Found: 16
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PRODUCTION AND CHARACTERIZATION OF 'SEKAKI' PAPAYA FRUIT PUREE AND POWDER.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 140, doi. 10.34302/crpjfst/2021.13.2.13
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MECHANICAL SCARIFICATION OF QUINOA SEEDS (CHENOPODIUM QUINOA WILLD.) AND OBTAINING OIL FROM THE SEED COAT BY SUPERCRITICAL CO<sub>2</sub> EXTRACTION.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 165, doi. 10.34302/crpjfst/2021.13.2.15
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INFLUENCE OF EDIBLE COATING ON SHELF LIFE AND QUALITY OF SWEET CHERRY.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 93, doi. 10.34302/crpjfst/2021.13.2.9
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A COMPARATIVE STUDY ON IMPACT OF BLANCHING AND AUTOCLAVING ON NUTRACEUTICAL PROFILE OF HELIANTHUS TUBEROSUS L. (JERUSALEM ARTICHOKE).
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 43, doi. 10.34302/crpjfst/2021.13.2.4
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ASSESSMENT OF PHYSICAL, FRICTIONAL AND AERODYNAMIC PROPERTIES OF CHAROLI (Buchanania Lanzan Spreng) NUT AS POTENTIALS FOR DEVELOPMENT OF PROCESSING MACHINES.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 174, doi. 10.34302/crpjfst/2021.13.2.16
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- Article
INVESTIGATING THE RHEOLOGICAL AND PHYSICAL BEHAVIORS OF YOGURT DURING STORAGE.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 116, doi. 10.34302/crpjfst/2021.13.2.11
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- Article
IDENTIFICATION AND CONTROL OF BLACK COLOUR SPECK FUNGAL FORMATION IN VIRGIN COCONUT OIL.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 106, doi. 10.34302/crpjfst/2021.13.2.10
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THERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 150, doi. 10.34302/crpjfst/2021.13.2.14
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- Article
RHEOLOGICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BREAD OBTAINED BY PARTIALLY REPLACING WHEAT FLOUR WITH HEN'S EGGSHELL POWDER.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 128, doi. 10.34302/crpjfst/2021.13.2.12
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- Article
INHIBITION OF LIPID PEROXIDATION AND RADICAL SCAVENGING ACTIVITY OF SYNTHESIZED CURCUMIN AND BISDEMETHOXYCURCUMIN IN FOOD SYSTEMS.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 74, doi. 10.34302/crpjfst/2021.13.2.7
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- Article
PHYSICOCHEMICAL, SENSORY AND MICROBIAL ASSESSMENT OF NEWLY FORMULATED AND FORTIFIED YOGURT.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 64, doi. 10.34302/crpjfst/2021.13.2.6
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- Article
IMPACT OF REFRIGERATED CURD ON KASHKAVAL QUALITY I. CHEMICAL CHARACTERISTICS.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 54, doi. 10.34302/crpjfst/2021.13.2.5
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CATERING OF CHILDREN WITH SPECIAL DIETARY NEEDS IN SCHOOL CANTEENS.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 84, doi. 10.34302/crpjfst/2021.13.2.8
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- Article
DRYING OF ONION PASTE TO DEVELOP POWDERS BY FOAM-MAT DRYING PROCESS USING SOY PROTEIN AS FOAMING AGENT.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 30, doi. 10.34302/crpjfst/2021.13.2.3
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- Article
PHYTOCHEMICAL AND MICROBIOLOGICAL ANALYSIS OF DEVELOPED FREEZE DRIED WATERMELON AND TOMATO POWDER.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 21, doi. 10.34302/crpjfst/2021.13.2.2
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- Article
EFFECT OF CASEIN EDIBLE COATING ON THE POSTHARVEST QUALITY OF FRESH GUAVA FRUITS DURING AMBIENT STORAGE CONDITIONS.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 5, doi. 10.34302/crpjfst/2021.13.2.1
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- Article