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Carpathian Journal of Food Science and Technology最新文献

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DETERMINATION OF CONCENTRATIONS 2H AND 17O BY NMRSPECTROSCOPY METHOD IN DRINKING WATER, FRUIT ANDVEGETABLES FRESH JUICES WITH INTRODUCTION OF EU(CF3SO3)3 TOTHE REFERENCE SAMPLE 参考样品引入eu (cf3so3)3，用核磁共振光谱法测定饮用水、果蔬鲜果汁中2h和17o的浓度
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.10
{"title":"DETERMINATION OF CONCENTRATIONS 2\u0000H AND 17O BY NMR\u0000SPECTROSCOPY METHOD IN DRINKING WATER, FRUIT AND\u0000VEGETABLES FRESH JUICES WITH INTRODUCTION OF EU(CF3SO3)3 TO\u0000THE REFERENCE SAMPLE","authors":"","doi":"10.34302/crpjfst/2022.14.4.10","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.10","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":"47425385","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
ENHANCEMENT OF PHYSICAL PROPERTIES OF GELATIN-BASED FILMBY BOVINE SERUM ALBUMIN 牛血清白蛋白增强明胶基薄膜物理性能的研究
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.12
{"title":"ENHANCEMENT OF PHYSICAL PROPERTIES OF GELATIN-BASED FILM\u0000BY BOVINE SERUM ALBUMIN","authors":"","doi":"10.34302/crpjfst/2022.14.4.12","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.12","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":"45146316","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
DRINKING WATER MICROBIOLOGY: DESIRED AND UNDESIREDMICROBIOTA, LEGISLATION, OUTBREAKS AND ANALYSIS 饮用水微生物学：理想和不理想的微生物群、立法、爆发和分析
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.15
{"title":"DRINKING WATER MICROBIOLOGY: DESIRED AND UNDESIRED\u0000MICROBIOTA, LEGISLATION, OUTBREAKS AND ANALYSIS","authors":"","doi":"10.34302/crpjfst/2022.14.4.15","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.15","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":"49631941","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
CHANGES IN PHYSICO-CHEMICAL PARAMETERS, BIOACTIVECOMPOUNDS AND SURVIVAL OF Lactiplantibacillus plantarum J12 INFERMENTED CARROT JUICE 植物乳杆菌J12发酵胡萝卜汁理化参数、生物活性成分及存活率的变化
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.2
{"title":"CHANGES IN PHYSICO-CHEMICAL PARAMETERS, BIOACTIVE\u0000COMPOUNDS AND SURVIVAL OF Lactiplantibacillus plantarum J12 IN\u0000FERMENTED CARROT JUICE","authors":"","doi":"10.34302/crpjfst/2022.14.4.2","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.2","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":"46293689","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
MOROCCAN WALNUT ACCESSIONS RESEARCH USING MORPHOLOGICAL, BIOCHEMICAL AND MOLECULAR 摩洛哥核桃材料的形态学、生化和分子学研究
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.8
{"title":"MOROCCAN WALNUT ACCESSIONS RESEARCH USING MORPHOLOGICAL, BIOCHEMICAL AND MOLECULAR","authors":"","doi":"10.34302/crpjfst/2022.14.4.8","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.8","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69884844","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 ASSESSMENT OF AFRAMOMUM DANIELLI SPICED FRUITLEATHER FROM AFRICAN STAR APPLE FRUIT 非洲星苹果五香果的质量评价
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.13
{"title":"QUALITY ASSESSMENT OF AFRAMOMUM DANIELLI SPICED FRUIT\u0000LEATHER FROM AFRICAN STAR APPLE FRUIT","authors":"","doi":"10.34302/crpjfst/2022.14.3.13","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.13","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44665333","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 AND FREE RADICAL SCAVENGINGACTIVITY OF THE AQUEOUS EXTRACT OF JUGLANS REGIA (WALNUTS) 核桃水提物的植物化学筛选及自由基清除活性
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.16
{"title":"PHYTOCHEMICAL SCREENING AND FREE RADICAL SCAVENGING\u0000ACTIVITY OF THE AQUEOUS EXTRACT OF JUGLANS REGIA (WALNUTS)","authors":"","doi":"10.34302/crpjfst/2022.14.3.16","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.16","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45269427","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
RHEOLOGICAL, PASTING, THERMAL AND GEL PERMEATIONCHROMATOGRAPHIC CHARACTERISTICS OF GUAR GUM ACIDHYDROLYSATES 瓜尔胶酸水解物的流变、糊化、热渗透和凝胶渗透色谱特性
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.6
{"title":"RHEOLOGICAL, PASTING, THERMAL AND GEL PERMEATION\u0000CHROMATOGRAPHIC CHARACTERISTICS OF GUAR GUM ACID\u0000HYDROLYSATES","authors":"","doi":"10.34302/crpjfst/2022.14.3.6","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.6","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48886530","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
DEVELOPMENT POTENTIAL OF ERAGROSTIS TEF AS A FLOURALTERNTIVE 漆包菊作为面粉替代品的开发潜力
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.14
{"title":"DEVELOPMENT POTENTIAL OF ERAGROSTIS TEF AS A FLOUR\u0000ALTERNTIVE","authors":"","doi":"10.34302/crpjfst/2022.14.3.14","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.14","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41842059","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
DEVELOPMENT AND EVALUATION OF JELLY MADE WITH PEACHES OUTSIDE THE IN NATURA CONSUMPTION STANDARD, SWEETENED WITH CANE BROTH 天然食用标准以外的水蜜桃加甘蔗汁果冻的研制与评价
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-09-20 DOI: 10.34302/crpjfst/2022.14.3.1
{"title":"DEVELOPMENT AND EVALUATION OF JELLY MADE WITH PEACHES OUTSIDE THE IN NATURA CONSUMPTION STANDARD, SWEETENED WITH CANE BROTH","authors":"","doi":"10.34302/crpjfst/2022.14.3.1","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.3.1","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49095093","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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