Journal of Food Technology (2022 Volume 20)

A Comparison of Purchasing Habits and Sensory Preferences for Cola Consumers Across France, Germany, the United Kingdom and the United States

T. Luckow , P. Aarts and H.R. Moskowitz

High Performance Liquid Chromatographic Determination of Seed D-form (RRR-) Tocopherol Homologues of Sesame (Sesamum indicum L.) Spreads: Process Effects on their Quantities

I. Durucasu , F. Yemis and Z. Yildirim

Solid Wastes of Tomato-Processing Industry (Lycopersicon esculentum `Hybrid Rome`) as Renewable Sources of Polysaccharides

Giuseppe Strazzullo , Vincenzo Schiano Moriello , Annarita Poli , Barbara Immirzi , Paola Amazio and Barbara Nicolaus

Functionality of a Mixture of Three Gums from Species Located in Venezuela in the Ice Cream Preparation

Silvia Mayer

Biosynthesis of Lipase by Rhizopus oligosporous ISUUV-16 using Agricultural By-products as Substrate

Umar Farooq Awan , Shazia Mirza , Kiran Shafiq , Sikander Ali and Ikram-ul-Haq

Kinetics of Changes in Frying Quality of Potatoes as Affected by Storage

F. Nourian and H.S. Ramaswamy

Influence of Temperature and the Presence of Adjuncts in the Removing of Protein-Polyphenol Complexes and Carbohydrates in Cold Wort

C. Riverol and J. Cooney

Influence of pH, Temperature and Ionic Strength on some Functional Properties of Defatted Flour from Ricinodendron heudelotii (Bail.) and Tetracarpidium conophorum (M?ll. Arg.)

Laurette Blandine and Kenfack Mezajoug

Studies on Shoot Regeneration of Brassica juncea Var. Poorbiraya Under Salt Stress Conditions

Athar Hussain , Mubashrah Munir and Sumaira Abbas

High Pressure Destruction Kinetics of Microorganisms in Selected Fruits and Vegetables

S. Basak , H.S. Ramaswamy and J.P. Smith