Papers Vol. 13(3) 2021
Oke Emmanuel Kehinde, Idowu Michael Ayodele, Babatola Ayodele John, Olorode Omobolanle Omowunmi, Omoniyi Saheed Adewale// EFFECT OF BAKING TIME AND TEMPERATURE ON THE BAKING QUALITY AND SENSORY ATTRIBUTE OF CAKE PRODUCED FROM WHEAT-TIGERNUT POMACE FLOUR BLENDS BY SURFACE METHODOLOGY
Abstract
Čošić, Z. Pelaić, M. Repajić, S. Pedisić, Z. Zorić1, B. Levaj// EFFECT OF UV-C IRRADIATION ON MICROBIAL LOAD AND PHENOLIC CONTENT OF POTATO TUBERS AND SLICES
Abstract
Kaur A, Suresh Bhise, Mandeep Kaur// EFFECT OF HYDROTHERMAL TREATMENTS ON PASTING PROPERTIES OF PARBOILED BROWN RICE
Abstract
Anton Slavov, Hristo Spasov, Rada Dinkova, Petko Denev// MANAGING QUALITY OF AROMATIZED WINE PREPARED BY CO-FERMENTATION OF GRAPE MUST AND BY-PRODUCTS OF ESSENTIAL ROSE OIL INDUSTRY
Abstract
Safaa A salem, El- Hofi, M.A., Abdel latif Anaam K.//ASSESSMENT OF MORING OLEIFERA LEAVES AS NATURAL SOURCE TO PRODUCE HYPOLIPIDEMIC AND ANTIOXIDATIVE
FUNCTIONAL FOOD
Abstract
Jariya Sukjuntra and Khoirunisa Malumu// CHEMICAL AND MICROBIOLOGICAL QUALITY DURING STORAGE: HALF-DRIED SALTED ROUND SCAD (DECAPTERUS MARUADSI)
Abstract
Tanveer Alam, Murtaza Gani,Rukhsana Rahman and Khalid ul Islam Rather// HPLC QUANTIFICATION OF THE CHEMICAL CONSTITUENTS FROM INDIGENOUS FRUITS AND VEGETABLES OF INDIAN HIMALAYAN REGION
Abstract
Benaissa Asmaa, Djellout Nadine Chahrazed, Baika Khadidja, Bamebarek Hafsa, Bestami Merdia// DIVERSITY OF MICROORGANISMS CAUSING SOFT ROT DISEASE OF FRUITS AND VEGETABLES MARKETED IN TAMANGHASSET (ALGERIA)
Abstract
Mohsen Azadbakht, Abbas Rezaeiasl, Mohammad Javad Mahmoodi, Mohammad Vahedi Torshizi, Shaghayegh Hashemi Shabankareh// EFFECT OF STORAGE CONDITIONS ON PHYSICAL PROPERTIES CHANGING OF COMPRESSED KIWIFRUIT
Abstract
Mir-Hassan Moosavy, Nassim Shavisi, Ehsan Mostafavi, Sara Sohrabvandi, Amir Mohammad Mortazavian, Hamid Sayevand, Nasim Khorshidian// INFLUENCE OF RIPENING CONDITIONS ON SURVIVAL OF BRUCELLA MELITENSIS IN TRADITIONAL LIGHVAN CHEESE (EWE MILK CHEESE)
Abstract
Vanya Zhivkova// DETERMINATION OF NUTRITIONAL AND MINERAL COMPOSITION OF WASTED PEELS FROM GARLIC, ONION AND POTATO
Abstract
R. Haryo Bimo Setiarto, Nunuk Widhyastuti, Dewi Rista Kurnia// OPTIMAL CONCENTRATION OF PREBIOTIC RAFINOSA TO INCREASE VIABILITY OF Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus
Abstract
Zahida Yasmina Hebbache, Foudil-Cherif Yazid, Hichem Mohammedi, Ouahiba Belfadel, Fodili Mokhtar// COMPARISON OF DIFFERENT EXTRACTION METHODS FOR THE DETERMINATION OF PITURANTHOS SCOPARIUS ESSENTIAL OILS: CHEMICAL COMPOSITION, ANTIMICROBIAL AND ANTI-INFLAMMATORY ACTIVITIES
Abstract
Akshay Sonawane, Sumit Sudhir Pathak Rama Chandra Pradhan// EFFECT OF DRYING ON PHYSICAL AND FLOW PROPERTIES OF BANANA POWDER
Abstract
Jeong-Ho Kim, Yong-Han Yoon, Il-Doo Kim, Sanjeev Kumar Dhungana, Dong-Hyun Shin//
INFLUENCE OF PU-ERH TEA EXTRACT ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF GERMINATED BROWN RICE
Abstract
Sh.Mousavi, M.Azad, B.Rahmani, D.Hamedi Asl// ANTI-CANCER EFFECT OF CURCUMIN ON SURVIVAL AND EXPRESSION OF DNMT1 AND CDH1 GENES IN CELL LINE MIAPACA2
Abstract