ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

Catalytic Infrared Drying Effect on Tomato Slices Properties

• Abano EE, Ma HL, Qu WJ, Wang PL, Wu BG and Pan ZL

పరిశోధన వ్యాసం

Ripening Stage Effects on Mechanical and Functional Properties of Pastry Filled with Sweet Cherries (Prunus avium, ‘Ferrovia’ Cultivar)

• Teresa De Pilli, Roma Giuliani, Antonio Derossi, Giuseppe Lopriore, Carla Severini

పరిశోధన వ్యాసం

Screening of Lactic Acid Bacteria for Antifungal Activity against Fungi

• Merih Kıvanc, Sertac Argun Kıvanc and Selma Pektas

పరిశోధన వ్యాసం

The Rheological Modeling and Effect of Temperature on Steady Shear Flow Behavior of Cordia abyssinica Gum

• Ali Rafe and Masood HS

పరిశోధన వ్యాసం

Microbiological Safety of Strawberries and Lettuce for Domestic Consumption in Egypt

• Mieke Uyttendaele, Ahmed Abdel Moneim, Siele Ceuppens and Fouad El Tahan

పరిశోధన వ్యాసం

Method of Comparative Analysis of the Structure of Food

• Mansur Radjabov and Odil Safarov

పరిశోధన వ్యాసం

Analysis of Nutrition of Collard Green Grown in China

• Renju Chen, Pengfei Zhang, Li LI, Jie Xiao, Zhengquan SU and Tiancun Xiao

పరిశోధన వ్యాసం

Ozone Decontamination of Poultry Meat and Biogenic Amines as Quality Index

• Raffaella Mercogliano, Alessandra De Felice, Nicoletta Murru, Serena Santonicola and Maria Luisa Cortesi

పరిశోధన వ్యాసం

Behavior of Native Microbial Populations of WPC-34 and WPC-80 Whey Protein Stored at Different Temperatures

• Dike O Ukuku, Charles Onwulata, Audrey Thomas, Sudarsan Mukhopadhyay and Michael Tunick