食品加工与技术杂志

研究文章

Quality Analysis of Pomegranate by Non-Destructive Soft X-Ray Method

• Payel G   and Sunil CK

研究文章

Verification of Meso-Zeaxanthin in Fish

• John M Nolan, Stephen Beatty, Katie A Meagher, Alan N Howard, David Kelly and David I Thurnham

研究文章

Evaluation of Antifungal Activity of Some Plant Extracts and their Applicability in Extending the Shelf Life of Stored Tomato Fruits

• Faozia AA Ibrahim and Nowra Al-Ebady

研究文章

Effect of Wax Coating on the Quality of Cucumber Fruits during Storage

• Adel H Bahnasawy and El-Sayed G Khater

简短的沟通

Technological Characterization of Lactic Acid Bacteria Isolated from Beef Stored on Vacuum-Packaged and Advanced Vacuum Skin Packaged System

• Miranda JM, Samuel A, Nebot CG, Cepeda A, Franco CM and Calo-Mata MP

研究文章

Effect of Gamma Irradiation on Carotenoids and Vitamin C Contents of Papaya Fruit (Carica papaya L.) Cv. Golden

• Suely Gomes de Figueiredo, Geralda Gillian Silva-Sena, Enilton Nascimento de Santana, Raquel Gouvêa dos Santos, João Oiano Neto and Cristiane Alves de Oliveira

研究文章

Degradation of the Bioactive Compounds Enniatins A, A1, B, B1 Employing Different Strains of Bacillus Subtilis

• Meca G, Roig M, Ferrer E and Mañes J

研究文章

The Effect of Different Processing Methods on the Nutritional Quality and Microbiological Status of Cat Fish (Clarias lezera)

• Oyarekua Mojisola Adenike

研究文章

Changes of Carotenoids in Atlantic Salmon by Heat Cooking and the Singlet Oxygen Quenching Activities of the Artificially Produced Carotenoids

• Ayako Osawa, Kumiko Ito, Nami Fukuo, Takashi Maoka, Hideki Tsuruoka, and Kazutoshi Shindo

研究文章

Some Physical Properties and Proximate Composition of Ngologolo Fruits

• Burubai W and Amber B

研究文章

Rheological Behavior of Agharan Contains Different Concentrations of Whey Powder, Starch and Gum Arabic

• Barat Ali ZY,Khomeiri M