Vol. 1, No. 1 (2012), Journal of Food Research

• • Evaluation of Surface Enhanced Raman Spectroscopy (SERS) for Detection of Acetone in the Context of Food Safety and Quality Application
  • •  Punyatoya Mohapatra   
    •  Suranjan Panigrahi   
    • p3
    •  PDF 
      
• • Mixing Properties and Gluten Yield of Dough Enriched with Pea Protein Isolates
  • •  Samuel Mercier   
    •  Sébastien Villeneuve   
    •  Martin Mondor   
    •  Hélène Drolet   
    •  Denis Ippersiel   
    •  François Lamarche   
    •  Louis-Philippe Marchais   
    • p13
    •  PDF 
      
• • Impact of Instant Controlled Pressure Drop (DIC) Treatment on Drying Kinetics and Caffeine Extraction from Green Coffee Beans
  • •  I. Kamal   
    •  A. Gelicus   
    •  K. Allaf   
    • p24
    •  PDF 
      
• • Finite Element Modeling and Physical Property Estimation of Rheological Food Objects
  • •  Zhongkui Wang   
    •  Shinichi Hirai   
    • p48
    •  PDF 
      
• • The Experiences of Elderly People Living at Home Related to Their Receiving Meals Distributed by a Municipality in Sweden
  • •  Zada Pajalic   
    •  Lena Persson   
    •  Albert Westergren   
    •  Berggren Vanja   
    •  Kirsti Skovdahl   
    • p68
    •  PDF 
      
• • Predicting Wine Consumption Based on Previous ‘Drinking History’ and Associated Behaviours
  • •  Lauro Melo   
    •  Greg Evans   
    •  Nicolas Pollès   
    •  Conor Delahunty   
    •  David Cox   
    • p79
    •  PDF 
      
• • Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour
  • •  Fatemeh Zare   
    •  Valerie Orsat   
    •  Claude Champagne   
    •  Benjamin Simpson   
    •  Joyce Boye   
    • p94
    •  PDF 
      
• • Malaysian Isolates of Lactic Acid Bacteria with Antibacterial Activity against Gram-Positive and Gram-Negative Pathogenic Bacteria
  • •  belal muhialdin   
    •  Zaiton Hassan   
    •  Mohamed Muftah Imdakim   
    •  Fredy Kesnawan Abdul Kahar   
    •  Mohamed Aween   
    • p110
    •  PDF 
      
• • Assessing Barriers to Expansion of Farm-to-Chef Sales: A Case Study from Upstate New York
  • •  Todd Schmit   
    •  Stephen Hadcock   
    • p117
    •  PDF 
      
• • Oxalate Content of Stir Fried Silver Beet Leaves (Beta Vulgaris Var. Cicla) with and without Additions of Yoghurt
  • •  Evelyn Teo   
    •  Geoffrey Savage   
    • p126
    •  PDF 
      
• • Redox Power Changes of Caramels and Sugar Reductones in Beer
  • •  Jan Savel   
    •  Petr Kosin   
    •  Adam Broz   
    • p132
    •  PDF 
      
• • Comparative Study of Antioxidant Activity between Basic and Convenience Foods
  • •  Irina Ioannou   
    •  Aude Hyardin   
    •  Céline Charbonnel   
    •  Mohamed Ghoul   
    • p143
    •  PDF 
      
• • Fractionation of Trans from Partially Hydrogenated Soybean Oil Fatty Acids
  • •  Ram Chandra Jala   
    •  Zheng Guo   
    •  Xuebing Xu   
    • p157
    •  PDF 
      
• • Legumes and Well-Being in the Elderly: A Preliminary Study
  • •  Andrew Smith   
    • p165
    •  PDF 
      
• • Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers
  • •  Aneta Cegielka   
    •  Krzysztof Tambor   
    • p169
    •  PDF 
      
• • Sensory Analysis of Pawpaw (Asimina triloba) Pulp Puree: Consumer Appraisal and Descriptive Lexicon
  • •  Robert Brannan   
    •  Dane Salabak   
    •  David Holben   
    • p179
    •  PDF 
      
• • Seasonal Influence and Heavy Metal Analysis in Marine Shrimp (Penaeus spp.) Sold in Trinidad, West Indies
  • •  Sophia Balfour   
    •  Neela Badrie   
    •  Ivan Yen   
    •  Luctchminarine Chatergoon   
    • p193
    •  PDF 
      
• • Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives
  • •  José Lorenzo   
    •  María García Fontán   
    •  María Gómez   
    •  Sonia Fonseca   
    •  Inmaculada Franco   
    •  Javier Carballo   
    • p200
    •  PDF 
      
• • Influence of Run Time and Aging on Fouling and Cleaning of Whey Protein Deposits on Heat Exchanger Surface
  • •  Adel Fickak   
    •  Emma Hatfield   
    •  Xiaodong Chen   
    • p212
    •  PDF 
      
• • The Evaluation of Frozen Strawberries Quality by Studying the Kinetics Change of the Antioxidants Activity
  • •  Elisaveta Sandulachi   
    •  Tatarov Pavel   
    •  Diana Croitor   
    • p225
    •  PDF 
      
• • The Value of Women's Indigenous Knowledge in Food Processing and Preservation for Achieving Household Food Security in Rural Sudan
  • •  Fatma Ibnouf   
    • p238
    •  PDF 
      
• • Stability and Physical Properties of Emulsions Prepared with and without Soy Proteins
  • •  Allaoua Achouri   
    •  Youness Zamani   
    •  Joyce Boye   
    • p254
    •  PDF 
      
• • Prebiotic Activity and Bioactive Compounds of the Enzymatically Depolymerized Thailand-Grown Mangosteen Aril
  • •  Pranee Anprung   
    •  Sasina Sangthawan   
    • p268
    •  PDF 
      
• • Dietary Intake of Vitamins and Minerals in Adolescent Sprint Athletes: A Three Year Follow-up Study
  • •  Dirk Aerenhouts   
    •  Peter Deriemaeker   
    •  Marcel Hebbelinck   
    •  Peter Clarys   
    • p277
    •  PDF 
      
• • Global Food Crisis: Public Capital Expenditure and Agricultural Output in Nigeria
  • •  Suleiman Purokayo   
    •  Aminu Umaru   
    • p286
    •  PDF 
      
• • Biological Evaluation of Wheat-Salty Extract, Milk-Wheat Solution and Fermented Soymilk for Treatment of Castor-Oil Induced Diarrhea in Rats
  • •  Ghada Khiralla   
    •  Safaa Salem   
    • p298
    •  PDF 
      
• • Characterization of Queso Fresco during Storage at 4 and 10°C
  • •  Michael Tunick   
    •  Diane Van Hekken   
    •  Susan Iandola   
    •  Peggy Tomasula   
    • p308
    •  PDF 
      
• • Determination of SpontaneousIgnition of SSSR and Fish Meal duringTransport and Storage
  • •  Naoharu Murasawa   
    •  Hiroshi Koseki   
    •  Yusaku Iwata   
    •  Yasuhito Shibata   
    • p320
    •  PDF 
      

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