Papers Vol. 9 (1) 2017
Rubalya Valantina S., Phebee Angeline D.R., Mukesh Kumar V Impact of
bioactive compounds on improving the oxidative stability of groundnut and mustard
oils
Abstract
Tayyari F., Khazaei J., Rajaei P., Jouki M. Effects of modified atmosphere
packaging systems, low temperature and storage time on the quality of fresh
minimally processed pomegranate arils
oils
Abstract
Bellebna Y., Bermaki H.,
Semmak A.,Chaker A., Tilmatine A.Experimental modelling the application of pulsed electric field for enhancement of betanin and
juice extraction using RSM technique
Abstract
Son Trinh K., Du Le H.Tapioca resistant starch production and its structural
properties under annealing and plasma treatments
Abstract
Bermaki H., Ziane M., Semmak A., Bellebna Y., Belhassaini H., Tilmatine A.
Experimental analysis of monoaxial and biaxial pulsed electric field treatment chambers for food processing
Abstract
Mohamed Ismail M., Edin Hamad M.N., Kamal El-Menawy R.Effect of
utilization partial drying by hot air on the chemical composition, rheological and
microbial properties of jameed
Abstract
Martínez-Gómez J. Analysis of physicochemical and microbiological
measurements of food prepared using different stoves
Abstract
Rabu A., Azlan A., Eng Khoo H.Heat stability of fatty acidsof selected blended
palm oils during potato frying
Abstract
Karnjanapratum S., Benjakul S.Antioxidative and sensory properties of instant
coffee fortified with galactose-fish skin gelatin hydrolysate Maillard reaction
products
Abstract
Karnjanapratum S., Benjakul S. Kurt S., Ceylan H. G.Emulsion properties of beef as affected by pH and ionic
strength of pea solution
Abstract
Gougoulias N., Wogiatzi E., Vagelas I., Giurgiulescu L., Gogou I., Ntalla M.N.,
Kalfountzos D.Comparative study on polyphenols content, capsaicin and
antioxidant activity of different hot peppers varieties (Capsicum annuum L.) under
environmental conditions of Thessaly region, Greece
Abstract
Аllаm А. Y., Dolgаnova N. V.Effect of the addition of chitosan prepared from
green shrimp (Penaeus semisulcatus) on the sensory characteristics of cupcakes
Abstract
Ifesan B.O.T., Embosele F. Chemical properties of watermelon seed and the
utilization of dehulled seed in cookies production
Abstract
Beyragh A. E., Mahmoudi R., Pakbin B., Kabudar A., Mahalleh S.F.R P.The
effects of continuous wave laser radiation in the visible region against E.coli O157:
H7 in probiotic doogh
Abstract
Gougoulias N., Vagelas I., Wogiatzi E., Giurgiulescu L., Samaltanis S.,
Chouliara A.Comparative study on polyphenols content and antioxidant effect of
olive cultivars from the Island Paros, Greeceh
Abstract