يعرض 1 - 5 نتائج من 5 نتيجة بحث عن '"Food processing and manufacture"', وقت الاستعلام: 1.34s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticles coatings

    المؤلفون: Natália Ferrão Castelo Branco Melo, Maria Manuela Estevez Pintado, José Alberto da Costa Medeiros, André Galembeck, Margarida Angélica da Silva Vasconcelos, Viviane Lansky Xavier, Marcos Antônio Barbosa de Lima, Tânia Lucia Montenegro Stamford, Thatiana Montenegro Stamford–Arnaud, Miguel Angel Pelágio Flores, Thayza Christina Montenegro Stamford

    المصدر: International Journal of Food Studies, Vol 9, Iss 2 (2020)

    مصطلحات موضوعية: antifungal activity, antioxidant activity, biopolymer, nanotechnology, shelf-life, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    العلاقة: https://www.isekiTest-food-ejournal.com/ojs/index.php/e-journal/article/view/830; https://doaj.org/toc/2182-1054Test

    الوصول الحر: https://doaj.org/article/32c86dbdcdd74e84b40e428d809d179bTest

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  2. 2
    دورية أكاديمية
    The fortification of biscuits with coriander leaf powder and its effect on physico-chemical, antioxidant, nutritional and organoleptic characteristics

    المؤلفون: Deepali Mohite, Roji Waghmare

    المصدر: International Journal of Food Studies, Vol 9, Iss 1 (2020)

    مصطلحات موضوعية: biscuits, coriander powder, antioxidant activity, shelf life, fortification, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    العلاقة: https://www.isekiTest-food-ejournal.com/ojs/index.php/e-journal/article/view/703; https://doaj.org/toc/2182-1054Test

    الوصول الحر: https://doaj.org/article/92b3a21613774f1caed9deca8fc03cfbTest

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  3. 3
    دورية أكاديمية
    Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content

    المؤلفون: Robbarts Nongmaithem, Venkatesh Meda

    المصدر: International Journal of Food Studies, Vol 6, Iss 1 (2017)

    مصطلحات موضوعية: lentils, germination, microwave, antioxidant activity, phenolic content, starch digestibility, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    العلاقة: https://www.isekiTest-food-ejournal.com/ojs/index.php/e-journal/article/view/369; https://doaj.org/toc/2182-1054Test

    الوصول الحر: https://doaj.org/article/384d25d5dbcd4cb1b71d2ba5f1a73e33Test

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  4. 4
    دورية أكاديمية
    The influence of thermal treatments on the antioxidant activity and colour of chokeberry (aronia menocarpa) extract

    المؤلفون: Elena Cristea

    المصدر: International Journal of Food Studies, Vol 5, Iss 2 (2016)

    مصطلحات موضوعية: antioxidant activity, CIELab, chokeberry extract, temperature, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    العلاقة: https://www.isekiTest-food-ejournal.com/ojs/index.php/e-journal/article/view/359; https://doaj.org/toc/2182-1054Test

    الوصول الحر: https://doaj.org/article/21edc3ccd1f34fbbb3aca8019f90b369Test

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  5. 5
    The fortification of biscuits with coriander leaf powder and its effect on physico-chemical, antioxidant, nutritional and organoleptic characteristics

    المؤلفون: Roji Waghmare, Deepali Mohite

    المصدر: International Journal of Food Studies, Vol 9, Iss 1 (2020)

    مصطلحات موضوعية: Antioxidant, lcsh:TP368-456, Chemistry, Nutritional composition, medicine.medical_treatment, coriander powder, Fortification, Organoleptic, fortification, antioxidant activity, biscuits, Shelf life, lcsh:Food processing and manufacture, Coriander leaf, medicine, shelf life, Food science, Food Science

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ccaa960f81aca3eb21d8f7952a945fbTest
    https://doi.org/10.7455/ijfs/9.1.2020.a8Test


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