Works in Carpathian Journal of Food Science & Technology, 2017, Vol 9, Issue 1
Results: 15
COMPARATIVE STUDY ON POLYPHENOLS CONTENT AND ANTIOXIDANT EFFECT OF OLIVE CULTIVARS FROM THE ISLAND PAROS, GREECE.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 144
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THE EFFECTS OF CONTINUOUS WAVE LASER RADIATION IN THE VISIBLE REGION AGAINST E.COLI O157: H7 IN PROBIOTIC DOOGH.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 136
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COMPARATIVE STUDY ON POLYPHENOLS CONTENT, CAPSAICIN AND ANTIOXIDANT ACTIVITY OF DIFFERENT HOT PEPPERS VARIETIES (CAPSICUM ANNUUM L.) UNDER ENVIRONMENTAL CONDITIONS OF THESSALY REGION, GREECE.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 109
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CHEMICAL PROPERTIES OF WATERMELON SEED AND THE UTILIZATION OF DEHULLED SEED IN COOKIES PRODUCTION.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 126
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EFFECT OF THE ADDITION OF CHITOSAN PREPARED FROM GREEN SHRIMP (Penaeus semisulcatus) ON THE SENSORY CHARACTERISTICS OF CUPCAKES.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 117
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EMULSION PROPERTIES OF BEEF AS AFFECTED BY pH AND IONIC STRENGTH OF PEA SOLUTION.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 100
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ANTIOXIDATIVE AND SENSORY PROPERTIES OF INSTANT COFFEE FORTIFIED WITH GALACTOSE-FISH SKIN GELATIN HYDROLYSATE MAILLARD REACTION PRODUCTS.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 90
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HEAT STABILITY OF FATTY ACIDS OF SELECTED BLENDED PALM OILS DURING POTATO FRYING.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 80
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ANALYSIS OF PHYSICOCHEMICAL AND MICROBIOLOGICAL MEASUREMENTS OF FOOD PREPARED USING DIFFERENT STOVES.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 68
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EFFECT OF UTILIZATION PARTIAL DRYING BY HOT AIR ON THE CHEMICAL COMPOSITION, RHEOLOGICAL AND MICROBIAL PROPERTIES OF JAMEED.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 51
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EXPERIMENTAL ANALYSIS OF MONOAXIAL AND BIAXIAL PULSED ELECTRIC FIELD TREATMENT CHAMBERS FOR FOOD PROCESSING.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 43
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TAPIOCA RESISTANT STARCH PRODUCTION AND ITS STRUCTURAL PROPERTIES UNDER ANNEALING AND PLASMA TREATMENTS.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 36
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EXPERIMENTAL MODELLING THE APPLICATION OF PULSED ELECTRIC FIELD FOR ENHANCEMENT OF BETANIN AND JUICE EXTRACTION USING RSM TECHNIQUE.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 27
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EFFECTS OF MODIFIED ATMOSPHERE PACKAGING SYSTEMS, LOW TEMPERATURE AND STORAGE TIME ON THE QUALITY OF FRESH MINIMALLY PROCESSED POMEGRANATE ARILS.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 16
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IMPACT OF BIOACTIVE COMPOUNDS ON IMPROVING THE OXIDATIVE STABILITY OF GROUNDNUT AND MUSTARD OILS.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 5
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