Masthead

Artikel in diesem Heft

1. Masthead
2. Masthead
4. ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food
5. Microencapsulation of Banana Juice from Three Different Cultivars
6. Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends
7. Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake
8. Production and Characterization of Sugary Cassava Syrup
9. Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
10. Effect of Some Hydrolytic Parameters in the Action of Subtilisin and Pancreatin on Whey Protein Concentrate
11. Effect of Storage Conditions on Microbiological and Physicochemical Parameters of Cloudy Apple Juice Concentrate
12. Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices
13. Microwave Drying Characteristics and Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds
14. Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying
15. Colour Change Analysis of Fig Fruit during Microwave Drying
16. Image Analysis of Bread Crumb Structure in Relation to Mechanical Properties
17. An Observer Based Methodology for Estimating Concentration-Dependent Diffusion Coefficients in Drying Considering Shrinkage
18. Water Absorption and Temperature Changes in Poultry Carcasses during Chilling by Immersion
19. Some Physical Properties of Azarbayejani Hazelnut and Its Kernel
20. Yeast Proteins Originated from the Production of Brazilian Bioethanol Quantification and Content