食品加工与技术杂志

研究文章

Studies in the Evaluation of Unconventional Oils from Burkina Faso Rich in Linoleic Acid, Oleic Acid or Other Unusual Fatty Acids

• Patrice Bazongo, Imael Henri Nestor Bassole, Soren Nielsen, Mamoudou Hama Dicko and Vijai KS Shukla

研究文章

Physical and Functional Properties of Trifoliate Yam Flours as Affected by Harvesting Periods and Pre-treatment Methods

• Abiodun OA and Akinoso R

研究文章

Comparative Study of Soy Paneer Prepared from Soymilk, Blends of Soymilk and Skimmed Milk

• Jeelani Raja, Hillal A Punoo and Farooq A Masoodi

评论文章

Oil Palm Leaf: A New Functional Food Ingredient for Health and Disease Prevention

• Suhaila Mohamed

简短的沟通

The Activity of Water in the Fresh and Pre Treated Melons

• Radjabov M, Safarov O, Rakhimova G and Quryazov Z

研究文章

Bioactive Components and Antioxidant Properties of Terminalia arjuna L.Extracts

• Shahzad Ali Shahid Chatha, Abdullah Ijaz Hussain, Rehan Asad, Mudasir Majeed and Nosheen Aslam

研究文章

Hazard Analysis of Cheese Provided for Consumers in Hawassa/Ethiopia

• Demeke Teklu Senbetu

研究文章

Antioxidant Activity of Phenolic Compounds from Different Grape Wastes

• Souad El Gengaihi, Faten M Aboul Ella, Emad M H, Emad Shalaby and Doha H