Growth and Biogenic Amine (Histamine and Tyramine) Potential of Probiotic Lactobacillus casei in Skim Milk
W.M. Deepika Priyadarshani and Sudip Kumar Rakshit
American Journal of Food Technology Volume 9, Number 2, 69-79, 2014
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Quality Properties, Antioxidant Capacity and Total Phenolic Content of Traditional Deep Fried Shredded Meat (Abon) of Palu, Central Sulawesi
Sukisman , Hari Purnomo, Djalal Rosyidi and Lilik Eka Radiati
American Journal of Food Technology Volume 9, Number 2, 80-88, 2014
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Effect of Processing Methods on Secondary Metabolites and Enzyme Inhibitors in Different Developmental Stages of Parkia roxburghii G. Don Pods
Jekendra Singh Salam, Priyadarshi Salam, Kumar Singh Potshangbam and Dutta Biman Kumar
American Journal of Food Technology Volume 9, Number 2, 89-96, 2014
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Functional Properties of Bitter Yam (Dioscorea dumetorum) as Influenced
by Soaking Prior to Oven-drying
A.C.C. Egbuonu, D.C. Nzewi and O.N.C. Egbuonu
American Journal of Food Technology Volume 9, Number 2, 97-103, 2014
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Formulation of Infant Weaning Foods from Vegetable Proteins and Cereal
American Journal of Food Technology Volume 9, Number 2, 104-110, 2014
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Physico-chemical Parameters and Water Quality of Opa Water Irrigation, Ile-ife, South-west, Nigeria
American Journal of Food Technology Volume 9, Number 2, 111-116, 2014
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Effect of Different Temperatures and Parameters Analysis of the Storage
Life of Fresh Cucumber and Tomato using Controlled Atmosphere Technology
American Journal of Food Technology Volume 9, Number 2, 117-126, 2014
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