Papers Vol. 11 (3) 2019
Maria Momchilova; Dilyana Gradinarska; Todorka Petrova; Gabor Zsivanovits; Ivan Bakalov; Nikolay Penov, Dinko Yordanov INULIN AND LENTIL FLOUR AS FAT REPLACERS IN MEAT-VEGETABLE PÂTÉ – A MIXTURE DESIGN APPROACH
Abstract
Mohammad Vahedi Torshizi, Mohsen Azadbakht, Mahdi Kashaninejad INVESTIGATION OF EXPERIMENT DATA AND SENSITIVITY COEFFICIENT DATA WITH ARTIFICIAL NEURAL NETWORK IN THE OHMIC HEATING PROCESS FOR SOUR ORANGE JUICE
Abstract
Ekaterina Vladimirovna Pastushkova, Sergey Leonidovich Tikhonov, Olga Viktorovna Chugunova, Gennady Borisovich Pischikov TEA WITH HERBAL ADDITIONS: THEIR ANTIOXIDANT ACTIVITY AND ITS DEPENDENCE ON HIGH PRESSURE PRE-TREATMENT BEFORE EXTRACTION
Abstract
Amina Bouchefra, Tayeb Idoui, Chiara MontanariPHYSICOCHEMICAL CHARACTERISTICS, FATTY ACID COMPOSITION, AND FUNCTIONAL PROPERTIES OF THE TRADITIONAL SALTED DRIED MEAT OF CAMELUS DROMEDARIUS FROM ALGERIAN EASTERN SAHARA: "EL KADID"
Abstract
Olugbenga Olufemi Awolu EFFECT OF ADDITION OF WHEAT AND PIGEON-PEAN ON THE RHEOLOGICAL CHARACTERISTICS OF RICE FLOUR
Abstract
Eduardo Ramirez Asquieri, Aline Gomes de Moura e Silva, Dianiny de Cássia Sousa Mendes, Rayssa Dias Batista COMPARISON OF TITULOMETRIC AND SPECTROPHOTOMETRIC APPROACHES TOWARDS THE DETERMINATION OF TOTAL SOLUBLE AND INSOLUBLE CARBOHYDRATES IN FOODSTUFF
Abstract
Lucas Aguirre Juan Carlos, Tobón Castrillón Cynthia, Cortés Rodríguez Misael EVALUATION OF POSTHARVEST BEHAVIOR OF COCONUT (Cocos nucifera L.)
Abstract
MD.Shahidul Islam, MD.Mehrub Hasan, Ainul Anam Shahjama Khan, Muhammad Abu Bakar A SIMPLE SYSTEM TO DETECT AND MEASURE FORMALIN IN FRUIT BY USING CONDUCTIVITY, pH AND CAPACITANCE MEASUREMENT
Abstract
Karen Carvalho Ferreira, Márcio Caliari, Juliana Aparecida Correia Bento, Marília Cândido Fideles, Manoel Soares Soares Júnior PHYSICAL-CHEMICAL CHARACTERIZATION AND TECHNOLOGICAL AND THERMAL PROPERTIES OF TAMARIND (TAMARINDUS INDICA L.) FROM THE CERRADO OF GOIÁS, BRAZIL
Abstract
Kambhampati Vivek, Subba Rao K.V, Singam Suranjoy Singh, Sabyasachi Mishra ENGINEERING PROPERTIES AND SHELF LIFE OF FRESHLY HARVESTED INDIAN KIWI CULTIVARS FOR FACILITATING PRIMARY PROCESSING
Abstract
Bora Florin-Dumitru METAL AND LEAD-STRONTIUM ISOTOPE CHARACTERIZATION OF
RED AND WHITE WINES FROM BUJORU, SMULTI AND OANCEA WINE CENTER, ROMANIA
Abstract
Sanjay Kumar, Hempreet saini, Vinod kumar, Deepika Kohli, Jyoti Joshi, Ivan Wilson
RESPONSE SURFACE OPTIMIZATION OF FERMENTING PARAMETERS FOR THE PRODUCTION OF BEER FROM FINGER MILLET AND APPLE JUICE BY USING BOX-BEHNKEN DESIGN
Abstract
Renu Khedkar, Pratima Shastri, Amarinder Singh Bawa STANDARDIZATION, CHARACTERIZATION AND STORAGE STABILITY OF CURRY LEAF CHUTNEY
Abstract
Vivian Cristina Ito, Acácio Antônio Ferreira Zielinski, Ivo Mottin Demiate, Marta Spoto, Alessandro Nogueira, Luiz Gustavo Lacerda GAMMA RADIATION EFFECTS ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND ANTIOXIDANT PROPERTIES OF BLACK RICE (Oryza Sativa L.) FLOUR DURING STORAGE
Abstract
Okta Pringga Pakpahan, Citra Anggita, Siska Cahyanti, Desiana Nuriza Putri and Saskia Agnes Monica PERFORMANCE EDIBLE COATING CONTAINING OLEORESIN FROM GINGER EMPRIT (ZINGIBER OFFIVINALE VAR. AMARUM) AND ITS EFFECT ON CONSUMER PREFERENCE PROPERTIES
Abstract
Suthida Akkarachaneeyakorn, Ampika Jakkornraksa, Pongpat Komprapai and Pitchaporn Tulthanakarn THE EFFECT OF THE DRYING AND EXTRACTION METHODS ON THE PECTIN YIELD AND THE OPTIMIZATION OF MICROWAVE-ASSISTED PECTIN EXTRACTION FROM KAFFIR LIME (CITRUS HYSTRIX) POMACE)
Abstract