Vol. 4, No. 2 (2015), Journal of Food Research

• • Nutrient Enhancement of Ground Sago (Metroxylon sagu Rottboll) Pith by Solid State Fermentation with Rhizopus oligosporus for Poultry Feed
  • •  Azilah Ab Jalil   
    •  Norhani Abdullah   
    •  Abdul Alimon   
    •  Suraini Abd-Aziz   
    • p1
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• • Having Enough Cultural Food? A Qualitative Exploration of the Experiences of Migrants in a Regional Area of Australia
  • •  Joanne Yeoh   
    •  Quynh Lê   
    •  Daniel Terry   
    •  Rosa McManamey   
    • p16
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• • The Effect of On-Farm Slaughter via Gunshot and Conventional Slaughter on Sensory and Objective Measures of Beef Quality Parameters
  • •  Markus Friedrich   
    •  Katrin Schiffer   
    •  Stefanie Retz   
    •  Caroline Stehling   
    •  Ingrid Seuß-Baum   
    •  Oliver Hensel   
    • p27
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• • Rice Bran Oil Distillate, a Choice for Gamma-Oryzanol: Separation and Oxidative Stability Study
  • •  Swapnil Jaiswal   
    •  Subhalaxmi Pradhan   
    •  Madhumita Patel   
    •  Malaya Naik   
    •  Satyanarayan Naik   
    • p36
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• • Effect of Inuline and Oatmeal Addition on Fat and Dietary Fiber Content in Hot Press Wheat Flour Tortilla
  • •  Erick Heredia-Olea   
    •  Alejandra Martinez-Martinez   
    •  Sylvia Payan-Tamez   
    •  Isabel Palomera-Santandreu   
    •  Sara Guajardo-Flores   
    •  Esther Perez-Carrillo   
    • p44
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• • Angiotensin-I Converting Enzyme Inhibitor Activity in Japanese Burdock Roots
  • •  Shougo Kawamura   
    •  Takayuki Murakami   
    •  Kohji Ishihara   
    •  Noriyoshi Masuoka   
    • p51
    •  PDF 
      
• • Effect of Storage Temperature on Biochemical and Mixolab Pasting Properties of Chinese Japonica Paddy
  • •  Xing-jun Li   
    •  Ping Jiang   
    • p57
    •  PDF 
      
• • Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder
  • •  Umesh Lohani   
    •  Kasiviswanathan Muthukumarappan   
    • p68
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• • Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate
  • •  David Kiin-Kabari   
    •  Sunday Giami   
    • p78
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• • Continuation of Reversed-Phase HPLC Analysis Studies of Steviol Glycosides Isolated From Stevia rebaudiana Bertoni
  • •  Srinivasarao Meneni   
    •  Venkata Chaturvedula   
    • p87
    •  PDF 
      
• • Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine
  • •  Moussa Konate   
    •  Eric Akpa   
    •  Goualie Bernadette   
    •  Louis Koffi   
    •  Ouattara Honore   
    •  Sebastien Niamke   
    • p92
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• • Is Adolescent Body Weight Associated With Parental Beliefs About Overweight, Attitudes Towards Food, and the Home Environment?
  • •  Dörthe Krömker   
    •  Andreas Stolberg   
    •  Claudia Müller   
    •  Zhe Tian   
    •  Alexandr Parlesak   
    • p104
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• • Effects of Traditional Smoking Methods on the Concentrations of Polynuclear Aromatic Hydrocarbons (PAHs) in Some Species of Smoked Fish Traded in Benue State, Nigeria
  • •  S. T. Ubwa   
    •  J. Abah   
    •  L. Tarzaa   
    •  R. L. Tyohemba   
    •  U. J. Ahile   
    • p119
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• • A review of the Experimental Approaches Used in Clinical Studies to Evaluate the Health Benefits of Plant Food Supplements Associated With Infectious Diseases
  • •  Dashnie Naidoo   
    •  Dalu Mancama   
    •  Paolo Meoni   
    •  Vinesh Maharaj   
    •  Schalk Van Rooyen   
    • p128
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• • Physico-Chemical, Microbiological and Sensory Qualities of Puree Produced From Two Cultivars of Tomato (Lycopersicon esculentum) Under Ambient Storage
  • •  Olajide Adedeji   
    •  Julian Anuonye   
    •  Fortune Ekundayo   
    •  Taye Olaoye   
    •  Abibat Babalola   
    •  Gbenga Ogundahunsi   
    • p143
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• • Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans
  • •  Bibiana Igbabul   
    •  Benbella Iorliam   
    •  Etietop Umana   
    • p150
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• • Effect of Germination on Functional Properties and Degree of Starch Gelatinization of Sorghum Flour
  • •  Ocheme B.   
    •  Adedeji E.   
    •  Lawal G.   
    •  Zakari M.   
    • p159
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• • Assessment of Salmonella spp. Attachment to Reusable Plastic Containers Based on Scanning Electron Microscopy and BAX® PCR
  • •  John Clayborn   
    •  Jacquelyn Adams   
    •  Christopher Baker   
    •  Steven Ricke   
    • p166
    •  PDF 
      
• • Reviewer Acknowledgements for Journal of Food Research, Vol. 4, No. 2
  • •  Bella Dong   
    • p176
    •  PDF 
      

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