ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

Changes of Physical Properties of Rapeseed Oil with Added Vitamin A and E Studied Using the Differential Scanning Calorimetry Method (Dsc)

• Grochowska-Niedworok E, Marek Kardas, Muc-Wierzgon M and Skóra A

పరిశోధన వ్యాసం

Source of Variation of Conjugated-Linoleic-Acid Contents in Dairy Products

• Marcelino Kongo J, João Leite, Ana Borges and Duarte Ponte

పరిశోధన వ్యాసం

Combination of Process Technology and Packaging Conditions to Improve the Shelf Life of Fresh Pasta

• Annalisa Lucera, Cristina Costa, Lucia Padalino, Amalia Conte, Valentina Lacivita, Maria Antonietta Saccotelli, Daniela Esposto and Matteo Alessandro Del Nobile

పరిశోధన వ్యాసం

Liquid Sugar Extraction from Date Palm (Phoenix dactylifera L.) Fruits

• Gamal A El-Sharnouby, Salah M Aleid and Mutlag M Al-Otaibi

పరిశోధన వ్యాసం

Investigation on Oil Extraction Methods and its Influence on Omega-3 Content from Cultured Salmon

• Deepika Dave, Vegneshwaran VR, Julia P, Sukhinder KC, Sheila T, Heather M and Wade M

పరిశోధన వ్యాసం

Effects of Injection Enhancement Carrageenan, Sea-salt, and Potassium Lactate on Beef longissimus lumborum Muscle Sensorial Characteristics and Color Stability

• Nakia Lee, Vijendra Sharma, Rakesh Singh and Anand Mohan

పరిశోధన వ్యాసం

Effect of Pasteurization Temperature on Sensory Stability of an Acidified Sugarcane Juice Beverage

• Mariana T Kunitake, Cynthia Ditchfield, Carine O Silva and Rodrigo R Petrus

పరిశోధన వ్యాసం

Selection and Evaluation of Anti-Listerial Activity of Leuconostoc Mesenteroides Wild Strains Isolated from Algerian Raw Dromedary Milk

• Yahia Bellil, Zineb Benmechernene, Wassila Chahrour, Nabila Naoui and Mebrouk Kihal

పరిశోధన వ్యాసం

Improvement of Commercial Olive Oil Quality through an Evaluation of the Polyphenol Content of the Oily Fraction of the Olive Fruit during its Period of Maturation

• Gino Ciafardini and Zullo BA

పరిశోధన వ్యాసం

Freeze Dried Blueberry Powder Fortification Improves the Quality of Gluten Free Snacks

• Sikha Bhaduri and Khursheed P Navder

పరిశోధన వ్యాసం

Development of Fiber Rich Soft Dough Biscuits Fortified with Kohila (Lasia spinosa) Flour

• Pupulawaththa AW, Perera ODAN and Ranwala A

పరిశోధన వ్యాసం

Radiation Sensitivity of Cajanus Cajan to Gamma Radiations

• Darakhshanda Neelam, Tanveera Tabasum, Husain SA, Mahmooduzaffar and Shahnaz Subhan

పరిశోధన వ్యాసం

Gross Antibodies, Chemical Composition of Bovine Milk and its Influence by Thermal Stability

• El-Zahar KM, El-Loly MM and Abdel-Ghany AZ

పరిశోధన వ్యాసం

Chinese Consumers' Attitude towards Genetically Modified Foods-Taking Genetically Modified Soybean Oil as an Example

• Ming Xia