Works matching IS 18435157 AND DT 2021 AND VI 45 AND IP 2
Results: 13
PRODUCTION OF ANTIOXIDANTS THROUGH LACTIC ACID FERMENTATION: CURRENT DEVELOPMENTS AND OUTLOOK.
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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. 2, p. 203, doi. 10.35219/foodtechnology.2021.2.13
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RHEOLOGICAL METHOD FOR DETERMINATION OF CRITICAL CONCENTRATION OF PECTIN DISPERSION - 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. 2, p. 180, doi. 10.35219/foodtechnology.2021.2.12
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CHANGES IN ATTITUDES TOWARDS FOOD ENVIRONMENT IN ROMANIA.
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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. 2, p. 168, doi. 10.35219/foodtechnology.2021.2.11
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POLLEN PROFILES, PHYSICOCHEMICAL CHARACTERISTICS, AND ANTIOXIDANT ACTIVITIES OF TWO HONEY SAMPLES FROM JIJEL CITY (ALGERIA).
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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. 2, p. 147, doi. 10.35219/foodtechnology.2021.2.10
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NUTRITIONAL QUALITY AND STARCH DIGESTIBILITY OF BREADFRUIT-BAMBARA GROUNDNUT COMPOSITE FLOURS FOR FOOD FORMULATIONS.
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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. 2, p. 134, doi. 10.35219/foodtechnology.2021.2.09
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OPTIMIZATION OF PHENOLIC COMPOUND RECOVERY AND ANTIOXIDANT ACTIVITY FROM FUMARIA OFFICINALIS L. USING RESPONSE SURFACE METHODOLOGY.
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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. 2, p. 117, doi. 10.35219/foodtechnology.2021.2.08
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IN VITRO ANTIOXIDANT POTENTIAL AND ANTIMICROBIAL ACTIVITY OF SOME CAMEROONIAN PLANT EXTRACTS.
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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. 2, p. 96, doi. 10.35219/foodtechnology.2021.2.07
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DEVELOPMENT OF AN INNOVATIVE FROZEN DAIRY PRODUCT FORTIFIED WITH CARROT EXTRACT.
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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. 2, p. 77, doi. 10.35219/foodtechnology.2021.2.06
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IMPACT OF SEA BUCKTHORN BERRIES (HIPPOPHAE RHAMNOIDES) ON YOGHURT BIOLOGICAL VALUE AND QUALITY.
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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. 2, p. 62, doi. 10.35219/foodtechnology.2021.2.05
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DEVELOPMENT AND CHARACTERIZATION OF ADDED VALUE APPETIZER BISCUITS BASED ON BLACK RICE FLOUR.
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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. 2, p. 48, doi. 10.35219/foodtechnology.2021.2.04
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DEGRADATION KINETICS OF COLOR, ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC CONTENT, AND PHYSICOCHEMICAL INVESTIGATION OF BLANCHED AMARANTHUS LEAVES PUREE BY FTIR.
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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. 2, p. 33, doi. 10.35219/foodtechnology.2021.2.03
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AMINO ACID, PHYTOCHEMICALS, AND ANTIOXIDANT ACTIVITIES OF GLUTEN-FREE COOKIES FROM ORANGE-FLESHED SWEET POTATO AND PLEUROTUS TUBER-REGIUM SCLEROTIUM.
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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. 2, p. 20, doi. 10.35219/foodtechnology.2021.2.02
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QUALITY CHARACTERISTICS OF WHITE BRINED CHEESE PRODUCED FROM GOAT MILK WITH DIFFERENT SOMATIC CELL COUNT.
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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. 2, p. 9, doi. 10.35219/foodtechnology.2021.2.01
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