ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

Quality Analysis of Pomegranate by Non-Destructive Soft X-Ray Method

• Payel G   and Sunil CK

పరిశోధన వ్యాసం

Verification of Meso-Zeaxanthin in Fish

• John M Nolan, Stephen Beatty, Katie A Meagher, Alan N Howard, David Kelly and David I Thurnham

పరిశోధన వ్యాసం

Evaluation of Antifungal Activity of Some Plant Extracts and their Applicability in Extending the Shelf Life of Stored Tomato Fruits

• Faozia AA Ibrahim and Nowra Al-Ebady

పరిశోధన వ్యాసం

Effect of Wax Coating on the Quality of Cucumber Fruits during Storage

• Adel H Bahnasawy and El-Sayed G Khater

చిన్న కమ్యూనికేషన్

Technological Characterization of Lactic Acid Bacteria Isolated from Beef Stored on Vacuum-Packaged and Advanced Vacuum Skin Packaged System

• Miranda JM, Samuel A, Nebot CG, Cepeda A, Franco CM and Calo-Mata MP

పరిశోధన వ్యాసం

Effect of Gamma Irradiation on Carotenoids and Vitamin C Contents of Papaya Fruit (Carica papaya L.) Cv. Golden

• Suely Gomes de Figueiredo, Geralda Gillian Silva-Sena, Enilton Nascimento de Santana, Raquel Gouvêa dos Santos, João Oiano Neto and Cristiane Alves de Oliveira

పరిశోధన వ్యాసం

Degradation of the Bioactive Compounds Enniatins A, A1, B, B1 Employing Different Strains of Bacillus Subtilis

• Meca G, Roig M, Ferrer E and Mañes J

పరిశోధన వ్యాసం

The Effect of Different Processing Methods on the Nutritional Quality and Microbiological Status of Cat Fish (Clarias lezera)

• Oyarekua Mojisola Adenike

పరిశోధన వ్యాసం

Changes of Carotenoids in Atlantic Salmon by Heat Cooking and the Singlet Oxygen Quenching Activities of the Artificially Produced Carotenoids

• Ayako Osawa, Kumiko Ito, Nami Fukuo, Takashi Maoka, Hideki Tsuruoka, and Kazutoshi Shindo

పరిశోధన వ్యాసం

Some Physical Properties and Proximate Composition of Ngologolo Fruits

• Burubai W and Amber B

పరిశోధన వ్యాసం

Rheological Behavior of Agharan Contains Different Concentrations of Whey Powder, Starch and Gum Arabic

• Barat Ali ZY,Khomeiri M