International Journal of Food Processing Technology

Volume 3 Issue 2

 Table of Contents

 July, 2016

Comparison of the Volatile Components in Chinese Traditional Xiaoqu Liquor – Pages 36-42
Ying-Ying Ma, Gao-Jian Cao, He-Chuan Wu, Xiao Dou, Jia-Xiu Guo, Qi Zhang, Chang-Qing Zhao, Hong-Mei Ming, Qingbin Liu and Jian-Gang Yang
http://dx.doi.org/10.15379/2408-9826.2016.03.02.01

Influence of Tasting Spots on Texture of Chicken Breast Fillets – Pages 43-47
HyoJin Chloe Cho, Jessica M. MacMartin and Peter Lawrence Bordi
http://dx.doi.org/10.15379/2408-9826.2016.03.02.02

Modeling and Simulation of Thermal Sterilization of Conduction Heat Canned Foods Using Heat Transfer Coefficients Boundary Conditions – Pages 48-53
Ibrahim O. Mohamed
http://dx.doi.org/10.15379/2408-9826.2016.03.02.03

Effect of raw material quality on quality and yield of dried fish products – Pages 54-61
Peter Odour-Odote, Bangalore A. Shamasundar, Alejandro C. Booman, Nazlin K. Howell, María A. Parin and Aurora Zugarramurdi
http://dx.doi.org/10.15379/2408-9826.2016.03.02.04

Growth of Asaia spp. in Flavored Mineral Water - Evaluation of the Volumetric “Bottle Effect” – Pages 62-65
Dorota Kręgiel and Hubert Antolak