Vol. 3, No. 5 (2014), Journal of Food Research

• • Whole Grain Gluten-Free Vegetable Savory Snacks
  • •  Talwinder Kahlon   
    •  Roberto Avena-Bustillos   
    •  Mei-Chin Chiu   
    •  Marlene Hidalgo   
    • p1
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• • Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions
  • •  Maria Lorena Luna-Guevara   
    •  Oscar Jimenez-Gonzalez   
    •  Juan Jose Luna-Guevara   
    •  Paola Hernandez-Carranza   
    •  Carlos Enrique Ochoa-Velasco   
    • p8
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• • The Use of Modified Beetroot Fibers by Sodium Dodecyl Sulfate (SDS) Cleaning Water Contaminated by Organic and Inorganic Compounds
  • •  Jamil Rima   
    •  Kamil Rahme   
    •  Karrine Assaker   
    • p19
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• • Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt
  • •  Georgia Dimitreli   
    •  Dimitris Petridis   
    •  Pantelina Akakiadou   
    •  Stella Chrysalidou   
    • p31
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• • Lipid and Moisture Content of Commercial Reduced-Fat Deep-Fried Potatoes Compared to Advertised Claim
  • •  Sherri Stastny   
    •  Jill Keith   
    •  Cliff Hall III   
    • p45
    •  PDF 
      
• • Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution
  • •  Gerardo Checamarev   
    •  Maria Yeannes   
    •  Alicia Bevilacqua   
    •  Maria Casales   
    • p49
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• • A Mixed Methods Approach to Investigating Food Safety Behavior in a Sample of Native American and Hispanic Caregivers of Young Children
  • •  Margaret Siebert   
    •  Christina Perry   
    •  Lindsay O'Connell   
    •  Julie Albrecht   
    •  Kristen Stenger   
    •  Kara Vlasin-Marty   
    • p59
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• • Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity
  • •  Susana Alfaro   
    •  Ana Mutis   
    •  Andres Quiroz   
    •  Ivette Seguel   
    •  Erick Scheuermann   
    • p73
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• • Roselle Calyces Particle Size Effect on the Physicochemical and Phytochemicals Characteristics
  • •  Sandro Cid-Ortega   
    •  Jose Guerrero-Beltran   
    • p83
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• • Lactobacillus salivarius Fermentation Reduced Glucosinolate and Fibre in Canola Meal
  • •  Aljuobori A.   
    •  N. Abdullah   
    •  I. Zulkifli   
    •  A. F. Soleimani   
    •  J. B. Liang   
    •  E. Oskoueian   
    • p95
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• • Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices
  • •  Tinuade Afolabi   
    •  Toyosi Tunde-Akintunde   
    •  Olusegun Oyelade   
    • p103
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• • Utilization and Influence of Condiments Prepared From Fermented Legumes on Quality Profile of Meat
  • •  E. S. Apata   
    •  O. O. Eniolorunda   
    •  O. C. Apata   
    •  L. B. Eso   
    • p113
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• • Quality Evaluation of Beef Preserved With Food Grade Organic Acids at Room Temperature
  • •  Eniolorunda O. O.   
    •  Apata E. S.   
    •  Ogunlesi O. E.   
    •  Okubanjo A. O.   
    • p120
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• • Reviewer Acknowledgements for Journal of Food Research, Vol. 3, No. 5
  • •  Bella Dong   
    • p129
    •  PDF 
      

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