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Vapour Transport Mechanism in Osmotic Distillation Process
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Use of Cassava Peel as Carbon Source for Production of Amylolytic Enzymes by Aspergillus niveus
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Recognition and Classification of Food Grains, Fruits and Flowers Using Machine Vision
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Rapid Detection Techniques for Biological and Chemical Contamination in Food: A Review
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Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology
Manivannan Petchi and Rajasimman Manivasagan

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Application of Atomic Force Microscopy on Studying Micro- and Nano-Structures of Starch
Peng Liu, Ling Chen, Penny A. Corrigan, Long Yu, and Zhongdong Liu

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Hydration Kinetics of Rice Kernels under Vacuum and Pressure
Marcelo O. Bello, Marcela P. Tolaba, and Constantino Suárez

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Particle Size Distribution of Commercial Cowpea (Vigna unguiculata (L) Walp.) Flour and Sensory Properties of Akara
Iminabo Samuel Barimalaa and Cynthia Onyinyechi Okoroji

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Moisture Isotherms and Heat of Desorption of Pistachio (Kaleghochi Var.)
Hamid Reza Gazor, Ali Reza Bassiri, and Saied Minaei

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Development of a Microcontrolled Instrument to Determinate Thermal Conductivity of Foods
Modesto Antonio Chaves and Alexsandro Oliveira de Almeida

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Effects of Pretreatments on Drying Characteristics of Button Mushroom
Upendra Singh, Sanjay Kumar Jain, Anila Doshi, Hemant Kumar Jain, and Vijay Kumar Chahar

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Effect of Conditioning on the Production of Inulinase by Kluyveromyces marxianus var. bulgaricus through Fed-Batch Fermentation
Marcia Luciana Cazetta, Rubens Monti, and Jonas Contiero