Works matching IS 18435157 AND DT 2023 AND VI 47 AND IP 2
Results: 13
PHENOLIC COMPOUNDS RECOVERY FROM DATE SEED AND ASSESSMENT OF THEIR ANTIOXIDANT AND ENZYME INHIBITORY PROPERTIES.
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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, 2023, v. 47, n. 2, p. 190, doi. 10.35219/foodtechnology.2023.2.12
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EFFECT OF COMBINED GERMINATION AND SPONTANEOUS FERMENTATION ON THE BIOACTIVE, MINERAL, AND MICROBIAL PROFILE OF RED SORGHUM AND PEARL MILLET FLOURS.
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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, 2023, v. 47, n. 2, p. 207, doi. 10.35219/foodtechnology.2023.2.13
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PHYTOCHEMICAL AND BIOLOGICAL SCREENING OF AQUEOUS GALIUM VERUM L. 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, 2023, v. 47, n. 2, p. 172, doi. 10.35219/foodtechnology.2023.2.11
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COMPARATIVE ANALYSIS OF WILD AND CULTIVATED ROSEHIP FROM BULGARIA.
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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, 2023, v. 47, n. 2, p. 140, doi. 10.35219/foodtechnology.2023.2.09
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QUALITY AND SAFETY ASPECTS OF TRADITIONALLY AIR-DRIED AND NITRITE-FREE MEAT PRODUCT WITH REDUCED SALT LEVEL.
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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, 2023, v. 47, n. 2, p. 157, doi. 10.35219/foodtechnology.2023.2.10
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COMPARATIVE STUDY ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF TWO TRADITIONAL GHEE MADE FROM BUFFALO AND COW MILK.
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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, 2023, v. 47, n. 2, p. 124, doi. 10.35219/foodtechnology.2023.2.08
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THERMO-MECHANICAL AND BAKING PROPERTIES OF THE GLUTEN FREE ZEIN - STARCH DOUGHS.
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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, 2023, v. 47, n. 2, p. 111, doi. 10.35219/foodtechnology.2023.2.07
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EFFECTS OF SUPPLEMENTATION WITH ALGERIAN NIGELLA SATIVA BIOACTIVE COMPOUNDS ON QUALITY OF YOGURT.
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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, 2023, v. 47, n. 2, p. 95, doi. 10.35219/foodtechnology.2023.2.06
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QUALITY EVALUATION OF FLOUR BLENDS AND BISCUITS PRODUCED FROM BREADFRUIT AND LIMA BEAN FLOURS.
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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, 2023, v. 47, n. 2, p. 77, doi. 10.35219/foodtechnology.2023.2.05
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THE INFLUENCE OF GENTLE PROCESSING OF ORANGE SWEET POTATO ON QUALITY PROPERTIES OF PUREES.
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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, 2023, v. 47, n. 2, p. 64, doi. 10.35219/foodtechnology.2023.2.04
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EFFECT OF ENZYMOLYSIS ON THE ANTIOXIDANT ACTIVITY AND FUNCTIONAL PROPERTIES OF THE SOLUBLE SOY PROTEINS.
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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, 2023, v. 47, n. 2, p. 44, doi. 10.35219/foodtechnology.2023.2.03
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SWEET POTATO STARCH-BASED TAPIOCA GRITS: INFLUENCE OF MORINGA SEED FLOUR INCLUSION ON THE FUNCTIONAL, RHEOLOGICAL, AND SENSORY QUALITIES OF THE GRUEL.
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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, 2023, v. 47, n. 2, p. 28, doi. 10.35219/foodtechnology.2023.2.02
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APPLICATION OF NOVEL METHODS FOR QUALITY IMPROVEMENT IN EXPLOSION PUFFING DRYING OF APPLE SNACKS.
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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, 2023, v. 47, n. 2, p. 9, doi. 10.35219/foodtechnology.2023.2.01
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