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Carpathian Journal of Food Science and Technology最新文献

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ASSESSMENT OF FOOD ADDITIVES IMPACT ON ACRYLAMIDEFORMATION IN POPCORN SUPPLIED IN TEHRAN, IRAN: A RISKASSESSMENT STUDY 伊朗德黑兰供应的爆米花中食品添加剂对丙烯酰胺形成影响的评估:一项风险评估研究
IF 0.5
Carpathian Journal of Food Science and Technology Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.17
{"title":"ASSESSMENT OF FOOD ADDITIVES IMPACT ON ACRYLAMIDE\u0000FORMATION IN POPCORN SUPPLIED IN TEHRAN, IRAN: A RISK\u0000ASSESSMENT STUDY","authors":"","doi":"10.34302/crpjfst/2022.14.4.17","DOIUrl":"https://doi.org/10.34302/crpjfst/2022.14.4.17","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41289278","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
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":null,"pages":null},"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
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":null,"pages":null},"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
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":null,"pages":null},"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":null,"pages":null},"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
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":null,"pages":null},"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":null,"pages":null},"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
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":null,"pages":null},"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
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":null,"pages":null},"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
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":null,"pages":null},"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
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