Bioactive peptides of animal origin: a review Z. F. BhatSunil KumarHina Fayaz Bhat Review Article 21 January 2015 Pages: 5377 - 5392
Prodigiosin and its potential applications N. DarshanH. K. Manonmani Review Article 24 January 2015 Pages: 5393 - 5407
Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology Cláudia Vieira PrudêncioMiriam Teresinha dos SantosMaria Cristina Dantas Vanetti Review Article 11 February 2015 Pages: 5408 - 5417
Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit Bharat BhushanAjay PalJitendra Singh Review 11 February 2015 Pages: 5418 - 5426
2β-hydroxybetulinic acid 3β-caprylate: an active principle from Euryale Ferox Salisb. seeds with antidiabetic, antioxidant, pancreas & hepatoprotective potential in streptozotocin induced diabetic rats Danish AhmedManju SharmaAmita Verma Original Article 10 December 2014 Pages: 5427 - 5441
Mathematical modeling to study influence of porosity on apple and potato during dehydration Fateh SinghV. K. KatiyarB. P. Singh Original Article 19 November 2014 Pages: 5442 - 5455
Modeling of gas transmission properties of polymeric films used for MA packaging of fruits S. MangarajT. K. GoswamiD. K. Panda Original Article 19 December 2014 Pages: 5456 - 5469
Effect of edible coating on the aromatic attributes of roasted coffee beans Supriya RattanA. K. ParandeV. D. Nagaraju Original Article 14 January 2015 Pages: 5470 - 5483
Molecular insights into cold active polygalacturonase enzyme for its potential application in food processing L. N. RamyaK. K. Pulicherla Original Article 26 November 2014 Pages: 5484 - 5496
Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat Narender Raju PanjagariAshish Kumar SinghKangampalayam Palaniswamy Indumati Original Article 30 November 2014 Pages: 5497 - 5509
Nutritional and functional characterization of barley flaxseed based functional dry soup mix Sumeet KaurMadhusweta Das Original Article 14 November 2014 Pages: 5510 - 5521
Fortification with iron chelate and substitution of sucrose by sucralose in light uvaia sherbet (Eugenia pyriformis Cambess): physical, chemical and sensory characteristics Tales Márcio de Oliveira GiarolaCristina Guimarães PereiraJaime Vilela de Resende Original Article 19 November 2014 Pages: 5522 - 5533
Physicochemical and functional properties of yeast fermented brown rice flour Muna IlowefahJamilah BakarKharidah Muhammad Original Article 25 December 2014 Pages: 5534 - 5545
The effect of boiling on qualitative properties of grape juice produced by the traditional method Mehmet Musa ÖzcanŞerife AlparFahad AL Juhaimi Original Article 19 November 2014 Pages: 5546 - 5556
Modelling solubility of phenolics of mango ginger extract in supercritical carbon dioxide using equation of state and empirical models Thirupathihalli Pandurangappa Krishna MurthyBalaraman Manohar Original Article 11 December 2014 Pages: 5557 - 5567
Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products Jooyeoun JungGeorge CavenderYanyun Zhao Original Article 17 December 2014 Pages: 5568 - 5578
Improving the color of bulgur: new industrial applications of tempering and UV/sun-light treatments Fatih BalciMustafa Bayram Original Article 24 December 2014 Pages: 5579 - 5589
Antibacterial paperboard packaging using microfibrillated cellulose Nathalie LavoineIsabelle DeslogesJulien Bras Original Article 09 January 2015 Pages: 5590 - 5600
Effect of starch-beeswax coatings on quality parameters of blackberries (Rubus spp.) Alfonso Pérez-GallardoBlanca GarcÃa-AlmendárezCarlos Regalado Original Article 04 December 2014 Pages: 5601 - 5610
Rheological characteristics of inulin solution at low concentrations: Effect of temperature and solid content R. KumarS. ManjunathaP. S. Raju Original Article 10 December 2014 Pages: 5611 - 5620
Discordance between in silico & in vitro analyses of ACE inhibitory & antioxidative peptides from mixed milk tryptic whey protein hydrolysate Alok ChatterjeeS. K. KanawjiaPrerna Saini Original Article 11 December 2014 Pages: 5621 - 5630
In vitro probiotic evaluation of phytase producing Lactobacillus species isolated from Uttapam batter and their application in soy milk fermentation Appukuttan SaraniyaKadirvelu Jeevaratnam Original Article 23 December 2014 Pages: 5631 - 5640
Assessment of Nano Cellulose from Peach Palm Residue as Potential Food Additive: Part II: Preliminary Studies Dayanne Regina Mendes AndradeMárcia Helena MendonçaSatyanarayana G. Kestur Original Article 24 December 2014 Pages: 5641 - 5650
Physicochemical, pasting, rheological, thermal and morphological properties of horse chestnut starch Syed Insha RafiqKulsum JanD. C. Saxena Original Article 30 December 2014 Pages: 5651 - 5660
