Journal of Food Technology (2022 Volume 20)

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