Journal de la transformation et de la technologie des aliments

article de recherche

Formation of Glycidol Fatty Acid Esters in Meat Samples Cooked by Various Methods

• Ryo Inagaki, Chikako Hirai, Yuko Shimamura and Shuichi Masuda

article de recherche

Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream

• El-Zeini Hoda M, Moneir El-Abd M, Mostafa AZ and Yasser El-Ghany FH

article de recherche

Estimated Iron and Zinc Bioavailability in Soybean-Maize-Sorghum Ready to Use Foods: Effect of Soy Protein Concentrate and Added Phytase

• Akomo PO, Egli I, Okoth MW, Bahwere P, Cercamondi CI, Zeder C, Njage PMK and Owino VO

article de recherche

Characteristics of Onion under Different Process Pretreatments and Different Drying Conditions

• Alabi KP, Olaniyan AM and Odewole MM

article de recherche

Estimation of Material Losses and the Effects of Cassava at Different Maturity Stages on Garification Index

• Sobowale SS, Awonorin SO, Shittu TA, Oke MO and Adebo OA

article de recherche

Effects of Irrigations with Treated Municipal Wastewater on Phenological Parameters of Tetraploid Cenchrus ciliaris L.

• Ben Said Ines, Adele Muscolo, Mezghani Imed and Chaieb Mohamed

article de recherche

Determination of Essential Amino Acids in Pangasius bocourti

• Danuwat P, Rimruthai P, Phattanawan C and Peerarat D

Article de révision

Effects of Extraction, Conventional Processing and Storage on Natural Anthocyanins

• Presilski S, Presilska N and Tomovska D

article de recherche

Proximate Analysis of Garlic (Allium sativum) Paste Treated with Ascorbic and Citric Acids

• Mutasim ZA and Elgasim AE

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An Assessment of Antioxidant and Antiproliferative Activities of Super Grain Quinoa

• Sikha Bhaduri

article de recherche

Polymeric Proteins Formation During Pasta-making with Einkorn (Triticum monococcum) and Semolina Mixtures and Effects on Cooking Behaviour and Acceptability

• Agnello PD, Landriscina L, Schiavulli A and Lamacchia C

article de recherche

Effect of Extrusion Variables on the Extrudate Properties of Wheatplantain Noodle

• Sobowale SS, Bamgbose A and Adeboye AS