Carpathian Journal of Food Science and Technology
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Papers Vol. 17(1) 2025



Brindusa Covaci, Radu Brejea, Mihai Covaci, Adriana Ciotea//POLYPHENOLS AND PHENOLIC COMPOUNDS IN MOUNTAIN VERSUS LOWLAND FOOD

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Arifa Setu, Ananna Islam, Md. Hanjala Pipil, Mohammad Anowar Hossain, Nilufa Ferdous and Muhammad Javidul Haque Bhuiyan// 2. RELATIONSHIP AMONG GLYCEMIC INDEX WITH PHYSICO-CHEMICAL TRAITS OF BRRI HYBRID RICE VARIETIES

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Emine Karademir, Ferhat Yüksel, Cemalettin Baltacı// 3. SOME PHYSICOCHEMICAL, COLOR, COOKING, BIOACTIVE AND SENSORY PROPERTIES OF TURKISH NOODLES: ENRICHED WITH ARONIA POWDER (ARONIA MELANOCARPA)

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Tamer Rabea El Zeny, Rowida Younis Essa, Mohamed Awad Abdelgaleel and Badia Abd El-rahman Bisar// 4. EFFECT OF WHEAT FLOUR REPLACEMENT WITH GARDEN NIGHTSHADE (SOLANUM NIGRUM) FRUITS POWDER ON THE NUTRITIONAL, PHYSICAL, COLOR, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF PAN BREAD

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Soumya Singh, Sonia Mann, Ankita Kataria, Rhythm Kalsi, Shambhavi Singh, Neetu Kumra Taneja, Komal Chauhan, Harinder Singh Oberoi//5. NUTRITIONAL, PHYSICOCHEMICAL, AND ANTIDIABETIC PROPERTIES OF PASTEURIZED AND UNPASTEURIZED CAMEL MILK: A SUSTAINABLE ALTERNATIVE FOR DIABETICS

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Marian Ilie Luca, Mădălina Ungureanu-Iuga, Silvia Mironeasa// 6. INFLUENCE OF CARROT POMACE FROM DIFFERENT VARIETIES ON COMMON AND DURUM WHEAT FLOUR MIXTURES PROPERTIES

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Fatbardha Lamçe, Onejda Kyçyk, Adhurim Lazaj, Mamica Ruci, And Julian Karaulli// EVALUATION OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF FRUIT AND OLIVE OIL, THROUGH EXTRACTION WITH THE ULTRASOUND METHOD

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Sergiu Pădureţ// EFFECTS OF FATTY ACID COMPOSITION AND TEMPERATURE ON TEXTURE AND SPREADABILITY: A COMPARATIVE STUDY OF BUTTER AND LARD

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Suryatapa Das, Annalakshmi Chatterjee and Tapan Kumar Pal// COMPARATIVE STUDIES ON THE EFFECT OF HOUSEHOLD PACKAGING ON THE ANTIOXIDANT PARAMETERS OF THE ORGANIC AND CONVENTIONAL CUCUMIS SATIVUS L.

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Nur Fitrianto, Sarah Mutmainah, Muhammad Zukhrufuz Zaman, Lusia Seti Palindung, Ema Damayanti, Vita Taufika Rosyida, Andri Frediansyah, Fajar Husen//NOVEL TAMARILLO-RED GINGER KOMBUCHA: IMPACT OF CARBON SOURCE VARIATIONS ON PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT POTENTIAL, AND SENSORY ACCEPTANCE

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Fatma Kaya Yıldırım , Hazel Tamakan Yeşilovalı, H. Doruk KaynarcaHalit Şükür, Beyza H. Ulusoy// IDENTIFICATION HEAT-RESISTANT MOLDS FROM MEAT AND DAIRY PRODUCTS ON MARKET SHELVES IN NORTHERN CYPRUS

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Adem Savaş//THE COMPREHENSIVE EVALUATION OF BISPHENOL A BY BIBLIOMETRIC ANALYSIS

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Feray İnci Maden , Salih Özdemir// EFFECTS ON SOME QUALİTY PROPERTİES OF YOGURT ICE CREAM ADDİNG ENCAPSULATED PROBİOTİC BACTERİA TO YOGURT ICE CREAM PRODUCED FROM COW AND BUFFALO MİLK

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Alamgeer Khan, Muhammad Asim Irshad, Zahid Mehmood, Maazullah Khan, Tauqeer Ahmad// EVALUATION OF LOW-ENERGY X-RAY AND GAMMA IRRADIATION FOR AFLATOXIN DECONTAMINATION IN WALNUT KERNELS: A COMPARATIVE STUDY

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Budianto, Diah Kusmardini, Selfia Anggraeni, Vony Lisdiani, Adinda Putri Murni, Frizka Selvina, Kurniatri Ayu Anggira// MULTIPLE MYCOTOXIN ANALYSIS IN ARECA SEED OIL USING ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY (UPLC-MS/MS)

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All articles published in Carpathian Journal of Food Sicence and Technology are released under a CC BY-SA license.