Vol 3, No 1 (2014)

Journal of Food Research, Vol. 3, No. 1, February 2014

Table of Contents

Articles

Development and Acquisition of Flavor and Food Preferences in Children: An Update Until 2010 PDF
Paloma Rohlfs Dominguez p1
Nitrate Content in Potatoes Cultivated in Contaminated Groundwater Areas PDF
Alenka Hmelak Gorenjak, Davorin Urih, Tomaz Langerholc, Janja Kristl p18
Innovation in Food and Health: Study Into Challenges and Opportunities for Dutch Small and Medium Sized Enterprises PDF
Joop Vree-van Straten, Annet J. C. Roodenburg p28
The Brazilian Way to Consume acai: Do guarana Extract and Sugar Concentrations Influence on Acceptance? PDF
Gabriela Montenegro, Karen S. Pereira, Lauro Melo p39
Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacon PDF
Ruben Garrido, Jose M. Lorenzo, Inmaculada Franco, Javier Carballo p46
Microencapsulation Quality and Efficiency of Lactobacillus casei by Spray Drying Using Maltodextrin and Vegetable Extracts PDF
Paola Hernández-Carranza, Aurelio López-Malo, Maria-Teresa Jiménez-Munguía p61
Electro-Catalytic Production of Lactulose: Statistical Modeling and Experimental Validation PDF
Amara Ait Aissa, Mohammed Aider p70
Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate PDF
Quirino Dawa, Yufei Hua, Moses Vernonxious Madalitso Chamba, Kingsley George Masamba, Caimeng Zhang p87
Analysis on the Quality Change of Tempeh, Catfish and Fried Chicken as the Effect of the Repetitive Used Cooking Oil PDF
Rina Rifqie Mariana, Titi Mutiara Kirana, Laily Hidayati p96
The Microbiological Effects of Procedures Used in Commercial Practice for Cleaning Mechanical Tenderizing Equipment Used With Beef PDF
M. K. Youssef, M. D. Klassen, C. O. Gill p105


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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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