Asian Journal of Food & Agro-Industry
 Volume 2, Issue 02 ( APRIL 2009 )
ISSN : 1906-3040

1. Assessment of microbiological and modified aroma profiles of lactic acid bacteria (lab) fermented curry paste
Abolhassani, Y., Ayub, M.K. and Babji, A.S.
 
2. Preparation of soybean protein isolate (spi) drinks using ginger essential oil and oleoresin as flavouring agents
Alhassane Toure, Xiao-Ming Zhang , Michel Tolno, Li Xia, Xu Xueming
 
3. Preliminary study of chili drying using microwave assisted vacuum drying technology
Sankrit Tontand and Nantawan Therdthai
 
4. Organoleptic and nutritional assessment of sesame (sesame indicum, l.) biscuits
A.P. Gandhi and V. Taimini
 
5. Effect of hydrothermal treatments on proteins from acha (digitaria exilis) and wheat (triticum durum)
Ogbonnaya Chukwu and Durojaiye Abdulwahab Ismail
 
6. Relationships between rheological properties of rice flour and quality of vermicelli
Punchira Vongsawasdi, Monthira Noppharat, Nicha Hiranyaprateep, Nawaporn Tirapong
 
7. Identification of melamine derivative in powdered milk samples by gas chromatography-mass spectrometry
M. Amzad Hossain, S. M. Salehuddin, M. J. Kabir and M. Ali
 
8. Identification of nisin z producing lactococcus lactis n12 associated with traditional thai fermented rice noodle (kanom jien)
Adisorn Swetwiwathana, Takeshi Zendo, Jiro Nakayama, Kenji Sonomoto
 
9. Marinating yield optimization of phosphate soaking process to enhance water uptake in white shrimp (penaeus vannamei)
Suwanna Jantranit and Aluck Thipayarat
 
10. Complex fruit wine produced from dual culture fermentation of pineapple juice with torulaspora delbrueckii and saccharomyces cerevisiae
Lachinee Panjai, Khemthong Ongthip and Ni-orn Chomsri
 
11. Changes in lipids of white-scar oyster (crassostrea belcheri) during chilled storage under different salt concentrations
Somwang Songsaeng, Pairat Sophanodora, Janthira Kaewsrithong and Toshiaki Ohshima
 
12. Stabilization of acidified milk drinks using pectin
Anh Dao Phan Thi and Richard Ipsen
 
13. Effect of drying and frying time on textural and sensory characteristics of popped rice
Samatcha Phanitcharoen, Anon Maliket and Prasong Siriwongwilaichat
 
14. Physicochemical and sensory properties of commercial chicken nuggets
Ismed Lukman, Nurul Huda and Noryati Ismail
 
15. Antimicrobial and antioxidant activities of swietenia macrophylla leaf extracts
Seok-Keik Tan, Hasnah Osman, Keng-Chong Wong, Peng-Lim Boey and Padzilah Ibrahim
 
16. Solid-phase micro-extraction combined with gas chromatography-mass spectrometry to determine volatile compounds in oyster sauce
Nguyen Ha Dieu Trang and Wang Xi Chang
 
17. Proximate and mineral composition of wild coco (eulophia ochreata)
Ali Aberoumand and S.S. Deokule
 
18. Manufacture of carbonated tender coconut water and development of a process for utilization of coconut flesh
P.S.A. Silva and A.Bamunuarachchi