食品加工与技术杂志

研究文章

Application of Response Surface Method as an Experimental Design to Optimize Clarification Process Parameters for Sugarcane Juice

• Umesh Kumar PK and Khan Chand

研究文章

A User-Friendly Theoretical Mathematical Model for the Prediction of Food Safety in a Food Production Chain

• Angeliki Birmpa, Apostolos Vantarakis, Antigoni Anninou, Maria Bellou, Petros Kokkinos and Peter Groumpos

研究文章

Amino Acid Profiles of Some Varieties of Rice, Soybean and Groundnut Grown in Ghana

• Eshun Naomi Amankwah, Emmanuel Adu, Barimah John, Dossou VM and Van Twisk C

研究文章

Experimental and Mathematical Investigations of Dicalcium Phosphate:Moisture Sorption Isotherms

• Jmai Sana and Bagane Mohamed

研究文章

Effect of Pork Rind and Soy Protein on Polony Sensory Attributes

• Crispen Mapanda, Louwrens C. Hoffman, Francois D Mellett and Nina Muller

研究文章

Effect of High Hydrostatic Pressure on Ascorbic Acid, Phenolic Compounds and Antioxidant Activity of Pera Rio Orange Juice

• Antonio Bisconsin-Junior, José Fernando Rinaldi Alvarenga, Amauri Rosenthal and Magali Monteiro

研究文章

Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples

• Lorenzo Siroli, Francesca Patrignani, Diana I. Serrazanetti, Giulia Tabanelli, Chiara Montanari, Silvia Tappi, Pietro Rocculi, Fausto Gardini and Rosalba Lanciotti