Search Results - "Carpathian Journal of Food Science and Technology" :: K.UTB vyhledávací portál

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COMPARATIVE THE ANTIOXIDANTS CHARACTERISTICS OF ORANGE AND POTATO PEELS EXTRACTS UNDER DIFFERENCES IN PRESSURE AND CONVENTIONAL EXTRACTIONS

Published in Carpathian Journal of Food Science and Technology (01.01.2022)

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EFFECTS ON SOME QUALİTY PROPERTİES OF YOGURT ICE CREAM ADDİNG ENCAPSULATED PROBİOTİC BACTERİA TO YOGURT ICE CREAM PRODUCED FROM COW AND BUFFALO MİLK

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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EFFECT OF WHEAT FLOUR REPLACEMENT WITH GARDEN NIGHTSHADE (SOLANUM NIGRUM) FRUITS POWDER ON THE NUTRITIONAL, PHYSICAL, COLOR, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF PAN BREAD

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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NUTRITIONAL, PHYSICOCHEMICAL, AND ANTIDIABETIC PROPERTIES OF PASTEURIZED AND UNPASTEURIZED CAMEL MILK: A SUSTAINABLE ALTERNATIVE FOR DIABETICS

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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SOME PHYSICOCHEMICAL, COLOR, COOKING, BIOACTIVE AND SENSORY PROPERTIES OF TURKISH NOODLES: ENRICHED WITH ARONIA POWDER (ARONIA MELANOCARPA)

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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EFFECTS OF FATTY ACID COMPOSITION AND TEMPERATURE ON TEXTURE AND SPREADABILITY: A COMPARATIVE STUDY OF BUTTER AND LARD

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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IDENTIFICATION HEAT-RESISTANT MOLDS FROM MEAT AND DAIRY PRODUCTS ON MARKET SHELVES IN NORTHERN CYPRUS

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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COMPARATIVE STUDIES ON THE EFFECT OF HOUSEHOLD PACKAGING ON THE ANTIOXIDANT PARAMETERS OF THE ORGANIC AND CONVENTIONAL CUCUMIS SATIVUS L

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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POLYPHENOLS AND PHENOLIC COMPOUNDS IN MOUNTAIN VERSUS LOWLAND FOOD

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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THE COMPREHENSIVE EVALUATION OF BISPHENOL A BY BIBLIOMETRIC ANALYSIS

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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MULTIPLE MYCOTOXIN ANALYSIS IN ARECA SEED OIL USING ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY (UPLC-MS/MS)

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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INFLUENCE OF CARROT POMACE FROM DIFFERENT VARIETIES ON COMMON AND DURUM WHEAT FLOUR MIXTURES PROPERTIES

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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NOVEL TAMARILLO-RED GINGER KOMBUCHA: IMPACT OF CARBON SOURCE VARIATIONS ON PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT POTENTIAL, AND SENSORY ACCEPTANCE

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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EVALUATION OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF FRUIT AND OLIVE OIL, THROUGH EXTRACTION WITH THE ULTRASOUND METHOD

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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EVALUATION OF LOW-ENERGY X-RAY AND GAMMA IRRADIATION FOR AFLATOXIN DECONTAMINATION IN WALNUT KERNELS: A COMPARATIVE STUDY

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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RELATIONSHIP AMONG GLYCEMIC INDEX WITH PHYSICO-CHEMICAL TRAITS OF BRRI HYBRID RICE VARIETIES

Published in Carpathian Journal of Food Science and Technology (01.05.2025)

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NEUROPROTECTIVE EFFECTS OF HESPERIDIN: IN-VITRO AND IN-SILICO EVALUATION OF ITS ANTIOXIDANT AND ENZYME INHIBITORY ACTIVITIES

Published in Carpathian Journal of Food Science and Technology (31.12.2024)

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ASSESSMENT OF PHYSICAL, FRICTIONAL AND AERODYNAMIC PROPERTIES OF CHAROLI (Buchanania Lanzan Spreng) NUT AS POTENTIALS FOR DEVELOPMENT OF PROCESSING MACHINES

Published in Carpathian Journal of Food Science and Technology (01.01.2021)

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QUALITY CHARACTERISTICS AND STORAGE STABILITY OF GLUTEN-FREE CUPCAKES MADE OF BUCKWHEAT AND RICE FLOUR

Published in Carpathian Journal of Food Science and Technology (01.01.2024)

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IMPACT OF TRADITIONAL COOKING METHODS ON THE ANTIOXIDANT ACTIVITY OF ALGERIAN CARROTS CULTIVARS (Daucus carota L.)

Published in Carpathian Journal of Food Science and Technology (10.07.2024)

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