ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

Influence of Meat Processing on the Content of Organochlorine Pesticides

• Muresan C, Covaci A, Socaci S, Suharoschi R, Tofana M, Muste S and Pop A

పరిశోధన వ్యాసం

Production of Anchovy and Mussel Pastes as Appetizer

• Berna Kilinc and Volga Can Sahin

పరిశోధన వ్యాసం

Quantification of Cytokinins in Coconut Water from Different Maturation Stages of Malaysia’s Coconut (Cocos nucifera L.) Varieties

• Mohd Izwan Mohd Lazim, Nurul Azurin Badruzaman, Koh Soo Peng and Kamariah Long

పరిశోధన వ్యాసం

Drying Kinetics of Banana Peel

• Sravan Kumar K

చిన్న కమ్యూనికేషన్

Comparison of Ascorbic Acid, Total Phenolic Content and Antioxidant Activities of Fresh Juices of Six Fruits Grown in Oman

• Nafja Khalfan Al-Musharfi, Hamed Suliman Al-Wahaibi and Shah Alam Khan

పరిశోధన వ్యాసం

Honeybee Production and Honey Quality Assessment in Guji Zone, Ethiopia

• Birhanu Tesema Areda

పరిశోధన వ్యాసం

Valorization of Tomato Dried Peels Powder as Thickening Agent in Tomato Purees

• Valentina Donegà, Maria Gabriella Marchetti, Paola Pedrini, Stefania Costa and Elena Tamburini

పరిశోధన వ్యాసం

Effect of Process Variables on the Chemical Constituents and Sensory Characteristics of Nigerian Green Tea

• Odunmbaku LA, Babajide JM, Shittu TA, Aroyeun SO and Eromosele CO

పరిశోధన వ్యాసం

Development and Quality Evaluation of Ready to Use Sweet Potato and Mushroom (Pleurotus ostreatus) Tikki mix

• Virendra Singh and Lakshmi BK

పరిశోధన వ్యాసం

Effects of Vital Gluten Enrichment on Qualities of Value Added Products

• Mekuria B and Emire SA

పరిశోధన వ్యాసం

Effects of Fermentation on the Nutritional Quality of QPM and Soybean Blends for the Production of Weaning Food

• Buta MB and Emire SA

పరిశోధన వ్యాసం

Effect of Refined Milling on the Nutritional Value and Antioxidant Capacity of Wheat Types Common in Ethiopia and a Recovery Attempt with Bran Supplementation in Bread

• Heshe GG, Haki GD and Woldegiorgis AZ