Scientific Study & Research - Chemistry & Chemical Engineering, Biotechnology, Food Industry
Issue: SCSCC6 - Volume 23, No. 3 (2022) CSCC6 - Volume 23, No. 3 (2022)
Abstracts: 6 records
ABDUL-RAZZAK MOMODU, BABATUNDE O. ODEDAIRO, GIBSON L. ARUEYA
PROCESS OPTIMISATION AND MICRONUTRIENTS RETENTION IN THE PRODUCTION OF OVEN-DRIED ORANGE FLESHED SWEET POTATO FLOUR: TIME STUDY AND VALUE STREAM MAPPING APPROACH
FAHIMEH VAHABI, SEPIDEH BAHRAMI, MARYAM MOSLEHISHAD
THE EFFECT OF NOVEL PACKAGING CONTAINING PHASE CHANGE MATERIAL ON BROCCOLI QUALITY DURING STORAGE
INES BOUDIAR, MABROUKA BOUACHA, SANA BESNACI, MINA KOUCH, AKILA ABDI, PAUL SCHWEITZER
HIGH-PERFORMANCE ANION-EXCHANGE CHROMATOGRAPHY WITH PULSED AMPEROMETRIC DETECTION (HPAEC–PAD) AND PHYSICOCHEMICAL ANALYSIS OF HONEY: EVALUATION OF THE COMPOSITION AND THE QUALITY
JERRY FREDY GOMEZ CAHUATA, FERNANDO AMOS MAYORGA GUTIERREZ, ERIKA PACHARI VERA, MAYELA ELIZABETH MAYTA ANCO, GIULIANA RONDÓN SARAVIA
PHENOLIC COMPOUND CONTENT OF DISTILLED QUINOA (CHENOPODIUM QUINOA WILLD.) BEVERAGES
MIRUNA F. POPA, MARIA DENISA COCÎRLEA, SIMONA MICLĂUȘ, SIMONA OANCEA
THE INFLUENCE OF MICROWAVE EXPOSURE OF BOLETUS MUSHROOM-SOLVENT MIXTURES ON THE EXTRACTABILITY OF PHENOLICS AND ANTIOXIDANT ACTIVITY
MERYEM ÇELIK, HURI İLYASOĞLU
EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH BLACK LENTIL FLOUR ON BREAD QUALITY
