Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products Hussein M. AliAhmed M. El-GizawyMahmoud A. Saleh Original Article 09 June 2014 Pages: 3651 - 3659
Physicochemical analysis of Psophocarpus tetragonolobus (L.) DC seeds with fatty acids and total lipids compositions Chandra Sekhar MohantyRama Chandra PradhanPrasant Kumar Rout Original Article 10 June 2014 Pages: 3660 - 3670
Effects of hydrocolloids as texture improver in coriander bread Lipi DasUtpal RaychaudhuriRunu Chakraborty Original Article 10 June 2014 Pages: 3671 - 3680
Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits Suresh ChandraSamsher SinghDurvesh Kumari Original Article 10 June 2014 Pages: 3681 - 3688
Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids Manuella MacedoRenata Débora Pinto RobriguesEdy Sousa de Brito Original Article 11 June 2014 Pages: 3689 - 3693
Effect of shortening replacement with flaxseed oil on physical, sensory, fatty acid and storage characteristics of cookies V. RangrejV. ShahP. M. Ganorkar Original Article 12 June 2014 Pages: 3694 - 3700
Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats Amit Kumar RaiN. BhaskarV. Baskaran Original Article 12 June 2014 Pages: 3701 - 3710
Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains Nayereh SabokbarFaramarz Khodaiyan Original Article 13 June 2014 Pages: 3711 - 3718
Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology Anshul Kumar KhareAsim Kumar BiswasJhari Sahoo Original Article 13 June 2014 Pages: 3719 - 3729
Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bites Gauri JairathManish K. ChatliAshim K. Biswas Original Article 13 June 2014 Pages: 3730 - 3738
Thin layer convective air drying of wild edible plant (Allium roseum) leaves: experimental kinetics, modeling and quality Leila Ben Haj SaidHanen NajjaaSihem Bellagha Original Article 13 June 2014 Pages: 3739 - 3749
The neuroprotective and antioxidant activities of protein hydrolysates from grass carp (Ctenopharyngodon idella) skin Luyun CaiXiaosa WuJianrong Li Original Article 13 June 2014 Pages: 3750 - 3755
Effect of different packaging films on shelf life and quality of peach under super and ordinary market conditions B. V. C. MahajanW. S. DhillonBikramjit Singh Original Article 13 June 2014 Pages: 3756 - 3762
Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation Swati SarabhaiD. IndraniP. Prabhasankar Original Article 14 June 2014 Pages: 3763 - 3772
Optimization studies for enhanced bacteriocin production by Pediococcus pentosaceus KC692718 using response surface methodology V. SuganthiV. Mohanasrinivasan Original Article 16 June 2014 Pages: 3773 - 3783
Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass Srinivasan BabuskinKesavan RadhakrishnanMeenakshisundaram Sivarajan Original Article 17 June 2014 Pages: 3784 - 3793
Studies on Osmo-air dehydration of different Indian apricot (Prunus armeniaca L.) cultivars Dev RajP. C. SharmaSanjay K. Sharera Original Article 19 June 2014 Pages: 3794 - 3802
Subcritical water extraction and antioxidant activity evaluation with on-line HPLC-ABTS·+ assay of phenolic compounds from marigold (Tagetes erecta L.) flower residues Honggao XuWeiyou WangYanxiang Gao Original Article 19 June 2014 Pages: 3803 - 3811
Optimization of conditions for isolation of high quality chitin from shrimp processing raw byproducts using response surface methodology and its characterization T NidheeshP V Suresh Original Article 20 June 2014 Pages: 3812 - 3823
Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase Sochaya ChanaratSoottawat BenjakulYouling L. Xiong Original Article 21 June 2014 Pages: 3824 - 3836
Functional and textural properties of Indian nuggets assorted with mushroom for lysine enrichment Ambika SharmaDevina VaidyaNilakshi Chauhan Original Article 24 June 2014 Pages: 3837 - 3842
Protein glycation inhibitory activity and antioxidant capacity of clove extract Tanyawan SuantaweeKrittaporn WesarachanonSirichai Adisakwattana Original Article 26 June 2014 Pages: 3843 - 3850
Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration Safa KaramanMustafa Tahsin YilmazHasan Yetim Original Article 29 June 2014 Pages: 3851 - 3858
Detection of poultry meat specific bacteria using FTIR spectroscopy and chemometrics Manpreet Kaur GrewalPranita JaiswalS. N. Jha Original Article 01 July 2014 Pages: 3859 - 3869
Efficacy of reverse micellar extracted fruit bromelain in meat tenderization Ram Saran ChaurasiyaP. Z. SakhareH. Umesh Hebbar Original Article 01 July 2014 Pages: 3870 - 3880
The study of the antimicrobial activity of colloidal solutions of silver nanoparticles prepared using food stabilizers G. V. BalandinO. A. SuvorovG. A. Ermolaeva Original Article 01 July 2014 Pages: 3881 - 3886
Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef Cristina SaraivaI. OliveiraC. García Original Article 01 July 2014 Pages: 3887 - 3898
The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes Shahrzad ShakouriHamid Reza ZiaolhaghJaime A. Teixeira da Silva Original Article 09 July 2014 Pages: 3899 - 3910
Iron (II)-chelating activity of buffalo αS-casein hydrolysed by corolase PP, alcalase and flavourzyme Arvind JaiswalRajesh BajajKiran Lata Short Communication 05 November 2014 Pages: 3911 - 3918
Influence of the composition of unripe genipap (Genipa americana L.) fruit on the formation of blue pigment Adria de S. BentesHugo A. L. de SouzaLênio J. G. de Faria Short Communication 18 November 2014 Pages: 3919 - 3924