Papers Vol.12 (3) 2020
A. Z. M. Badee, Shahinaz A. Helmy, Rushdy M. A./ RESTRAIN HYPERCHOLESTEROLEMIA WITH ORANGE AND MANDARIN VOLATILE AND FOLDED OILS
Abstract
Nguyen Tan Dzung, Nguyen Dang My Duyen, Do Thuy Khanh Linh/ MULTI-OBJECTIVE OPTIMIZATION TO DETERMINE THE COLD DRYING MODE OF GAC (MOMORDICA COCHINCHINENSIS SPRENG)
Abstract
Mustafa Fatih Ertugay, Filiz Yangılar, Kadir Çebi/ ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES
Abstract
Michael M. Odewole, Ayoola P. Olalusi, Olufunmilayo S. Omoba, Ajiboye S. Oyerinde/ MICROSTRUCTURAL CHARACTERISTICS AND ELEMENTAL DISTRIBUTION OF MAGNETIC FIELD PRETREATED SWEET PEPPER
Abstract
Armin Ramezani, Mohsen Azadbakht , Roghaei.arabkhazaeli, Sahar Zamani, Mohammad Vahedi Torshizi/
PRE-TREATMENT (OHMIC AND OVEN) EFFECT ON THERMODYNAMIC PARAMETERS OF KIWI DRYING IN MICROWAVE DRYER
Abstract
Nora Ghaliaoui, Hind Mokrane, Mohammed Hazzit, Mohammed Hadjadj, Fayçel Said Otmani, Souad Touati, Halima Seridi/ IMPACT OF FREEZING AND DRYING PREPROCESSING ON PIGMENTS
EXTRACTION FROM THE BROWN SEAWEED « PHYLLARIA RENIFORMIS» COLLECTED IN ALGERIAN COAST
Abstract
Dalibor Bedekovic, Zlatko Janjecic, Dubravko Filipovic,Ante Galic, Stjepan Pliestic/ COMPARISON OF CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF PEKIN DUCK AND CHERRY VALLEY DUCK EGGS
Abstract
Volodymyr Fedorov, Оleg Kepko, Valentyna Kepko, Оleksandr Trus, Svitlana Zhurilo/ STUDY OF BLURRING AND HYSTERESIS OF PHASE TRANSFORMATIONS OF MILK FAT BY TRANSIT CALORIMETRY METHOD
Abstract
Oleksandr Tokarskyy/ SURVIVAL OF ESCHERICHIA COLI O157:H7 ON RAW MATURE GREEN TOMATOES DURING STORAGE TEMPERATURE ABUSE
Abstract
Neetu Mishra, Renu Tripathi and Madhuresh Dwivedi/ DEVELOPMENT AND CHARACTERIZATION OF ANTIOXIDANT RICH WHEATGRASS CUPCAKE
Abstract
Ejiofor U. Emmanuel, Ebhohon O. Shirley, Nwuke P. Chinedu, Nweje-Anyalowu Paul, Onah J. Chibuka, Onodugo Chinemelum Adaora, Udoka I. Edward, Kanu Michael, Maureen C. Chukwu and Omeh Yusuf Ndukaku/ EFFECTS OF SMOKING ON THE NUTRITIONAL COMPOSITION OF FLESH AND OIL CHEMISTRY OF ATLANTIC MACKEREL (SCOMBER SCOMBRUS) OIL
Abstract
Anna Grobelna, Stanisław Kalisz, Marek Kieliszek, Liviu Giurgiulescu/ BLUE HONEYSUCKLE BERRY (LONICERA CAERULEA L.),
AS RAW MATERIAL, IS PARTICULARLY PREDISPOSED TO THE PRODUCTION OF FUNCTIONAL FOODS"
Abstract
Emmanuel Olabanji Afolabi, Clement Olusola Ogidi and Bamidele Juliet Akinyele/ FIRST REPORT OF NUTRITIONAL VALUE AND CONSUMER ACCEPTABILITY OF ‘KATI’ PRODUCED FROM SORGHUM USING LACTIC ACID BACTERIA AS STARTER CULTURES
Abstract
Tatyana V. Shevchuk/ ANISAKIASIS OF FISH PRODUCTS AND ITS SANITARY CHARACTERISTICS
Abstract
Roberta Barbosa de Meneses, Adejanildo da Silva Pereira, Thiago Oliveira Marinho, Alex Rodrigues de Andrare, Hellen Cristina de Moura Guilherme, Leonardo Fonseca Maciel, Maria Helena Miguez da Rocha-Leão, Carlos Adam Conte-Junior/
STABILITY AND RHEOLOGICAL PROPERTIES OF ICE CREAMS PRODUCED WITH DAIRY BY-PRODUCTS
Abstract
Maria Lidia Iancu/ DIFFERENCES OF THE PHYSICOCHEMICAL INDICATORS OF BEVERAGES WILD ELDERFLOWER (SAMBUCUS NIGRA) FROM TELEAJEN VALLEY, ROMANIA,
ACCORDING TO THE USED TECHNOLOGY
Abstract
Amal Messaoudi, Djamel Fahloul/ EXPERIMENTAL STUDY OF PRODUCTION AND CHARACTERIZATION OF DATE FRUIT POWDERS AND SYRUP
Abstract