Articles

• Development in the Active Packaging of Foods

  L. Vermeiren, F. Devlieghere, M. vanBeen, N. de Kruijf, J. Debevere

  6-13

  DOI: 10.4314/jfta.v5i1.19249

  • PDF
• Sweet Potato Ketchup: Feasibility, Acceptability, and Production costs in Kenya.

  A. Fawzia, E.G. Karuri, V. Hagenimana

  14-18

  DOI: 10.4314/jfta.v5i1.19250

  • PDF
• The Safety of Dark, Moulded Casava Flour Compared with White - a Comparison of Traditionally Dried Cassava pieces in north-east Mozambique.

  A. J. Alexander Essers, M. J. Robert Nout

  19-21

  DOI: 10.4314/jfta.v5i1.19251

  • PDF
• Implementing a Sensory Evaluation System in the Manufacturing Environment.

  L. Gravina

  22-24

  DOI: 10.4314/jfta.v5i1.19252

  • PDF
• Water Reuse in Industrial food Processing.

  C. Pagella, R. Galli, D. M. Faveri

  25-29

  DOI: 10.4314/jfta.v5i1.19253

  • PDF
• Bioactive Peptides in Milk Products.

  A. Tirelli, I. De Noni, P. Resmini

  DOI: 10.4314/jfta.v5i1.19254