Vol. 2, No. 3 (2013), Journal of Food Research

• • Relationship Between Viscoelastic and Physicochemical Parameters in Cebreiro Cheese (PDO)
  • •  Inmaculada Franco   
    •  Verónica Bargiela   
    •  Javier Carballo   
    •  Clara Tovar   
    • p1
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• • The Association Between Ready-to-Eat Cereal Consumption, Nutrient Intakes of the Canadian Population 12 Years and Older and Body Weight Measures: Results From a Nationally Representative Canadian Population
  • •  Ann Albertson   
    •  Sandra Affenito   
    •  Julie Culp   
    •  Pierrette Buklis   
    •  Nandan Joshi   
    • p11
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• • Microwave Irradiation for Dry-Roasting of Hazelnuts and Evaluation of Microwave Treatment on Hazelnuts Peeling and Fatty Acid Oxidation
  • •  Loredana Ciarmiello   
    •  Pasquale Piccirillo   
    •  Carmela Gerardi   
    •  Filippo Piro   
    •  Antonio Luca   
    •  Francesco D’Imperio   
    •  Valerio Rosito   
    •  Palmiro Poltronieri   
    •  Angelo Santino   
    • p22
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• • Development of an Encapsulation System for the Protection and Controlled Release of Antimicrobial Nisin at Meat Cooking Temperature
  • •  Khadidja Boualem   
    •  Muriel Subirade   
    •  Yves Desjardins   
    •  Linda Saucier   
    • p36
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• • Enhancing Social Support System for Improving Food Security Among the Elderly Headed Household in Communal Areas of Zimbabwe
  • •  Kefasi Nyikahadzoi   
    •  Byron Zamasiya   
    •  George Muchinako   
    •  Charles Dziro   
    • p46
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• • Importance of Espresso Coffee Machine Parameters on the Extraction of Chlorogenic Acids in a Certified Italian Espresso by Using SPE-HPLC-DAD
  • •  Giovanni Caprioli   
    •  Manuela Cortese   
    •  Luigi Odello   
    •  Massimo Ricciutelli   
    •  Gianni Sagratini   
    •  Giacomo Tomassoni   
    •  Elisabetta Torregiani   
    •  Sauro Vittori   
    • p55
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• • Use of Essential Oils as Natural Food Preservatives: Effect on the Growth of Salmonella Enteritidis in Liquid Whole Eggs Stored Under Abuse Refrigerated Conditions
  • •  Djamel Djenane   
    •  Javier Yangüela   
    •  Pedro Roncalés   
    •  Mohammed Aider   
    • p65
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• • Moisture Adsorption Isotherms of African Arrowroot Lily (Tacca involucrata) Tuber Mash as Influenced by Blanching and Natural Fermentation
  • •  B. Igbabul   
    •  C. Ariahu   
    •  E. Umeh   
    • p79
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• • The Potential of Baobab (Adansonia digitata L.) Extracts as Biocontrol on the Growth and Aflatoxin Production by Aspergillus flavus and A. parasiticus
  • •  Saifeldin El-Nagerabi   
    •  Abdulkadir Elshafie   
    •  Suleiman AlKhanjari   
    •  Saif Al-Bahry   
    •  Mohamed Elamin   
    • p93
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• • Evaluation of Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry for Rapid Identification of Bacteria in Processed Soybean Products
  • •  Yuko Furukawa   
    •  Mitsuru Katase   
    •  Kazunobu Tsumura   
    • p104
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• • Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate
  • •  Magnus Åsli   
    •  Marit Rødbotten   
    •  Gjermund Vogt   
    •  Sergey Afanasyev   
    •  Turid Mørkøre   
    • p110
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• • Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat
  • •  Vareltzis Patroklos   
    •  Petridis Dimitris   
    •  Argiro Petropoulou   
    •  Tsamitropoulou Fani   
    • p122
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• • Phytochemicals in Edible Wild Mushrooms From Selected Areas in Kenya
  • •  T. Wandati   
    •  G. Kenji   
    •  J. Onguso   
    • p137
    •  PDF 
      

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