Vol. 1 No. 1 (2014)

Articles

• Hominy Feed Value for Bioethanol and Bakery Functional Ingredient

  Mara L. Pereira, Manuel Malfeito Ferreira, Adriana Macri, Nastasia Belc, Isabel Sousa

  1-9

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• Microstructure of an Extruded Third-Generation Snack Made from a Whole Blue Corn and Corn Starch Mixture

  R. O. Navarro-Cortez1, E. Aguilar Palazuelos, J. Zazueta Zazueta-Morales, J. Castro Rosas, J. Hernández Ávila, C. A. Gómez-Aldapa, F. S. Aguirre-Tostado

  10-17

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• Relationship between Quality Parameters and the Overall Appearance in Lettuce during Storage

  Bernardo Pace, Angela Cardinali, Isabella D’Antuono, Francesco Serio, Maria Cefola

  18-26

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• Production and Quality Assessment of Protein–Rich Biscuits from Blends of Wheat and Defatted Sesame Flours

  D. I. Gernah, K. Anyam

  27-31

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• Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco – Argentina

  F. P. Rivas, M. P. Castro, M. E. Cayré, C. A. Campos

  32-40

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