者：Ferrari Filippo;Vignali Giuseppe
- 期刊名称：《International journal of food engineering》 | 2018年第2期
- CFD;
- vegetable oil;
- modified atmosphere;
- gas flushing;
77.Partial Purification and Characterization of Polyphenol Oxidase from the Wild Edible Mushroom Lepiota Procera Using Three-Phase Partitioning

机译：三相分区野生食用蘑菇PREPIORA PROPIORA PROPIORA PROPIORA PROPIORA PROPIORA PROPIORA PROPIORA PATE的局部纯化与表征
- 作者：NeslihanSaki;MustafaAkin;Esma H.Alici;GulnurArabaci
- 期刊名称：《International journal of food engineering》 | 2018年第10期
- Lepiota procera;
- polyphenol oxidase;
- three-phase partitioning;
- purification;
- enzyme;
78.Frozen kinetics models for sensory, chemical, and microbial spoilage of preserved razor clam (Sinonovacula constricta) at different temperatures

机译：在不同温度下保存的剃刀蛤蜊（Sinonovacula Carrota）的感觉，化学和微生物腐败的冷冻动力学模型
- 作者：Li Ziyin;Li Luqian;Zhang Yangcong;He Qi
- 期刊名称：《International journal of food engineering》 | 2020年第11期
- frozen kinetic model;
- frozen storage;
- quality index;
- razor clam;
- shelf-life;
79.Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract

机译：用鱿鱼滤酪氨酸酶与椰子壳提取物相结合提高沙丁鱼Surimi的凝胶性质
- 作者：Naveen Kumar Vate;Soottawat Benjakul
- 期刊名称：《International journal of food engineering》 | 2017年第3期
- sardine;
- squid ink;
- tyrosinase;
- coconut husk extract;
- surimi;
- gel strength;
80.The effects of reaction parameters on the nonenzymatic browning reaction between L-ascorbic acid and glycine

机译：反应参数对L-抗坏血酸和甘氨酸非酶褐变反应的影响
- 作者：Yang Yan;Li Ya;Feng Liang;Yu Ai-Nong;Sun Bao-Guo;Liu Yu-Ping
- 期刊名称：《International journal of food engineering》 | 2021年第1期
- glycine;
- kinetic;
- L-ascorbic acid;
- non-enzymatic browning reaction;
81.Hass avocado ripeness classification by mobile devices using digital image processing and ANN methods

机译：使用数字图像处理和ANN方法的移动设备的Hass鳄梨成熟度分类
- 作者：Augusto Jaramillo-Acevedo Cesar;Enrique Choque-Valderrama William;Edith Guerrero-Alvarez Gloria;Augusto Meneses-Escobar Carlos
- 期刊名称：《International journal of food engineering》 | 2020年第12期
- feature selection;
- fruit classification;
- image processing;
- non-destructive methods;
82.Modeling of Dielectric and Thermal Properties of Protein-Enriched Instant Noodles as a Function of Food Chemical Composition

机译：富含蛋白质方便面的介质和热性能的建模作为食品化学成分的函数
- 作者：Pongpichaiudom Aujcharaporn;Songsermpong Sirichai;Tang Juming;Sablani Shyam
- 期刊名称：《International journal of food engineering》 | 2018年第6期
- chemical composition;
- dielectric properties;
- instant noodle;
- microwave drying;
- model;
83.Modeling Drying Properties of Pistachio Nuts, Squash and Cantaloupe Seeds under Fixed and Fluidized Bed Using Data-Driven Models and Artificial Neural Networks

机译：使用数据驱动模型和人工神经网络在固定和流化床下采用螺母，壁球和甜瓜种子的干燥性能
- 作者：Kaveh Mohammad;Chayjan Reza Amiri;Khezri Behrooz
- 期刊名称：《International journal of food engineering》 | 2018年第1期
- drying;
- artificial neural network;
- effective moisture diffusivity;
- specific energy consumption;
- fluidized bed;
84.Moisture Dependent Diffusion and Shrinkage in Yam during Drying

