A
-
Acceptance
Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
-
Antioxidant
Comparison of olive leaf extract and BHT antioxidant on shelf life of Rainbow trout fish in cold storage [Volume 4, Issue 2, 2013, Pages 67-83]
-
Ascorbic acid
Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]
-
Ascorbic acid
Effect of green tea extract and ascorbic acid on chemical and organoleptic properties and colour of doughnut [Volume 4, Issue 2, 2013, Pages 29-43]
B
-
BHT
Comparison of olive leaf extract and BHT antioxidant on shelf life of Rainbow trout fish in cold storage [Volume 4, Issue 2, 2013, Pages 67-83]
C
-
Candied apple
Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]
-
Carrot
Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
E
-
Egg
Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]
-
Electrophoresis
Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]
F
-
Fruit concentrate
Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]
G
-
Guar
Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
K
-
Keywords: peroxide index
Effect of green tea extract and ascorbic acid on chemical and organoleptic properties and colour of doughnut [Volume 4, Issue 2, 2013, Pages 29-43]
L
-
Laser
Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]
O
-
Optimization
optimization of drying process of parsley using the combination of hot air and microwave methods [Volume 4, Issue 2, 2013, Pages 103-122]
-
Osmotic dehydration
Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]
P
-
Pastille
Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
-
Protein
Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]
S
-
Starch
Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
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