Comparison of the Thermodynamically Analysis of Vacuum Cooling Method with the Experimental Model
American Journal of Food Technology Volume 2, Number 4, 217-227, 2007
Abstract PDF Fulltext Citations XML References
Moisture Sorption Isotherms of Pigeonpea (Cajanas cajan) Grain and its Dehulled Splits (Dhal)
R.K. Vishwakarma, R.K. Goyal and V.K. Bhargav
American Journal of Food Technology Volume 2, Number 4, 228-237, 2007
Abstract PDF Fulltext Citations XML References
Quality and Shelf-Life of Smoked Chevon Sausages Packed under Vacuum and Stored at 4±1°C
S. Dharmaveer, V. Rajkumar and K.P. Mukesh
American Journal of Food Technology Volume 2, Number 4, 238-247, 2007
Abstract PDF Fulltext Citations XML References
Starch Structures and Physicochemical Properties of a Novel β-glucan enriched Oat Hydrocolloid Product with and without Supercritical Carbon Dioxide Extraction
David G. Stevenson, Fred J. Eller, Jay-lin Jane and George E. Inglett
American Journal of Food Technology Volume 2, Number 4, 248-256, 2007
Abstract PDF Fulltext Citations XML References
Effect of Soaking and Roasting Dehulling Methods of Soybean on Bacillus Fermentation of Soy-Daddawa
B.O. Omafuvbe, E.O. Esosuakpo, T.S. Oladejo and A.A. Toye
American Journal of Food Technology Volume 2, Number 4, 257-264, 2007
Abstract PDF Fulltext Citations XML References
Effect of Roasting on Texture, Colour and Acceptability of Soybean for Making Sattu
Mridula D., R.K. Goyal, V.K. Bhargav and M.R. Manikantan
American Journal of Food Technology Volume 2, Number 4, 265-272, 2007
Abstract PDF Fulltext Citations XML References
Quality Evaluation and Acceptability of Soy-yoghurt with Different Colours and Fruit Flavours
O.F. Osundahunsi, D. Amosu and B.O.T. Ifesan
American Journal of Food Technology Volume 2, Number 4, 273-280, 2007
Abstract PDF Fulltext Citations XML References
An Inverse Estimation Method for Surface Film Conductance During Cooling of Fish Packages
K.A. Abbas and Ibrahim O. Mohamed
American Journal of Food Technology Volume 2, Number 4, 281-287, 2007
Abstract PDF Fulltext Citations XML References
Lactose Hydrolysis in Whole Milk Using Immobilized Kluyveromyces marxianus Cells
American Journal of Food Technology Volume 2, Number 4, 288-294, 2007
Abstract PDF Fulltext Citations XML References
Effect of Skin Removal from Spherical Fruits and Vegetables
F.A. Ansari, K.A. Abbas, D. Mat Hashim and S.M. Sapuan
American Journal of Food Technology Volume 2, Number 4, 295-300, 2007
Abstract PDF Fulltext Citations XML References
Microbiological and Chemical Changes During Fermentation of Crabs for ogiri-nsiko Production
O.K. Achi, I.C. Anokwuru and F.C. Ogbo
American Journal of Food Technology Volume 2, Number 4, 301-306, 2007
Abstract PDF Fulltext Citations XML References
Betacyanin Stability During Processing and Storage of a Microencapsulated Red Beetroot Extract
Henriette M.C. Azeredo, Andre N. Santos, Arthur C.R. Souza, Kenya C.B. Mendes and Maria Iranilde R. Andrade
American Journal of Food Technology Volume 2, Number 4, 307-312, 2007
Abstract PDF Fulltext Citations XML References
Effect of Extraction Conditions and Post Mortem Ageing Period on Yield of Salt Soluble Proteins from Buffalo (Bubalus bubalis) Lean Meat
R. Thomas, Y.P. Gadekar, G. Kandeepan, S.K. George and M. Kataria
American Journal of Food Technology Volume 2, Number 4, 313-317, 2007
Abstract PDF Fulltext Citations XML References
Color Difference and Acrylamide Content of Cooked Food
American Journal of Food Technology Volume 2, Number 4, 318-322, 2007
Abstract PDF Fulltext Citations XML References
Changes in the Physico-Chemical Characteristics of Processed and Stored Raphia hookeri Palm Sap (Shelf Life Studies)
F.I. Obahiagbon and P. Oviasogie
American Journal of Food Technology Volume 2, Number 4, 323-326, 2007
Abstract PDF Fulltext Citations XML References