食品加工与技术杂志

案例报告

Quality Management of Organic Ready-To-Eat Vegetable, Matar Paneer (Green Peas with Cheese)

• Mohammad H Rahman

研究文章

Optimization of Production of Bread Enriched With Leafy Vegetable Powder

• Famuwagun AA, Taiwo KA, Gbadamosi SO and Oyedele DJ

研究文章

A Predictive Model Based on Surface Electromyography to Assess the Easiness of Deglutition of Dysphagia Diets

• Yuki Kayanuma, Reiko Ueda, Michiko Minami, Arata Abe, Kazumi Kimura, Junko Funaki, Yoshiro Ishimaru and Tomiko Asakura

研究文章

Effect of Roselle Calyces Concentrate with Other Ingredients on the Physiochemical and Sensory Properties of Cupcakes

• Abdel-Moemin AR

研究文章

Physicochemical Characterization and Nutritional Quality of Fish By-Products: In vitro Oils Digestibility and Synthesis of Flavour Esters.

• Nabil Smichi, Nadia Kharrat, Neila Achouri, Youssef Gargouri, Nabil Miled and Ahmed Fendri

研究文章

Product Development on Goulash Sided by Parsley-Potatoes and Almond-Broccoli

• Mohammad H Rahman, Nasim Marzban, Theresa Schmidl, Saiful Hasan and Caroline Nandwa

研究文章

The Study of Analytical Identification on Main Monomer Compounds of Spoiled Grass Carp by High Performance Liquid Chromatography of Quadrupole Time of Flight Mass Spectrometry

• Sheng ZY, Si HJ, Ming LX, Rong CJ, Yi CZ and Hui ZY

简短的沟通

Storage Biologically Active Substances by Convection Drying Food and Medicinal Plants

• Norkulova Karima, Safarov Jasur and Sultanova Shaxnoza

研究文章

Microbial Evaluation and Control of Microbes in Commercially Available Date (Phoenix dactylifera Lynn.) Fruits

• Ragava SC, Loganathan M, Vidhyalakshmi R and Vimalin HJ