ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Current Issue

Volume 7, Issue 4
Research Article:  J Food Process Technol 2016, 7: 571
doi: 10.4172/2157-7110.1000571
Formulation of Nutritionally Superior and Low Cost Seaweed Based Soup Mix Powder
Jayasinghe PS, Pahalawattaarachchi V and Ranaweera KKDS
Abstract  |   Full-text  |   PDF  |  
Research Article:  J Food Process Technol 2016, 7: 572
doi: 10.4172/2157-7110.1000572
Nutritional Evaluation of the Mineral Composition of Chocolate Bars: Total Contents vs. Bioaccessible Fractions
Rafaella RAP, Javier ELV, Fabio FS and Solange C
Abstract  |   Full-text  |   PDF  |  
Research Article:  J Food Process Technol 2016, 7: 573
doi: 10.4172/2157-7110.1000573
Proper Utilization of Adequatly Iodized Salt at House Hold Level and Associated Factores in Asella Town Arsi Zone Ethiopia: A Community based Cross Sectional Study
Hawas SB, Lemma S, Mengesha ST, Demissie HF and Segni MT
Abstract  |   Full-text  |   PDF  |  
Research Article:  J Food Process Technol 2016, 7: 574
doi: 10.4172/2157-7110.1000574
Influence of Storage Duration on Stability and Sensorial Quality of Dried Beef Product (Kilishi)
Iheagwara MC and Okonkwo TM
Abstract  |   Full-text  |   PDF  |  
Research Article:  J Food Process Technol 2016, 7: 575
doi: 10.4172/2157-7110.1000575
Effect of Almond and Pistachio Juices Processing By-Products on Physicochemical, Sensorial and Textural Properties of Cookies
Assaâd Sila, Nadia Bayar, Imen Ghazala, Nadhem Sayari, Ellouz-Chaabouni S, Ali Bougatef and Ellouz-Ghorbel
Abstract  |   Full-text  |   PDF  |  
Research Article:  J Food Process Technol 2016, 7: 576
doi: 10.4172/2157-7110.1000576
Process Development for Maximum Lycopene Production from Selected Fruit Waste and its Antioxidant and Antiradical Activity
Parveen Jamal, Iqrah Akbar, Yumi Z and Irwandi J
Abstract  |   Full-text  |   PDF  |  
Short Communication:  J Food Process Technol 2016, 7: 577
doi: 10.4172/2157-7110.1000577
The Importance of the Microbiological Quality of Ready-to-Eat Salads from a Public Health Perspective
Coniglio MA, Faro G and Marranzano M
Abstract  |   Full-text  |   PDF  |  
Research Article:  J Food Process Technol 2016, 7: 578
doi: 10.4172/2157-7110.1000578
Evaluating Physicochemical and Rheological Characteristics and Microbial Community Dynamics during the Natural Fermentation of Cassava Starch
Karine H Rebouças, Laidson P Gomes, Analy MO Leite, Thais M Uekane, Claudia M de Rezende, Maria BT Inês, Eveline L Almeida, Eduardo M Del Aguila and Vânia MF Paschoalin
Abstract  |   Full-text  |   PDF  |  
Research Article:  J Food Process Technol 2016, 7: 579
doi: 10.4172/2157-7110.1000579
Effects of Green Tea Extracts on the Caffeine, Tannin, Total Polyphenolic Contents and Organoleptic Properties of Milk Chocolate
Aroyeun SO and Jayeola CO
Abstract  |   Full-text  |   PDF  |  
Research Article:  J Food Process Technol 2016, 7: 580
doi: 10.4172/2157-7110.1000580
Cooking Treatment Effects on Sugar Profile and Sweetness of Eleven-Released Sweet Potato Varieties
Owusu-Mensah E, Oduro I, Ellis WO and Carey EE
Abstract  |   Full-text  |   PDF  |  

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