Vol. 1, No. 3 (2012), Journal of Food Research

• • A Comparison of Antioxidant Properties in Organic and Conventional Blueberries
  • •  Gaytri Gupta-Elera   
    •  Andrew Garrett   
    •  Andres Martinez   
    •  Ryan Kraus   
    •  Richard Robison   
    •  Kim O’Neill   
    • p1
    •  PDF 
      
• • 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
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• • Profiles of Fatty Acid Distribution of Different Acyl Lipids from Red and Black Rices
  • •  Hiromi Yoshida   
    •  Yuka Tomiyama   
    •  Yoshiyuki Mizushina   
    •  Naoko Yoshida   
    • p46
    •  PDF 
      
• • Determination of Patulin in Apple Juice from Fuji Apples Stored in Different Conditions in Southern Brazil
  • •  Hudson do Amparo   
    •  Elissa Cavichon   
    •  Cesar Baratto   
    •  Eduardo Tondo   
    •  Jane Mary Lafayette Gelinski   
    • p54
    •  PDF 
      
• • A Total Polyphenol Content of Mate (Ilex paraguariensis) and Other Plants-derived Beverages
  • •  Vanessa Hartwig   
    •  Luis Brumovsky   
    •  Maria Fretes   
    • p58
    •  PDF 
      
• • 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 Loco   
    • p68
    •  PDF 
      
• • Nutritional and Organoleptic Properties of Wheat (Triticum aestivum) and Beniseed (Sesame indicum) Composite Flour Baked Foods
  • •  Christine Emmanuel-Ikpeme   
    •  Christopher Eneji   
    •  Godwin Igile   
    • p84
    •  PDF 
      
• • Assessment of Mycotoxins in Edible Tree Borne Oil Seeds (TBOS)
  • •  Punam Singh   
    • p92
    •  PDF 
      
• • Inactivation of Baroduric Bacteria Isolated by High Hydrostatic Pressure from Pickled Cowpea
  • •  Xuemei Li   
    •  Dong Zhao   
    •  Anjun Chen   
    •  Tiantian Lin   
    •  Biao Pu   
    • p101
    •  PDF 
      
• • 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 Konyole   
    •  John Kinyuru   
    •  Bethwell Owuor   
    •  Glaston Kenji   
    •  Christine Onyango   
    •  Benson Estambale   
    •  Henrik Friis   
    •  Nanna Roos   
    •  Victor Owino   
    • p111
    •  PDF 
      
• • Microwave-assisted Extraction of Ochratoxin A from Roasted Coffee Beans: An Alternative Analytical Approach
  • •  Giulia Graziani   
    •  Antonello Santini   
    •  Rosalia Ferracane   
    •  Alberto Ritieni   
    • p121
    •  PDF 
      
• • Inhibition of Lipid Oxidation by MRP Antioxidant in Enriched Cooked Beef Patties with Polyunsaturated Fatty Acids
  • •  Carina Fernandez   
    •  Mario Sturla   
    •  Mirtha Doval   
    •  Ana Romero   
    •  Maria Judis   
    • p128
    •  PDF 
      
• • Development of Fermented Beverage Using RSM and Nutrients Evaluation – I. Fermented Ashgourd Beverage
  • •  C. Devaki   
    •  K. Premavalli   
    • p138
    •  PDF 
      
• • Active Modified Atmosphere Packaging of Fresh-cut Bell Peppers: Effect on Quality Indices
  • •  Helen Manolopoulou   
    •  Gregory Lambrinos   
    •  George Xanthopoulos   
    • p148
    •  PDF 
      
• • Quality Retention and Shelf-life Extension in Mediterranean Cucumbers Coated with a Pectin-based Film
  • •  M. Moalemiyan   
    •  H. Ramaswamy   
    • p159
    •  PDF 
      
• • Evaluation of Some Heavy Metals in Imported Chocolate and Candies Sold in Nigeria
  • •  J. Ochu   
    •  A. Uzairu   
    •  J. Kagbu   
    •  C. Gimba   
    •  O. Okunola   
    • p169
    •  PDF 
      
• • Comparison of Conventional and Rapid Methods for Salmonella Detection in Artisanal Minas Cheese
  • •  Gardênia M. S. Mata   
    •  Maria Cristina Vanetti   
    • p178
    •  PDF 
      
• • 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
    •  PDF 
      
• • 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 Del Nobile   
    • p192
    •  PDF 
      
• • Sensory and Instrumental Consistency of Processed Cheeses
  • •  Rita Silva   
    •  Valéria Minim   
    •  Márcia Vidigal   
    •  Alexandre Silva   
    •  Andréa Simiqueli   
    •  Luís Minim   
    • p204
    •  PDF 
      
• • Proximate and Mineral Composition of Nigerian Leafy Vegetables
  • •  S. Asaolu   
    •  O. Adefemi   
    •  I. Oyakilome   
    •  K. Ajibulu   
    •  M. Asaolu   
    • p214
    •  PDF 
      
• • 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
    •  PDF 
      
• • 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 Rosentrater   
    •  Michael Brown   
    • p230
    •  PDF 
      
• • Physical-chemical and Microbiological Characteristics of Organic Strawberries Conserved with Biofilms and Refrigeration
  • •  Raquel Campos   
    •  Angela Kwiatkowski   
    •  Carolina Tonhi   
    •  Edmar Clemente   
    • p247
    •  PDF 
      
• • 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
    •  PDF 
      
• • Nutritional Status of Participating and Non-participating Pupils in the Ghana School Feeding Programme
  • •  A. Danquah   
    •  A. Amoah   
    •  M. Steiner-Asiedu   
    •  C. Opare-Obisaw   
    • p263
    •  PDF 
      
• • Antimicrobial Synergic Effect of Chitosan with Sodium Lactate, Nisin or Potassium Sorbate against the Bacterial Flora of Fish
  • •  Laura Schelegueda   
    •  María Gliemmo   
    •  Carmen Campos   
    • p272
    •  PDF 
      
• • Supercritical Carbon Dioxide Extraction of Polyphenols from Pomegranate (Punica granatum L.) Leaves: Chemical Composition, Economic Evaluation and Chemometric Approach
  • •  Rodrigo N. Cavalcanti   
    •  Helmut Navarro-Díaz   
    •  Diego Santos   
    •  Mauricio Rostagno   
    •  M. Angela Meireles   
    • p282
    •  PDF 
      
• • Inhibition of Yeast in Commercial Pickle Brines
  • •  T. Doan   
    •  D. Babu   
    •  R. Buescher   
    • p295
    •  PDF 
      
• • Different Behaviour of Plasma Antioxidant Status after Red Wine Consumption in Subjects of the Same Sex: A Preliminary Report
  • •  Marco Giammanco   
    •  Danila Majo   
    •  Gaetano Leto   
    •  Carla Flandina   
    •  Maurizio Guardia   
    • p302
    •  PDF 
      

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