Journal of Food Research
Journal of Food Research, Vol. 1, No. 3, August 2012
Table of Contents
Articles
| A Comparison of Antioxidant Properties in Organic and Conventional Blueberries | |
| Gaytri Gupta-Elera, Andrew Garrett, Andres Martinez, Ryan D. Kraus, Richard Robison, Kim O’Neill | p1 |
| Non-wood Forest Products Based on Extractives - A New Opportunity for the Canadian Forest Industry Part 1: Hardwood Forest Species | |
| Mariana Royer, Robert Houde, Yannick Viano, Tatjana Stevanovic | p8 |
| Profiles of Fatty Acid Distribution of Different Acyl Lipids from Red and Black Rices | |
| Hiromi Yoshida, Yuka Tomiyama, Yoshiyuki Mizushina, Naoko Yoshida | p46 |
| Determination of Patulin in Apple Juice from Fuji Apples Stored in Different Conditions in Southern Brazil | |
| Hudson Couto do Amparo, Elissa Cavichon, Cesar Milton Baratto, Eduardo Cesar Tondo, Jane Mary Lafayette Neves Gelinski | p54 |
| A Total Polyphenol Content of Mate (Ilex paraguariensis) and Other Plants-derived Beverages | |
| Vanessa Graciela Hartwig, Luis Alberto Brumovsky, Maria Raquel Fretes | p58 |
| Processing Factors of Several Pesticides and Degradation Products in Carrots by Household and Industrial Processing | |
| Aurore Bonnechere, Vincent Hanot, Ruben Jolie, Marc Hendrickx, Claude Bragard, Thomas Bedoret, Joris Van Loco | p68 |
| Nutritional and Organoleptic Properties of Wheat (Triticum aestivum) and Beniseed (Sesame indicum) Composite Flour Baked Foods | |
| Christine Emmanuel-Ikpeme, Christopher Eneji, Godwin Igile | p84 |
| Assessment of Mycotoxins in Edible Tree Borne Oil Seeds (TBOS) | |
| Punam K. Singh | p92 |
| Inactivation of Baroduric Bacteria Isolated by High Hydrostatic Pressure from Pickled Cowpea | |
| Xuemei Li, Dong Zhao, Anjun Chen, Tiantian Lin, Biao Pu | p101 |
| Acceptability of Amaranth Grain-based Nutritious Complementary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhylanus) Compared to Corn Soy Blend Plus among Young Children/Mothers Dyads in Western Kenya | |
| Silvenus O. Konyole, John N. Kinyuru, Bethwell O. Owuor, Glaston M. Kenji, Christine A. Onyango, Benson B. Estambale, Henrik Friis, Nanna Roos, Victor O. Owino | p111 |
| Microwave-assisted Extraction of Ochratoxin A from Roasted Coffee Beans: An Alternative Analytical Approach | |
| Giulia Graziani, Antonello Santini, Rosalia Ferracane, Alberto Ritieni | p121 |
| Inhibition of Lipid Oxidation by MRP Antioxidant in Enriched Cooked Beef Patties with Polyunsaturated Fatty Acids | |
| Carina Lorena Fernandez, Mario Anibal Sturla, Mirtha Marina Doval, Ana Maria Romero, Maria Alicia Judis | p128 |
| Development of Fermented Beverage Using RSM and Nutrients Evaluation – I. Fermented Ashgourd Beverage | |
| C. S. Devaki, K. S. Premavalli | p138 |
| Active Modified Atmosphere Packaging of Fresh-cut Bell Peppers: Effect on Quality Indices | |
| Helen Manolopoulou, Gregory Lambrinos, George Xanthopoulos | p148 |
| Quality Retention and Shelf-life Extension in Mediterranean Cucumbers Coated with a Pectin-based Film | |
| M. Moalemiyan, H. S. Ramaswamy | p159 |
| Evaluation of Some Heavy Metals in Imported Chocolate and Candies Sold in Nigeria | |
| J. O. Ochu, A. Uzairu, J. A. Kagbu, C. E. Gimba, O. J. Okunola | p169 |
| Comparison of Conventional and Rapid Methods for Salmonella Detection in Artisanal Minas Cheese | |
| Gardênia M. S. C. Mata, Maria Cristina D. Vanetti | p178 |
| Changes in Temperature Profile, Texture and Color of Pork Loin Chop during Pan-frying | |
| Chunbao Li, Yuxiang Hu, Lin Tang, Yuyu Dong, Anguo Teng, Xinglian Xu, Baocai Xu, Guanghong Zhou | p184 |
| Technological and Economic Optimization of Functional Ready to Eat Meal | |
| Amalia Conte, Antonio Stasi, Vittoria Pilone, Daniela Gammariello, Lucia Padalino, Francesco Bimbo, Antonio Lopolito, Matteo Alessandro Del Nobile | p192 |
| Sensory and Instrumental Consistency of Processed Cheeses | |
| Rita C. S. N. Silva, Valéria P. R. Minim, Márcia C. R. T. Vidigal, Alexandre N. Silva, Andréa A. Simiqueli, Luís A. Minim | p204 |
| Proximate and Mineral Composition of Nigerian Leafy Vegetables | |
| S. S. Asaolu, O. S. Adefemi, I. G. Oyakilome, K. E. Ajibulu, M. F. Asaolu | p214 |
| A Box-behnken Design for Characterizing Chinese Truffles (Tuber indicum) Aroma by HS-SPME-GC-MS | |
| Sanping Fang, Biao Pu, Anjun Chen, Kang Zhou, Xiaolin Ao, Danping Xu | p219 |
| Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal | |
| Parisa Fallahi, Kasiviswanathan Muthukumarappan, Kurt A. Rosentrater, Michael L. Brown | p230 |
| Physical-chemical and Microbiological Characteristics of Organic Strawberries Conserved with Biofilms and Refrigeration | |
| Raquel Pires Campos, Angela Kwiatkowski, Carolina Dario Tonhi, Edmar Clemente | p247 |
| The Inhibition of Uric Acid Formation Catalyzed by Xanthine Oxidase Properties of the Alkyl Caffeates and Cardol | |
| Noriyoshi Masuoka, Ken-ichi Nihei, Takayoshi Masuoka, Kouhei Kuroda, Kenji Sasaki, Isao Kubo | p257 |
| Nutritional Status of Participating and Non-participating Pupils in the Ghana School Feeding Programme | |
| A. O. Danquah, A. N. Amoah, M. Steiner-Asiedu, C. Opare-Obisaw | p263 |
| Antimicrobial Synergic Effect of Chitosan with Sodium Lactate, Nisin or Potassium Sorbate against the Bacterial Flora of Fish | |
| Laura Inés Schelegueda, María Fernanda Gliemmo, Carmen Adriana Campos | p272 |
| Supercritical Carbon Dioxide Extraction of Polyphenols from Pomegranate (Punica granatum L.) Leaves: Chemical Composition, Economic Evaluation and Chemometric Approach | |
| Rodrigo N. Cavalcanti, Helmut J. Navarro-Díaz, Diego T. Santos, Mauricio A. Rostagno, M. Angela A. Meireles | p282 |
| Inhibition of Yeast in Commercial Pickle Brines | |
| T. Doan, D. Babu, R. Buescher | p295 |
| Different Behaviour of Plasma Antioxidant Status after Red Wine Consumption in Subjects of the Same Sex: A Preliminary Report | |
| Marco Giammanco, Danila Di Majo, Gaetano Leto, Carla Flandina, Maurizio La Guardia | p302 |
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Journal of Food Research ISSN 1927-0887(Print) ISSN 1927-0895(Online)
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