食品加工与技术杂志

研究文章

Formation of Glycidol Fatty Acid Esters in Meat Samples Cooked by Various Methods

• Ryo Inagaki, Chikako Hirai, Yuko Shimamura and Shuichi Masuda

研究文章

Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream

• El-Zeini Hoda M, Moneir El-Abd M, Mostafa AZ and Yasser El-Ghany FH

研究文章

Estimated Iron and Zinc Bioavailability in Soybean-Maize-Sorghum Ready to Use Foods: Effect of Soy Protein Concentrate and Added Phytase

• Akomo PO, Egli I, Okoth MW, Bahwere P, Cercamondi CI, Zeder C, Njage PMK and Owino VO

研究文章

Characteristics of Onion under Different Process Pretreatments and Different Drying Conditions

• Alabi KP, Olaniyan AM and Odewole MM

研究文章

Estimation of Material Losses and the Effects of Cassava at Different Maturity Stages on Garification Index

• Sobowale SS, Awonorin SO, Shittu TA, Oke MO and Adebo OA

研究文章

Effects of Irrigations with Treated Municipal Wastewater on Phenological Parameters of Tetraploid Cenchrus ciliaris L.

• Ben Said Ines, Adele Muscolo, Mezghani Imed and Chaieb Mohamed

研究文章

Determination of Essential Amino Acids in Pangasius bocourti

• Danuwat P, Rimruthai P, Phattanawan C and Peerarat D

评论文章

Effects of Extraction, Conventional Processing and Storage on Natural Anthocyanins

• Presilski S, Presilska N and Tomovska D

研究文章

Proximate Analysis of Garlic (Allium sativum) Paste Treated with Ascorbic and Citric Acids

• Mutasim ZA and Elgasim AE

研究文章

An Assessment of Antioxidant and Antiproliferative Activities of Super Grain Quinoa

• Sikha Bhaduri

研究文章

Polymeric Proteins Formation During Pasta-making with Einkorn (Triticum monococcum) and Semolina Mixtures and Effects on Cooking Behaviour and Acceptability

• Agnello PD, Landriscina L, Schiavulli A and Lamacchia C

研究文章

Effect of Extrusion Variables on the Extrudate Properties of Wheatplantain Noodle

• Sobowale SS, Bamgbose A and Adeboye AS