Papers Special Issue 2020 “TRENDS IN FOOD SCIENCE AND TECHNOLOGY”
Liviu Giurgiulescu / EDITORIAL INTRODUCTION SPECIAL ISSUE “TRENDS IN FOOD SCIENCE AND TECHNOLOGY”
Ramin Radfar, Hedayat Hosseini, Mehdi Farhoodi, Dominika Średnicka-Tober, Ismail Ghasemi, Morteza Fathi, Amin Mousavi Khaneghah/ FACTORS AFFECTING MECHANICAL PROPERTIES OF LOW-DENSITY POLYETHYLENE (LDPE)/STARCH BLENDS: A REVIEW
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Ashish Kumar Singh, Amrish Chandra, J.B. Kandpal/ OCTACOSANOL EXTRACTION, SYNTHESIS METHOD AND SOURCES: A REVIEW
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Abdul Ademola Olaleye/ AMINO ACID PROFILES OF FIVE COMMONLY CONSUMED INSECTS IN SOUTHWESTERN NIGERIA
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Emmanuel Kehinde Oke, Michael Ayodele Idowu, Olajide Philip Sobukola and H. Adegoke Bakare/ NUTRIENT COMPOSITION, FUNCTIONAL, PHYSICAL AND PASTING PROPERTIES OF YELLOW YAM (Dioscorea cayenensis) AND JACK BEAN (Canavalia ensiformis) FLOUR BLENDS
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Yassine Bellebna, Said Nemmich, Kamel Nassour, Amar Tilmatine/EXPERIMENTAL COMPARATIVE STUDY OF DIFFERENT TREATMENT CHAMBERS FOR FOOD PROCESSING USING PULSED ELECTRIC FIELD
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Temitope Kudirat Bello and Olorunjuwon Omolaja Bello/ BACTERIOLOGICAL SAFETY OF SUYA, A READY-TO-EAT BEEF PRODUCT, AND ITS ASSOCIATION WITH ANTIBIOTIC-RESISTANT PATHOGENS IN NIGERIA
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Chih-Cheng Lin, Hung-Kai Yen, Shun-Hsiang Weng/ THE APPLICATION OF MICRONIZATION TECHNOLOGY ON A FRUITING BODY EXTRACT OF ANTRODIA CINNAMOMEA
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Fadahunsi Ilesanmi Festus, Akoja Abiodun David, Ozabor Temilade Praise/ CHARACTERIZATION OF INDIGENOUS YEASTS SPECIES ISOLATED FROM FRUITS FOR PINEAPPLE WINE PRODUCTION
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Ojimelukwe P.C., Okpanku U.U and Ugwuona F. U./ EFFECT OF SOIL NUTRIENT MANAGEMENT AND COOKING METHODS ON NUTRIENT AND PHYTOCHEMICAL COMPOSITION OF IPOMEABATATAS (UMUSPO 3 VARIETY)
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Ena Gupta, Neha Mishra, Pragya Mishra Abeer Shiekh, Karishma Gupta, Priyanka singh/ FRUIT PEELS: A STRONG NATURAL SOURCE OF ANTIOXIDANT AND PREBIOTICS
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Adegoke Aanuoluwa Eunice, Bello Muibatu O, Arotayo Rafat Aduke, Adegbola Peter Ifeoluwa/ EVALUATION OF TOXIC POTENTIALS OF Cola millenii K. Schum SEED AND PULP FLOUR IN FOOD FORMULATIONS
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Olayinka Ramota Karim, Sarafa Adeyemi Akeem, Temitope Isaac Arowolo/EFFECT OF PRETREATMENTS AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF UNRIPE PLANTAIN FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKED DOUGH (AMALA)
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Hossein Soheylinia, Ali Husseinzadeh Kashan, Saeid Soheyliniya/ A COMBINED QFD-GAHP TECHNIQUE TO TRANSLATE CUSTOMER
REQUIREMENTS INTO THE PRODUCTION PROCESS OF MEAT PRODUCTS
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Samaneh Allahyari, Shaghayegh Pishkhan Dibazar, Babak Pakbin, Razzagh Mahmoudi, Alireza Farasat, Amir Peymani, Peyman Ghajarbeygi and Nematollah Gheibi/ ANTICANCER EFFECT OF PROBIOTIC SACCHAROMYCES BOULARDII SUPERNATANT ON HUMAN CACO-2 CELLS; AN IN VITRO STUDY
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Jariya Sukjuntra and Khoirunisa Malumu/
CHEMICAL AND MICROBIOLOGICAL QUALITY DURING STORAGE:HALF-DRIED SALTED ROUND SCAD (DECAPTERUS MARUADSI)
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Prashant Sahni, Hanuman Bobade, Savita Sharma and Baljit Singh/ EFFECT OF DIFFERENT TYPES AND CONCENTRATIONS OF HYDROCOLLOIDS ON PASTING, HYDRATION AND SURFACE ACTIVE PROPERTIES OF PIGEON PEA FLOUR
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