Works in Carpathian Journal of Food Science & Technology, 2021, Vol 13, Issue 2

Results: 16

ASSESSMENT OF PHYSICAL, FRICTIONAL AND AERODYNAMIC PROPERTIES OF CHAROLI (Buchanania Lanzan Spreng) NUT AS POTENTIALS FOR DEVELOPMENT OF PROCESSING MACHINES.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 174, doi. 10.34302/crpjfst/2021.13.2.16

By:

Shelare, Sagar;
Kumar, Ravinder;
Khope, Pravin

Publication type:

Article

MECHANICAL SCARIFICATION OF QUINOA SEEDS (CHENOPODIUM QUINOA WILLD.) AND OBTAINING OIL FROM THE SEED COAT BY SUPERCRITICAL CO<sub>2</sub> EXTRACTION.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 165, doi. 10.34302/crpjfst/2021.13.2.15

By:

Ciaciuch, Anna;
Wejnerowska, Grażyna;
Gozdecka, Grażyna

Publication type:

Article

THERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 150, doi. 10.34302/crpjfst/2021.13.2.14

By:

Yadegari, Reza Jafarzadeh;
Kaya, Esen Eyiler;
Vural, Halil

Publication type:

Article

PRODUCTION AND CHARACTERIZATION OF 'SEKAKI' PAPAYA FRUIT PUREE AND POWDER.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 140, doi. 10.34302/crpjfst/2021.13.2.13

By:

Kean Weng Saw;
Liew Phing Pui

Publication type:

Article

RHEOLOGICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BREAD OBTAINED BY PARTIALLY REPLACING WHEAT FLOUR WITH HEN'S EGGSHELL POWDER.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 128, doi. 10.34302/crpjfst/2021.13.2.12

By:

Quispe, Maria;
Aquipucho, Karen;
Bellido, Omar;
Zegarra, Juan

Publication type:

Article

INVESTIGATING THE RHEOLOGICAL AND PHYSICAL BEHAVIORS OF YOGURT DURING STORAGE.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 116, doi. 10.34302/crpjfst/2021.13.2.11

By:

Ahmadi, Ebrahim;
Barikloo, Hossein;
Gholami, Rashid

Publication type:

Article

IDENTIFICATION AND CONTROL OF BLACK COLOUR SPECK FUNGAL FORMATION IN VIRGIN COCONUT OIL.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 106, doi. 10.34302/crpjfst/2021.13.2.10

By:

Fernando, H. N.;
Uthpala, T. G. G.;
Wettimuny, D. C.;
Hewawansa, U. H. A. J.;
Navaratne, S. B.

Publication type:

Article

INFLUENCE OF EDIBLE COATING ON SHELF LIFE AND QUALITY OF SWEET CHERRY.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 93, doi. 10.34302/crpjfst/2021.13.2.9

By:

Zsivanovits, Gabor;
Zhelyazkov, Stoil;
Momchilova, Maria;
Iserliyska, Dida;
Aleksandrova, Diyana

Publication type:

Article

CATERING OF CHILDREN WITH SPECIAL DIETARY NEEDS IN SCHOOL CANTEENS.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 84, doi. 10.34302/crpjfst/2021.13.2.8

By:

Tóth, András J.;
Kovács, Anikó;
Dunay, Anna;
Illés, Csaba Bálint;
Fehér, Orsolya;
Bittsánszky, András

Publication type:

Article

INHIBITION OF LIPID PEROXIDATION AND RADICAL SCAVENGING ACTIVITY OF SYNTHESIZED CURCUMIN AND BISDEMETHOXYCURCUMIN IN FOOD SYSTEMS.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 74, doi. 10.34302/crpjfst/2021.13.2.7

By:

Vinh Tien Nguyen;
Hao Minh Hoang

Publication type:

Article

PHYSICOCHEMICAL, SENSORY AND MICROBIAL ASSESSMENT OF NEWLY FORMULATED AND FORTIFIED YOGURT.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 64, doi. 10.34302/crpjfst/2021.13.2.6

By:

Mukta, Nasima Akter;
Mustafa, Ahmad Ismail;
Inam, A. K. M. Sarwar;
Hasan, Moinul

Publication type:

Article

IMPACT OF REFRIGERATED CURD ON KASHKAVAL QUALITY I. CHEMICAL CHARACTERISTICS.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 54, doi. 10.34302/crpjfst/2021.13.2.5

By:

Ivanova, Mihaela;
Dinkov, Kolyo;
Ivanova, Ivelina;
Uzunova, Galina;
Menkov, Nikolay

Publication type:

Article

A COMPARATIVE STUDY ON IMPACT OF BLANCHING AND AUTOCLAVING ON NUTRACEUTICAL PROFILE OF HELIANTHUS TUBEROSUS L. (JERUSALEM ARTICHOKE).

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 43, doi. 10.34302/crpjfst/2021.13.2.4

By:

Gupta, Diksha;
Chaturvedi, Neelam

Publication type:

Article

DRYING OF ONION PASTE TO DEVELOP POWDERS BY FOAM-MAT DRYING PROCESS USING SOY PROTEIN AS FOAMING AGENT.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 30, doi. 10.34302/crpjfst/2021.13.2.3

By:

Farooq, Muhammad;
Iqbal, M. Javed;
Shukat, Rizwan;
Cristina, Moale;
Ilyas, Naila;
Solangi, Iftikhar Ahmed;
Wang Yunyang

Publication type:

Article

PHYTOCHEMICAL AND MICROBIOLOGICAL ANALYSIS OF DEVELOPED FREEZE DRIED WATERMELON AND TOMATO POWDER.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 21, doi. 10.34302/crpjfst/2021.13.2.2

By:

Chauhan, Neha;
Antarkar, Surbhi

Publication type:

Article

EFFECT OF CASEIN EDIBLE COATING ON THE POSTHARVEST QUALITY OF FRESH GUAVA FRUITS DURING AMBIENT STORAGE CONDITIONS.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 5, doi. 10.34302/crpjfst/2021.13.2.1

By:

Beulah, Annem Muniraj;
Sucharitha, Kumaram Venkata;
Dheeraj, Sanaboyina;
Prameela, Palagiri

Publication type:

Article