Vol. 5, No. 2 (2016), Journal of Food Research

• • Effects of Early Post-Mortem Rate of pH fall and aging on Tenderness and Water Holding Capacity of Meat from Cull Dairy Holstein-Friesian Cows
  • •  Carlos Santos   
    •  Carlos Moniz   
    •  Cristina Roseiro   
    •  Marina Tavares   
    •  Vera Medeiros   
    •  Isabel Afonso   
    •  Manuel Dias   
    •  Duarte da Ponte   
    • p1
    •  PDF 
      
• • Time-Dependent and Time-Independent Rheological Characterization of Date Syrup
  • •  Ibrahim Mohamed   
    •  Eihab Hassan   
    • p13
    •  PDF 
      
• • Effect of Calcium Chloride and Hydrocooling on Postharvest Quality of Selected Vegetables
  • •  Joyce Chepngeno   
    •  Willis Owino   
    •  John Kinyuru   
    •  Ngoni Nenguwo   
    • p23
    •  PDF 
      
• • Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours
  • •  Lisa Maselli   
    •  Sharareh Hekmat   
    • p41
    •  PDF 
      
• • Brazilian Peach (Prunus Persica) and Passion Fruit (Passiflora Edulis) Nectars: Good Source of Vitamin C and Anthocyanins?
  • •  Sandra Barbalho   
    •  Alda Otoboni   
    •  Paulo Marinelli   
    •  Claudia Bezerra   
    •  Adriana Meneghini   
    •  Érica Oliva   
    •  Roberta Lopes   
    •  Thamyris Souza   
    •  Marie Oshiiwa   
    •  Cláudia Nicolau   
    •  Mariane Moura   
    • p50
    •  PDF 
      
• • Dietary Sources of Calcium, Vitamin D, and the Pattern of Dairy Products Consumption in Five Ethnic Groups in the United States
  • •  Sangita Sharma   
    •  Fariba Kolahdooz   
    •  Shelly Vik   
    •  Tony Sheehy   
    •  Laurence Kolonel   
    • p58
    •  PDF 
      
• • Physical, Proximate and Anti-nutritional Composition of African yam bean (Sphenostylis stenocarpa) Seeds Varieties
  • •  Ghaniyah Ajibola   
    •  Abiodun Olapade   
    • p67
    •  PDF 
      
• • In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products
  • •  Kiin-Kabari David Barine   
    •  Giami Yorte   
    • p73
    •  PDF 
      
• • Optimization of Physical and Functional Properties of Sorghum-Bambara Groundnut Extrudates
  • •  David Gbenyi   
    •  Iro Nkama   
    •  Mamudu Badau   
    • p81
    •  PDF 
      
• • Antioxidant and Physicochemical Properties of Hibiscus Sabdariffa Extracts from Two Particle Sizes
  • •  Sandro Cid-Ortega   
    •  José Guerrero-Beltrán   
    • p98
    •  PDF 
      
• • Viscoelastic Properties of Kefir as Affected by Milk Protein Addition and Starter Culture Type
  • •  Stylianos Exarhopoulos   
    •  Kleio Antoniou   
    •  Stylianos Raphaelides   
    •  Georgia Dimitreli   
    • p110
    •  PDF 
      
• • Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 2
  • •  Bella Dong   
    • p118
    •  PDF 
      

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