发布求助
文献互助 智能选刊 最新文献

Carpathian Journal of Food Science and Technology最新文献

筛选
英文 中文
STABILIZATION OF OXIDATIVE PROCESSES IN COOKED SAUSAGES BYOPTIMIZATION OF INCORPORATED BIOLOGICALLY ACTIVESUBSTANCES 通过优化掺入的生物活性物质来稳定熟香肠的氧化过程
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.14
{"title":"STABILIZATION OF OXIDATIVE PROCESSES IN COOKED SAUSAGES BY\u0000OPTIMIZATION OF INCORPORATED BIOLOGICALLY ACTIVE\u0000SUBSTANCES","authors":"","doi":"10.34302/crpjfst/2022.14.4.14","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.14","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48357692","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: 4
NUTRACEUTICALS COMPOUNDS EXTRACTION OPTIMIZATION FROMOPEN AIR AND SWELL-DRIED BANANA PEEL POWDERS 露天和干燥香蕉皮粉中营养成分的提取优化
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.11
{"title":"NUTRACEUTICALS COMPOUNDS EXTRACTION OPTIMIZATION FROM\u0000OPEN AIR AND SWELL-DRIED BANANA PEEL POWDERS","authors":"","doi":"10.34302/crpjfst/2022.14.4.11","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.11","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46243922","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
IMPACTS OF PRETREATMENTS AND DRYING TECHNIQUES ON THEPHYSIOCHEMICAL, MICROBIAL, AND SENSORY PROPERTIES OFWHITE YAM (Dioscorea Rotundata) FLOUR 预处理和干燥技术对白山（薯蓣）花物理化学、微生物和感官特性的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.13
{"title":"IMPACTS OF PRETREATMENTS AND DRYING TECHNIQUES ON THE\u0000PHYSIOCHEMICAL, MICROBIAL, AND SENSORY PROPERTIES OF\u0000WHITE YAM (Dioscorea Rotundata) FLOUR","authors":"","doi":"10.34302/crpjfst/2022.14.4.13","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.13","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46903531","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
POMEGRANATE SEED OIL: EXTRACTION, SHELF LIFE PREDICTION,AND MICROENCAPSULATION 石榴籽油:提取、保质期预测和微胶囊化
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.7
{"title":"POMEGRANATE SEED OIL: EXTRACTION, SHELF LIFE PREDICTION,\u0000AND MICROENCAPSULATION","authors":"","doi":"10.34302/crpjfst/2022.14.4.7","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.7","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47330920","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
OPTIMIZATION OF SPRAY DRYING FOR COCONUT MILK POWDERUSING RESPONSE SURFACE METHODOLOGY AND INVESTIGATION OFTHE POWDER PROPERTIES 响应面法优化椰奶喷雾干燥工艺及粉体特性研究
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.9
{"title":"OPTIMIZATION OF SPRAY DRYING FOR COCONUT MILK POWDER\u0000USING RESPONSE SURFACE METHODOLOGY AND INVESTIGATION OF\u0000THE POWDER PROPERTIES","authors":"","doi":"10.34302/crpjfst/2022.14.4.9","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.9","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45163112","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 ANALYSIS OF THE QUALITY INDICATORS OF ORANGEJUICE OBTAINED BY DIFFERENT EXTRACTION METHODS 不同提取方法得到的橙汁质量指标的比较分析
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.5
{"title":"COMPARATIVE ANALYSIS OF THE QUALITY INDICATORS OF ORANGE\u0000JUICE OBTAINED BY DIFFERENT EXTRACTION METHODS","authors":"","doi":"10.34302/crpjfst/2022.14.4.5","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.5","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42947405","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
FORMULATION OF NATURAL HYDROCOLLOIDS AND VIRGINCOCONUT OIL AS A PLANT-BASED SALAD DRESSING 天然水胶体和处女椰子油作为植物性沙拉酱的配方
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.1
{"title":"FORMULATION OF NATURAL HYDROCOLLOIDS AND VIRGIN\u0000COCONUT OIL AS A PLANT-BASED SALAD DRESSING","authors":"","doi":"10.34302/crpjfst/2022.14.4.1","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.1","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48960847","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 AND BIOLOGICAL PROFILES OF FENNEL FRUITS(FOENICULUM VULGARE MILL. VAR. DULCE MILL.) 茴香果实的植物化学和生物学特性
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.3
{"title":"PHYTOCHEMICAL AND BIOLOGICAL PROFILES OF FENNEL FRUITS\u0000(FOENICULUM VULGARE MILL. VAR. DULCE MILL.)","authors":"","doi":"10.34302/crpjfst/2022.14.4.3","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.3","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48857325","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
BUILDING AND SOLVING THE MATHEMATICAL MODEL OF TRANSIENTHEAT TRANSFER DURING THE PEANUT ROASTING PROCESS TODETERMINE THE ROASTING PARAMETERS 建立并求解了花生焙烧过程中瞬时热传递的数学模型，确定了焙烧参数
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.6
{"title":"BUILDING AND SOLVING THE MATHEMATICAL MODEL OF TRANSIENT\u0000HEAT TRANSFER DURING THE PEANUT ROASTING PROCESS TO\u0000DETERMINE THE ROASTING PARAMETERS","authors":"","doi":"10.34302/crpjfst/2022.14.4.6","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.6","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42618111","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
EFFECT OF JAVANESE GINSENG MUCILAGE AND ORANGE OILCONCENTRATIONS ON PROPERTIES AND OXIDATIVE STABILITY OFBEVERAGE EMULSIONS 爪哇人参黏液和橙油浓度对饮料乳剂性能和氧化稳定性的影响
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.4
{"title":"EFFECT OF JAVANESE GINSENG MUCILAGE AND ORANGE OIL\u0000CONCENTRATIONS ON PROPERTIES AND OXIDATIVE STABILITY OF\u0000BEVERAGE EMULSIONS","authors":"","doi":"10.34302/crpjfst/2022.14.4.4","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.4","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45147155","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
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信