Works matching IS 2066-6845 AND VI 12 AND IP 2 AND DT 2020

Results: 16

EVALUATION OF ASCORBIC ACID CONTENT AND TOTAL ANTIOXIDANT STATUS OF FRESH-SQUEEZED ORANGE JUICES.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 17, doi. 10.34302/crpjfst/2020.12.2.2

By:

D., Ağagündüz;
B., Yılmaz;
TÖ, Şahin

Publication type:

Article

ELECTROCHEMICAL BIOSENSOR FOR FOOD BORNE PATHOGENS: AN OVERVIEW.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 5, doi. 10.34302/crpjfst/2020.12.2.1

By:

Yunus, Ghazala;
Kuddus, Mohammed

Publication type:

Article

CLASSIFICATION BY ARTIFICIAL NEURAL NETWORK FOR MUSHROOM COLOR CHANGING UNDER EFFECT UV-A IRRADIATION.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 157, doi. 10.34302/crpjfst/2020.12.2.16

By:

Torshizi, Mohammad Vahedi;
Asghari, Ali;
Tabarsa, Farhad;
Danesh, Payam;
Akbarzadeh, Ali

Publication type:

Article

STUDY OF BIOTECHNOLOGY RAISE ANTIOXIDANT PROPERTIES OF OLIVE OIL AND BLACK SEED OIL.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 151, doi. 10.34302/crpjfst/2020.12.2.15

By:

Shaheen, Mahmoud;
Dolganova, N. V.;
Shinkar, Elena Vladimirovna;
Sukhenko, Lyudmila Timofeevna;
Astafieva, Oksana Vitalevna

Publication type:

Article

SURVEY OF FRAUD IN THE FOODS THAT WERE USED IN ITS PRODUCTION OF SAFFRON.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 145, doi. 10.34302/crpjfst/2020.12.2.14

By:

Mahmoudi, Razzagh;
Ghajarbeygi, Peyman;
Niaraki, Ali Sadeghi;
Kazeminia, Masoud

Publication type:

Article

EVALUATION OF ANTIBACTERIAL ACTIVITY, NUTRIENTS, AND TOTAL BACTERIAL COUNT OF MORINGA LEAF POWDER WITH VARIOUS DRYING METHODS.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 134, doi. 10.34302/crpjfst/2020.12.2.13

By:

Dewi, Rike Tri Kumala;
Fadhilatunnur, Harum

Publication type:

Article

THE DEGREE OF RESIDUAL INVASION AFTER INFECTION WITH ANISAKIASIS FISH OF VARIOUS CULINARY PROCESSING.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 125, doi. 10.34302/crpjfst/2020.12.2.12

By:

Shevchuk, Tatyana V.;
Kateryna, Seratko M.;
Svetlana, Ovsyenko M.;
Nadezhda, Novgorodska V.

Publication type:

Article

MINERALS ASSESSMENT IN WATER, SEDIMENT, AND FISH TISSUES OBTAINED FROM EARTHEN POND OF EKITI STATE UNIVERSITY, NIGERIA.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 112, doi. 10.34302/crpjfst/2020.12.2.11

By:

Ayodele, O.;
Jegede, T.;
Oluwatimilehin, T. M.;
Ogundipe, B. S.;
Aremo, O. E.;
Ibimiluyi, A. E.;
Abolarinde, D. O.;
Olorunfemi, T. E.;
Olanipekun, E. O.

Publication type:

Article

Noopur Gautam1.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 105, doi. 10.34302/crpjfst/2020.12.2.10106

By:

Gautam, Noopur;
Siddiqui, Uzma

Publication type:

Article

BIOREFINERY FOR SEQUENTIAL EXTRACTION OF FUCOIDAN AND ALGINATE FROM BROWN ALGA Sargassum cristaefolium.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 93, doi. 10.34302/crpjfst/2020.12.2.9

By:

Sugiono Sugiono;
Ferdiansyah, Doni

Publication type:

Article

CHARACTERIZATION OF ACID SOLUBLE COLLAGEN FROM THE SKIN OF SNAKESKIN GOURAMI (TRICHOGASTER PECTORALIS).

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 80, doi. 10.34302/crpjfst/2020.12.2.8

By:

Sukkon, Piyaporn;
Ali, Ali Muhammed Moula;
Nalinanon, Sitthipong;
Hideki Kishimura;
Takeungwongtrakul, Sirima

Publication type:

Article

SEASONAL IMPACT ON THE RISK ASSESSMENT RELATED TO THE SPATIAL PREVALENCE OF ENTEROVIRUS IN OYSTERS FROM OUALIDIA LAGOON IN MOROCCO.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 69, doi. 10.34302/crpjfst/2020.12.2.7

By:

Boussettine, Rihabe;
Hassou, Najwa;
Abouchoaib, Nabil;
Bessi, Hlima;
Ennaji, Moulay Mustapha

Publication type:

Article

CAROB SYRUP AND CAROB FLOUR (CERATONIA SILIQUA L.) AS FUNCTIONAL INGREDIENTS IN SPONGE CAKES.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 58, doi. 10.34302/crpjfst/2020.12.2.6

By:

Fidan, Hafize;
Petkova, Nadezhda;
Sapundzhieva, Tana;
Baeva, Marianna;
Goranova, Zhivka;
Slavov, Anton;
Krastev, Lutsian

Publication type:

Article

CAN ESSENTIAL OILS STABILIZE FRYING OIL?! INSIGHTS TO THE EFFECT OF ESSENTIAL OILS FROM FERULAGO ANGULATA, MENTHA PULEGIUM, AND CUMINUM CYMINUM ON FRYING OIL DURING DEEPFRYING OF POTATO SLICES.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 47, doi. 10.34302/crpjfst/2020.12.2.5

By:

Sadeghi, Ehsan;
Moradi, Shirin;
Karami, Farshad;
Bohlouli, Somayeh;
Karami, Farahnaz

Publication type:

Article

TRADITIONAL FERMENTED WHEAT: NUTRITIONAL QUALITY AND SENSORY EVALUATION OF BREAD PRODUCED FROM COMPOSITE FERMENTED WHEAT FLOUR.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 37, doi. 10.34302/crpjfst/2020.12.2.4

By:

Nabila, Benhamada;
Tayeb, Idoui

Publication type:

Article

MICROENCAPSULATION OF LACTOBACILLUS ACIDOPHILUS 5 WITH ISOMALTO-OLIGOSACCHARIDE.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 26, doi. 10.34302/crpjfst/2020.12.2.3

By:

Chan, L. Y.;
Pui, L. P.

Publication type:

Article