The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese) Tsehayneh GeremewAmeha KebedeBerhanu Andualem Original Article 07 January 2015 Pages: 5661 - 5670
Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics Ranendra K. MajumdarBahni DharApurba Saha Original Article 07 January 2015 Pages: 5671 - 5680
Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake Xu LiJunlin DengChunbang Ding Original Article 08 January 2015 Pages: 5681 - 5690
Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread) Shirin PourafsharKurt A. RosentraterPadmanaban G. Krishnan Original Article 14 November 2014 Pages: 5691 - 5699
Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products Vasiliki SchoinaAntonia TerpouLoulouda Bosnea Original Article 14 November 2014 Pages: 5700 - 5708
Development of a process for the manufacture of shelf stable dhal and its physico-chemical properties Mahwash JafriAlok JhaNitya Sharma Original Article 16 November 2014 Pages: 5709 - 5717
Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies Adil GaniA. A. BroadwayBupinder Singh Khatkar Original Article 21 November 2014 Pages: 5718 - 5726
Using headspace solid-phase microextraction for comparison of volatile sulphur compounds of fresh plants belonging to families Alliaceae and Brassicaceae Daniel KremrPetra BajerováKarel Ventura Original Article 25 November 2014 Pages: 5727 - 5735
The influence of roasting and additional processing on the content of bioactive components in special purpose coffees Tadeusz PilipczukBarbara KusznierewiczAgnieszka Bartoszek Original Article 26 November 2014 Pages: 5736 - 5744
Chemical and structural properties of sweet potato starch treated with organic and inorganic acid A. Surendra BabuR. ParimalavalliJ. Sudhakara Rao Original Article 26 November 2014 Pages: 5745 - 5753
Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making Soumaya Zouari EllouziDorra DrissRaoudha Ellouze Ghorbel Original Article 06 December 2014 Pages: 5754 - 5762
Effect of some extrusion variables on fermented maize-soybean blend Anthony O. OjokohWei YiminOjokoh S. Eromosele Original Article 23 December 2014 Pages: 5763 - 5771
Utilization of fish meal and fish oil for production of Cryptococcus sp. MTCC 5455 lipase and hydrolysis of polyurethane thereof K. ThirunavukarasuS. PurushothamanN. R. Kamini Original Article 04 January 2015 Pages: 5772 - 5780
Bioconversion enhancement of conjugated linoleic acid by Lactobacillus plantarum using the culture media manipulation and numerical optimization Azin KhosraviMohammad SafariSeyed Mohammad Taghi Gharibzahedi Original Article 07 January 2015 Pages: 5781 - 5789
Reactivity of phenolic compounds towards free radicals under in vitro conditions Sindhu MathewT. Emilia AbrahamZainul Akmar Zakaria Original Article 08 January 2015 Pages: 5790 - 5798
Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies Mudasir AhmadWaqas N. BabaF. A. Masoodi Original Article 11 January 2015 Pages: 5799 - 5807
A study on characterization of new bacteriocin produced from a novel strain of Lactobacillus spicheri G2 isolated from Gundruk- a fermented vegetable product of North East India Neha GautamNivedita Sharma Original Article 13 January 2015 Pages: 5808 - 5816
Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg) M. ChalamaiahT. JyothirmayiB. Dinesh Kumar Original Article 14 January 2015 Pages: 5817 - 5825
Development of quick cooking multi-grain dalia utilizing sprouted grains D. MridulaMonika SharmaR. K. Gupta Original Article 08 November 2014 Pages: 5826 - 5833
Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice S. SiddiquaB. A. AnushaP. S. Negi Original Article 14 November 2014 Pages: 5834 - 5841
Retardation of lipid oxidation using gelatin film incorporated with longan seed extract compared with BHT Samart Sai-UtSoottawat BenjakulSaroat Rawdkuen Original Article 19 November 2014 Pages: 5842 - 5849
Development of baked and extruded functional foods from metabolic syndrome specific ingredient mix Neetu MiglaniKiran BainsHarpreet Kaur Original Article 25 November 2014 Pages: 5850 - 5857
Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max) Kolawole. O. FaladeOpeolu. M. OgundeleFidelis C. K. Ocloo Original Article 26 November 2014 Pages: 5858 - 5865
Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design Isabelle L. BritoEvandro Leite de SouzaMarciane Magnani Original Article 26 November 2014 Pages: 5866 - 5873
Influences of exogenous probiotics and tea polyphenols on the production of three acids during the simulated colonic fermentation of maize resistant starch Qian GengXin-Huai Zhao Original Article 02 December 2014 Pages: 5874 - 5881
Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean Suresh BhiseA. KaurPoonam Aggarwal Original Article 02 December 2014 Pages: 5882 - 5889