机译：干燥过程中山药的湿度依赖性扩散和收缩
- 作者：Emmanuel A.Amankwah;Komla AgbekoDzisi;Gerritvan Straten;Anton J.B.van Boxtel
- 期刊名称：《International journal of food engineering》 | 2018年第8期
- yam (dioscoraeceae rotundata);
- drying curves;
- water transport;
- effective diffusion;
85.CFD Simulation of a Co-rotating Twin-screw Extruder: Validation of a Rheological Model for a Starch-Based Dough for Snack Food

机译：共旋转双螺杆挤出机的CFD仿真：验证零食食品淀粉基面团流变模型
- 作者：Tagliavini Giorgia;Solari Federico;Montanari Roberto
- 期刊名称：《International journal of food engineering》 | 2018年第2期
- twin-screw extruder;
- rheology;
- computational fluid dynamics;
- starch-based dough;
86.A novel meat quality improver composed of carrageenan and superfine smashed okra powder and its application in chicken meatballs

机译：一种新的肉质改进，由角叉菜胶和超细捣碎的秋葵粉和鸡肉丸子的应用
- 作者：Liu Yan;Zhou Xi;Zhang Min;Zhou Ying;Fan Yaqi;Zhang Xingguo;Yu Xizhen;Xiong Guoyuan;Li Jingjun
- 期刊名称：《International journal of food engineering》 | 2021年第5期
- carrageenan;
- emulsified chicken meatballs;
- okra;
- okra/carrageenan complex;
- quality;
87.Use of Recycled Mustard Pickle Brine in the Production of Salted Duck Eggs

机译：在生产盐渍鸭蛋中的回收芥末泡菜盐水
- 作者：Huang Jing-Yao;Fang Tony J.
- 期刊名称：《International journal of food engineering》 | 2018年第3期
- mustard pickle brine;
- salted duck egg;
- food processing;
88.Control of spoilage fungi in yogurt using MicroGARD 200 (TM), Lyofast-FPR2 (TM) and HOLDBAC-YMC (TM) as bioprotectants

机译：使用MicroGard 200（TM），Lyofast-FPR2（TM）和HoldBac-YMC（TM）作为生物保护剂控制酸奶中腐败真菌
- 作者：Andrea Serna-Jimenez Johanna;Angelica Uribe-Bohorquez Maria;Marcela Rodriguez-Bernal Jenny;Klotz-Ceberio Bernadette;Ximena Quintanilla-Carvajal Maria
- 期刊名称：《International journal of food engineering》 | 2020年第11期
- antifungal effect;
- bioprotectants;
- fungi;
- optimization;
- yogurt;
89.Comparison of Different Physical Technique-Assisted Alkali Methods for the Extraction of Rice Bran Protein and its Characterizations

机译：不同物理技术辅助碱方法对水稻麸皮蛋白提取及其特征的比较及其特征
- 作者：Li-Hui Sun;Shi-Wen Lv;Lei-Yu He
- 期刊名称：《International journal of food engineering》 | 2017年第10期
90.Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit

机译：温度，阿拉伯语和羧甲基纤维素对喷雾干燥葡萄柚的一些物理性质的影响
- 作者：Gonzalez Freddy;Igual Marta;del Mar Camacho Maria;Martinez-Navarrete Nuria
- 期刊名称：《International journal of food engineering》 | 2018年第6期
- grapefruit powder;
- porosity;
- yield;
- luminosity;
- chroma;
- hue angle;
91.Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base

机译：大豆粉种类和挤压烹饪条件对膨化水稻零食碱物理化学，微观结构和感官特征的影响
- 作者：Choi Ok-Ja;Zhao Chang-Cheng;Ameer Kashif;Eun Jong-Bang
- 期刊名称：《International journal of food engineering》 | 2021年第6期
- extrusion;
- physicochemical;
- rice snack;
- soy flour;
- structure;
92.Application of Natural Frequencies for Prediction of Apple Texture Based on Partial Least Squares Regression

