Works matching IS 18435157 AND DT 2021 AND VI 45 AND IP 1
Results: 13
THE NEW GASTRONOMIC PRODUCT: DRIED AND VACUUMED RAINBOW TROUT ROE.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 26, doi. 10.35219/foodtechnology.2021.1.02
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ULTRASOUND AND ENZYMATIC ASSISTED EXTRACTIONS OF BIOACTIVE COMPOUNDS FOUND IN RED GRAPE SKINS BĂBEASCĂ NEAGRĂ (VITIS VINIFERA) VARIETY.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 9, doi. 10.35219/foodtechnology.2021.1.01
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POTENTIAL OF HERBS AS GALACTOGOGUES - A REVIEW.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 199, doi. 10.35219/foodtechnology.2021.1.13
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MICROBIAL CELLULOSE BASED FILMS AND COMPOSITES FOR FOOD PACKAGING: A REVIEW.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 178, doi. 10.35219/foodtechnology.2021.1.12
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OPTIMIZATION OF THE MICROWAVE ASSISTED EXTRACTION AND BIOLOGICAL ACTIVITIES OF POLYPHENOLS FROM LEMON VERBENA LEAVES.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 157, doi. 10.35219/foodtechnology.2021.1.11
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CHARACTERIZATION OF THREE CULTIVARS OF INDONESIAN GLUTINOUS RICE: A BASIS FOR DEVELOPING RICE-BASED FUNCTIONAL FOOD.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 141, doi. 10.35219/foodtechnology.2021.1.10
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PHYSICAL AND CHEMICAL PROPERTIES OF TIGERNUT OIL AS INFLUENCED BY VARIETY AND METHOD OF EXTRACTION.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 129, doi. 10.35219/foodtechnology.2021.1.09
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CONCENTRATING ROSMARINIC ACID FROM ORTHOSIPHON ARISTATUS EXTRACT FOR HIGH ANTIOXIDATIVE CANDIES.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 118, doi. 10.35219/foodtechnology.2021.1.08
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THE INFLUENCE OF INCUBATION TEMPERATURE AND STARTER CULTURE TYPE ON PHYSICAL PROPERTIES OF AYRAN.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 102, doi. 10.35219/foodtechnology.2021.1.07
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BIOACTIVE COMPONENTS, ENZYMES INHIBITORY AND ANTIOXIDANT ACTIVITIES OF BIOFORTIFIED YELLOW MAIZE (ZEA MAYS L.) AND COWPEA (VIGNA UNGUICULATA L. WALP) COMPOSITE BISCUITS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 86, doi. 10.35219/foodtechnology.2021.1.06
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VALIDATION OF AN ANALYTICAL METHOD FOR THE DETERMINATION OF ACRYLAMIDE IN POTATO CHIPS AND FRENCH FRIES.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 69, doi. 10.35219/foodtechnology.2021.1.05
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DETOXIFICATION AND NUTRITIONAL ENRICHMENT OF CASSAVA WASTE PULP USING RHIZOPUS OLIGOSPORUS AND ASPERGILLUS NIGER.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 52, doi. 10.35219/foodtechnology.2021.1.04
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FOAM STABILITY OF CLOUDY CARROT JUICE: EFFECTS OF PROTEIN SOURCES AND FOAMING CONDITIONS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 38, doi. 10.35219/foodtechnology.2021.1.03
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