Search Results

You are looking at 1 - 10 of 12 items for :

  • Food Science and Technology x
Clear All
Open access

Krasimira Kalcheva-Karadzhova, Vasil Shikov, Kiril Mihalev, Georgi Dobrev, Danka Ludneva and Nikolai Penov

(1), 171−175. DOI: 10.1016/S0378-8741(03)00280-0. 6. Dinkova R., Shikov, V., Mihalev K., Velchev Z., Dinkov H. & Mollov P. (2012). Changes in the total anthocyanins and polyphenols during processing of wild berries into freshly pressed juices. Journal of EcoAgriTourism, 8(1), 254−259. 7. Dixit N., Tripathi C. & Upadhyay R. (1976). The antifungal substance of rose flowers (Rosa indica). Econ. Bot., 30, 371−374. DOI:10.1007/BF02904658. 8. Dobrev G. & Zhekova B. (2012). Biosynthesis, purification and characterization of

Open access

Qiong Yang

Journal of Operational Research , 238(2):552–559. DOI: 10.1016/j.ejor.2014.03.045. 4. Glover D & Maldonado C L. (2014). Changing Comparative Advantage, Short Term Instability and Long Term Change in the Latin American Banana Industry. Canadian journal of Latin American and Caribbean studies , 16(32):91-108. DOI: 10.1080/08263663.1991.10816665. 5. He L N, Xu R S & Sun G L. (2013). Drawing on the experience of American grape industry cluster to build Guangxi tropical fruit industry cluster. Guangxi economy , (11):48-51. 6. Håkon H. (2014). Methodology

Open access

He Chen, Jinfeng Niu, Guowei Shu and Hongchang Wan

squirrel bacteria staphylococcus SL4 freeze-dried powder [J]. Journal of China Agricultural University, 03, 180-187. 13. Hughes, D.B., and Hoover, D.G. 1991. Bifidobacteria: Their potential for use in American dairy products. Food Technology, 45(4), 74–83. 14. Hu, L.L. 2014. Lactobacillus casei high density cultivation and research of drying technology[D]. The University of YangZhou. 15. Javorsky, J., Franchetti, M., and Zhang, H.Y. 2014. Determining the optimal parameters of bonding polyvinylchloride to stainless steel in automotive applications with

Open access

Otto Ketney, Ecaterina Lengyel, Ovidiu Tita and Anca Țifrea

Agroprint. Agricultural and Veterinary University of the Banat^,2006. 17. Schiavo D., Neira J. Y., Nóbrega J. A., Direct determination of Cd, Cu and Pb in wines and grape juices by thermospray flame furnace atomic absorption spectrometry, Talanta, 2008, 76 (5), 1113-1118 18. Scollary G., Metals in wine: contamination, spoilage and toxicity: Dossier: in vino analytica scientia, Analusis, 1997, 25 (3), M26-M30 19. Tašev K., Karadjova I., Arpadjan S., Cvetković J., Stafilov T.. Liquid/liquid extraction and column solid phase

Open access

He Chen, Donglin Ma, Yichao Li, Yu Liu and Ye Wang

. Trends in Food Science and Technology , 15, 330–347. DOI: 10.1016/j.tifs.2003.10.005. 21. Homayouni, A. Azizi, A. Ehsani, M. R. Yarmand, M. S. & Razavi, S. H. (2008). Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry , 111(1), 50-55. DOI: 10.1016/j.foodchem.2008.03.036. 22. Hu, M. Chen, H. & Shu, G, W. (2010). Study on Bifidobacterium bifidum culture and lyoprotectant [D]. Shaanxi University of Science and Technology, 21-22. 23. Kailasapathy, K. Harmstorf, I

Open access

Yunfeng Hu, Liping Zhang, Jinjin Wei and Zengyu Wei

REFERENCES 1. Drewnowski, A. (1995). Energy intake and sensory properties of food. American Journal of Clinical Nutrition , 62(5 Suppl): 1081S-1085S. 2. Yang, X, L., Li, W, Y., Wei, S, N., Zhang, J, B. (2018). Effects of Different Storage Temperatures on Nutritional Composition of Eggs. Aquaculture and Feed , (08): 20-21. 3. Fu, G, C., Luo, Y, W., Wen, C., Wang, L, C. (2011). Effects of different betaine products on laying hens’performance and egg quality. Heilongjiang Animal Husbandry and Veterinary Medicine , (21): 71-72. 4. Xue, Y, R

Open access

Fred Coolborn Akharaiyi and Obehi Betsy Ugberase

., Campaniello D., Ciccarone C., Sinigaglia M. (2010), Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice, Food Control ., 21(11), pp. 1507–1511. 10. Egbung G.E., Atangwho I.J., Iwara I.A., Eyong E.U. (2011), Micronutrient and phyto-chemical composition of root bark and twig extracts of Gongronemalatifolium , J. Med. and Med. Sci , 2(11), pp.1185-1188 11. Ginter E, Simko V. (2012), Plant polyphenols in prevention of heart disease. Bratisl Lek Listy 113 (8) 476

Open access

Roxana Tufeanu and Ovidiu Tiţa

and textural properties of low-fat yoghurts. International Dairy Journal , 16 (9), 1098–1103. Retrieved May 10, 2015, from Science Direct database, Web: . DOI:10.1016/S0309-1740(03)00098-6. 63. Harris P.J., Smith B.G. (2006, December). Plant cell walls and cell-wall polysaccharides: Structures, properties and uses in food products. International Journal of Food Science and Technology , 41, 129–143. Retrieved August 7, 2015, from Wiley Online Library database, Web: . DOI: 10.1111/j.1365

Open access

Oana Stanciu, Roxana Banc, Anamaria Cozma, Lorena Filip, Doina Miere, Jordi Mañes and Felicia Loghin

official control of the levels of mycotoxins in foodstuffs. O.J., L 70, 09.03.2006, 12-34. 23. European Commission (EC). (2006). Commission Regulation No 1881/2006 of the Commission of the European Communities setting maximum levels for certain contaminants in foodstuffs. O.J., L 364, 20.12.2006, 1-35 with successive ammendaments. 24. European Comission (EC). (2007). Managing food contaminants: how the EU ensures that our food is safe. Brussels: European Communities. 25. European Commission (EC). (2013). Commission

Open access

Olusola Samuel Jolayemi

Research Journal, 22(6), 2432–2439. 5. Batra, N. G., Sharma, A., & Agarwal, N. (2018). Evaluation of microbiological criteria and quality of packed fruit juices. International Food Research Journal , 25(2), 458–461. 6. Cruz-Cansino, N. S., Ramırez-Moreno, E., Leon-Rivera, J., Delgado-Olivares, L., Alanıs-Garcıa, E., Ariza-Ortega, J. A., Manrıquez-Torres, J. J., & Jaramillo-Bustos, D. P. (2015). Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment