Journal of Food Technology (2013 Volume 11)

Comparison of PCR-DGGE and PCR-SSCP Analysis for Microflora of Kaburazushi and Daikonzushi, Traditional Fermented Foods Made from Fish and Vegetables

Choa An, Hajime Takahashi, Bon Kimura and Takashi Kuda

Modern Trends to Investigate Food Borne Listeriosis

Rajeev Kumar

A Process Development, Nutritional Facts, Sensory Properties and Storage Stability of Shelf Stable Egg Cube

Deepthi P. Pawar, K. Rathina Raj and V.K. Modi

Selected Quality Attributes of Jam Produced from Osmo-Dehydrated Cashew Apple

S.A. Oyeyinka, B.I.O. Ade-Omowaye, P.O. Ngoddy and O.R. Karim

Effect of Tapioca Starch on Physico-Chemical and Sensory Characteristics of Buffalo Meat Sausage

R. Ponsingh, R. Narendra Babu, S. Wilfred Ruban and V. Appa Rao

Contribution to the Varietal Delimitation of Irvingia gabonensis and Irvingia wombulu Chemical Composition Variability of Fats Extracted from Kernels

T. Silou, B.W. Loumouamou, S. Nsikabaka, T. Kinkela, M. Nzikou, P. Chalard and G. Figueredo

Combine Effect of Potassium Sorbate and Dry Salting on the Shelf Life Sardine (Sardina pilchardus)

Ozlem Pelin Can