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Carpathian Journal of Food Science and Technology最新文献

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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":null,"pages":null},"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
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":null,"pages":null},"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
SYNTHESIS AND CHARACTERIZATION OF GRAFT COPOLYMERS OFNATIVE AND PHTHALATED CASSAVA (Manihot esculenta) STARCHESWITH ACRYLONITRILE AS A GRAFTING AGENT 以丙烯腈为接枝剂的天然与邻苯二甲酸木薯淀粉接枝共聚物的合成与表征
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.3
{"title":"SYNTHESIS AND CHARACTERIZATION OF GRAFT COPOLYMERS OF\u0000NATIVE AND PHTHALATED CASSAVA (Manihot esculenta) STARCHES\u0000WITH ACRYLONITRILE AS A GRAFTING AGENT","authors":"","doi":"10.34302/crpjfst/2023.15.2.3","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.3","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47697600","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
TOTAL PHENOLIC AND FLAVONOID CONTENT, AND ANTIOXIDANTACTIVITY OF WHEAT BREAD ENRICHED WITH PUMPKIN, CHESTNUTAND ROSEHIP FLOUR 添加南瓜、栗子和玫瑰果粉的小麦面包的总酚和类黄酮含量及抗氧化活性
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.4
{"title":"TOTAL PHENOLIC AND FLAVONOID CONTENT, AND ANTIOXIDANT\u0000ACTIVITY OF WHEAT BREAD ENRICHED WITH PUMPKIN, CHESTNUT\u0000AND ROSEHIP FLOUR","authors":"","doi":"10.34302/crpjfst/2023.15.2.4","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.4","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45285282","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
COMPARING PHYSICOCHEMICAL, NUTRITIONAL AND BIOCHEMICALPROPERTIES OF THREE TRADITIONAL FIG VINEGARS PRODUCED INALGERIA 三种国产无花果传统醋的理化、营养和生化特性比较
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.13
{"title":"COMPARING PHYSICOCHEMICAL, NUTRITIONAL AND BIOCHEMICAL\u0000PROPERTIES OF THREE TRADITIONAL FIG VINEGARS PRODUCED IN\u0000ALGERIA","authors":"","doi":"10.34302/crpjfst/2023.15.2.13","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.13","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46511163","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
KINETICS OF COLOR DEGRADATION DURING STORAGE OF HARD CANDIES OF DYE FROM THE GRIS FLOWER WITH ARTIFICIAL INTELLIGENCE 用人工智能研究灰花染料硬糖贮藏过程中颜色降解动力学
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/si/234
{"title":"KINETICS OF COLOR DEGRADATION DURING STORAGE OF HARD CANDIES OF DYE FROM THE GRIS FLOWER WITH ARTIFICIAL INTELLIGENCE","authors":"","doi":"10.34302/si/234","DOIUrl":"https://doi.org/10.34302/si/234","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41540496","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
EXTRACTION OF CAROTENOIDS FROM VEGETABLE RESOURCES ANDITS UTILIZATION IN DAIRY PRODUCTS 从蔬菜资源中提取类胡萝卜素及其在乳制品中的应用
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.2
{"title":"EXTRACTION OF CAROTENOIDS FROM VEGETABLE RESOURCES AND\u0000ITS UTILIZATION IN DAIRY PRODUCTS","authors":"","doi":"10.34302/crpjfst/2023.15.2.2","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.2","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45306126","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
ASSESSMENT OF PURPLE SWEET POTATO FLOUR ANTIN 2 AND ANTIN 3VARIETIES NUTRITIONAL QUALITY USING VARIOUS DRYINGTEMPERATURE 不同干燥温度对紫甘薯粉ANTIN-2和ANTIN-3营养品质的评价
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.7
Siti Farida, E. Saati, D. Damat, A. Wahyudi
{"title":"ASSESSMENT OF PURPLE SWEET POTATO FLOUR ANTIN 2 AND ANTIN 3\u0000VARIETIES NUTRITIONAL QUALITY USING VARIOUS DRYING\u0000TEMPERATURE","authors":"Siti Farida, E. Saati, D. Damat, A. Wahyudi","doi":"10.34302/crpjfst/2023.15.2.7","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.7","url":null,"abstract":"To produce purple sweet potato flour ( Ipomoea batatas L.) through natural drying under sunlight is weather dependent and has fluctuating quality. Drying with a cabinet dryer has the potential to ensure consistency and time efficiency. This study aims to assess differences in purple sweet potato varieties and drying temperature on antioxidant activity, anthocyanin levels, and chemical characteristics of flour in Antin 2 and Antin 3 varieties. The study was designed using a randomized complete design with two factors, including factor I (Antin 2 and Antin 3 varieties) and factor II of drying cabinet drying temperature (40 o C, 50 o C, and 60 o C), while fresh tuber as a control. Parameters observed included antioxidant activity, anthocyanin content, water content, ash content, protein content, fat content, carbohydrate content, vitamin A, vitamin C, and purple sweet potato flour. Data were analyzed using the ANOVA test. The Antin 3 variety has higher levels of anthocyanins and antioxidants than the Antin2 variety. Antin 3 has a significantly higher fat and Vitamin A content than Antin 2 variety. Antin 2 has significantly higher protein and vitamin C content than Antin 3 variety. The temperature has a significant effect on water and carbohydrate content","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43856222","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
CONTAINER’S INFLUENCE ON THERMAL DEGRADATION OFVEGETABLE OIL 容器对植物油热降解的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.1
{"title":"CONTAINER’S INFLUENCE ON THERMAL DEGRADATION OF\u0000VEGETABLE OIL","authors":"","doi":"10.34302/crpjfst/2023.15.2.1","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.1","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44408240","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
PHYSICO-CHEMICAL, TECHNOLOGICAL AND SENSORIAL QUALITIESOF MEAT AND SAUSAGE FROM BROILER CHICKENS FED DIETARYWHITE AND CAYENNE PEPPER POWDERS 白辣椒粉和辣椒粉对肉鸡肉和香肠理化、工艺和感官品质的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.8
{"title":"PHYSICO-CHEMICAL, TECHNOLOGICAL AND SENSORIAL QUALITIES\u0000OF MEAT AND SAUSAGE FROM BROILER CHICKENS FED DIETARY\u0000WHITE AND CAYENNE PEPPER POWDERS","authors":"","doi":"10.34302/crpjfst/2023.15.2.8","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.8","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41264199","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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