Volume 4, Issue 1

Search all Food and Bioprocess Technology articles

January 2011

Filter by

Volume:

Sort by

Date published:

New to old Old to new

18 articles in this issue

Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review
Sundar Balasubramanian
Suranjan Panigrahi
Review Paper 14 January 2010 Pages: 1 - 26
Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process
Ana Villares
Mauricio A. Rostagno
J. Alfredo Martínez
Review Paper 07 January 2010 Pages: 27 - 38
Nanotechnology for the Food and Bioprocessing Industries
Suresh Neethirajan
Digvir S. Jayas
Review Paper 19 February 2010 Pages: 39 - 47
Comparative Studies on Some Physico-chemical, Thermal, Morphological, and Pasting Properties of Acid-thinned Jicama and Maize Starches
Silvia Lorena Amaya-Llano
Fernando Martínez-Bustos
José de Jesús Zazueta-Morales
Original Paper 19 December 2008 Pages: 48 - 60
Effect of Process Variables on Heat-Transfer Rates to Canned Particulate Newtonian Fluids During Free Bi-axial Rotary Processing
Hosahalli S. Ramaswamy
Mritunjay Dwivedi
Original Paper 26 September 2008 Pages: 61 - 78
Effect of Process Variables on Heat-Transfer Rates to Canned Particulate Newtonian Fluids During Free Bi-axial Rotary Processing
Hosahalli S. Ramaswamy
Mritunjay Dwivedi
Erratum 01 November 2008 Pages: 79 - 79
Evaluation of Flour and Extruded Noodles from Eight Cassava Mosaic Disease (CMD)-Resistant Varieties
Titus U. Nwabueze
Glory A. Anoruoh
Original Paper 19 March 2009 Pages: 80 - 91
Whey Protein Concentrate Fortified Baked Goods from Cassava-Based Composite Flours: Nutritional and Functional Properties
S. Jisha
G. Padmaja
Original Paper 06 January 2009 Pages: 92 - 101
Protein Denaturation in Pork Longissimus Muscle of Different Quality Groups
Samira Kazemi
Michael O. Ngadi
Claude Gariépy
Original Paper 19 March 2009 Pages: 102 - 106
Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity
Peter Wambura
Wade Yang
Nasson R. Mwakatage
Original Article 14 October 2008 Pages: 107 - 115
Protein and Amino Acid Solubilization using Bacillus cereus, Bacillus velesensis, and Chryseobacterium sp. from Chemical Extraction Protein Residue
Vilásia Guimarães Martins
Jorge Alberto Vieira Costa
Carlos Prentice
Original Paper 23 December 2008 Pages: 116 - 123
Deep Frying Performance of Enzymatically Synthesized Palm-Based Medium- and Long-Chain Triacylglycerols (MLCT) Oil Blends
S. P. Koh
N. Arifin
O. M. Lai
Original Paper 12 September 2008 Pages: 124 - 135
FTNIR Spectroscopic Method for Determination of Moisture Content in Green Tea Granules
V. R. Sinija
H. N. Mishra
Original Paper 30 October 2008 Pages: 136 - 141
Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst
Lebaka Veeranjaneya Reddy
Lebaka Prasannanjaneya Reddy
Obulam Vijaya Sarathi Reddy
Communication 06 February 2010 Pages: 142 - 148
Reduction of Postharvest Decay of Peach and Nectarine Caused by Monilinia laxa Using Hot Water Dipping
Tomislav Jemric
Dario Ivic
Branimir Pavkovic
Communication 21 April 2010 Pages: 149 - 154
Effects of Extruded Sugar Bagasse Blend on Yogurt Quality
I. Verdalet-Guzmán
R. Viveros-Contreras
F. Martínez-Bustos
Communication 21 July 2010 Pages: 155 - 160
Erratum: Storage Properties of Low Fat Fish and Rice Flour Coextrudates
Tumuluru Jaya Shankar
Shahab Sokhansanj
A. S. Bawa
Erratum 01 December 2010 Pages: 161 - 161
Erratum: A Case Study on Optimization of Biomass Flow During Single-Screw Extrusion Cooking Using Genetic Algorithm (GA) and Response Surface Method (RSM)
Tumuluru Jaya Shankar
Shahab Sokhansanj
A. S. Bawa
Erratum 03 December 2010 Pages: 162 - 162

Volume 4, Issue 1

Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review

Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

Nanotechnology for the Food and Bioprocessing Industries

Comparative Studies on Some Physico-chemical, Thermal, Morphological, and Pasting Properties of Acid-thinned Jicama and Maize Starches

Effect of Process Variables on Heat-Transfer Rates to Canned Particulate Newtonian Fluids During Free Bi-axial Rotary Processing

Effect of Process Variables on Heat-Transfer Rates to Canned Particulate Newtonian Fluids During Free Bi-axial Rotary Processing

Evaluation of Flour and Extruded Noodles from Eight Cassava Mosaic Disease (CMD)-Resistant Varieties

Whey Protein Concentrate Fortified Baked Goods from Cassava-Based Composite Flours: Nutritional and Functional Properties

Protein Denaturation in Pork Longissimus Muscle of Different Quality Groups

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Protein and Amino Acid Solubilization using Bacillus cereus, Bacillus velesensis, and Chryseobacterium sp. from Chemical Extraction Protein Residue

Deep Frying Performance of Enzymatically Synthesized Palm-Based Medium- and Long-Chain Triacylglycerols (MLCT) Oil Blends

FTNIR Spectroscopic Method for Determination of Moisture Content in Green Tea Granules

Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst

Reduction of Postharvest Decay of Peach and Nectarine Caused by Monilinia laxa Using Hot Water Dipping

Effects of Extruded Sugar Bagasse Blend on Yogurt Quality

Erratum: Storage Properties of Low Fat Fish and Rice Flour Coextrudates

Erratum: A Case Study on Optimization of Biomass Flow During Single-Screw Extrusion Cooking Using Genetic Algorithm (GA) and Response Surface Method (RSM)

Navigation