Papers Vol. 13(2) 2021
Annem Muniraj Beulah, Kumaram Venkata Sucharitha ,Sanaboyina Dheeraj, Palagiri Prameela// EEFFECT OF CASEIN EDIBLE COATING ON THE POSTHARVEST QUALITY OF FRESH GUAVA FRUITS DURING AMBIENT STORAGE CONDITIONS
Abstract
Neha Chauhan, Surbhi Antarkar// PHYTOCHEMICAL AND MICROBIOLOGICAL ANALYSIS OF DEVELOPED FREEZE DRIED WATERMELON AND TOMATO POWDER
Abstract
Muhammad Farooq, M. Javed Iqbal, Rizwan Shukat, Moale Cristina Naila Ilyas, Iftikhar Ahmed Solangi, Wang Yunyang// DRYING OF ONION PASTE TO DEVELOP POWDERS BY FOAM-MAT DRYING PROCESS USING SOY PROTEIN AS FOAMING AGENT
Abstract
Diksha Gupta and Neelam Chaturvedi// A COMPARATIVE STUDY ON IMPACT OF BLANCHING AND AUTOCLAVING ON NUTRACEUTICAL PROFILE OF HELIANTHUS TUBEROSUS L. (JERUSALEM ARTICHOKE)
Abstract
Mihaela Ivanova, Kolyo Dinkov, Ivelina Ivanova, Galina Uzunova, Nikolay Menkov//IMPACT OF REFRIGERATED CURD ON KASHKAVAL QUALITY I. CHEMICAL CHARACTERISTICS
Abstract
Nasima Akter Mukta, Ahmad Ismail Mustafa, A. K. M. Sarwar Inam and Moinul Hasan// PHYSICOCHEMICAL, SENSORY AND MICROBIAL ASSESSMENT OF NEWLY FORMULATED AND FORTIFIED YOGURT
Abstract
Vinh Tien Nguyen, Hao Minh Hoang// INHIBITION OF LIPID PEROXIDATION AND RADICAL SCAVENGING ACTIVITY OF SYNTHESIZED CURCUMIN AND BISDEMETHOXYCURCUMIN IN FOOD SYSTEMS
Abstract
András J. Tóth, Anikó Kovács, Anna Dunay, Csaba Bálint Illés, Orsolya Fehér, András Bittsánszky// CATERING OF CHILDREN WITH SPECIAL DIETARY NEEDS IN SCHOOL CANTEENS
Abstract
Gabor Zsivanovits, Stoil Zhelyazkov, Maria Momchilova, Dida Iserliyska, Diyana Aleksandrova// INFLUENCE OF EDIBLE COATING ON SHELF LIFE AND QUALITY OF SWEET CHERRY
Abstract
H.N. Fernando, T.G.G. Uthpala, D.C. Wettimuny, U.H.A.J. Hewawansa, S.B. Navaratne// IDENTIFICATION AND CONTROL OF BLACK COLOUR SPECK FUNGAL FORMATION IN VIRGIN COCONUT OIL
Abstract
Ebrahim Ahmadi, Hossein Barikloo, Rashid Gholami// INVESTIGATING THE RHEOLOGICAL AND PHYSICAL BEHAVIORS OF YOGURT DURING STORAGE
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Maria Quispe, Karen Aquipucho, Omar Bellido, Juan Zegarra// RHEOLOGICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BREAD OBTAINED BY PARTIALLY REPLACING WHEAT FLOUR WITH HEN’S EGGSHELL POWDER
Abstract
Kean Weng Saw and Liew Phing Pui// PRODUCTION AND CHARACTERIZATION OF ‘SEKAKI’ PAPAYA FRUIT PUREE AND POWDER
Abstract
Reza Jafarzadeh Yadegari, Esen Eyiler Kaya, Halil Vural// THERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN
Abstract
Anna Ciaciuch, Grażyna Wejnerowska, Grażyna Gozdecka//
MECHANICAL SCARIFICATION OF QUINOA SEEDS (CHENOPODIUM QUINOA WILLD.) AND OBTAINING OIL FROM THE SEED COAT BY SUPERCRITICAL CO2 EXTRACTION
Abstract
Sagar Shelare, Ravinder Kumar and Pravin Khope// ASSESSMENT OF PHYSICAL, FRICTIONAL AND AERODYNAMIC PROPERTIES OF CHAROLI (Buchanania Lanzan Spreng) NUT AS POTENTIALS FOR DEVELOPMENT OF PROCESSING MACHINES
Abstract