食品加工与技术杂志

研究文章

Conversion of Processed Citrus Wastes into Nutritional Components

• Gamal A. El-Sharnouby, Salah M. Aleid and Mutlag M. Al-Otaibi

评论文章

Processing Aids for Improving Heat Transfer during Drying of Granular Food Materials

• Chenchaiah Marella and K. Muthukumarappan

评论文章

Rational Food Fortification Programs to Alleviate Micronutrient Deficiencies

• Sunil J Wimalawansa

研究文章

Effect of Osmo-dehydration Conditions on the Quality Attributes of Pears

• Djendoubi Mrad Nadia, Boudhrioua Mihoubi Nourhène, Kechaou Nabil, Courtois Francis and Bonazzi Catherine

研究文章

Effect of Processing on the Physico-Chemical Properties and Yield of Gari from Dried Chips

• Udoro Elohor Oghenechavwuko, Gbadamosi Olasunkanmi Saka, Taiwo Kehinde Adekunbi and Akanbi Charles Taiwo

评论文章

Effect of Chitosan Coating on Preserving Character of Post-Harvest Fruit and Vegetable: A Review

• Yu Youwei and Ren Yinzhe

研究文章

Scientific Study on Indigenous Technology of Dahi Making of Eastern Nepal

• Rewati Raman Bhattarai and Suman Kumar Lal Das

评论文章

Animal fat-Processing and Its Quality Control

• Heena Sharma, Giriprasad R and Meena Goswami

研究文章

A Comprehensive Study on Physical Properties of Two Gluten-Free Flour Fortified Muffins

• Sikha Bhaduri