Utilization Whey in Production of Functional Healthy Beverage Whey-mango
Beverages
Ahmed S. Gad, Wafaa H. Emam, Gamal F. Mohamed and Ahmed F. Sayd
American Journal of Food Technology Volume 8, Number 3, 133-148, 2013
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Frustration of Mycotoxins with Spices used for Coffee Spicing
Amira Hassan Abdullah Al-Abdalall and Ebtisam Jawad Al Talib
American Journal of Food Technology Volume 8, Number 3, 149-161, 2013
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Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea
dumetorum) as Influenced by Steeping and Boiling in Varying Concentration
of Trona Solution over Time
Clifford I. Owuamanam, Chinyere I. Iwuoha, Ngozika C. Onuegbu, Chika C. Ogueke and Justina N. Nwosu
American Journal of Food Technology Volume 8, Number 3, 162-172, 2013
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Evaluation of Antioxidant Properties of Some Indian Vegetable and Fruit Peels by Decoction Extraction Method
Sumitra Chanda, Nirupa Amrutiya and Kalpna Rakholiya
American Journal of Food Technology Volume 8, Number 3, 173-182, 2013
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Process Development for Spray Drying of Ber (Ziziphus jujube L.)
Juice
V.K. Singh, B.L. Mandhyan, Sheela Pandey and R.B. Singh
American Journal of Food Technology Volume 8, Number 3, 183-191, 2013
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Production of Hydrolysates by Actinomucor elegans During Soy Protein
Deep-liquid Fermentation
Wang Jianming, Hu Feng, Li Ping and Geng Yuan
American Journal of Food Technology Volume 8, Number 3, 192-199, 2013
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Proximate Composition, Amino Acids and Vitamins Profile of Pleurotus
citrinopileatus Singer: An Indigenous Mushroom in Kenya
Fredrick Musieba, Sheila Okoth, Richard K. Mibey, Stella Wanjiku and Knight Moraa
American Journal of Food Technology Volume 8, Number 3, 200-206, 2013
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Formulation of Value Added Biscuits Using Defatted Coconut Flour
P.L. Sridevi Sivakami and K.S. Sarojini
American Journal of Food Technology Volume 8, Number 3, 207-212, 2013
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