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American journal of food technology, Tập 9, Số 2, 2014
Mục lục:
STTNội dung
1Growth and Biogenic Amine (Histamine and Tyramine) Potential of Probiotic Lactobacillus casei in Skim Milk / W.l\/I. Deepika Priyadarshani and Sudip Kuniar Rakshit
2Quality Properties, Antioxidant Capacity and Total Phenolic Content of Traditional Deep Fried Shredded Meat (Abon) of Palu, Central Sulawesi / Sukisman and others
3Effect of Processing Methods on Secondary Metabolites and Enzyme Inhibitors in Different Developmental Stages ofParkia roxburghii G. Don Pods / Jekendra Singh Salam and others
4Functional Properties of Bitter Yam (Dioscorea clumetorum) as Influenced by Soaking Prior to Oven-drying / A.C.C.Egbuon, D.C. Nzewi, O.N.C. Egbuon
5Formulation of Infant Weaning Foods from Vegetable Proteins and Cereal / Samson Ishola Ibironke
6Physico-chemical Parameters and Water Quality of Opa Water Irrigation, Ile-ife, South-west, Nigeria / Samson Ishola Ibironke
7Effect of Different Temperatures and Parameters Analysis of the Storage Life of Fresh Cucumber and Tomato using Controlled Atmosphere Technology / Wu-Yi Liu