Journal of Food Technology (2022 Volume 20)

Application of Mathematical Model of Three Parameters in Prediction of Sorption Isotherms for Four New Water Absorbent

Yue bi Yao clement , Tano Kablan , Yeo Periguegnon and Yao N`zue Benjamin

Effects of Adding Cocoa (Theobroma cacao L.) Pulp Nectar to Stirred Yoghurts on Physicochemical and Sensory Properties

Naailah Ali , Neela Badrie and Darin Sukha

Removal of Phenylalanine from Protein Hydrolysates Prepared with Rice

Daniella Cristine Fialho Lopes , Carolina Schaper Bizzotto , Raquel Linhares Carreira , Wendel de Oliveira Afonso , Carlos de Oliveira Lopes Jr and Marialice Pinto Coelho Silvestre

Emulsifying Properties of Mucuna Flour and Protein Isolates

Yemisi A. Adebowale and Kayode O. Adebowale

The Fate of the Fecal Coliform, Escherichia coli, in Baby Foods Stored Frozen

Moshe Raccach , Jason Johnson , Gail Tielbur , Doug Geshell and Jerry Holt

Investigation the Effect of Skin on Mechanical Behavior of Apple

S. Shafiee , A. Modarres Motlagh , A. Rahmani Didar and S. Minaee

Effect of Dietary Broken Rice and Cassava Chips on Growth, Nutrient Digestibility and Nitrogen Retention in Growing Kadon Pigs

K. Vasupen , C. Yuangklang , S. Wongsuthavas , P. Srenanul , J. Mitchaothai and A.C. Beynen

Calcium and Phosphorus Balance in Growing Kadon Pigs Fed Diets Containing Either Broken Rice or Cassava Chips

K. Vasupen , C. Yuangklang , S. Wongsuthavas , P. Srenanul , J. Mitchaothai and A.C. Beynen

The Use of Exopolysaccharide-Producing Cultures of Lactic Acid Bacteria to Improve the Functional Value of Fermented Foods

P. Semjonovs , J. Jasko , L. Auzina and P. Zikmanis