Carpathian Journal of Food Science and Technology

Papers Vol. 9 (3) 2017



Baltacıoğlu C., Phebee Angeline D.R., Mukesh Kumar V. Optimization of drying and osmotic dehydration of asparagus officinalis in microwave and conventional hot air oven using response surface methodology

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Dzung N.T. Study dynamics of the freeze drying process of royal jelly in Viet Nam

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Quoc L.P.T., Muoi, N. Pectinase-assisted extraction of phenolic compounds from Polygonum Multiflorum Thunb. root

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Sumonsiri N. Effect of nisin on qualities of milk pudding with fruit cocktail during refrigerated storage

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Roșca (Bordea) N.S., Cocan I., Rădoi P.B., Dogaru D., Trașcă T.I. Studies regarding the water content of pork ham

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Travalini A.P., Oliveira Farias F., Gabardo Granza A., Miléo Figueroa A., Wojeicchoski J.P., Schnitzler E., Mottin Demiate I. Effect of acid-alcohol treatment on physicochemical properties of Carioca bean (Phaseolus vulgaris L.) starch

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Kumoro A.C., Noprastika I. Proximate composition and gelatinization properties of rice analogues from breadfruit, mung bean and carrot flours at various dough compositions and drying time

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Venkatachalam K., Keawpeng I., Thongbour P. Rheological and functional properties of wheat and green gram composite floursg

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Sandhu V., Kaur A., Bhise S. Effect of ungerminated and germinated flaxseed addition on the rheological properties of whole wheatmeal and wheat flour

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Sabatino L., De Pasquale C., Aboud F., D’Anna E., Iapichino G., D’Anna F. Physicochemical characteristics and phenotypic diversity of Sicilian winter pumpkin (Cucurbita maxima) populations

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Abiodun O.A. Chemical and antioxidant properties of Ceratotheca sesamoides Endl. leaves

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Esmaeili S., Noorolahi Z. Application of starch processing enzymes in food technology - a review

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Yekta M.M., lankarani F., Hosseini E., Oromchi B. Effects of citrus aurantium extract and packaging under vacuum on chemical, microbiological and sensory characteristics of rainbow trout during storage at refrigerator temperature

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Yüksel A., Şat İ.G., Yüksel M., Çakmakçı S. A comparative study on the physicochemical characteristics, organic acid profiles, mineral compositions and sensory properties of ice creams produced with different types of nuts

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