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Carpathian Journal of Food Science and Technology最新文献

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KINETICS OF CHANGES IN THE GRANULOMETRIC COMPOSITION OFTHERMODENATURED WHEY PROTEINS 变性乳清蛋白颗粒组成变化的动力学
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.10
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引用次数: 0
LOW-FAT ICE MILK MANUFACTURED WITH FRUITS OF NABQ(ZIZIPHUS SPINA-CHRISTI L.) 用NABQ（ZIZIPHUS SPINA-CHRISTI L.）果实制成的低脂冰牛奶
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.4
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引用次数: 0
FUNGAL HOME-MADE ENZYMATIC COCKTAILS FOR APPLE JUICECLARIFICATION 自制酵素鸡尾酒澄清苹果汁
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.8
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引用次数: 0
EFFECT FERMENTATION ON VOLATILE COMPOUNDS OF PACKAGEDCASTOR OIL -MORINGA SEEDS CONDIMENT (OGIRI) 发酵对包装油辣木籽调味品挥发性成分的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.12
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引用次数: 0
TEXTURAL, PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF PARTIALLY REPLACED FAT COOKIES INCORPORATED WITH APRICOT KERNEL FLOUR 加入杏仁粉的部分替代脂肪饼干的质地、物理化学和感官特性
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-06-30 DOI: 10.34302/crpjfst/2022.14.2.11
{"title":"TEXTURAL, PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF \u0000PARTIALLY REPLACED FAT COOKIES INCORPORATED WITH APRICOT \u0000KERNEL FLOUR","authors":"","doi":"10.34302/crpjfst/2022.14.2.11","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.2.11","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42734191","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: 1
BIOACTIVE COMPOUNDS, ANTIOXIDANT ACTIVITY AND LIPID CONTENT OF VARIOUS AVOCADO FRUITS 不同鳄梨果实的生物活性成分、抗氧化活性及脂质含量
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-06-30 DOI: 10.34302/crpjfst/2022.14.2.4
{"title":"BIOACTIVE COMPOUNDS, ANTIOXIDANT ACTIVITY AND LIPID \u0000CONTENT OF VARIOUS AVOCADO FRUITS","authors":"","doi":"10.34302/crpjfst/2022.14.2.4","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.2.4","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47790254","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
SURFACE DECONTAMINATION OF SALMONELLA ENTERICA SEROVAR TYPHIMURIUM ON SHELL EGGS BY VAPORIZED ETHYL PYRUVATE AND PLANT HYDROSOLS 汽化丙酮酸乙酯和植物水溶胶对带壳鸡蛋表面肠炎沙门氏菌鼠伤寒沙门氏菌的净化
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-06-30 DOI: 10.34302/crpjfst/2022.14.2.7
{"title":"SURFACE DECONTAMINATION OF SALMONELLA ENTERICA SEROVAR \u0000TYPHIMURIUM ON SHELL EGGS BY VAPORIZED ETHYL PYRUVATE \u0000AND PLANT HYDROSOLS","authors":"","doi":"10.34302/crpjfst/2022.14.2.7","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.2.7","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41950248","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
THE INHIBITION POTENTIAL OF THAI-COLORED RICE EXTRACT AGAINST DIABETES RELATED-ENZYMES AND MELANIN BIOSYNTHESIS-RELATED ENZYME 泰国彩米提取物对糖尿病相关酶和黑色素生物合成相关酶的抑制潜力
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-06-30 DOI: 10.34302/crpjfst/2022.14.2.13
{"title":"THE INHIBITION POTENTIAL OF THAI-COLORED RICE EXTRACT AGAINST \u0000DIABETES RELATED-ENZYMES AND MELANIN BIOSYNTHESIS-RELATED ENZYME","authors":"","doi":"10.34302/crpjfst/2022.14.2.13","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.2.13","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47572849","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
PREVALENCE OF SALMONELLASTRAINS ISOLATED FROM INDUSTRIAL QUAIL EGGS AND LOCAL DUCK EGGS, IRAN 从伊朗工业鹌鹑蛋和当地鸭蛋中分离的沙门氏菌的流行情况
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-06-30 DOI: 10.34302/crpjfst/2022.14.2.14
{"title":"PREVALENCE OF SALMONELLASTRAINS ISOLATED FROM INDUSTRIAL \u0000QUAIL EGGS AND LOCAL DUCK EGGS, IRAN","authors":"","doi":"10.34302/crpjfst/2022.14.2.14","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.2.14","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48394148","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
BIOLOGICAL EVALUATION AND APPLICATION OF CORIANDER FRUITS AND ITS ESSENTIAL OIL 香菜果实及其精油的生物学评价与应用
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-06-30 DOI: 10.34302/crpjfst/2022.14.2.9
{"title":"BIOLOGICAL EVALUATION AND APPLICATION OF CORIANDER \u0000FRUITS AND ITS ESSENTIAL OIL","authors":"","doi":"10.34302/crpjfst/2022.14.2.9","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.2.9","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46214241","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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