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Carpathian Journal of Food Science and Technology最新文献

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EXPLORING THE INCORPORATION OF MULBERRY (MORUS ALBA L.) INTO FREEZE-DRIED YOGURT FOR ENHANCED NUTRITIONAL VALUE AND QUALITY 探索在冻干酸奶中添加桑葚（morus alba l.）以提高营养价值和质量
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.13
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引用次数: 0
BASIC QUALITY CRITERIA AND SHELF LIFE OF HOT SMOKED ANTALYA BARB (CAPOETA ANTALYENSIS) 热熏安塔利亚鲃鱼（capoeta antalyensis）的基本质量标准和保质期
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.10
{"title":"BASIC QUALITY CRITERIA AND SHELF LIFE OF HOT SMOKED ANTALYA BARB (CAPOETA ANTALYENSIS)","authors":"","doi":"10.34302/crpjfst/2023.15.3.10","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.10","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"7 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310395","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 RIPENING CONDITION EFFECT ON THE MAIN TEXTURAL PROPERTIES OF CASCAVAL CHEESE 成熟条件对卡斯卡瓦奶酪主要质地特性的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.17
{"title":"THE RIPENING CONDITION EFFECT ON THE MAIN TEXTURAL PROPERTIES OF CASCAVAL CHEESE","authors":"","doi":"10.34302/crpjfst/2023.15.3.17","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.17","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"80 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139309785","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
FERMENTATION POTENTIALS OF BAOBAB (Adansonia digitata) PULP POWDER IN THE PRODUCTION OF YOGHURT FROM COW MILK 用牛乳生产 YOGHURT 时 BAOBAB（Adansonia digitata）果肉粉的发酵效力
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.8
{"title":"FERMENTATION POTENTIALS OF BAOBAB (Adansonia digitata) PULP POWDER IN THE PRODUCTION OF YOGHURT FROM COW MILK","authors":"","doi":"10.34302/crpjfst/2023.15.3.8","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.8","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310215","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
STUDY ON DETERMINING THE FREEZING MODE OF FROZEN FILLET BIGEYE TUNA (THUNNUS OBESUS) 关于确定冷冻大眼金枪鱼片的冷冻模式的研究
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.2
{"title":"STUDY ON DETERMINING THE FREEZING MODE OF FROZEN FILLET BIGEYE TUNA (THUNNUS OBESUS)","authors":"","doi":"10.34302/crpjfst/2023.15.3.2","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.2","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"27 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310484","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
EVALUATION OF QUALITY PARAMETERS OF PARBOILED AND NON- PARBOILED ZINC BIOFORTIFIED BRRI DHAN84 RICE VARIETY IN BANGLADESH 对孟加拉国煮熟和不煮熟的生物锌强化 brri dhan84 水稻品种的质量参数进行评估
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.6
{"title":"EVALUATION OF QUALITY PARAMETERS OF PARBOILED AND NON- PARBOILED ZINC BIOFORTIFIED BRRI DHAN84 RICE VARIETY IN BANGLADESH","authors":"","doi":"10.34302/crpjfst/2023.15.3.6","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.6","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"6 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139311421","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
QUALITY EVALUATION AND SENSORY PROPERTIES OF AGIDI PRODUCED FROM BLENDS OF MAIZE (ZEA MAYS) AND PIGEON PEA (CAJANUS CAJAN) 玉米（zea mays）和豌豆（cajanus cajan）混合物生产的琼豆的质量评价和感官特性
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.16
Nwamaka A. Obeta, O. C. Leonard, Ugwuona, U. R. Obeta
{"title":"QUALITY EVALUATION AND SENSORY PROPERTIES OF AGIDI PRODUCED FROM BLENDS OF MAIZE (ZEA MAYS) AND PIGEON PEA (CAJANUS CAJAN)","authors":"Nwamaka A. Obeta, O. C. Leonard, Ugwuona, U. R. Obeta","doi":"10.34302/crpjfst/2023.15.3.16","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.16","url":null,"abstract":"Agidi is a traditional fermented starchy food which is smooth-textured, semi-solid (gel-like) with creamy glassy white color cooked from wet-milled and wet-sieved maize paste. It is rich in carbohydrate but low in protein resulting in protein-energy malnutrition. Pigeon pea is a legume with rich source of protein (20-24%), essential amino acids (Lysine, methionine, tryptophan) and fibers. It has remarkable nutritional profile and health benefits. It is an underutilized crop from the family of Leguminosae ( Fabaceae ) and a good alternative for improving the protein content and nutritional value of carbohydrate dense food products. The influence of 25 %pigeon pea substitution with maize in the processing of ‘agidi’ was studied producing five samples coded A (100% Maize (control), B (75% Maize and 25% Pigeon pea), C (50% Maize and 50% pigeon pea), D (25%Maize and 75% Pigeon pea), E (100% Pigeon pea) and analyzing the nutritional quality and sensory properties in order to further exploit the functionality and acceptability of ‘agidi’. Comparing control (100% maize) and sample E (100 % pigeon pea), significant (p<0.05) differences were observed in terms of the nutritional quality. Sample E has a smaller values of moisture (9.55 %), viscosity (150 Cps,) with a higher protein content (19.50 %), calcium (212.50 mg/100g), potassium (285.50 mg/100g), Iron (1.16 mg/100g), saponin (0.207 mg/g), a slightly decreased sour taste, flavor and mouth-feel intensity with the addition of pigeon pea, and with an important nutritional intake (ash: 0.75%, protein: 19.50%, crude fiber: 13.70%). Hence, combining pigeon pea with maize in the processing of ‘agidi’ at the substitution level up to 25% did not vary much from the control (100% maize) and was highly accepted by the consumers.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"66 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310537","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
FOOD RECOGNITION AND NUTRITION FACTS DETERMINATION WITH DEEP CONVOLUTION NEURAL NETWORK MODELS 基于深度卷积神经网络模型的食品识别与营养成分测定
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-08-15 DOI: 10.34302/si/236
{"title":"FOOD RECOGNITION AND NUTRITION FACTS DETERMINATION WITH DEEP CONVOLUTION NEURAL NETWORK MODELS","authors":"","doi":"10.34302/si/236","DOIUrl":"https://doi.org/10.34302/si/236","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43093925","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
COMPARATIVE ANALYSES OF PROXIMATE COMPOSITION, BIOACTIVECOMPOUND AND ANTIOXIDANT ACTIVITY IN DIFFERENT PARTS OFGREEN AND RIPE PASSION FRUIT 鲜百香果与成熟百香果不同部位的近似成分、生物活性成分及抗氧化活性比较分析
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.5
{"title":"COMPARATIVE ANALYSES OF PROXIMATE COMPOSITION, BIOACTIVE\u0000COMPOUND AND ANTIOXIDANT ACTIVITY IN DIFFERENT PARTS OF\u0000GREEN AND RIPE PASSION FRUIT","authors":"","doi":"10.34302/crpjfst/2023.15.2.5","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.5","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46713728","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
LCMS STUDY OF THE INDIGENOUS FRUITS AND VEGETABLES OFINDIAN HIMALAYAN REGION 印度喜马拉雅地区原生水果和蔬菜的LCMS研究
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.16
{"title":"LCMS STUDY OF THE INDIGENOUS FRUITS AND VEGETABLES OF\u0000INDIAN HIMALAYAN REGION","authors":"","doi":"10.34302/crpjfst/2023.15.2.16","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.16","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43471917","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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