Vol. 2 No. 2 (2015)

Articles

• Obtaining a Concentrated Fresh Product of Capsicum Annuum by Reverse Osmosis Process and Analysis of Its Bioactive Constituents and Mineral Composition

  Oulaï Casimir Ayamaé, Amian Benjamain Kassi, Anoh Félix Adjé, Amissa Augustin Adima, Eugène Parfait Kouadio

  1-9

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• Determination of Cold Spot Location for Conduction-Heated Canned Foods Using an Inverse Approach

  Ibrahim O. Mohamed

  10-17

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• Hyperspectral Imaging for Beef Tenderness Assessment

  F. Saadatian, L. Liu, M. O. Ngadi

  18-25

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• The Effectiveness of Konjac Flour on the Physicochemical and Rheological Properties of the Myofibrillar Proteins of the Common Carp (Cyprinus Carpio)

  Jingjing Diao, Hongsheng Chen, Qian Chen, Baohua Kong, Xinping Diao

  26-33

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• Removal of Mercury from Shark Using Sodium Borohydride and Product Characterization

  Alfredo Tenuta-Filho, Luciene Lauer Macedo

  34-41

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• Content of Minerals and Antinutritional Factors in Akara (Fried Cowpea Food)

  Sabrina Feitosa, Maria das Graças A. Korn, Milena S. Pinelli, Talita R. S. Oliveira, Elisângela Boffo, Ralf Greiner, Deusdélia T. Almeida

  42-50

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