Papers Vol. 11 (1) 2019
Ribeiro J.A., Seifert M., Cantillano R.F.S., Dalmazo G., Nora L. Evaluation of pulp browning in minimally processed 'ROYAL GALA' apple treated with erythorbic acid
Abstract
Sardarodiyan M., Qandashtani R.A., Mahian R.A., Shahri M.N. Arianfar A., Microwave-assisted extraction of phenolic antioxidant compounds and antibacterial activities of Thymus Transcapicus essential oil from north khorasan province of Iran
Abstract
Khalaileh N.I.A., Maghaydah S., Al-Rousan W.M., Ajo R.Y. Effect of variation in region and seasons on sensory, chemical and microbia characteristics of Labneh manufactured by traditional methods
Abstract
Dur S., Allai F.M., Ganai S., Gul K., Majeed D., Jabeen A. Effect of fortification on textural, microbiological and physico-chemical properties of bread
Abstract
Bora F.D., Donici A.Heavy metal and lead-strontium isotope characterization of Bujoru, Oancea and Smulti Wine Centres
Abstract
Fidan H., Petkova N., Sapundzhieva T., Baeva M., Goranova Z., Slavov A., Krastev L. Carob syrup and carob flour (Ceratonia Siliqua L.) as functional ingredients in sponge cakes
Abstract
Pratama F., Syafutri M.I. Effect of autoclaving-cooling on the physical properties, microstructure and starch hydrolysis of milled rice
Abstract
Lukin A.Use of acid whey in technology of enriched jelly dessert
Abstract
Jain M., Singh C., Singhal S., Gupta K. Optimisation ofa ready to use “Nutritious Mix” incorporating indian herbs using response surface methodology
Abstract
Mihaly Cozmuta A., Peter A., Nicula C., Mihaly Cozmuta L. Impact of algae addition on bread properties and consumers behavior-preliminary research
Abstract
Haidai I., Novak L., Matenchuk L., Novikov V.Perspectives of raspberry use in Oenology
Abstract
El-Wahed E.M.A., Hassanien M.F.R. Chemical, rheological and sensory characteristics of processed cheese spread analogues
Abstract
Gul O., Aydemir O., Atalar I., Mortas M., Dervisoglu M. Oven cooking as alternative to smoking: evaluation of physicochemical, microbiological, textural and sensory properties of Circassian cheese during storage and determination of PAH contents
Abstract
Chan E.W.C., Ong A.C.L., Lim K.L., Chong W.Y., Chia P.X., Foo J.P.Y.Effects of superheated steam drying on the antioxidant and anti-tyrosinase properties of selected Labiatae herbs
Abstract
Kurt Ş., Huriye Gözde Ceylan H.G. The effects of sausage casing with potassium sorbate on colour, microbiological properties and formation of biogenic amines of dry fermented sausage (Sucuk)e
Abstract
Morsi M.K. E.S., Galal S.M., Alabdulla O. Ultrasound assisted extraction of polyphenols with high antioxidant activity from olive pomace (Olea europaea L.)
Abstract