Madridge Journal of Food Technology

ISSN: 2577-4182


Physiochemical and Conformational Properties of Soluble aggregates from Soy Protein Isolates mediated by Hydrothermal cooking: A comparative study with moisture heat treatment

Published On: October 3, 2016 | Pages: 1 - 9

Author(s): Bin Zhang, De-bao Yuan, Xiu-ting He, Xiao-quan Yang, Zhi-ming Gao, Jin-mei Wang and Jian-Guo

Advances in use of Natural Antioxidants as Food additives for improving the Oxidative Stability of Meat Products

Published On: November 8, 2016 | Pages: 10 - 17

Author(s): Sajad A Rather, Farooq Ahmad Masoodi, Rehana Akhter, Jahangir A Rather and Khurshid A Shiekh

Radon Levels in different types of Plants with Medicinal Properties

Published On: November 23, 2016 | Pages: 18 - 21

Author(s): Ali Abid Abojassim, HeiyamNajy Hady and Abdul hussein Abdulameer Kareem

Thermorheological Characteristics of Chestnut flour doughs at High Consistency: Effect of kappa/ iota-Hybrid carrageenan

Published On: December 7, 2016 | Pages: 22 - 30

Author(s): Maria D Torres, Adrian Romani, Francisco Chenlo and Ramon Moreira

The Role of LTST Hot Water immersion on Quality of Peach Fruit during Storage

Published On: December 21, 2016 | Pages: 31 - 36

Author(s): Sadiq Khan, Irfan Ullah, Nadeem Khan, Amjad Iqbal, Tariq Shah, Farooq Shah, Badshah Islam, Arshad Ali and Rashad Waseem Khan Qadri