Eurasian Journal of Food Science and Technology
- Effect of Freezing and Smoking on The Proximate and Mineral Composition of Flat Sardinella (Sardinella Eba)
- The Potential Uses of Olive Leaf Extracts in Various Areas
- Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels
- Therapeutic and Functional Properties of Beta-Glucan, and Its Effects on Health
- Turkish Traditional Fermented Plant-Products as Functional Food
- The Impact of Climate Change on Food Production in Europe
- Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs
- Effects of Electrospinning on Antifungal Properties of Thyme and Cardamom Oils
- Development of Locust Bean Fermentation Bin
- Environmentally Friendly Bacterial Cellulose Films for Food Packaging
- Challenges of Food Storage and Preservation in Restaurants in Katsina Metropolitant, Katsina State. Nigeria
- Gastroprotective and Antioxidant Effects of the Cinnamon, Cumin, Sumac on Indomethacin Induced Gastric Ulcer in Rats
- Effects of Climate Change on Aquaculture Production
- Optimization of Extraction Parameters and Effect of Different Solvent Systems on The Omega-3 Fatty Acids Content of Algal Oil (Nannochloropsis sp.)
- Quality Characteristics and Sensory Evaluation of Cakes Produced from Composite Blends of Wheat (Titricum Aestivum L.) and Finger Millet (Pennisetum Glaucum) Flour
- Determination of Antioxidant Capacity and Phenolic Content of Tunceli Garlic Extracts (Allium Tuncelianum) By Different Solvents
- Effects of Climate Change on Food Production
- Traditional Dried and Salted Nile Fish products in Sudan: A review
- Peroxide value in oils used for chicken frying in selected restaurants in Khartoum city- Khartoum state-Sudan
- Vacuum Frying of Selected Shellfish Products
- Natural Plant Pigments and Derivatives in Functional Foods Developments
- Adaptive Neural Network Based Fuzzy Inference System for the Determination of Performance in the Solar Tray Dryer
- In vitro Investigation of Deoxyribonucleic Acid Interaction and Anti-Acetylcholinesterase Activity of Turnip (Brassica Rapa Subsp. Rapa)
- Proximate and Some Phytochemical Constituents of Three West African Vegetable Spices
- Determination of Heavy Metals in Some Fruits, Vegetables and Fish by ICP-MS
- In vitro Investigation of Antioxidant Properties of Turnip (Brassica Rapa Subsp. Rapa)
- Nano-emulsions: A Novel Approach in Seafood Preservation
- Use of infrared thermography in determining meat quality
- VALUE ADDED FISH PRODUCTS
- REVELATION AND DETERMINATION OF 3-MONOCHLOROPROPANE-1,2-DIOL (3-MCPD) IN BREAD FROM MODERN BAKERIES IN KHARTOUM STATE, SUDAN.
- Impact of Storage Time on the Content of Kefir
- Study of physicochemical properties and antioxidant content of mango (Mangifera indica L.) fruit
- Medicinal Potentials and Health Benefits of Black Mulberry
- Emerging Role of Edible Mushrooms in Food Industry and Its Nutritional and Medicinal Consequences
- Natural antioxidants and therapeutic effects
- Short communication: Proximate chemical and nutritional composition of Moringa oleifera, and Adansonia digitata leaves
- Nutritive potentials of Soybean and its significance for humans health and animal production: A Review
- Effects of Habitats and Feeding Patterns on Fatty Acid Profile of Rainbow Trout (Oncorhynchus mykiss)
- Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets
- Effects of Feed Additives in Fish Feed for Improvement of Aquaculture
- Essential Oils for Applications in Fish and Other Seafood Products
- Sesame Oil Has Gastroprotective And Anti-Oxidative Properties: An Experimental Study In Rats With Indomethacin-Induced Gastric Ulcers
- Evaluation of the Output Waters of Olive Oil Plants
- Effect of Psyllium Husk Based Dietetic Cookies on Hematologial Parameters of Normal and Hypercholesterolemic Subjects
- The Ketogenic Diet and its Clinical Applications in Type I and II Diabetes
- Influence of propolis extract on microbiological and sensory quality of rainbow trout fillets
- Effects of Gallic Acid and Quercetin on the Production of Fruit Puree
- Production of Prebiotic Milk and Investigation of Some Properties
- Development of Antioxidant Chitosan Films Incorporated with Quinoa Extract
- Modeling of Gallic Acid Diffusion: Case Study on Cinnamonum zeylaniccum
- Determination of Fatty Acid Composition of Iranian Extra Virgin Olive Oils with Respect to Cultivar and Geographic Origin
- Application of Gallic Acid Produced from Horse Chestnut (Aesculus hippocastanum) Shell in Table Olive Maturation
- Effects of Dietary Supplementation of Glycerol on Performance, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hens
- MATHEMATICAL MODELING OF APRICOT DRYING
- Effects of Cultivar, Maturity Index and Growing Region on Fatty Acid Composition of Olive Oils
- Temperature dependency of sweet cherry concentrate colour: a kinetic study
- Physicochemical and Nutritional Properties of Bitter Melon at Four Maturation Stages
- An Overview of Nano-Scale Food Emulsions: A Mini Review
- Increasing Shelf Life of Fruits and Vegetables with Combined System of Modified Atmosphere Packaging and Edible Films Coating
- Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil
- APPLICATION OF NANOTECHNOLOGY IN FOOD PACKAGING
- Investigation of Salmonella spp. of Contamination, Infection Routes and Their Effects on Public Health in Chickhen Meat
- Determination of Table Olive and Olive Oil Consumption and Preference of Children from Yalova/Turkey
- Glycerol-Based Process Contaminants in Palm Oil
- Chemical Migration from Plastic Types of Food Contact Materials
- Nutrition for Functionality of Poultry Meat and Egg
- Starch Based Sugar; Production, Usage and Health Effect
- Optimization of manufacturing parameters used safflower oil obtained by solvent extraction method for determination of oil properties
- Optimization Using Decision Trees Method in Multivariable Food Engineering Experiments and Its Sample of Applicability on Experiment Related with the Nisin Production of Lactococcus lactis N8
- The Optimization Method by Using the Transformation of Two Variable Dependent Experiment Results into Image Data and Its Usability in the Food Engineering Applications
- Yayın Aralığı: Yılda 2 Sayı
- Başlangıç: 2017
- Yayıncı: İlknur BAĞDATLI
8.2b 7.7b