{"title":"EXTRACTION OF ESSENTIAL OIL FROM AJWAIN SEED BY USING SOLVENT EXTRACTION METHOD AND ITS UTILIZATION IN VALUE ADDED BAKERY PRODUCT","authors":"","doi":"10.34302/crpjfst/2024.16.2.7","DOIUrl":"https://doi.org/10.34302/crpjfst/2024.16.2.7","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":"141835669","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}
{"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}
{"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}
{"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}
{"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}
{"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}