Journal of Food Technology (2022 Volume 20)
- Number of issues per year: 4
- ISSN: 1684-8462 (Print)
- ISSN: 1993-6036 (Online)
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