Journal of Food Technology (2013 Volume 11)

Monitoring Tea Pigments Theaflavins and Thearubigins in Dependence on the Method and Duration of Storage

M. Ostadalova, V. Pazout, I. Straka, A. Tauferova, P. Bartl and J. Pokorna

Physicochemical Properties of Some Traditional Vegetablesin Cote d’Ivoire: Seeds of Beilschmiedia mannii (Lauraceae), Seeds of Irvingia gabonensis (Irvingiaceae) and Mushroom Volvariella volvaceae

Sahore Drogba Alexis, Kouame Marie and Nemlin Gnopo

Fatty Acids, Triacylglycerols, Carotenes, Retinols, Tocopherols and Phytosterols in Oils of Raphia sese and R. Laurentii from Congo-Brazzaville

Seraphin Goteni, David Mampouya and Thomas Silou

Demand Analysis for Rice in Nigeria

P.O.I. Erhabor and O. Ojogho

Optimizing Biotechnological Production of Glucosamine as Food Ingredient from Aspergillus sp. BCRC 31742

Yu Fen Chang, Azis Boing Sitanggang and Ho-Shing Wu

Harvesting and Processing of Balanites aegyptiaca Leaves and Fruits for Local Consumption by Rural Communities in Uganda

Clement Akais Okia, Jacob Godfrey Agea, James Munga Kimondo, Refaat Atalla Ahmed Abohassan, Joseph Obua and Zewge Teklehaimanot