உணவு பதப்படுத்துதல் மற்றும் தொழில்நுட்ப இதழ்

ஆய்வுக் கட்டுரை

Changes of Physical Properties of Rapeseed Oil with Added Vitamin A and E Studied Using the Differential Scanning Calorimetry Method (Dsc)

• Grochowska-Niedworok E, Marek Kardas, Muc-Wierzgon M and Skóra A

ஆய்வுக் கட்டுரை

Source of Variation of Conjugated-Linoleic-Acid Contents in Dairy Products

• Marcelino Kongo J, João Leite, Ana Borges and Duarte Ponte

ஆய்வுக் கட்டுரை

Combination of Process Technology and Packaging Conditions to Improve the Shelf Life of Fresh Pasta

• Annalisa Lucera, Cristina Costa, Lucia Padalino, Amalia Conte, Valentina Lacivita, Maria Antonietta Saccotelli, Daniela Esposto and Matteo Alessandro Del Nobile

ஆய்வுக் கட்டுரை

Liquid Sugar Extraction from Date Palm (Phoenix dactylifera L.) Fruits

• Gamal A El-Sharnouby, Salah M Aleid and Mutlag M Al-Otaibi

ஆய்வுக் கட்டுரை

Investigation on Oil Extraction Methods and its Influence on Omega-3 Content from Cultured Salmon

• Deepika Dave, Vegneshwaran VR, Julia P, Sukhinder KC, Sheila T, Heather M and Wade M

ஆய்வுக் கட்டுரை

Effects of Injection Enhancement Carrageenan, Sea-salt, and Potassium Lactate on Beef longissimus lumborum Muscle Sensorial Characteristics and Color Stability

• Nakia Lee, Vijendra Sharma, Rakesh Singh and Anand Mohan

ஆய்வுக் கட்டுரை

Effect of Pasteurization Temperature on Sensory Stability of an Acidified Sugarcane Juice Beverage

• Mariana T Kunitake, Cynthia Ditchfield, Carine O Silva and Rodrigo R Petrus

ஆய்வுக் கட்டுரை

Selection and Evaluation of Anti-Listerial Activity of Leuconostoc Mesenteroides Wild Strains Isolated from Algerian Raw Dromedary Milk

• Yahia Bellil, Zineb Benmechernene, Wassila Chahrour, Nabila Naoui and Mebrouk Kihal

ஆய்வுக் கட்டுரை

Improvement of Commercial Olive Oil Quality through an Evaluation of the Polyphenol Content of the Oily Fraction of the Olive Fruit during its Period of Maturation

• Gino Ciafardini and Zullo BA

ஆய்வுக் கட்டுரை

Freeze Dried Blueberry Powder Fortification Improves the Quality of Gluten Free Snacks

• Sikha Bhaduri and Khursheed P Navder

ஆய்வுக் கட்டுரை

Development of Fiber Rich Soft Dough Biscuits Fortified with Kohila (Lasia spinosa) Flour

• Pupulawaththa AW, Perera ODAN and Ranwala A

ஆய்வுக் கட்டுரை

Radiation Sensitivity of Cajanus Cajan to Gamma Radiations

• Darakhshanda Neelam, Tanveera Tabasum, Husain SA, Mahmooduzaffar and Shahnaz Subhan

ஆய்வுக் கட்டுரை

Gross Antibodies, Chemical Composition of Bovine Milk and its Influence by Thermal Stability

• El-Zahar KM, El-Loly MM and Abdel-Ghany AZ

ஆய்வுக் கட்டுரை

Chinese Consumers' Attitude towards Genetically Modified Foods-Taking Genetically Modified Soybean Oil as an Example

• Ming Xia