Articles
Fractionation of Skim Milk by an Integrated Membrane Process for Yoghurt Elaboration and Lactose Recuperation
Ana Noelia Rinaldoni, Mercedes Campderros, Carlos J. Menendez, and Antonio Pérez Padilla
Performance Evaluation of Absorbent Materials in Evaporative Cooling System for the Storage of Fruits and Vegetables
William Adebisi Olosunde, J.C. Igbeka, and Taiwo Olufemi Olurin
Efficiency of Electrolyzed Oxidizing Water for Inactivation of Salmonella spp. and Inoculated Shell Eggs
Qijun Ma, Baoming Li, Chaoyuan Wang, Yingying Ji, Shuhua Wang, and Wei Cao
Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava Starches
Pierre Désiré Mbougueng, Tenin Dzudie, Joel Scher, and Tchiégang Clergé
Development of a Sterilized Mixed Herbal Drink Product
Bodin Techaratanakrai, Kalaya Laohasongkram, and Saiwarun Chaiwanichsiri
Drying Kinetics of Lima Bean (Phaseolus lunatus L.) Experimental Determination and Prediction by Diffusion Models
Wilton Pereira da Silva, Jürgen W. Precker, and Antonio Gilson Barbosa de Lima
Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation
Su-qiang Chang, Dong Li, Yubin Lan, Necati Ozkan, John Shi, Xiao Dong Chen, and Zhi-huai Mao
Modeling of the Soybean Grains Hydration by a Distributed Parameters Approach
Mônica Ronobo Coutinho, Edilson Sadayuki Omoto, Wagner André dos Santos Conceição, Cid Marcos Gonçalves Andrade, and Luiz Mario de Matos Jorge
Investigation on Acid Hydrolysis of Inulin: A Response Surface Methodology Approach
Ebrahim Eskandari Nasab, Mehran Habibi-Rezaei, Afshin Khaki, and Mohammad Balvardi
Study of the Rheological Parameters of Honey Using the Mitschka Method
Charles Windson Isidoro Haminiuk, Giselle M. Maciel, Manuel Salvador Vicente Plata-Oviedo, Alessandra Quenehenn, and Agnes P. Scheer
Production of Cellulolytic Enzymes by Anaerobic Fungi Cultivated in Different Conditions
Claudia Eugênia Castro Bravo-Martins, Raúl Jorge Hernán Castro-Gómez, Boutros F. Sarrouh, and Silvio Silvério da Silva
Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing
Dayang N. Abang Zaidel, Nyuk L. Chin, Yus Aniza Yusof, Russly Abdul Rahman, and Roselina Karim
Critical Reviews
Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology
Manivannan Petchi and Rajasimman Manivasagan
Shorter Communications
Co-Production of Betacyanine and Eau-De-Vie from Red Beets (Beta vulgaris)
Yong D. Hang and Edward E. Woodams
Effect of Guar Gum on Dough Stickiness and Staling in Chapatti–An Indian Unleavened Flat Bread
Shalini Kishanrao Ghodke
Retention of Lysine in Foods Processed with Microwave and Conventional Heating
Supreetha S, Purnima Kaul Tiku, and Jamuna Prakash