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Carpathian Journal of Food Science and Technology最新文献

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EXTRACTION OF ESSENTIAL OIL FROM AJWAIN SEED BY USING SOLVENT EXTRACTION METHOD AND ITS UTILIZATION IN VALUE ADDED BAKERY PRODUCT 用溶剂萃取法从大黄种子中提取精油并将其用于增值烘焙产品中
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.7
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引用次数: 0
INFLUENCE OF THERMAL PROCESSING ON THE NUTRITIONAL COMPOSITION, AMINO ACID PROFILE AND SENSORIAL CHARACTERISTICS OF BISCUITS PRODUCED FROM WHEAT-DEFATTED MELON SEED FLOUR BLENDS 热加工对用小麦脱脂瓜子粉混合粉生产的饼干的营养成分、氨基酸谱和感官特性的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.15
{"title":"INFLUENCE OF THERMAL PROCESSING ON THE NUTRITIONAL COMPOSITION, AMINO ACID PROFILE AND SENSORIAL CHARACTERISTICS OF BISCUITS PRODUCED FROM WHEAT-DEFATTED MELON SEED FLOUR BLENDS","authors":"","doi":"10.34302/crpjfst/2024.16.2.15","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.15","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":"141835261","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
PASTA FORTIFICATION WITH TOMATO PEEL BY-PRODUCT: IMPACT ON TECHNOLOGICAL AND ANTIOXIDANT PROPERTIES 用番茄皮副产品强化意大利面：对技术和抗氧化特性的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.14
{"title":"PASTA FORTIFICATION WITH TOMATO PEEL BY-PRODUCT: IMPACT ON TECHNOLOGICAL AND ANTIOXIDANT PROPERTIES","authors":"","doi":"10.34302/crpjfst/2024.16.2.14","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.14","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":"141835544","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
OPTIMIZING THE AQUEOUS EXTRACTION OF CROCIN FROM SAFFRON AND MODELING THE KINETICS OF ITS DEGRADATION DURING STORAGE AND HEAT TREATMENT 优化藏红花中藏红花苷的水提取及其在贮藏和热处理过程中的降解动力学建模
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.11
{"title":"OPTIMIZING THE AQUEOUS EXTRACTION OF CROCIN FROM SAFFRON AND MODELING THE KINETICS OF ITS DEGRADATION DURING STORAGE AND HEAT TREATMENT","authors":"","doi":"10.34302/crpjfst/2024.16.2.11","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.11","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":"141835270","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
A COMPARATIVE STUDY ON ANTIOXIDANT AND INHIBITORY EFFECT OF RAW AND BOILED GINGER (ZINGIBER OFFICINALE ROSCOE) ON FERROUS SULPHATE INDUCED OXIDATIVE STRESS IN RAT’S TESTES – IN VITRO 生姜和煮姜对硫酸亚铁诱导的大鼠睾丸氧化应激的抗氧化和抑制作用的体外比较研究
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.34302/crpjfst/2024.16.2.6
{"title":"A COMPARATIVE STUDY ON ANTIOXIDANT AND INHIBITORY EFFECT OF RAW AND BOILED GINGER (ZINGIBER OFFICINALE ROSCOE) ON FERROUS SULPHATE INDUCED OXIDATIVE STRESS IN RAT’S TESTES – IN VITRO","authors":"","doi":"10.34302/crpjfst/2024.16.2.6","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.6","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":"141835167","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
IMPACT OF USING SOME FOOD INDUSTRY WASTES ON COMPOSITIONAND QUALITY OF PROCESSED CHEESE SPREAD 使用某些食品工业废弃物对加工奶酪涂抹酱的成分和质量的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-05-13 DOI: 10.34302/crpjfst/2024.16.2.3
{"title":"IMPACT OF USING SOME FOOD INDUSTRY WASTES ON COMPOSITION\u0000AND QUALITY OF PROCESSED CHEESE SPREAD","authors":"","doi":"10.34302/crpjfst/2024.16.2.3","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.3","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140985346","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
ENHANCEMENT OF COMPOSITION AND OXIDATIVE STABILITY OFSUNFLOWER AND SOYBEAN OIL BY BLENDING WITH PALM OIL 通过与棕榈油混合提高葵花籽油和大豆油的成分和氧化稳定性
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-05-13 DOI: 10.34302/crpjfst/2024.16.2.2
{"title":"ENHANCEMENT OF COMPOSITION AND OXIDATIVE STABILITY OF\u0000SUNFLOWER AND SOYBEAN OIL BY BLENDING WITH PALM OIL","authors":"","doi":"10.34302/crpjfst/2024.16.2.2","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.2","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140984928","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 SUN DRYING ON PHYTOCHIMICAL QUALITY ANDANTIOXIDANT ACTIVITY OF FIVE FIG VARIETIES (Ficus caricaL.)FROM NORTH ALGERIA 日晒对阿尔及利亚北部五种无花果（Ficus caricaL.）植物品质和抗氧化剂活性的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-02-15 DOI: 10.34302/crpjfst/2024.16.1.4
{"title":"EFFECT OF SUN DRYING ON PHYTOCHIMICAL QUALITY AND\u0000ANTIOXIDANT ACTIVITY OF FIVE FIG VARIETIES (Ficus caricaL.)\u0000FROM NORTH ALGERIA","authors":"","doi":"10.34302/crpjfst/2024.16.1.4","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.1.4","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139835251","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 SUN DRYING ON PHYTOCHIMICAL QUALITY ANDANTIOXIDANT ACTIVITY OF FIVE FIG VARIETIES (Ficus caricaL.)FROM NORTH ALGERIA 日晒对阿尔及利亚北部五种无花果（Ficus caricaL.）植物品质和抗氧化剂活性的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-02-15 DOI: 10.34302/crpjfst/2024.16.1.4
{"title":"EFFECT OF SUN DRYING ON PHYTOCHIMICAL QUALITY AND\u0000ANTIOXIDANT ACTIVITY OF FIVE FIG VARIETIES (Ficus caricaL.)\u0000FROM NORTH ALGERIA","authors":"","doi":"10.34302/crpjfst/2024.16.1.4","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.1.4","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139775723","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 ASSESSMENT OF NEWLY DEVELOPEDONION SAUCE 新开发的洋葱酱的开发和质量评估
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2024-01-23 DOI: 10.34302/crpjfst/2024.16.1.3
{"title":"DEVELOPMENT AND QUALITY ASSESSMENT OF NEWLY DEVELOPED\u0000ONION SAUCE","authors":"","doi":"10.34302/crpjfst/2024.16.1.3","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.1.3","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2024-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139604448","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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