Scientific Study & Research - Chemistry & Chemical Engineering, Biotechnology, Food Industry

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CSCC6 - Volume 21, No. 4 (2020)
Abstracts: 10 records

AYOWOLE O. AYENI, , GARETH M. WATKINS
SYNTHESIS AND CATECHOLASE ACTIVITY OF Cu(II) AND Fe(III) COMPLEXES OF 4-METHYL-2-((PIPERIDIN-1-YL)METHYL)PHENOL

DIMAS B. PINANDOYO, SALEEM SIDDIQUI
PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC OF SOYA PROTEIN ISOLATE FORTIFIED PAPAYA JAM DURING STORAGE TIME

RETNO B. LESTARI, LUCKY HARTANTI, EDY PERMADI
EFFECTS OF KESUM LEAF EXTRACT SUPPLEMENTATION ON CHARACTERISTICS OF DURIAN SEEDS STARCH (DURIO ZIBETHINUS) – CHITOSAN EDIBLE FILM

ELIZABETA ZANDONA, IRENA PERKOVIĆ, KRUNOSLAV ALADIĆ, MARIJANA BLAŽIĆ
QUALITY AND SHELF LIFE OF SKUTA WHEY CHEESE PACKED UNDER VACUUM AND MODIFIED ATMOSPHERE IN PRESENCE OR ABSENCE OF THE HEMP SEED POWDER

NATALIA LEONOVA, TETYANA PIROG, , DARIA PIATETSKA, TETYANA SHEVCHUK, MAXYM KHARKHOTA, GALYNA IUTYNSKA
SYNTHESIS OF GIBBERELLINS BY SURFACTANT PRODUCERS NOCARDIA VACCINII IMV В-7405, ACINETOBACTER CALCOACETICUS IMV В-7241 AND RHODOCOCCUS ERYTHROPOLIS IMV АС-5017

GHEORGHE ROMAN, RADU OGHINĂ, LIVIU SĂCĂRESCU
KETONIC MANNICH BASES DERIVED FROM 1-(5-BROMOBENZOFURAN-2-YL)ETHAN-1-ONE#

SIMONA GAVRILAȘ, CLAUDIU-ȘTEFAN URSACHI, MIHAELA DOCHIA, SIMONA PERȚA-CRIȘAN, FLORENTINA-DANIELA MUNTEANU
THE INFLUENCE OF DIFFERENT VACUUM IMPREGNATION SOLUTIONS ON THE COLOUR OF FRESH-CUT APPLE SLICES

MIHAELA IVANOVA, NADEZHDA PETKOVA, MINA TODOROVA, VALENTINA DOBREVA, RADKA VLASEVA, PANTELEY DENEV, DIMITAR HADJIKINOV, VALENTIN BOUVARD
INFLUENCE OF CITRUS AND CELERY PECTINS ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FERMENTED DAIRY PRODUCTS

ACE BAEHAKI, SHANTI D. LESTARI, AHMAD AMRINSYAH
ISOLATION AND CHARACTERIZATION OF COLLAGEN FROM SNAKEHEAD (CHANNA STRIATA) SKIN WITH DIFFERENT SOLVENTS AND SOAKING TIME

ELENA А. SOLOMATINA, NIKOLAY М. SOLOMATIN, VLADIMIR N. SOROKOPUDOV, OLGA A. SOROKOPUDOVA, NINA I. MYACHIKOVA, ADINA FRUM, CECILIA GEORGESCU
DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIES