Papers Vol. 14(1) 2022
Sneh Punia, Sanju Bala Dhull, Anil Kumar Siroha// QUALITY CHARACTERISTICS OF MUFFINS PREPARED FROM REPLACEMENT OF WHEAT WITH BARLEY: NUTRITIONAL, ANTI-OXIDATIVE AND MICROBIAL POTENTIAL
Abstract
Ecaterina Daniela Zeca// STATE-OF-THE ART IN AGRICULTURE DIGITAL MANAGEMENT ROMANIA CASE
Abstract
Soheil Rezazadeh Mofradnia, Mina Abbassi, Fatemeh Yazdian, Hamid Rashedi, Kianoush Khosravi-Darani// SIMULATION OF POLY-(HYDROXYBUTYRATE) FROM METHANE IN VERTICAL LOOP BIOREACTOR
Abstract
Arezoo Ebrahimi, Maryam Zabihzadeh Khajavi, Shervin Ahmadi, Elahe Foroogi, Narges Omidi, Mehdi Farhoodi// COMPARATIVE EFFECT OF DIFFERENT NANOPARTICLES ON
STRUCTURAL, THERMAL AND BARRIER PROPERTIES OF POLY(ETHYLENE TEREPHTHALATE) IN FOOD PACKAGING SECTOR
Abstract
F. Benmeziane -Derradji, R.K., Raigar, A., Taguida, S., Bellagoune S.//PHYSIOCHEMICAL AND SENSORIAL ATTRIBUTES OF APRICOT FORTIFIED WHEAT BISCUITS
Abstract
Tatyana Yoncheva// INFLUENCE OF METEOROLOGICAL CONDITIONS ON THE QUALITY OF GRAPES AND AROMA-RELEASING ENZYME ADDITION ON THE CHEMICAL COMPOSITION, AROMATIC COMLEX AND ORGANOLEPTIC PROFILE OF RED WINES
Abstract
Desislava Borislavova Vlahova-Vangelova, Desislav Kostadinov Balev, Nikolay Delchev Kolev, Rada Hristova Dinkova, Stanko Stoyanov Stankov// TECHNOLOGICAL AND SENSORY PROPERTIES OF SPONGE CAKES CONTAINING CRICKET FLOUR (ACHETA DOMESTICUS)
Abstract
Recep Palamutoğlu, Cemal Kasnak, Muhammed Dursun, Rabia Nur
Ünaldi, Nihat Özkaplan// DETERMINATION OF PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITIES OF INFUSIONS PREPARED FROM LEMONGRASS (Melissa officinalis)
Abstract
Khalid Al-Ismail, Rawya Al-Atewi, Maher Al-Dabbas, Radwan Ajo// ANTIOXIDANT AND Α-AMYLASE INHIBITION ACTIVITY OF RUTA CHALEPENSIS L EXTRACTS
Abstract
Jugajyoti Swain, Rajkumari Supriya Devi, Sanjeet Kumar, Lorena Lana Camelo Antunes, Susanta K Biswal and Padan Kumar Jena// AMORPHOPHALLUS PAEONIIFOLIUS (ARACEAE): A NUTRACEUTICAL FOR FOOD DISORDERS, NOVEL BACTERIAL & VIRAL INFECTIONS
Abstract
Tawfik M. Hassan, Nuri S. Madi, Amal A Alhaluge// HISTAMINE LEVELS AND HISTAMINE PRODUCING BACTERIA IN FOUR SELECTED FISH SPECIES DISPLAYED IN THREE FISH MARKETS WITHIN TRIPOLI-CITY LIBYA
Abstract
Alexandra Jităreanu, Ioana-Cezara Caba, Luminița Agoroaei// TOXIC RISKS ASSOCIATED WITH APITHERAPY PRODUCTS
Abstract
Abdel-Aziz R. E. El-Hadary, A. M. Sulieman, and Gehan A. El-Shorbagy// COMPARATIVE THE ANTIOXIDANTS CHARACTERISTICS OF ORANGE AND POTATO PEELS EXTRACTS UNDER DIFFERENCES IN PRESSURE AND CONVENTIONAL EXTRACTIONS
Abstract
Kevser Karaman, Mahmut Kaplan, Rabia Say, Serap Köprü, M. Mücahit Yılmaz// EFFICIENCY OF GREEN EXTRACTION BY AQUEOUS GLYCEROL ON ANTIOXIDANT AND ANTIRADICAL PERFORMANCE OF DANDELION (TARAXACUM OFFICINALE) AERIAL PART
Abstract
Volodymyr Fedorov, Volodymyr Vynohradov-Saltykov, Oleg Kepko, Oleksandr Trus, Andrii Berezovskyi, Eduard Prokopenko//HEAT FLUX DENSITY AS THE MAIN VECTOR IN THERMAL CONDUCTIVITY PROBLEMS
Abstract
Liew Phing Pui, Roselina Binti Karim, Yus Aniza Yusof, Chen Wai Wong, Hasanah Mohd Ghazali// QUALITY CHANGES OF ‘CEMPEDAK’ (Artocarpus integer) FRUIT POWDER PACKAGED IN ALUMINUM-LAMINATED POLYETHYLENE POUCHES
Abstract
Nausheen Hameed Siddiqui, Shumaila Qadir, Shariq Ali Mohsin, Irfan Ahmed, Iqbal Azhar, Zafar Alam Mahmood// EFFECT OF Ph AND HEATING TECHNIQUES ON EXTRACTION OF PECTIN FROM DIFFERENT SOURCES AVAILABLE IN PAKISTAN
Abstract