ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

Inhibitory Effect of Ginger and Turmeric on Rhizopus stolonifer Growth on Bread

• Ali Muhammad, Ziaur Rahman, Ayub M, Durrani Y, Ali SA, Abroo Tabassum, Ashbala Shakoor, Majid Khan and Arsalan Khan

పరిశోధన వ్యాసం

Evaluation of Quality Attributes During Storage of Guava Nectar Cv. Lalit from Different Pulp and TSS Ratio

• Lalit M. Bal, Ahmad T, Senapati AK and Pandit PS

సమీక్షా వ్యాసం

Understanding the Characteristics of Oleuropein for Table Olive Processing

• Yasin Ozdemir, Engin Guven and Aysun Ozturk

పరిశోధన వ్యాసం

Development of Bread from Fermented Pearl Millet Flour

• Ranasalva N and Visvanathan R

పరిశోధన వ్యాసం

Modelling the Water Absorption Characteristics of Different Maize (Zea Mays L.) Types during Soaking

• Agarry SE, Afolabi TJ and Akintunde TTY

పరిశోధన వ్యాసం

Clarification of Pomegranate Juice at Industrial Scale

• Manuel Valero, Salud Vegara, Nuria Martí and Domingo Saura

పరిశోధన వ్యాసం

Bioprocessing of Lupin Cotyledons (Lupinus mutabilis) with Rhizopus oligosporus for Reduction of Quinolizidine Alkaloids

• Eduar Ortega-David and Aida Rodriguez-Stouvenel

పరిశోధన వ్యాసం

Parametric Thermodynamic Models of Parchment Coffee Beans during HARC2S Dehydration

• Rodríguez RF and Francisco M

పరిశోధన వ్యాసం

Vegetable "Salami" with High Nutritional and Functional Properties

• Roma Giuliani, Aurelia De Filippis, Teresa De Pilli, Antonio Derossi and Carla Severini