食品加工与技术杂志

研究文章

Formulation of Nutritionally Superior and Low Cost Seaweed Based Soup Mix Powder

• Jayasinghe PS, Pahalawattaarachchi V and Ranaweera KKDS

研究文章

Cooking Treatment Effects on Sugar Profile and Sweetness of Eleven-Released Sweet Potato Varieties

• Owusu-Mensah E, Oduro I, Ellis WO and Carey EE

研究文章

Effects of Green Tea Extracts on the Caffeine, Tannin, Total Polyphenolic Contents and Organoleptic Properties of Milk Chocolate

• Aroyeun SO and Jayeola CO

研究文章

Evaluating Physicochemical and Rheological Characteristics and Microbial Community Dynamics during the Natural Fermentation of Cassava Starch

• Karine H Rebouças, Laidson P Gomes, Analy MO Leite, Thais M Uekane, Claudia M de Rezende, Maria BT Inês, Eveline L Almeida, Eduardo M Del Aguila and Vânia MF Paschoalin

简短的沟通

The Importance of the Microbiological Quality of Ready-to-Eat Salads from a Public Health Perspective

• Coniglio MA, Faro G and Marranzano M

研究文章

Process Development for Maximum Lycopene Production from Selected Fruit Waste and its Antioxidant and Antiradical Activity

• Parveen Jamal, Iqrah Akbar, Yumi Z and Irwandi J

研究文章

Influence of Storage Duration on Stability and Sensorial Quality of Dried Beef Product (Kilishi)

• Iheagwara MC and Okonkwo TM

研究文章

Effect of Almond and Pistachio Juices Processing By-Products on Physicochemical, Sensorial and Textural Properties of Cookies

• Assaâd Sila, Nadia Bayar, Imen Ghazala, Nadhem Sayari, Ellouz-Chaabouni S, Ali Bougatef and Ellouz-Ghorbel R

研究文章

Proper Utilization of Adequatly Iodized Salt at House Hold Level and Associated Factores in Asella Town Arsi Zone Ethiopia: A Community based Cross Sectional Study

• Hawas SB, Lemma S, Mengesha ST, Demissie HF and Segni MT

研究文章

Nutritional Evaluation of the Mineral Composition of Chocolate Bars: Total Contents vs. Bioaccessible Fractions

• Rafaella RAP, Javier ELV, Fabio FS and Solange C