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Journal of Food Technology (2018 Volume 16)

Number of issues per year: 6
ISSN : 1684-8462 (Print)
ISSN : 1993-6036 (Online)
 
 
CURRENT ISSUE  |  ARCHIVE |  EDITORS  |  GUIDE TO AUTHORS  |  SUBMIT A MANUSCRIPT
 
ARCHIVE>> Volume 1 Issue 4, 2003
Identifying the Adequate Process Conditions by Consumers for the Pineapple Juice Using Membrane Technology
L.M.J. Carvalho , R. Deliza , C.A. B. Silva , M.C.Antun and R.M.Miranda
 
Nitrogen Limitation for Citrate Accumulation by Yarrowia Lipolytica NRRL-143 in Shake Flask
Saima Karamat , Asad-ur-Rehman , Ambreen Sadiq , Sikander Ali , Kiran Shafiq and Ikram-ul-Haq
 
Predicting Vegetative Inoculum Performance to Maximize Invertase Production by Saccharomyces cerevisiae in Submerged Fermentation
Kiran Shafiq, Ikram-ul-Haq and Sikander Ali
 
Analysis of an Alternative Food, Soy "Pa?oca", Preparation: Chemical Composition, Anti-nutritional Constituents and Nutritional Evaluation
Ana K. M. Cruz, Luciana G. Alves , Railene A. Pereira , Creuza B. S. Nascimento , Edda L. Leite and Dilma F. Lima
 
Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats
G. Jovanovich and C. E. Lupano
 
Biosynthesis of Alpha Amylase by Bacillus licheniformis using Extracts of different Brans
Hamad Ashraf, Nasreen Jamel Meo and Ikram-Ul-Haq
 
Study on Preservation of Vegetable Juices with Quasi-nanoscale Silver
Zhang Min, Duan Zhen-hua and Shan Wei
 
Discs for `Empanadas` with Whey Protein Concentrate
Cecilia E. Lupano
 
Optimization and Kinetic Analysis of Carbon Sources on the Production of Alpha Amylase by Saccharomyces cerevisiae
Roheena Abdullah, Hamad Ashraf and Ikram- ul- Haq
 
Chemical Composition of Boza
Ergun Kose and Ufuk Yusel