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

01.

PROCESS OPTIMISATION AND MICRONUTRIENTS RETENTION IN THE PRODUCTION OF OVEN-DRIED ORANGE FLESHED SWEET POTATO FLOUR: TIME STUDY AND VALUE STREAM MAPPING APPROACH

ABDUL-RAZZAK MOMODU(1), BABATUNDE O. ODEDAIRO(1*), GIBSON L. ARUEYA(2)

02.

THE EFFECT OF NOVEL PACKAGING CONTAINING PHASE CHANGE MATERIAL ON BROCCOLI QUALITY DURING STORAGE

FAHIMEH VAHABI, SEPIDEH BAHRAMI(*), MARYAM MOSLEHISHAD

03.

HIGH-PERFORMANCE ANION-EXCHANGE CHROMATOGRAPHY WITH PULSED AMPEROMETRIC DETECTION (HPAEC–PAD) AND PHYSICOCHEMICAL ANALYSIS OF HONEY: EVALUATION OF THE COMPOSITION AND THE QUALITY

INES BOUDIAR(1), MABROUKA BOUACHA(2*), SANA BESNACI(3), MINA KOUCH(2), AKILA ABDI(1), PAUL SCHWEITZER(4)

04.

PHENOLIC COMPOUND CONTENT OF DISTILLED QUINOA (CHENOPODIUM QUINOA WILLD.) BEVERAGES

JERRY FREDY GOMEZ CAHUATA(1*), FERNANDO AMOS MAYORGA GUTIERREZ(1), ERIKA PACHARI VERA(1), MAYELA ELIZABETH MAYTA ANCO(2), GIULIANA RONDÓN SARAVIA(1)

05.

THE INFLUENCE OF MICROWAVE EXPOSURE OF BOLETUS MUSHROOM-SOLVENT MIXTURES ON THE EXTRACTABILITY OF PHENOLICS AND ANTIOXIDANT ACTIVITY

MIRUNA F. POPA(1), MARIA DENISA COCÎRLEA(1), SIMONA MICLĂUȘ(2), SIMONA OANCEA(1*)

06.

EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH BLACK LENTIL FLOUR ON BREAD QUALITY

MERYEM ÇELIK(1), HURI İLYASOĞLU(2*)