Works matching IS 23441496 AND DT 2021 AND VI 25 AND IP 1
Results: 15
EFFECT OF COMPLEXATION CONDITIONS ON MICROCAPSULATION OF LACTOBACILLUS CASEI L61 IN GELLAN GUM–CHITOSAN GELS.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 105, doi. 10.2478/aucft-2021-0010
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CHEMICAL CHARACTERISTICS OF LIMOUSINE BEEF DEPENDING ON FINISHING DIETS AND MUSCLE TYPE OF MEAT.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 143, doi. 10.2478/aucft-2021-0014
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OPTIMIZATION OF FERMENTATION CONDITIONS FOR CELL ENVELOPE PROTEINASE PRODUCED BY LACTOBACILLUS PLANTARUM LP69.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 135, doi. 10.2478/aucft-2021-0013
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POSSIBILITY OF REINFORCEMENT THE FUNCTIONAL POTENTIAL OF VEGETABLE JUICES WITH THE USE OF NOVEL STRAIN LACTIPLANTIBACILLUS PLANTARUM EK11 ISOLATED FROM AN UNCONVENTIONAL FERMENTED FOOD MATRIX.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 123, doi. 10.2478/aucft-2021-0012
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EFFECT OF ALCALASE ON ANTIOXIDANT AND ANTIHYPERTENSIVE ACTIVITIES OF GOAT MILK FERMENTED BY LACTOBACILLUS PLANTARUM L60 AND LACTOBACILLUS RHAMNOSUS LR22.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 115, doi. 10.2478/aucft-2021-0011
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EFFECT ON PHYTOCHEMICAL CONTENT AND MICROBIAL CONTAMINATION OF ACTINIDIA FRUIT AFTER SHOCK COOLING AND STORAGE.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 155, doi. 10.2478/aucft-2021-0015
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ETHANOLIC EXTRACTS FROM AGRO-INDUSTRIAL CO-PRODUCTS ENHANCE OXIDATIVE STABILITY OF CANDELILLA WAX OR CELLULOSES DERIVATIVES OLEOGELS.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 83, doi. 10.2478/aucft-2021-0008
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PREPARATION OF VITAMIN K2 MK-7 IN A PROCESS OF FERMENTATION OF DIFFERENT SEEDS AND CEREALS BY BACTERIA BACILLUS SUBTILIS.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 93, doi. 10.2478/aucft-2021-0009
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- Article
A COMPARATIVE ANALYSIS OF DIFFERENT VARIETAL OF FRESH AND DRIED FIGS BY IN VITRO BIOACCESSIBILITY OF PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITIES.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 15, doi. 10.2478/aucft-2021-0002
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- Article
ESSENTIAL OIL OF CYMBOPOGON CITRATUS GROWN IN UMUAHIA: A VIABLE CANDIDATE FOR ANTI-INFLAMMATORY AND ANTIOXIDANT THERAPY.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 1, doi. 10.2478/aucft-2021-0001
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- Article
EVALUATION OF CRYSTALLINE CELLULOSE OF CORN STRAW THROUGH DIFFERENT PRETREATMENTS VIA X-RAY DIFFRACTION, SCANNING ELECTRON MICROSCOPY AND INFRARED SPECTROSCOPY.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 74, doi. 10.2478/aucft-2021-0007
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- Article
BIOACTIVE, ANTIOXIDANT AND ANTIDIABETIC PROPERTIES OF COOKED AND UNCOOKED IRISH POTATO (SOLANUM TUBEROSUM).
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 67, doi. 10.2478/aucft-2021-0006
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- Article
EVALUATION OF FLOURS FROM ANCIENT VARIETIES OF WHEAT (EINKORN, EMMER, SPELT) USED IN PRODUCTION OF BREAD.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 53, doi. 10.2478/aucft-2021-0005
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EFFECT OF BRACHYSTEGIA EURYCOMA FLOUR ADDITION ON THE PHYSICOCHEMICAL PROPERTIES OF WHOLE MILLET FLOUR AND THE SENSORY ATTRIBUTES OF ITS GLUTEN-FREE BREAD.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 43, doi. 10.2478/aucft-2021-0004
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EFFECT OF THERMAL AND NON-THERMAL PROCESSING ON THE NUTRITIONAL COMPOSITION, PASTING PROFILE AND PROTEIN SECONDARY STRUCTURE OF ALFALFA.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 31, doi. 10.2478/aucft-2021-0003
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