உணவு பதப்படுத்துதல் மற்றும் தொழில்நுட்ப இதழ்

ஆய்வுக் கட்டுரை

Milk Flash Pasteurization by the Microwave and Study its Chemical, Microbiological and Thermo Physical Characteristics

• Asaad R Saeed Al-Hilphy and Haider I Ali

ஆய்வுக் கட்டுரை

Effect of Traditional Processing Methods on Nutritional Composition and Anti-nutritional Factors of Anchote (Coccinia Abyssinica (lam.) Cogn) Tubers Grown in Western Ethiopia

• Habtamu Fekadu, Fekadu Beyene and Gullelat Desse

ஆய்வுக் கட்டுரை

Effects of Drying Method on Selected Properties of Ogi (Gruel) Prepared from Sorghum (Sorghum vulgare), Millet (Pennisetum glaucum) and Maize (Zea mays)

• Ladunni Esther, Aworh Ogugua Charles and Oyeyinka Samson Adeoye

ஆய்வுக் கட்டுரை

Kinetic Drying and Mathematical Modeling of Apple Slices on Dehydration Process

• Mohammad Zarein, Seyed Hashem Samadi and Barat Ghobadian

ஆய்வுக் கட்டுரை

Antioxidant and Biological Activities of Three Morphotypes of Murraya koenigii L. from Uttarakhand

• Sivakumar ChV and Meera I

ஆய்வுக் கட்டுரை

Ultrasonic Enhanced Walnut Protein Emulsifying Property

• Zhou Jincai, Zhang Shaoying and Yang Rixian

ஆய்வுக் கட்டுரை

Effect of α-Lipoic Acid and α-Tocopherol Acetate Enriched Broiler Diet on Oxidative Stability and Quality of Broiler Leg Meat and Meat Products

• Muhammad Sohaib, Faqir Muhammad Anjum, Muhammad Issa Khan, Muhammad Sajid Arshad, Muhammad Yasin and Muhammad Shahid

ஆய்வுக் கட்டுரை

Pea Seedling Amine Oxidase Application: an Emerging Antihistamine Strategy in Tuna Fish

• Hadi Ebrahimnejad, Hamidreza Gheisari and Abdollah Hossein Khan Nazer

ஆய்வுக் கட்டுரை

Addition of Fish Protein Hydrolysate for Enhanced Water Retention in Sous Vide Processing of Salmon

• JP Ibarra, A Teixeira, R Simpson, P Valencia, M Pinto and Sergio Almonacid