ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

Study the Sensory Attributes and Shelf Life of Developed Digestive Pills from Makoi (Solanum nigrum)

• Bimal Bibhuti and Yadav AK

పరిశోధన వ్యాసం

Effect of Baked, Whipped and Fermentation on Antioxidant Activity in Red Raspberries

• Darwesh AZ, Bayomy H and Rozan M

పరిశోధన వ్యాసం

Using Barley Beta Glucan, Citrus, and Carrot Fibers as a Meat Substitute in Turkey Meat Sausages and Their Effects on Sensory Characteristics and Properties

• Naourez Ktari, Imen Trabelsi, Intidhar Bkhairia, Mehdi Triki, Mohamed A Taktak, Hafedh Moussa, Moncef Nasri and Riadh B Salah

పరిశోధన వ్యాసం

Improvement of the Nutritional Value of Cereal Fermented Milk: 1- Soft Kishk Like

• Nassar KS, Shamsia SM and Attia IA

పరిశోధన వ్యాసం

Studies on the Proximate, Anti-Nutritional and Antioxidant Properties of Fermented and Unfermented Kariya (Hildergardia barterii) Seed Protein Isolates

• Gbadamosi SO and Famuwagun AA

పరిశోధన వ్యాసం

Effects of Different Cooking Methods on Heavy Metals Level in Fresh and Smoked Game Meat

• Kobia Joyce, Emikpe BO, Asare DA, Asenso TN, Yeboah Richmond, Jarikre TA and Jagun-Jubril Afusat

పరిశోధన వ్యాసం

The Effect of Soybean Extracts on Serum Lipid Profile and the Accumulation of Free Cholesterol and Cholesteryl Ester in the Aorta, Carotid Artery and Iliac Artery-Experimental Study

• Uyar SI, Ugur Ozdemır, Ilter MS, Muhittin Akyıldız and Sivrikoz NO