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Examination of microbial and chemical properties of chicken fillet treated with Saturejarechingeri essential oil, sodium dodecyl sulfate and citric acid during refrigerated storage.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 140, p. 1, doi. 10.22034/FSCT.20.140.1
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- Article
MICROBIAL SPOILAGE IN FOOD AND ITS AGENTS, COLD CHAIN AND MEASURES TO PROLONG MICROBIAL SPOILAGE.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 140, p. 16, doi. 10.22034/FSCT.20.140.16
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- Article
Pulses: Nutritional or Anti -nutritional? A review on Bioactive Components and Digestibility.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 140, p. 28, doi. 10.22034/FSCT.20.140.28
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- Article
Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin - sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 140, p. 52, doi. 10.22034/FSCT.20.140.52
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- Article
Optimization of a new sponge cake to investigate the replacement of acorn flour and a corn syrup with wheat flour and sugar.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 140, p. 66, doi. 10.22034/FSCT.20.140.66
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- Article
Influence of some edible coatings on physicochemical and sensory properties of low -fat fried mushroom (Agaricus bisporus).
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 140, p. 80, doi. 10.22034/FSCT.20.140.80
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- Article
Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 140, p. 96, doi. 10.22034/FSCT.20.140.96
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- Article
Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 140, p. 113, doi. 10.22034/FSCT.20.140.113
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- Article
Optimization of sponge cake quality enriched with Beta -glucan and Triticale flour.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 140, p. 125, doi. 10.22034/FSCT.20.140 .125
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- Article