Papers Vol.12 (1) 2020
Bhardwaj K. and Dubey W. SWEET MARJORAM (ORIGANUM MAJORANA L.) AS A MAGICAL BIO-PROTECTIVE AGENT AGAINST FOOD SPOILAGE: A REVIEW
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Cardoso T., Fabro F.L., Bolanho B.C., Demiate I.M., Danesi E. D. G. DEVELOPMENT OF EDIBLE COATING WITH SPIRULINA PLATENSIS AND BY-PRODUCTS OF CASSAVA AND ORANGE
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Mishra N., Mishra N., Mishra P. INFLUENCE OF DIFFERENT EXTRACTION METHODS ON PHYSIOCHEMICAL AND BIOLOGICAL PROPERTIES OF Β-GLUCAN FROM INDIAN BARLEY VARIETIES
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Rad A.H., khaleghi M., Zeinab Iraji, Kafil H. S., Servat H.ANTIOXIDANT AND ANTIMICROBIAL EFFECT OF SUMAC (RHUS CORIARIA L.) POWDER ON E.COLI AND PENICILLIM NOTATUM IN PREBIOTICS LOW FAT YOGHURT
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Tokhiriyon B., Poznyakovsky V.M., Andrievskikh S.S. BIOLOGICALLY ACTIVE COMPLEX FOR MULTIFACTORIAL SUPPORT OF THE CENTRAL NERVOUS SYSTEM: NEW COMPOSITION, EFFICACY
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Kumar A., Kaur A., Kumar V. and Gat Y. EFFECTS OF SOAKING AND GERMINATION TIME ON THE ENGINEERING PROPERTIES OF FINGER MILLET (ELEUSINE CORACANA)
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Fattakhova Z. F., Shakirov S. K., Krupin E. O., Bikchantaev I. T., Shayakhmetova L. N., Askarova A. A. THE CHEMICAL COMPOSITION, NUTRITION AND FRACTIONAL COMPOSITION OF WINTER RYE GRAIN PROTEINS AFTER VARIOUS METHODS OF EXPOSURE
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Aquipucho K., Quispe M., Bellido O., Zegarra J. PRODUCTION OF BREAD WITH EGGSHELL POWDER AND THE INCREASE OF CALCIUM CONTENT IN THE BODY
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Nguyen V.L., Dinh T.N., Nguyen H.B., Nguyen T.M.A., Vu T.Y. Thieu T.P.L., Nguyen V.H., Thi Lai T.N.H. UVB EXPOSURE INDUCED ACCUMULATION OF PHENOLICS AND RESVERATROL AND ENHANCED ANTIOXIDANT ACTIVITIES IN PEANUT SPROUTs
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Pitaro S.M., Luzia D.M.M., Silva A.C., Jorge N. EFFICIENCY OF SPICE EXTRACTS IN SOYBEAN OIL STABILITY DURING HEATING
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Bayati A., Nazari F., Hassanzadazar H., Hosseini M.J. IDENTIFICATION PARAMETERS FOR COMPARISON OF NATURALLY AND COMMERCIALLY LIME JUICE
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Chan, H.M., Nyam, K.L., Yusof, Y.A. and Pui, L.P. INVESTIGATION OF PROPERTIES OF POLYSACCHARIDE-BASED EDIBLE FILM INCORPORATED WITH FUNCTIONAL MELASTOMA MALABATHRICUM EXTRACT
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Patil U. and Benjakul S. OXIDATIVE STABILITY OF MAYONNAISE PREPARED USING VIRGIN COCONUT OIL/FISH OIL BLEND
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Arise A.K., Busayo N. Aliyu B.N., Ajidagba S. D.EFFECT OF THERMAL PROCESSING AND FERMENTATION ON THE CHEMICAL COMPOSITION, PROTEIN DIGESTIBILITY AND FUNCTIONAL PROPERTIES OF BAMBARA PROTEIN ISOLATE
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Pizato S., Santos B.M.M, Santiago N.G., Chevalier R.C., Pinedo R.A., Cortez-Vega W.R. USE OF CHITOSAN AND XANTHAN GUMS TO EXTEND THE SHELF LIFE OF MINIMALLY PROCESSED BROCCOLI (BRASSICA OLERACEA L. ITALICA)
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Quoc Le P. T. MICROWAVE-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM GINGER (ZINGIBER OFFICINALE ROSC.)
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