Vol 4, No 5 (2015)

Journal of Food Research, Vol. 4, No. 5, October 2015

Table of Contents


Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation PDF
Monday O. Akusu, David B. Kiin-Kabari p1
The Antioxidant and DNA Repair Activities of Resveratrol, Piceatannol, and Pterostilbene PDF
Justin R. Livingston, Jacob J. Peterson, Gabriel A. Martinez, Connor J. Peck, Andrew R. Garrett, Rachel A. Uhl, Brett H. Thompson, Gajendra Shrestha, Richard A. Robison, Kim L. O'Neill p9
Abnormal Colorations of Mozzarella Cheese Caused by Phoma glomerata (Corda) Wollenw & Hochapfel PDF
Francesco Casalinuovo, Marinella Rodolfi, Paola Rippa, Anna Scognamiglio, Rosanna Musarella p19
Physicochemical Properties of Melipona beecheii Honey of the Yucatan Peninsula PDF
Victor M. Moo-Huchin, Gustavo A. Gonzalez-Aguilar, Jose D. Lira-Maas, Emilio Perez-Pacheco, Raciel Estrada-Leon, Mariela I. Moo-Huchin, Enrique Sauri-Duch p25
Sensory Comparison of Bread Crumb with and without Crust PDF
Katharina Fuckerer, Oliver Hensel, Joachim J. Schmitt p33
Morphological and Molecular Characterization of Ochratoxin A Producing Black Aspergilli from Grape Pomace PDF
Bernice Karlton-Senaye, Jianmei Yu, Leonard Williams p39
Transcriptomic Response of Salmonella Typhimurium Heat Shock Gene Expression Under Thermal Stress at 48 °C PDF
Sujata A. Sirsat, Christopher A. Baker, Si Hong Park, Arunachalam Muthaiyan, Scot E. Dowd, Steven C. Ricke p51
Whole Grain Gluten-Free Vegetable Spicy Snacks PDF
Talwinder S. Kahlon, Roberto J. Avena-Bustillos, Mei-Chen M. Chiu, Marlene B. Hidalgo p57
Branding, Ingredients and Nutrition Information: Consumer Liking of a Healthier Snack PDF
Mary R. Yan, Dave Brown, Andrew Parsons, Gillian A. Whalley, Naziham Hamid, Kevin Kantono, Bruce Donaldson, Elaine Rush p64
Salmonella Heidelberg Strain Responses to Essential Oil Components PDF
Juliany Rivera Calo, Christopher A. Baker, Si Hong Park, Steven C. Ricke p73
Occurrence of Aflatoxin in Some Food Commodities Commonly Consumed in Nigeria PDF
I. O. Williams, S. A. Ugbaje, G. O. Igile, O. O. Ekpe p81
Enhanced Antioxidant Capacity of Fresh Blueberries by Pulsed Light Treatment PDF
Cheryl Rock, Senem Guner, Wade Yang, Liwei Gu, Susan Percival, Esmeralda Salcido p89
Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli PDF
Eugène Niyonzima, Martin Patrick Ongol, Anasthase Kimonyo, Marianne Sindic p98
Antibacterial and Antioxidant Activity of Extracts from Selected Probiotic Bacteria PDF
Richard Nyanzi, Daniel S. S. Shuping, Piet J. Jooste, Jacobus N. Eloff p122
Quantitative Evaluation of the Effects of Moisture Distribution on Enzyme-Induced Acylation of Trehalose in Reduced-Moisture Organic Media PDF
Takashi Kuroiwa, Kazuyuki Kimura, Yoshihiro Aoki, Marcos A. Neves, Seigo Sato, Sukekuni Mukataka, Akihiko Kanazawa, Sosaku Ichikawa p133
Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages PDF
Fatemeh Zare, Valérie Orsat, Joyce I. Boye p143
Quality of Minimally Processed Products Marketed in Cuiabá, Mato Grosso, Brazil PDF
Fabíola Gonçalves da COSTA, Adelino Cunha Neto, Luiz José Rodrigues, Eduardo Eustáquio de Souza Figueiredo p157
Sensory Evaluation of Moringa- Probiotic Yogurt Containing Banana, Sweet Potato or Avocado PDF
Megan Kuikman, Colleen P. O'Connor p165
Effect of Tiger Nut Residue Flour Inclusion on the Baking Quality of Confectionaries PDF
Eke- Ejiofor, J., Deedam, J. N. p172
Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends PDF
Yetunde E Alozie, Chiemela E. Chinma p181
Reviewer Acknowledgements for Journal of Food Research, Vol. 4 No. 5 PDF
Bella Dong p189

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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