1. Bioactive Encapsulated Powders for Functional Foods—a Review of Methods and Current Limitations

   • Giovana Bonat Celli
   • Amyl Ghanem
   • Marianne Su-Ling Brooks

   Review 05 July 2015 Pages: 1825 - 1837

2. Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols Content

   • Ana Oliveira
   • Marta Coelho
   • Manuela Pintado

   Original Paper 17 June 2015 Pages: 1838 - 1844

   

3. Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality

   • Antonio Morata
   • Maria Antonia Bañuelos
   • Jose Antonio Suárez-Lepe

   Original Paper 03 June 2015 Pages: 1845 - 1853

   

4. Starch–Apple Pomace Mixtures: Pasting Properties and Microstructure

   • Andrés Felipe Rocha Parra
   • Pablo Daniel Ribotta
   • Cristina Ferrero

   Original Paper 21 June 2015 Pages: 1854 - 1863

   

5. Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

   • Krystian Marszałek
   • Marta Mitek
   • Sylwia Skąpska

   Original Paper 18 June 2015 Pages: 1864 - 1876

   

6. Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread

   • Turkay Kondakci
   • Judy Wenjuan Zhang
   • Weibiao Zhou

   Original Paper 18 June 2015 Pages: 1877 - 1889

   

7. Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics

   • Paula L. Gómez
   • Marcela L. Schenk
   • Stella M. Alzamora

   Original Paper 27 June 2015 Pages: 1890 - 1903

   

8. Electrical Conductivity of Yellowtail (Seriola quinqueradiata) Fillets During Ohmic Heating

   • Yinzhe Jin
   • Yu-dong Cheng
   • Noboru Sakai

   Original Paper 26 June 2015 Pages: 1904 - 1913

   

9. Non-Destructive Assessment of Mango Firmness and Ripeness Using a Robotic Gripper

   • C. Blanes
   • V. Cortés
   • P. Talens

   Original Paper 16 July 2015 Pages: 1914 - 1924

   

10. Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction

    • Salim Makhoul
    • Andrea Romano
    • Franco Biasioli

    Original Paper 07 July 2015 Pages: 1925 - 1937

    

11. Development of a Simple Portable Amylose Content Meter for Rapid Determination of Amylose Content in Milled Rice

    • Atcharaporn Khoomtong
    • Athapol Noomhorm

    Original Paper 09 July 2015 Pages: 1938 - 1946

    

12. Alkaline Pressing of Electroporated Sugar Beet Tissue: Process Behavior and Qualitative Characteristics of Raw Juice

    • Fouad Almohammed
    • Houcine Mhemdi
    • Eugène Vorobiev

    Original Paper 30 June 2015 Pages: 1947 - 1957

    

13. Effect of Thermostable α-Amylase Addition on the Physicochemical Properties, Free/Bound Phenolics and Antioxidant Capacities of Extruded Hulled and Whole Rice

    • Enbo Xu
    • Zhengzong Wu
    • Aiquan Jiao

    Original Paper 27 June 2015 Pages: 1958 - 1973

    

14. Nondestructive Measurement of Texture of Three Pear Varieties and Variety Discrimination by the Laser Doppler Vibrometer Method

    • Wen Zhang
    • Di Cui
    • Yibin Ying

    Communication 02 July 2015 Pages: 1974 - 1981

    

15. Evaluating Strategies to Control Enzymatic Browning of Minimally Processed Yacon (Smallanthus sonchifolius)

    • Christiane Mileib Vasconcelos
    • Eduardo Basílio de Oliveira
    • José Benício Paes Chaves

    Communication 05 July 2015 Pages: 1982 - 1994