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Carpathian Journal of Food Science and Technology最新文献

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QUALITY, ACCEPTABILITY AND SHELF LIFE OF CHICKEN NUGGETSPREPARED FROM DIFFERENT CHICKEN MEAT TYPES 不同鸡肉品种鸡块的质量、可接受性和保质期
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.12
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引用次数: 0
NEW TECHNOLOGICAL METHODS TO CONTROL HMF FORMATION INDATE SYRUP DURING PROCESSING 控制糖浆加工过程中HMF形成的新工艺方法
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.13
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引用次数: 0
IMPACTS OF SOAKING TIME AND STEAMING TIME ON PROXIMATE,VITRO-STARCH DIGESTIBILITY AND AMYLOSE CONTEN 浸泡时间和蒸制时间对近端淀粉、离体淀粉消化率和直链淀粉含量的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.6
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引用次数: 0
QUALITY FEATURES OF FAT TISSUE AS A PLATFORM FOR “IDEAL”BACKFAT VIRTUAL MODEL: A REVIEW 脂肪组织质量特征作为“理想”背膘虚拟模型的平台:综述
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.11
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引用次数: 0
EFFECT OF COCONUT OIL ENRICHED CASSAVA STARCH BASEDEDIBLE COATINGS ON QUALITY OF MINIMALLY STRAWBERRIES(FRAGARIA ANANASSA) 椰子油木薯淀粉基可食性涂层对草莓品质的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.8
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引用次数: 0
TECHNOLOGICAL FEATURES OF GOAT’S AND COW’S HARDCHEESE PRODUCTION USING BIOLOGICAL PROCESSING OF MILK 羊奶生物加工硬干酪的工艺特点
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.2
{"title":"TECHNOLOGICAL FEATURES OF GOAT’S AND COW’S HARD\u0000CHEESE PRODUCTION USING BIOLOGICAL PROCESSING OF MILK","authors":"","doi":"10.34302/crpjfst/2023.15.1.2","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.1.2","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41722506","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
OPTIMIZATION AND KINETICS OF THE SUPERCRITICAL FLUIDEXTRACTION OF TRITERPENOIDS FROM GANODERMA LUCIDUMWITH CO2 AND ETHANOL AS COSOLVENT CO2和乙醇共溶剂超临界流体萃取灵芝中三萜的工艺优化及动力学研究
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.10
{"title":"OPTIMIZATION AND KINETICS OF THE SUPERCRITICAL FLUID\u0000EXTRACTION OF TRITERPENOIDS FROM GANODERMA LUCIDUM\u0000WITH CO2 AND ETHANOL AS COSOLVENT","authors":"","doi":"10.34302/crpjfst/2023.15.1.10","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.1.10","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43928943","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
CHARACTERISTICS OF NATIVE CHICKEN BREAST MEAT SOAKING INJUICE OF PINEAPPLE HUMP AND CHAYOTE FRUIT 土鸡胸脯肉对菠萝驼峰和山核桃的浸泡特性
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.7
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引用次数: 0
DETERMINATION OF PRESERVATIVES AND PHYSICOCHEMICALPROPERTIES OF FRUIT JUICE-BASED BEVERAGES 果汁饮料防腐剂和理化性质的测定
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.17
{"title":"DETERMINATION OF PRESERVATIVES AND PHYSICOCHEMICAL\u0000PROPERTIES OF FRUIT JUICE-BASED BEVERAGES","authors":"","doi":"10.34302/crpjfst/2023.15.1.17","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.1.17","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43581638","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
PHYTOCHEMICAL SCREENING, GC–MS AND FTIR ANALYSIS OF BIOACTIVECOMPOUNDS PRESENT IN VEGETABLES AND FRUITS 蔬菜和水果中生物活性化合物的植物化学筛选、气相色谱-质谱和红外分析
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.3
{"title":"PHYTOCHEMICAL SCREENING, GC–MS AND FTIR ANALYSIS OF BIOACTIVE\u0000COMPOUNDS PRESENT IN VEGETABLES AND FRUITS","authors":"","doi":"10.34302/crpjfst/2023.15.1.3","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.1.3","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45415552","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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