Microbial Isoamylases: An Overview
American Journal of Food Technology Volume 6, Number 1, 1-18, 2011
Abstract PDF Fulltext Citations XML References
A Review on the Loss of the Functional Properties of Proteins during Frozen Storage and the Improvement of Gel-forming Properties of Surimi
Rodiana Nopianti, Nurul Huda and Noryati Ismail
American Journal of Food Technology Volume 6, Number 1, 19-30, 2011
Abstract PDF Fulltext Citations XML References
Applications of Inulin and Mucilage as Stabilizers in Yoghurt Production
Maha E.A. Khalifa, A.E. Elgasim, A.H. Zaghloul and M.B. Mahfouz
American Journal of Food Technology Volume 6, Number 1, 31-39, 2011
Abstract PDF Fulltext Citations XML References
Evolution of Energetic Compounds, Antioxidant Capacity, Some Vitamins and Minerals, Phytase and Amylase Activity During the Germination of Foxtail Millet
Abdoulaye Coulibaly and Jie Chen
American Journal of Food Technology Volume 6, Number 1, 40-51, 2011
Abstract PDF Fulltext Citations XML References
Antioxidative Effects of Pomposia Extract, on Lipid Oxidation and Quality of Ground Beef during Refrigerated Storage
American Journal of Food Technology Volume 6, Number 1, 52-62, 2011
Abstract PDF Fulltext Citations XML References
High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato
S. Abe, S. Takimoto, Y. Yamamuro, K. Tau, F. Takenaga, K. Suzuki and M. Oda
American Journal of Food Technology Volume 6, Number 1, 63-71, 2011
Abstract PDF Fulltext Citations XML References
Evaluation of Cooking Quality Characteristics of Advanced Clones and Potato Cultivars
D. Hassanpanah, H. Hassanabadi and S.H. Azizi Chakherchaman
American Journal of Food Technology Volume 6, Number 1, 72-79, 2011
Abstract PDF Fulltext Citations XML References
Effect of Natural Tenderizers on Physico-Chemical Properties of Chicken Gizzard and Goat Heart
American Journal of Food Technology Volume 6, Number 1, 80-86, 2011
Abstract PDF Fulltext Citations XML References