Journal of Food Technology (2022 Volume 20)

Effect of Alcohols on the Production of Citric Acid by Aspergillus niger using Solid State Fermentation

Hamad Ashraf, Asad-ur-Rehman and Ikram-ul-Haq

Study of Cultural Conditions for the Conversion of L-tyrosine to L-dopa by the Strain of Aspergillus oryzae Isb-9

Ayesha Khan, Sikander Ali and Ikram-ul-Haq

Agricultural Biotechnology For Green Revolution –Perceived Expectations And Potential Risks

Mohammad Sohel Azad and Mohammad Akter Hossan

Sorption Equilibrium and Thermodynamic Properties of Palm Kernel

Ajibola, N.A. Aviara and V.K. Abodunrin

Storage of Cranberries in Plastic Packaging

G.S.V. Raghavan and V. Orsat

Labeling of Genetically Engineered Foods:How University Student

Jennifer H. Schmidt and Charlene Hamilton

Stabilizer Usage has Greater Impact on Ice Cream Properties than High Hydrostatic Pressure

Stephanie Clark, Anne-Chrystelle Wasselin , Lloyd O. Luedecke and Barry G. Swanson

Isolation, Antibiotic Resistance and Plasmid Profiling of Vibrio alginolyticus from Cockles (Anadara granosa)

Jacintha Sugnaseelan , Salmah Ismail , Lesley Maurice , Gwendolyne Tanil Bulan , Belinda Edwin , Cheah Yok Kqueen and Son Radu

Cooking Yields and Quality Characteristics of Grilled Chicken Breast Fillets as Affected by pH of Vinegar-phosphate Marinades

Y.C. Chen , T.C. Chen , Shahid Shakeel Khan and Muhammad Jahangir

PCR Primers Designed from the UidA Gene Sequence for the Detection of Escherichia coli O157:H7

S. H. Lim , I. Salmah , W. L. Ooi , K. Sushil , A. M. Sahilah , R. Son , Moushumi Ghosh , Sunita Bansal and Abhijit Ganguli