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Carpathian Journal of Food Science and Technology最新文献

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FATTY ACID PROFILE AND PROXIMATE COMPOSITION OF SIRLOIN AND CHUCK OF SELECTED ETHIOPIA CATTLE TYPES 某些埃塞俄比亚牛的里脊肉和夹头肉的脂肪酸谱和近似物组成
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.4
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引用次数: 0
IMPACT OF TRADITIONAL COOKING METHODS ON THE ANTIOXIDANT ACTIVITY OF ALGERIAN CARROTS CULTIVARS (Daucus carota L.) 传统烹饪方法对阿尔及利亚胡萝卜（Daucus carota L.）抗氧化活性的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.1
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引用次数: 0
BANANA PEEL FLOUR AS THE POTENTIAL INGREDIENT TO SUBSTITUTE WHEAT FLOUR IN NOODLES PROCESS 将香蕉皮粉作为面条加工中替代小麦粉的潜在原料
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.8
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引用次数: 0
INHIBITORY EFFECT OF SELECTED SPICES ON POLYPHENOL OXIDASE FROM ICEBERG LETTUCE (LACTUCA SATIVA L.) 某些香料对冰山莴苣（lactuca sativa l.）多酚氧化酶的抑制作用
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.10
{"title":"INHIBITORY EFFECT OF SELECTED SPICES ON POLYPHENOL OXIDASE FROM ICEBERG LETTUCE (LACTUCA SATIVA L.)","authors":"","doi":"10.34302/crpjfst/2024.16.2.10","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.10","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141835357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
DETERMINATION OF ANTIBACTERIAL EFFECTS OF PEEL POWDERS OBTAINED FROM ZIVZIK POMEGRANATE GROWN IN SOUTHEAST TÜRKİYE AGAINST SOME PATHOGENIC BACTERIA 确定从生长在土耳其东南部的 Zivzik 石榴中提取的果皮粉对某些致病菌的抗菌效果
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.12
{"title":"DETERMINATION OF ANTIBACTERIAL EFFECTS OF PEEL POWDERS OBTAINED FROM ZIVZIK POMEGRANATE GROWN IN SOUTHEAST TÜRKİYE AGAINST SOME PATHOGENIC BACTERIA","authors":"","doi":"10.34302/crpjfst/2024.16.2.12","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.12","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141835595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
INVESTIGATION OF TOTAL FLAVONOID, PHENOLIC ANDANTIOXIDANT ACTIVITY OF FERMENTATION BROTH OF FERMENTEDCLIMBING SWAMP FERN (Sthenochlaena palustris) 发酵瘦身沼泽蕨类（Sthenochlaena palustris）发酵菌落总芳香烃、酚类和抗氧化剂活性的研究
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.5
{"title":"INVESTIGATION OF TOTAL FLAVONOID, PHENOLIC AND\u0000ANTIOXIDANT ACTIVITY OF FERMENTATION BROTH OF FERMENTED\u0000CLIMBING SWAMP FERN (Sthenochlaena palustris)","authors":"","doi":"10.34302/crpjfst/2024.16.2.5","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.5","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141835619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
EFFECT OF SUPPLEMENTING YOGURT WITH ESSENTIAL OIL OF LEMON LEAVES ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES 在酸奶中添加柠檬叶精油对理化和流变特性的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.16
{"title":"EFFECT OF SUPPLEMENTING YOGURT WITH ESSENTIAL OIL OF LEMON LEAVES ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES","authors":"","doi":"10.34302/crpjfst/2024.16.2.16","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.16","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141835529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
EFFECT OF DIFFERENT DRYING METHODS ON NUTRITIONAL COMPOSITION, ANTIOXIDANT ACTIVITY AND PHYTOCHEMICALS OF Enhydra fluctuans 不同干燥方法对波动酵母营养成分、抗氧化活性和物理化学的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.13
{"title":"EFFECT OF DIFFERENT DRYING METHODS ON NUTRITIONAL COMPOSITION, ANTIOXIDANT ACTIVITY AND PHYTOCHEMICALS OF Enhydra fluctuans","authors":"","doi":"10.34302/crpjfst/2024.16.2.13","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.13","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141835293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
DEVELOPMENT AND QUALITY ANALYSIS OF WAFER PREMIXES USING DIFFERENT TYPES OF MILLETS 使用不同类型的黍子开发威化预混料并进行质量分析
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.9
{"title":"DEVELOPMENT AND QUALITY ANALYSIS OF WAFER PREMIXES USING DIFFERENT TYPES OF MILLETS","authors":"","doi":"10.34302/crpjfst/2024.16.2.9","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.9","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141835710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
POTENTIAL OF NISIN LOADED LIPID NANOPARTICLES ON INHIBITION OF ENTEROBACTER CLOACAE BIOFILM FORMATION 负载尼生素的脂质纳米颗粒在抑制丁香杆菌生物膜形成方面的潜力
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.17
{"title":"POTENTIAL OF NISIN LOADED LIPID NANOPARTICLES ON INHIBITION OF ENTEROBACTER CLOACAE BIOFILM FORMATION","authors":"","doi":"10.34302/crpjfst/2024.16.2.17","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.17","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141835297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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