ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Articles in Press

Volume 7, Issue 6
Research Article:  J Food Process Technol 2016, 7: 589
doi: 10.4172/2157-7110.1000589
Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey
Moussa Ahmed, Baghdad Khiati, Saad Aissat and Noureddine Djebli
Abstract   |  Full-text   |  PDF
Research Article:  J Food Process Technol 2016, 7: 590
doi: 10.4172/2157-7110.1000590
Efficacy of Different Washing Treatments on Quality of Button Mushrooms (A.bisporus)
Gupta P and Bhat A
Abstract   |  Full-text   |  PDF
Research Article:  J Food Process Technol 2016, 7: 591
doi: 10.4172/2157-7110.1000591
Development and Optimisation of Cassava Starch-Zinc-Nanocomposite Film for Potential Application in Food Packaging
Fadeyibi A, Osunde ZD, Agidi G, Idah PA and Egwim EC
Abstract   |  PDF
Review Article:  J Food Process Technol 2016, 7: 592
doi: 10.4172/2157-7110.1000592
Plant Extracts in Post-Harvest Disease Management of Fruits and Vegetables-A Review
Anjum Malik A, Naseer Ahmed, Babita, Harmeet Chauhan and Prerna Gupta
Abstract   |  Full-text   |  PDF
Mini Review:  J Food Process Technol 2016, 7: 593
doi: 10.4172/2157-7110.1000593
Technological, Processing and Nutritional approach of Finger Millet (Eleusine coracana) - A Mini Review
Amir Gull, Gulzar Ahmad N, Kamlesh Prasad and Pradyuman Kumar
Abstract   |  Full-text   |  PDF
Research Article:  J Food Process Technol 2016, 7: 594
doi: 10.4172/2157-7110.1000594
Enhancement of the Gelling Properties of Sardine Surimi with Transglutaminase and Optimization of its Activity Using Response Surface Methodology
Imen Zaghbib, Soumaya Arafa, Manuel Félix, Mnasser Hassouna and Alberto Romero
Abstract   |  Full-text   |  PDF
Research Article:  J Food Process Technol 2016, 7: 595
doi: 10.4172/2157-7110.1000595
Sensory Characteristics, Total Polyphenol Content and In vitro Antioxidant Activity of Value Added Processed Barnyard Millet Flour Chapattis
Shobana Devi R and Nazni P
Abstract   |  PDF
Research Article:  J Food Process Technol 2016, 7: 596
doi: 10.4172/2157-7110.1000596
Phytochemical Profiling of Conventional and Supercritical Ginger Extract Based Baked Bars
Tanweer S, Shehzad A, Sadiq Butt M and Shahid M
Abstract   |  Full-text   |  PDF
Research Article:  J Food Process Technol 2016, 7: 597
doi: 10.4172/2157-7110.1000597
Functional Properties of Restructured Surimi Gel Product Prepared from Low Valued Short Nose White Tripod Fish (Triacanthus brevirosterus)
Hema K, Shakila RJ, Shanmugam SA and Jawahar P
Abstract   |  PDF
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