机译：基于局部最小二乘回归的苹果纹理预测的自然频率
- 作者：Jumin Hou;Yonghai Sun;Fangyuan Chen
- 期刊名称：《International journal of food engineering》 | 2017年第10期
93.The Effect of Solution Properties on the Photochemical Ability of Pulsed Light to Inactivate Soybean Lipoxygenase

机译：溶液特性对脉冲光对灭活大豆脂脂氧酶的影响的影响
- 作者：Alhendi Abeer;Yang Wade;Sarnoski Paul J.
- 期刊名称：《International journal of food engineering》 | 2018年第6期
- pulsed light;
- lipoxygenase;
- soymilk;
- sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE);
94.The Impact of Heat-Moisture Treatment on Physicochemical Properties and Retrogradation Behavior of Sweet Potato Starch

机译：水分水分处理对甘薯淀粉物理化学性质及逆血分析行为的影响
- 作者：Yaoyao Li;Shaowei Liu;Xue Liu
- 期刊名称：《International journal of food engineering》 | 2017年第5期
- sweet potato starch;
- heat-moisture treatment;
- physicochemical properties;
- digestibility;
- retrograda- tion;
95.The Stress-Relaxation Behavior of Rice as a Function of Time, Moisture and Temperature

机译：水稻的应力松弛行为作为时间，水分和温度的函数
- 作者：PanWang;Li-junWang;Dong Li
- 期刊名称：《International journal of food engineering》 | 2017年第2期
- rice kernels;
- shift factor;
- stress relaxation;
- apparent activation energy;
- dynamic mechanical analyzer;
96.Influence of Freezing-Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

机译：低场核磁共振和磁共振成像评估冻融循环对大菱肉肉水动力学的影响
- 作者：Li Jiaqi;Xia Kexin;Li Yao;Tan Mingqian
- 期刊名称：《International journal of food engineering》 | 2018年第1期
- turbot;
- low-field NMR;
- MRI;
- freezing-thawing process;
- water dynamic;
97.Colour, Texture, Microstructure and Nutrient Retention of Kiwifruit Slices Subjected to Combined Air-Impingement Jet Drying and Freeze Drying

机译：Kiwifruit切片的颜色，纹理，微观结构和营养保留，经受综合空冲射流干燥和冷冻干燥
- 作者：Di Huang;Wenfeng Li;Hongjun Shao
- 期刊名称：《International journal of food engineering》 | 2017年第7期
- kiwifruit;
- combined drying;
- air-impingement jet drying;
- saving energy;
- nutrient retention;
98.Recovery of Phenolic Compounds and Carbohydrates from Hydro-ethanolic Extract of Zizyphus lotus Fruit using Ultrafiltration Process

机译：利用超滤过程从Zizyphus莲花果汁氢乙醇提取物中恢复酚类化合物和碳水化合物
- 作者：KhaoulaMkadmini Hammi;DorraJellouli Ennigrou;HatemMajdoub;RiadhKsouri
- 期刊名称：《International journal of food engineering》 | 2017年第12期
- Zizyphus lotus;
- phenolic compounds;
- carbohydrates;
- ultrafiltration;
- antioxidant activity;
99.Prediction of neutral detergent fiber content in corn stover using near-infrared spectroscopy technique

机译：近红外光谱技术预测玉米秸秆中的中性洗涤剂纤维含量
- 作者：Pan Xuyang;Sun Laijun;Sun Guobing;Rong Panxiang;Lu Yuncai;Li Jinlong;Liu Yangyang;Zhang Chen;Song Ziwei
- 期刊名称：《International journal of food engineering》 | 2020年第12期
100.Effects of Electrolyte Concentration and Ultrasound Pretreatment on Ohmic-Assisted Hydrodistillation of Essential Oils from Mentha piperita L.

机译：电解质浓度和超声预处理对薄荷哌塔L的欧姆辅助氢化物的影响。
- 作者：Mohsen Gavahian;Reza Farhoosh;Katayoun Javidnia
- 期刊名称：《International journal of food engineering》 | 2017年第10期
- essential oils;
- electrical conductivity;
- Mentha piperita;
- ohmic-assisted hydrodistillation;
- ultrasound;

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