Journal of Food Technology

ISSN: 2577-4182


From food technology to functional food development: Focus on benefits of wholegrain products for diabetes

Published On: January 11, 2017 | Pages: 37 - 43

Author(s): Henryk Zielinski, Mariusz Piskula, Danuta Zielinska and Juan Antonio Giménez-Bastida

Analysis of the antioxidative properties and Maillard reaction products in ginger cakes enriched with rutin

Published On: February 15, 2017 | Pages: 44 - 52

Author(s): Małgorzata Starowicz, Zuzana Ciesarová and Henryk Zieliński

Legislative control of quinoa in the United Kingdom and European Union

Published On: February 27, 2017 | Pages: 53 - 57

Author(s): Delia Ojinnaka

Optimization of alkaline hydrogen peroxide conditions for preparing high soluble apple pomace dietary fiber with response surface methodology

Published On: March 8, 2017 | Pages: 58 - 64

Author(s): Qin Guo, Yi-Wen Geng, Jing Jin, Qing-Peng Li and Yi-Ming Ha

Optimization of enzymatic protein hydrolysis conditions to obtain maximum angiotensin-iconverting enzyme (ACE) inhibitory activity from Angel Wing Clam (Pholas orientalis) meat

Published On: March 17, 2017 | Pages: 65 - 73

Author(s): Amiza, M.A., Liyana, H.A. and Zaliha, H

Stabilization of bioactive betalain pigment from fruits of Basella rubra L. through maltodextrin encapsulation

Published On: March 21, 2017 | Pages: 74 - 78

Author(s): Sandopu Sravan Kumar and Parvatam Giridhar

Effect of Harvesting Stage on Quality Losses of Persimmon Fruits during Storage

Published On: April 1, 2017 | Pages: 79 - 84

Author(s): Nadeem Khan, Irfan Ullah, WaleedAmjad Khan, Rashad Qadri, Muhammad Mumtaz Khan, Zhang Feixue, Teng Ruimin, Badshah Islam, Farooq Shah, Farman Ali, Zafar Hayat and Amjad Iqbal