Dynamic NIR Spectroscopy to Monitor Bread Dough Mixing: A Short Review
A. Ait Kaddour and B. Cuq
American Journal of Food Technology Volume 6, Number 3, 173-185, 2011
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Dynamic NIR Spectroscopy to Monitor Wheat Product Processing: A Short Review
A. Ait Kaddour and B. Cuq
American Journal of Food Technology Volume 6, Number 3, 186-196, 2011
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Tigernut Processing: Its Food uses and Health Benefits
American Journal of Food Technology Volume 6, Number 3, 197-201, 2011
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Combined Effect of Refrigeration and Modified Atmosphere Packaging on the Shelf Life of Ready-to-Serve Pizza: Biochemical and Sensory Attributes
P. Singh and G.K. Goyal
American Journal of Food Technology Volume 6, Number 3, 202-214, 2011
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Influence of Developmental Stage on Activities of Polyphenol Oxidase, Internal Characteristics and Colour of Lettuce cv. Grand Rapids
B. Chutichudet, P. Chutichudet and S. Kaewsit
American Journal of Food Technology Volume 6, Number 3, 215-225, 2011
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Effect of Storage on Physico-Chemical, Microbiological and Sensory Quality of Bottlegourd-Basil Leaves Juice
T.K. Majumdar, D.D. Wadikar, C.R. Vasudish, K.S. Premavalli and A.S. Bawa
American Journal of Food Technology Volume 6, Number 3, 226-234, 2011
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Minerals (Zn, Fe, Ca and Mg) and Antinutrient (Phytic Acid) Constituents in Common Bean
A.S.M. Golam Masum Akond, Heath Crawford, Janelle Berthold, Zahirul I. Talukder and Khwaja Hossain
American Journal of Food Technology Volume 6, Number 3, 235-243, 2011
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Studies on Development of Ready to Eat Amla (Emblica officinalis) Chutney and its Preservation by using Class One Preservatives
P. Mishra, M. Verma, V. Mishra, S. Mishra and G.K. Rai
American Journal of Food Technology Volume 6, Number 3, 244-252, 2011
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Moisture Diffusivity of Five Major Varieties of Iranian Pistachios
American Journal of Food Technology Volume 6, Number 3, 253-259, 2011
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