ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

ప్రత్యేక సంచిక కథనం

Deacidification of High-acid Olive Oil

• Ahmed Samy M. Abd El-Salam, Mahmoud A. Doheim, Mahmoud Z. Sitohy and Mohamed Fawzy Ramadan

పరిశోధన వ్యాసం

Studies on Preparation of Low Calorie Cake using Pearl Millet (Bajra)Maltodextrin

• Syed H. M, Jadhav B. A and Salve R.V

పరిశోధన వ్యాసం

Effects of Refrigerated Storage on Fillet Lipid Quality of Rainbow Trout(Oncorhynchus Mykiss) Supplemented by α-Tocopheryl Acetate Through Diet and Direct Addition after Slaughtering

• Mohammad Seddigh Jasour, Eshagh Zakipour Rahimabadi, Ali Ehsani, Mohammad Rahnama and Ali Arshadi

పరిశోధన వ్యాసం

Influence of Air Temperature on the Drying Kinetics and Quality of Tomato Slices

• Abano E. E, Ma. H and W. Qu

పరిశోధన వ్యాసం

Multilinear Regression Approach in Predicting Osmo-Dehydration Processes of Apple, Banana and Potato

• Charles Tortoe, John Orchard and Anthony Beezer

పరిశోధన వ్యాసం

Changes of Phospholipids in Duck Muscle by Different Heating Methods

• D Y Wang, F Liu, Y Z Zhu and W M Xu

పరిశోధన వ్యాసం

A Review on the Formation of Carcinogenic/Mutagenic Heterocyclic Aromatic Amines

• Mevlüde Kizil, Fatih Oz and H Tanju Besler

పరిశోధన వ్యాసం

Evaluation of Mold and Mycotoxin Contaminations in Hybrid Hazelnuts Grown in Nebraska

• Yixiang Xu, Andreia Bianchini and Milford A. Hanna