Obtaining a Concentrated Fresh Product of Capsicum Annuum by Reverse Osmosis Process and Analysis of Its Bioactive Constituents and Mineral Composition – Pages 1-9
OulaÔ Casimir AyamaÈ, Amian Brice Benjamain Kassi, Anoh FÈlix AdjÈ, Amissa Augustin Adima and EugËne Jean Parfait Kouadio
DOI: http://dx.doi.org/10.15379/2408-9826.2015.02.02.01
Determination of Cold Spot Location for Conduction-Heated Canned Foods Using an Inverse Approach - Pages 10-17
Ibrahim O. Mohamed
DOI: http://dx.doi.org/10.15379/2408-9826.2015.02.02.02
Hyperspectral Imaging for Beef Tenderness Assessment – Pages 18-25
F. Saadatian, L. Liu and M. O. Ngadi
DOI: http://dx.doi.org/10.15379/2408-9826.2015.02.02.03
The Effectiveness of Konjac Flour on the Physicochemical and Rheological Properties of the Myofibrillar Proteins of the Common Carp (Cyprinus carpio) – Pages 26-33
Jingjing Diao, Hongsheng Chen, Qian Chen, Baohua Kong and Xinping Diao
DOI: http://dx.doi.org/10.15379/2408-9826.2015.02.02.04
Removal of Mercury from Shark Using Sodium Borohydride and Product Characterization – Pages 34-41
Alfredo Tenuta-Filho and Luciene Fagundes Lauer Macedo
DOI: http://dx.doi.org/10.15379/2408-9826.2015.02.02.05
Content of minerals and antinutritional factors in akara (fried cowpea food) – Pages 42-50
Sabrina Feitosa, Maria das GraÁas A. Korn, Milena S. Pinelli, Talita R. S. Oliveira, Elis‚ngela Boffo, Ralf Greiner and DeusdÈlia T. Almeida
DOI: http://dx.doi.org/10.15379/2408-9826.2015.02.02.06
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