Food and Bioprocess Technology

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Volume 3, Issue 2

April 2010

17 articles in this issue

Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review
R. Vadivambal
D. S. Jayas
Review Paper 26 August 2008 Pages: 161 - 171
Polydiacetylene as a Biosensor: Fundamentals and Applications in the Food Industry
Ana Clarissa dos Santos Pires
Nilda de Fátima Ferreira Soares
Antônio Fernandes de Carvalho
Review Paper 24 December 2008 Pages: 172 - 181
A Review on Microbial Lipases Production
Helen Treichel
Débora de Oliveira
J. Vladimir Oliveira
Review Article 25 March 2009 Pages: 182 - 196
Fermented Frozen Dough: Impact of Pre-fermentation Time and of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread
Alain Le-Bail
Cédric Nicolitch
Charles Vuillod
Original Paper 20 September 2008 Pages: 197 - 203
Predicting Stability of Distiller’s Wet Grains (DWG) with Color Analysis
K. A. Rosentrater
R. M. Lehman
Original Paper 28 May 2008 Pages: 204 - 212
Design Considerations in Hybrid Neural Optimization of Fed-Batch Fermentation for PHB Production by Ralstonia eutropha
Pratap R. Patnaik
Original Paper 06 May 2008 Pages: 213 - 225
Moisture Sorption Isotherms of Oolong Tea
Chiachung Chen
Yu-Kai Weng
Original Paper 20 March 2008 Pages: 226 - 233
Cholesterol and Antioxidant Vitamins in Fat Fraction of Whole and Skimmed Dairy Products
Pamela Manzi
Laura Pizzoferrato
Original Paper 16 February 2008 Pages: 234 - 238
Physicochemical and Enzymatic Properties of Five Kiwifruit Cultivars during Cold Storage
Mahboube Zolfaghari
Mohammad Ali Sahari
Hamidreza Samadloiy
Original Paper 22 July 2008 Pages: 239 - 246
Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis
A. A. Kulmyrzaev
É. Dufour
Original Paper 20 March 2008 Pages: 247 - 256
Irradiation Sensitivity of Planktonic and Biofilm-associated Listeria monocytogenes and L. innocua as Influenced by Temperature of Biofilm Formation
Brendan A. Niemira
Original Paper 01 April 2008 Pages: 257 - 264
Optimization of Trehalose Production by Rhodotorula dairenensis Following a Sequential Strategy of Experimental Design
Eliane Colla
Angélica Belchol Pereira
Maria Isabel Rodrigues
Original Paper 03 April 2008 Pages: 265 - 275
A Systematic Approach for Solving Large-Scale Problems by Neural Network: Open Refrigerated Display Cases and Droplet Evaporation Problems
Mazyar Amin
Homayun K. Navaz
Dana Dabiri
Original Paper 19 December 2008 Pages: 276 - 287
Enzymatic Synthesis of Medium- and Long-Chain Triacylglycerols (MLCT): Optimization of Process Parameters Using Response Surface Methodology
S. P. Koh
C. P. Tan
K. Long
Original Paper 11 March 2008 Pages: 288 - 299
Screening the Experimental Domain for the Microwave-Assisted Extraction of Secoisolariciresinol Diglucoside from Flaxseed Prior to Optimization Procedures
Simona M. Nemes
Valérie Orsat
Communication 15 May 2009 Pages: 300 - 307
A Comparative Biochemical Characterization of Microbial Transglutaminases: Commercial vs. a Newly Isolated Enzyme from Streptomyces Sp.
Juliana Alves Macedo
Lara Durães Sette
Hélia Harumi Sato
Communication 19 May 2009 Pages: 308 - 314
Extraction and Enzymatic Hydrolysis of Inulin from Jerusalem artichoke and their Effects on Textural and Sensorial Characteristics of Yogurt
Huaxi Yi
Lanwei Zhang
Lili Zhang
Communication 28 August 2009 Pages: 315 - 319

Volume 3, Issue 2

Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

Polydiacetylene as a Biosensor: Fundamentals and Applications in the Food Industry

A Review on Microbial Lipases Production

Fermented Frozen Dough: Impact of Pre-fermentation Time and of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread

Predicting Stability of Distiller’s Wet Grains (DWG) with Color Analysis

Design Considerations in Hybrid Neural Optimization of Fed-Batch Fermentation for PHB Production by Ralstonia eutropha

Moisture Sorption Isotherms of Oolong Tea

Cholesterol and Antioxidant Vitamins in Fat Fraction of Whole and Skimmed Dairy Products

Physicochemical and Enzymatic Properties of Five Kiwifruit Cultivars during Cold Storage

Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis

Irradiation Sensitivity of Planktonic and Biofilm-associated Listeria monocytogenes and L. innocua as Influenced by Temperature of Biofilm Formation

Optimization of Trehalose Production by Rhodotorula dairenensis Following a Sequential Strategy of Experimental Design

A Systematic Approach for Solving Large-Scale Problems by Neural Network: Open Refrigerated Display Cases and Droplet Evaporation Problems

Enzymatic Synthesis of Medium- and Long-Chain Triacylglycerols (MLCT): Optimization of Process Parameters Using Response Surface Methodology

Screening the Experimental Domain for the Microwave-Assisted Extraction of Secoisolariciresinol Diglucoside from Flaxseed Prior to Optimization Procedures

A Comparative Biochemical Characterization of Microbial Transglutaminases: Commercial vs. a Newly Isolated Enzyme from Streptomyces Sp.

Extraction and Enzymatic Hydrolysis of Inulin from Jerusalem artichoke and their Effects on Textural and Sensorial Characteristics of Yogurt

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