journal of food biosciences and technology سال:2024 - دوره:14

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journal of food biosciences and technology
سال:2024 - دوره:14 - شماره:2

identification of volatile compounds originating from secondary contamination and packaging materials in uf and white brine cheeses - صفحه:17-24 impact of substituting sugar with date juice on the sensory and physicochemical characteristics of uncoated chewing gum - صفحه:25-44 lyophilization process effect investigation on quality characteristics of sugar used in pharmaceutical industry - صفحه:59-69 optimization of the ultrasound-assisted extraction process of aspartic acid from molasses and its anti-scaling capability in sugar industry evaporators - صفحه:1-16 the effect of olive leaf extract on physicochemical, microbial and shelf-life characteristics of chicken nuggets - صفحه:71-86 the effect of plant essential oils on some physiochemical traits and enzymatic activity of cherry (prunus avium l. cv takdaneh mashhad) in postharvest conditions - صفحه:45-58