Papers Vol. 16(2) 2024
Arkoub-Djermoune Lynda, Louaile Hayette, Benmeziane Farida, Djaoud Kahina, Kermiche Ferriel, Madani Khodir, Boulekbache-Makhlouf Lila// QIMPACT OF TRADITIONAL COOKING METHODS ON THE ANTIOXIDANT ACTIVITY OF ALGERIAN CARROTS CULTIVARS (Daucus carota L.)
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Nourhan A. Rabie, Mohamed A. Elbadawy, Samy M. Abo-Elmaaty, Amr A. Elsayed, and Mohamed F. Abo El-maati// ENHANCEMENT OF COMPOSITION AND OXIDATIVE STABILITY OF SUNFLOWER AND SOYBEAN OIL BY BLENDING WITH PALM OIL
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Azhary, A. M.; Nahed A. A. Elwahsh; Omar, M. A.; Ali, H. M.// IMPACT OF USING SOME FOOD INDUSTRY WASTES ON COMPOSITION AND QUALITY OF PROCESSED CHEESE SPREAD
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Tariku Erena, Abera Belay, Mulatu Geleta, Tesfaye Deme// FATTY ACID PROFILE AND PROXIMATE COMPOSITION OF SIRLOIN AND CHUCK OF SELECTED ETHIOPIA CATTLE TYPES
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Jurianto Gambir, Safri Ishmayana, Sarma Siahaan, Mulyanita, Ika Wati Sulistyaningsih//INVESTIGATION OF TOTAL FLAVONOID, PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTATION BROTH OF FERMENTED CLIMBING SWAMP FERN (Sthenochlaena palustris)
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Seun Funmilola Akomolafe and David Ayodeji// A COMPARATIVE STUDY ON ANTIOXIDANT AND INHIBITORY EFFECT OF RAW AND BOILED GINGER (ZINGIBER OFFICINALE ROSCOE) ON FERROUS SULPHATE INDUCED OXIDATIVE STRESS IN RAT’S TESTES – IN VITRO
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Darshankumar A. Bhingaradiya1, Subhajit Ray// EXTRACTION OF ESSENTIAL OIL FROM AJWAIN SEED BY USING SOLVENT EXTRACTION METHOD AND ITS UTILIZATION IN VALUE ADDED BAKERY PRODUCT
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Ngo Van Tai and Nguyen Minh Thuy// BANANA PEEL FLOUR AS THE POTENTIAL INGREDIENT TO SUBSTITUTE WHEAT FLOUR IN NOODLES PROCESS
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Baishakhi Mandal, Surbhi Antarkar// DEVELOPMENT AND QUALITY ANALYSIS OF WAFER PREMIXES USING DIFFERENT TYPES OF MILLETS
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Le Yi Yap, Zhi Zhou Siew and Chen Wai Wong//INHIBITORY EFFECT OF SELECTED SPICES ON POLYPHENOL OXIDASE FROM ICEBERG LETTUCE (LACTUCA SATIVA L.)
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Mostapha BACHIR-BEY, Yazid KHALED KHODJA, Aicha BENBOURICHE3, Malika CHOUALI, Salima DJEBELLANNOUAR, Yassine BENCHIKH, Djamel Edine KATI// OPTIMIZING THE AQUEOUS EXTRACTION OF CROCIN FROM SAFFRON AND MODELING THE KINETICS OF ITS DEGRADATION DURING STORAGE AND HEAT TREATMENT
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Bulent Hallac, Osman Kilincceker// DETERMINATION OF ANTIBACTERIAL EFFECTS OF PEEL POWDERS OBTAINED FROM ZIVZIK POMEGRANATE GROWN IN SOUTHEAST TÜRKİYE AGAINST SOME PATHOGENIC BACTERIA
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I. Uddin, E. Jahan, A. Sultana, N. Jannat, D. H. Dilu1, M. A. Haque//EFFECT OF DIFFERENT DRYING METHODS ON NUTRITIONAL COMPOSITION, ANTIOXIDANT ACTIVITY AND PHYTOCHEMICALS OF Enhydra fluctuans
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Faouzia Kadri, Abdallah Bouasla, Maroua Amrani, Ahlem Kamila Baibout, Hind Benchettah, Alyssa Hidalgo, Malika Barkat// PASTA FORTIFICATION WITH TOMATO PEEL BY-PRODUCT: IMPACT ON TECHNOLOGICAL AND ANTIOXIDANT PROPERTIES
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Onwuchekwa, Amarachi Ihedinachi, and Okafor, Gabriel Ifeanyi// INFLUENCE OF THERMAL PROCESSING ON THE NUTRITIONAL COMPOSITION, AMINO ACID PROFILE AND SENSORIAL CHARACTERISTICS OF BISCUITS PRODUCED FROM WHEAT-DEFATTED MELON SEED FLOUR BLENDS
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Mehdia Mihoubi*, Meriem Mekri, Fatima Baghdad Belhadj, Lilya Boudriche//EFFECT OF SUPPLEMENTING YOGURT WITH ESSENTIAL OIL OF LEMON LEAVES ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES
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Suganthi Ramasamy, Navitha Thanu J.S , Trisha Mary Pandipilly Antony, Sumathy Raj// POTENTIAL OF NISIN LOADED LIPID NANOPARTICLES ON INHIBITION OF ENTEROBACTER CLOACAE BIOFILM FORMATION
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