Carpathian Journal of Food Science and Technology

Papers Vol. 11 (4) 2019



Amina Menasra and Djamel Fahloul1 QUALITY CHARACTERISTICS OF BISCUIT PREPARED FROM WHEAT AND MILK THISTLE SEEDS (SILYBUM MARIANUM (L) GAERTN) FLOUR

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Pinki Saini, Priyanka Singh, Anchal Singh and Urvashi Srivastava EFFECT OF PROCESSING ON BETA CAROTENE, ASCORBIC ACID AND CHLOROPHYLL RETENTION OF SPINACH AND MINT

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Yuliana Tandi Rubak, Lilis Nuraida, Dyah Iswantini, Endang Prangdimurti1 N OF ANTIHYPERTENSIVE BIOACTIVE PEPTIDES IN FERMENTED FOOD BY LACTIC ACID BACTERIA – A REVIEW

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N. S. Rajendran and B.S. Harikumaran Thampi EXTRACTION AND CHARACTERISATION OF PECTIN FROM BANANA PEEL

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L.Nehari, M.Brahami, IS.Bousmaha, H.Labair, FZ Boudjella, A. Tilmatine ADAPTATION OF A PHOTOVOLTAIC POWERED OZONE GENERATION SYSTEM FOR FOOD STORAGE

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Nensi Patel, Nikita Patel, Swetal Patel, Rajashekhar Ingalhalli, Taofeeq Garuba, Akeem O.Ahmed, Samson A. Oyeyinka, Ramar Krishnamurthy MORPHOLOGY, GROWTH VARIABILITY AND CHEMICAL COMPOSITION OF INDIAN AND NIGERIAN ACCESSION OF OCIMUM SPECIES GROWN IN INDIA

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J. Meher, A. Keshav1, B.Mazumdar DENSITY, STEADY AND DYNAMIC STATE SHEAR RHEOLOGICAL PROPERTIES OF GONGURA (HIBISCUS SABDARIFFA) LEAVE PUREE AS A FUNCTION OF TEMPERATURE & TSS

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Saad Ahmed Saad Hallabo, Mohamed Mohamed Ahmed El-Nikeety, Samah Said Mahmoud Allam and Asmaa Gamal Abd El-hamied COATING MATERIALS AS A POTENTIAL PRE-TREATMENTS FOR REDUCING OIL UPTAKE OF FRIED POTATO CHIPS

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Evgeny O. Krupin, Shamil K. Shakirov INFLUENCE OF CSN3, LGB, PRL, GH, TG5 GENES ALLELES ON DAIRY PRODUCTIVITY AND ENERGY VALUE OF COW'S MILK

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Е.K.Tunieva, A.A. Semenova, A.N. Ivankin, V.V. Nasonova, A.N. Nikolaeva EFFECT OF SODIUM CHLORIDE ON FAT OXIDATION IN THE PRESENCE OF HEME PIGMENTS

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Mihály Kovács, Ottó Dóka, David Richfield DETERMINATION OF TWO COLOR AGENTS IN HARD BOILED CANDY BY LASER-BASED PHOTOACOUSTIC SPECTROSCOPY AND COLORIMETRY

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Olena Vasylyshyna, Yevhenii Postolenko INFLUENCE OF FREEZING METHOD ON COLOR CHANGE AND ANTIOXIDANT ACTIVITY IN CHERRY FRUIT

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Jariyah, Endang Yektiningsih, Ulya Sarofa EVALUATION OF ANTIDIABETIC AND ANTICHOLESTEROL PROPERTIES OF BISCUIT PRODUCT WITH MANGROVE FRUIT FLOUR (MFF) SUBSTITUTION

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Anna Mikołajczuk-Szczyrba, Marek Kieliszek, Liviu Giurgiulescu, Barbara Sokołowska CHARACTERISTICS AND APPLICATION OF SILVER NANOPARTICLES IN THE FOOD INDUSTRY - REVIEW

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Ioannis K. Vagelas, Liviu Giurgiulescu BIOACTIVITY OF OLIVE OIL MILL WASTEWATER AGAINST GREY MOULD DISEASE

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Fronthea Swastawati, Ahmad Ni'matullah Al-Baari, Eko Susanto, Lukita Purnamayati THE EFFECT OF ANTIOXIDANT AND ANTIBACTERIAL LIQUID SMOKE NANOCAPSULES ON CATFISH FILLET (Pangasius sp.) DURING STORAGE AT ROOM TEMPERATURE AND COLD TEMPERATURE

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