உணவு பதப்படுத்துதல் மற்றும் தொழில்நுட்ப இதழ்

ஆய்வுக் கட்டுரை

Effect of Sucrose Solution and Chemical Preservatives on Overall Quality of Strawberry Fruit

• Arsalan Khan, Baber Shamrez, Uzma Litaf, Alam Zeb, Ziaur Rehman, Rozina Naz, Sher Hassan Khan and Abdul Sattar Shah

ஆய்வுக் கட்டுரை

Effect of Essential Oil and Aqueous Extract of Ginger (Zingiber Officinale) on Oxidative Stability of Fish oil-in-Water Emulsion

• Jeya Kumari A, Venkateshwarlu G, Choukse MK and Anandan R

ஆய்வுக் கட்டுரை

The Assessment of Micronutrients Loss in Pasteurized Meat Products with Added Vegetable Oils

• Tamara Elena Mihociu, Florentina Roming Israel, Nastasia Belc and Elisabeta Botez

ஆய்வுக் கட்டுரை

An Introductory Review of Applications of Ultrasound in Food Drying Processes

• Babak Pakbin, Karamatollah Rezaei and Maryam Haghighi

ஆய்வுக் கட்டுரை

Assessment of Bread Safety in Nigeria: One Decade after the Ban on the Use of Potassium Bromate

• Ifiora BI, Ezenyi CI, Ofoefule SI and Emeje OM

ஆய்வுக் கட்டுரை

Physico Chemical Properties, Antioxidant Activity, Phytochemicals and Sensory Evaluation of Rice-Based Extrudates Containing Dried Corchorus olitorius l. Leaves

• Noha E Morsy, Ahmed M Rayan and Khaled M Youssef

ஆய்வுக் கட்டுரை

Dental Care Clothing: An Investigation the Presence of Bacteria Contamination by Public Health Professionals in Southern Brazil

• Reis PF, Pagliari BG, Reis CMA, Moro ARP, Santos JB, Freire ACGF and Vilagra JM

ஆய்வுக் கட்டுரை

Studies on Effect of Slice Thickness and Temperature on Drying Kinetics of Kothimbda (Cucumis Callosus) and its Storage

• Devanand Karabhai Gojiya and Vyas DM