Journal of Food Science and Technology 2011 №03

Journal of Food Science and Technology
May-june 2011, Volume 48, Issue 3, Pages 251-385Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)
I. A. Jideani and V. A. JideaniHigh hydrostatic pressure technology in dairy processing: a review
Rekha Chawla, Girdhari Ramdass Patil and Ashish Kumar SinghEffect of pasteurization temperature on quality of aonla juice during storage
Anup Kumar Bhattacherjee, D. K. Tandon, A. Dikshit and S. KumarEffect of storage conditions on microbiological and physicochemical quality of shea butter
Fernande Honfo, Kerstin Hell, Noël Akissoé, Ousmane Coulibaly and Pascal Fandohan, et al.The properties and kinetics of enzymatic reaction in the process of the enzymatic extraction of fish oil
Junqing Qian, Hongyong Zhang and Qiyuan LiaoIn vitro hypoglycemic effects of selected dietary fiber sources
Faiyaz Ahmed, Sudha Sairam and Asna UroojDevelopment of polyhouse type solar dryer for Kashmir valley
Navin Chandra Shahi, Junaid N. Khan, Umesh C. Lohani, Anupama Singh and Anil KumarEffect of cation exchange resin treatment and addition on sugar as anti-caking agent on retention of nutritional and sensory quality of lemon juice powder during storage
Satish K. Sharma, B. B. L. Kaushal and P. C. SharmaChanges in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions
Karina Rossini, Caciano P. Z. Noreña and Adriano BrandelliEffects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage
Ali Sabır, Ferhan K. Sabır and Zeki KaraEffect of modified atmosphere packaging on quality and shelf life of ‘Robusta’ banana (Musa sp.) stored at low temperature
V. B. Kudachikar, S. G. Kulkarni and M. N. Keshava PrakashInfluence of storage and packaging conditions on the quality of soy flour from sprouted soybean
Dipika Agrahar-Murugkar and Krishna JhaAccelerated fermentation of ‘idli’ batter using soy residue okara
C. R. Rekha and G. VijayalakshmiSorption isotherm characteristics of aonla flakes
Md. Shafiq Alam and Amarjit SinghSpreadsheet aided fuzzy model for prediction of chapati making quality
Gundabhakthara Hosamane Gangadharappa and P. PrabhasankarSolid state fermentation production of chitin deacetylase by Colletotrichum lindemuthianum ATCC 56676 using different substrates
P. V. Suresh, N. M. Sachindra and N. BhaskarBiochemical, microbiological and physiological changes in Jamun (Syzyium cumini L.) kept for long term storage under modified atmosphere packaging
Deepak Raj Rai, Sonia Chadha, Maninder P. Kaur, Pranita Jaiswal and Ramabhau T. PatilEffects of temperature and solvent on antioxidant properties of curry leaf (Murraya koenigii L.)
Indu Sasidharan and A. Nirmala MenonPhysicochemical characteristics of soy protein isolate and fenugreek gum dispersed systems
Hefnawy Taha Mansour Hefnawy and Mohamed Fawzy RamadanEvaluation of coloring efficacy of lac dye in comminuted meat product
Divya, R. P. Singh, B. Baboo and K. M. PrasadThe effect of consecutive steps of refining on squalene content of vegetable oils
Cevdet Nergiz and Deniz Çelikkale