ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

సమీక్షా వ్యాసం

Consumer Perceptions on Sustainable Practices Implemented in Foodservice Organizations in Korea

• Seyoung Ju, Hyeja Chang

పరిశోధన వ్యాసం

Impact of Adulteration and Thermal Treatment on the quality of Ethiopian Honey

• Tesfaye Wendimagegn, Omar Bin Hameed*, Fiza Nazir, Tewodros Birhanu Aychiluhim, Abdur Rehman Yusuf

పరిశోధన వ్యాసం

Effect of Temperature and Time Combinations on Colour Characteristics, Mineral and Vitamin Content Raw and Roasted Cashew Kernel

• Olawale Paul Olatidoye1*, Taofik Akinyemi Shittu2, Samuel Olusegun Awonorin2, Emmanuel Sunday Akin Ajisegiri3

పరిశోధన

Physicochemical, Anti-oxidant and Sensory Characteristics of Spiced Jam from Blends of Selected Tropical Fruits

• Adeoti OA, Alabi AO, Elutilo OO

పరిశోధన వ్యాసం

Utilization of Household Waste as an Alternative Energy Source in Makassar Indonesia

• Sabran F Harun, Saharuddin Ronge Sokku