International Journal of Food Science and Nutrition Engineering - oalib

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ISSN: 2333-9721
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International Journal of Food Science and Nutrition Engineering

ISSN Print: 2166-5168

ISSN Online: 2166-5192

主页: http://www.sapub.org/Journal/aimsandscope.aspx?journalid=1069

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Physicochemical and Sensory Properties of Traditionally and Laboratory Made Ghee (Samin) of the Sudan

Flavonol Rates of gosseberry Fruits Physalis peruviana Determined by HPLC Through the Optimization and Validation of the Analytic Method

Rheological and Functional Properties of Soy-Poundo Yam Flour

Synergism between Iron and Magnesium in Enteral Feeding Formulation Optimized for the Availability of Minerals by Response Surface Methodology

Methodological Validation for the Determination of Ca, Cr, Mg and Mn in Umbilical Cord and Maternal Blood (City of Vale do Paraíba, S o Paulo, Brazil)

Screening of Phytochemical Compounds and Toxic Proteinaceous Protease Inhibitor in Some Lesser-known Food Based Plants and Their Effects and Potential Applications in Food

Production and Effect of Storage in the Chemical Composition of Mozzarella Cheese

Sweet and Salt Pleasantness Are Not Related to Nutritional Status

Effect of Galactomannans and Low Esterified Pectin Combinations on Fruit Preparation Synersis, Rheology and Stability on Storage

Screening of Phytochemical Compounds and Toxic Proteinaceous Protease Inhibitor in Some Lesser-Known Food Based Plants and Their Effects and Potential Applications in Food

Evaluation of Guava Products Quality

Production of Red Wine Polyphenols as Ingredient for the Food and Pharmaceutical Industry

Ultraviolet Pasteurization for Food Industry

Effects of Seasonality on the Proximate Composition and Fatty Acid Profile in Cow Milk

Enzymatic Liquefaction of Cell-Walls from Kent and Tommy Atkins Mango Fruits

Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

Quality Characteristics of Dried Fish Obtained From Eldeim Area, Central Sudan

Effect of Ultrasonic Treatment on Buffalo Milk Homogenization and Numbers of Bacteria

Biochemical Transformations of Lipide and Carbohydrat-Protein Nano Complex in Liquid Foodstuff

The Use of Cassava, Sweet Potato and Cocoyam, and Their By-Products by Non – Ruminants

Foam Mat Drying Characteristics of Mango Pulp

Application of Oregano Essential Oil Against Salmonella Enteritidis in Mayonnaise Salad

Quality Evaluation of “Ricotta” Cheese Produced at Laboratory Level

Programming Technique for Animal Diet Formulation: A Non-linear Approach

Microbiology of Some Selected Nigerian Oils Stored under Different Conditions

Effect of Soy Flour Supplementation on the Quality and Shelf Life of Gulabjamuns

Application of Nonlinear Programming for Optimization of Nutrient Requirements for Maximum Weight Gain in Buffaloes

Chemical and Microbiological Characteristics of Fermented Milk Product, Mish

©2008-2020 OALib, Inc | Public user content licensed CC-BY 4.0 unless otherwise specified. OALib ISSN Online: 2333-9721 OALib ISSN Print: 2333-9705