1. Effect of some processing methods on nitrate changes in different vegetables

   • Shohreh Vahed
   • Leila Mosafa
   • Leila Lakzadeh

   Original Paper 12 February 2015 Pages: 241 - 247

   

2. Functionalized polyurethane applied for foodborne pathogen detection

   • Triranat Peng-Ubol
   • Pranee Phinyocheep
   • Marie-José Durand-Thouand

   Original Paper 19 February 2015 Pages: 248 - 258

   

3. Proximate compositions, nonvolatile taste components and antioxidant capacities of some dried edible mushrooms collected from Thailand

   • Phisut Naknaen
   • Teerarat Itthisoponkul
   • Phantipha Charoenthaikij

   Original Paper 20 February 2015 Pages: 259 - 268

4. Optimization of osmo-vacuum drying of pear (Pyrus communis L.) using response surface methodology

   • M. Amiripour
   • M. B. Habibi-Najafi
   • B. Emadi

   Original Paper 18 February 2015 Pages: 269 - 280

   

5. Modeling of solid fat content of chemically interesterified fully hydrogenated soybean oil and canola oil blends as a function of temperature and saturated fatty acids

   • Jamshid Farmani

   Original Paper 17 February 2015 Pages: 281 - 289

   

6. Development and applicability of an agarose-based tart cherry phantom for computer tomography imaging

   • Irwin R. Donis-González
   • Daniel E. Guyer
   • Anthony Pease

   Original Paper 21 February 2015 Pages: 290 - 298

   

7. Variation of the dielectric properties of chicken meat with frequency and temperature

   • Samir Trabelsi

   Original Paper 21 February 2015 Pages: 299 - 304

   

8. Fiber pectin from tomato pomace: characteristics, functional properties and application in low-fat beef burger

   • Mohammad Namir
   • Hassan Siliha
   • Mohamed Fawzy Ramadan

   Original Paper 21 February 2015 Pages: 305 - 312

   

9. Pork adulteration in commercial meatballs determined by chemometric analysis of NIR Spectra

   • Bambang Kuswandi
   • Khrisna Agung Cendekiawan
   • Musa Ahmad

   Original Paper 13 March 2015 Pages: 313 - 323

   

10. Synthesising a novel derivatives of piperine from black pepper (Piper nigrum L.)

    • Dara Muhammed Aziz
    • Jawameer Rasool Hama
    • Sarwar M. Alam

    Original Paper 14 March 2015 Pages: 324 - 331

    

11. Identification of hydroxy-safflor yellow A, safflor yellow B, and precarthaminin safflower using LC/ESI–MSMS

    • Fateme Mirzajani
    • Françoise Bernard
    • Razieh Goodarzi

    Original Paper 18 April 2015 Pages: 332 - 336

    

12. Evaluation of the physical, chemical and sensory properties of raisins produced from grapes of the cultivar Crimson

    • Raquel P. F. Guiné
    • Inês C. Almeida
    • Fernando J. Gonçalves

    Original Paper 19 March 2015 Pages: 337 - 346

    

13. Engineering and functional properties of four varieties of pulses and their correlative study

    • Adil Gani
    • Altaf Hussain
    • Sajid Maqsood

    Original Paper 16 April 2015 Pages: 347 - 358

    

14. Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures

    • Behzad Abbasnezhad
    • Nasser Hamdami
    • Diako Khodaei

    Original Paper 24 March 2015 Pages: 359 - 368

    

15. Comparison of antioxidant activity and tyrosinase inhibition in fresh and processed white radish, garlic and ginger

    • Apisit Somman
    • Napa Siwarungson

    Original Paper 04 April 2015 Pages: 369 - 374

16. Quantification of enzymatic browning kinetics of quince preserved by edible coating using the fractal texture Fourier image

    • Mohammad Noshad
    • Mohebbat Mohebbi
    • Behrooz Alizadeh behbahani

    Original Paper 03 April 2015 Pages: 375 - 381

    

17. Mango pulp fibre waste: characterization and utilization as a bakery product ingredient

    • M. L. Sudha
    • K. Indumathi
    • M. N. Shashirekha

    Original Paper 09 April 2015 Pages: 382 - 388

    

18. Utilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of Jammu and Kashmir, India

    • Sajad A. Rather
    • Rehana Akhter
    • S. M. Wani

    Original Paper 14 May 2015 Pages: 389 - 399

19. Optimization of process parameters for the production of taro chips using RSM with fuzzy modeling

    • Vivek Kumar
    • H. K. Sharma
    • R. P. Singh

    Original Paper 01 May 2015 Pages: 400 - 413

    

20. Enzymatic degumming of pineapple (Ananas comosus) mill juice using crude and commercial enzymes

    • Sanjay Kumar
    • H. K. Sharma

    Original Paper 05 May 2015 Pages: 414 - 425

    

21. Trace element concentrations in commercial gluten-free amaranth bars

    • Melisa J. Hidalgo
    • Sonia C. Sgroppo
    • Roberto G. Pellerano

    Original Paper 30 April 2015 Pages: 426 - 434

22. Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours

    • D. Yannick Mang
    • A. Bouba Abdou
    • Moses C. Mbofung

    Original Paper 06 May 2015 Pages: 435 - 447

    

23. Formulation and organoleptic evaluation of flaxseed globs as a functional food

    • Aditika Agarwal
    • Komal Chauhan

    Original Paper 17 May 2015 Pages: 448 - 453

    

24. Evaluation of in vitro antioxidant and brine shrimp lethality activities of different stem extracts of Zizyphus rugosa Lam

    • Md. Sazzad Hossain
    • Nizam Uddin
    • Md. Sohel Rana

    Original Paper 06 May 2015 Pages: 454 - 462

    

25. The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies

    • Brady P. Carter
    • Mary T. Galloway
    • Arron H. Carter

    Original Paper 06 May 2015 Pages: 463 - 470

    

26. Physicochemical, functional and microstructural characteristics of vegetable soybean (Glycine max) as affected by variety and cooking process

    • Yixiang Xu
    • Julie Barbaro
    • Maru Kering

    Original Paper 26 May 2015 Pages: 471 - 478