journal of food biosciences and technology سال:2021 - دوره:11

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journal of food biosciences and technology
سال:2021 - دوره:11 - شماره:1

an overview on panela - صفحه:31-38 comparison of bath and probe sonication for osmotic dehydration of peach slices: study on the qualitative and nutritional properties - صفحه:39-50 effective parameters in hot air drying process on qualitative properties of grapefruit (citrus paradise l.) and selection of a suitable mathematical thin-layer drying model - صفحه:65-76 formulation and production of new carbonated malt and jujube drink and evaluation of its physicochemical, microbial and sensory properties during storage - صفحه:21-34 influence of guar gum on texture profile analysis and stress relaxation characteristics of carrot sponge cake - صفحه:1-10 sequential solvent extraction of red-onion (allium cepa l) skin: influence of solvent polarity on antioxidant and radical scavenging activity - صفحه:77-88 the effects of emulsifiers application on characteristics of mayonnaise - صفحه:89-98 tocopherols as a quick mean to identify the origin of vegetable oils - صفحه:51-54 use of alcoholic extracts of chicory, clove and pomegranate peel in production of functional ice- cream with desirable quality - صفحه:11-20 use of real-time pcr and high-resolution melting analysis for detection and discrimination of salmonella typhimurium and salmonella enteritidis in contaminated raw-egg samples - صفحه:55-64