உணவு தொழில்நுட்பம் மற்றும் பாதுகாப்பு இதழ்

Experimental validation on effects of pulsed electric field treatment on the sensory quality of vegetable juices

• Abinaya V, Soumitra Banerjee, Madhu Palati

Study of the flavor volatiles in double-fried pork: Identification and analysis of their changes during frozen storage using headspace solid-phase microextraction and gas chromatography-mass spectrometry

• Aiquan Jiao, Xueming Xu, Zhengyu Jin

Tapping in to the good use of cocoa (Theobroma cacao) pod husks: towards finding alternative sources of nutrients for animals in Nigeria.

• Shodehinde SA, Adamson Abike

Efficacy of Luvunga scandens Roxb. essential oil as antifungal, aflatoxin suppressor and antioxidant

• Nawal Kishore Dubey, Abhishek Kumar, Anand Kumar, Somenath Das

Opinion version of cheese making technology

• vincent john

Recent advances in conventional drying of foods

• Daniel Maisnam, Prasad Rasane, Anirban Dey, Sawinder Kaur, Chayanika Sarma

Mild disclosure of oil bodies from soybeans: From operating window towards process design.

• Aleksandra Zderic, Carla Araya-Cloutier, Edwin Zondervan.

Impact of sub-lethal 2(3)-tert-butyl-4 hydroxyanisole (BHA) microcapsules on behavior of Aspergillus flavus in culture medium and peanut seeds.

• Daiana Garcia , Natalia Soledad Girardi , Andrea Nesci , Mar

Antifungal and antiochratoxigenic properties of chemical preservatives in/of bread

• Carla Luciana Gerez , Ana Yanina Bustos , Graciela Font de Valdez

Continuous system of freeze concentration of sucrose solutions: Process parameters and energy consumption.

• Pazmi