Food and Nutrition Sciences

1

Synergistic Antioxidant Action of Oregano, Ajowan and Borage Extracts

Khanum, Hafeeza, Ramalakshmi, Kulathooran, Srinivas, Pullabhatla, Borse, Babasaheb Bhaskarrao

Journal:

Year:

2011

Language:

english

File:

PDF, 421 KB

english, 2011

2

Biofunctionality of Probiotic Soy Yoghurt

Vij, Shilpa, Hati, Subrota, Yadav, Deepika

Journal:

Food and Nutrition Sciences

Year:

2011

Language:

english

File:

PDF, 206 KB

english, 2011

3

Effects of Sodium Lactate on the Survival of Listeria Monocytogenes, Escherichia coli O157:H7, and Salmonella spp. in Cooked Ham at Refrigerated and Abuse Temperatures

Hwang, Cheng-An, Sheen, Shiowshuh, Juneja, Vijay

Journal:

Food and Nutrition Sciences

Year:

2011

Language:

english

File:

PDF, 546 KB

english, 2011

4

Polyphenol Oxidase Activity and Colour Changes of ‘Starking’ Apple Cubes Coated with Alginate and Dehydrated with Air

Fernandes, Susana Daniela Sousa, Ribeiro, Catarina Araújo da Silva, Raposo, Maria Filomena de Jesus, Morais, Rui Manuel Santos Costa de, Morais, Alcina Maria Miranda Bernardo de

Journal:

Food and Nutrition Sciences

Year:

2011

Language:

english

File:

PDF, 910 KB

english, 2011

5

Application of Bromelain Extract for Muscle Foods Tenderization

Ketnawa, Sunantha, Rawdkuen, Saroat

Journal:

Food and Nutrition Sciences

Year:

2011

Language:

english

File:

PDF, 1.86 MB

english, 2011

6

Antioxidant and Phenolic Content of Nuts, Oil Seeds, Milk and Milk Products Commonly Consumed in India

Sreeramulu, Dande, Raghunath, Manchala

Journal:

Food and Nutrition Sciences

Year:

2011

Language:

english

File:

PDF, 153 KB

english, 2011

Volume 2; Issue 5

Synergistic Antioxidant Action of Oregano, Ajowan and Borage Extracts

Biofunctionality of Probiotic Soy Yoghurt

Effects of Sodium Lactate on the Survival of <i>Listeria Monocytogenes</i>, <i>Escherichia coli</i> O157:H7, and <i>Salmonella</i> spp. in Cooked Ham at Refrigerated and Abuse Temperatures

Polyphenol Oxidase Activity and Colour Changes of ‘Starking’ Apple Cubes Coated with Alginate and Dehydrated with Air

Application of Bromelain Extract for Muscle Foods Tenderization

Antioxidant and Phenolic Content of Nuts, Oil Seeds, Milk and Milk Products Commonly Consumed in India

Volume 2; Issue 5

Food and Nutrition Sciences

Synergistic Antioxidant Action of Oregano, Ajowan and Borage Extracts

Biofunctionality of Probiotic Soy Yoghurt

Effects of Sodium Lactate on the Survival of &lt;i&gt;Listeria Monocytogenes&lt;/i&gt;, &lt;i&gt;Escherichia coli&lt;/i&gt; O157:H7, and &lt;i&gt;Salmonella&lt;/i&gt; spp. in Cooked Ham at Refrigerated and Abuse Temperatures

Polyphenol Oxidase Activity and Colour Changes of ‘Starking’ Apple Cubes Coated with Alginate and Dehydrated with Air

Application of Bromelain Extract for Muscle Foods Tenderization

Antioxidant and Phenolic Content of Nuts, Oil Seeds, Milk and Milk Products Commonly Consumed in India

Effects of Sodium Lactate on the Survival of <i>Listeria Monocytogenes</i>, <i>Escherichia coli</i> O157:H7, and <i>Salmonella</i> spp. in Cooked Ham at Refrigerated and Abuse Temperatures