International Journal of Food Processing Technology

Volume 1 Issue 1

 Table of Contents

 August, 2014

Hominy Feed Value for Bioethanol and Bakery Functional Ingredient – Page 1-9
Mara L. Pereira, Manuel Malfeito-Ferreira, Adriana Macri, Nastasia Belc and Isabel Sousa

DOI: http://dx.doi.org/10.15379/2408-9826.2014.01.01.1

Microstructure of an Extruded Third-Generation Snack Made from a Whole Blue Corn and Corn Starch Mixture – Page 10-17
R.O. Navarro-Cortez, E. Aguilar-Palazuelos, J.J. Zazueta-Morales, J. Castro- Rosas, J. Hernández-Ávila and C.A. Gómez-Aldapa, F.S. Aguirre-Tostado

DOI: http://dx.doi.org/10.15379/2408-9826.2014.01.01.2

Relationship between Quality Parameters and the Overall Appearance in Lettuce during Storage – Page 18-26
Bernardo Pace, Angela Cardinali, Isabella D’Antuono, Francesco Serio and Maria Cefola

DOI: http://dx.doi.org/10.15379/2408-9826.2014.01.01.3

Production and Quality Assessment of Protein–Rich Biscuits from Blends of Wheat and Defatted Sesame Flours – Page 27-31
D.I. Gernah and K. Anyam

DOI: http://dx.doi.org/10.15379/2408-9826.2014.01.01.4

Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco – Argentina – Page 32-40
F.P. Rivas, M.P. Castro, M.E. Cayré and C.A. Campos

DOI: http://dx.doi.org/10.15379/2408-9826.2014.01.01.5