• Annals 2017, vol. 18, ISSUE 1

 

Summary

 SECTION I. FOOD ENGINEERING

FATTY ACID PROFILE, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF OIL AND PROTEIN ISOLATE SIMULTANEOUSLY EXTRACTED FROM SESAME (Sesamum indicum) SEED

Gbadamosi Saka Olasunkanmi, Fasuan Temitope Omolayo, Omobuwajo Taiwo Olusegun

Effects of Different Drying Methods on Phenols Contents and Antioxidant Activity of Azaroles (Crataegus azarolus L.)

Soussene Boudraa , Djamel Fahloul, Driss Elothmani, Sara Zidani, Moni Saadoudi

TEMPERATURE IMPACT ON SWELLING POWER AND SOLUBILITY OF OGI POWDER PRODUCED FROM FOUR INDIGENOUS MAIZE VARIETIES

Bolaji Olusola Timothy, Oyewo Oluwatobi Abigail

• Annals 2016, vol. 17, ISSUE 1

 Summary

 

1. INFLUENCE OF MICRO-, MACROELEMENTS AND HEAVY METALS ON WINE QUALITY

Florin-Dumitru Bora, Oana Rîpanu, Alina Donici, Claudiu Ioan Bunea, Nastasia Pop, Mihai-Lucian Lung, Daniela Popescu

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2. EFFECTS OF USING SUCROSE AND SODIUM CHLORIDE SOLUTIONS AS PRETREATMENTS ON DEHYDRATION OF BITTER LEAF (Vernonia amygdalina)

Fasuan Temitope Omolayo, Uche Nkechi, Oji Chichrumnanya Ola, Enwerem Deborah Ekpenyobhiele

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3. EVALUATION OF PROXIMATE, FUNCTIONAL AND ANTIOXIDATIVE PROPERTIES OF ENZYMATIC HYDROLYSATES FROM FERMENTED KARIYA (HILDERGARDIA BARTERII) SEED PROTEIN ISOLATES

Famuwagun Akinsola Albert, Gbadamosi Saka Olasunkanmi

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• Annals 2015, vol. 16, ISSUE 1

 Summary

 

SECTION I. FOOD ENGINEERING

1. REDISCOVERY OF REFRESHING DRINK - BRAGA AND CONTRIBUTIONS TO ITS ADVANCED CHARACTERISATION

Ioana-Andreia Afilipoie, Ioan Gontariu

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2. INFLUENCE OF GAMMA RADIATION ON SOME TEXTURAL PROPERTIES OF FRESH AND DRIED OYSTER MUSHROOMS (PLEUROTUS OSTREATUS)

Nii Korley Kortei, George Tawia Odamtten, Mary Obodai, Victoria Appiah, Lawrence Abbey, Charlotte Oduro-Yeboah, Papa Toah Akonor

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3. STUDY REGARDING THE MICROENCAPSULATION OF FOOD INGREDIENTS IN ALGINATES

Adriana Dabija, Ionela Nechifor

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• Annals 2014, vol. 15, ISSUE 1

  Summary

 SECTION I. FOOD ENGINEERING

1. PERISTROPHE ROXBURGHIANA - A REVIEW

Dang Bui Khue, Dam Sao Mai, Pham Minh Tuan, Dang Thi Bui Oanh, Le Thi Hong Van

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2. PRODUCTION OF VIRGIN COCONUT OIL BY DIFFERENT WET METHODS AND DETERMINATION OF QUALITY PARAMETERS

Neela Satheesh, NBL Prasad

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3. CAKE PRODUCTION FROM WHEAT (TRITICUM AESTIVUM) AND COWPEA (VIGNA UNGUICULATA) FLOURS USING DATE FRUIT AS A SWEETENER

Samson Adeoye Oyeyinka, Adewumi Toyin Oyeyinka, Deborah Oluyemisi Opaleke, Olayinka Ramota

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• Annals 2013, vol. 14, ISSUE 1

  Summary

SECTION I. FOOD ENGINEERING

1. QUALITY ASSESSMENT OF CRACKERS OBTAINED BY USING OF THE FERMENTED PREMIX

Maria Iordan, Corina Popescu

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2. EFFECTS OF HEAT TREATMENTS ON QUALITY PARAMETERS AND THE NATURAL ANTIOXIDANTS OF TRIPLE CONCENTRATED TOMATO PASTE

Boubidi Fatima, Boutebba Aissa

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3. THE INFLUENCE OF GLUCOSE OXIDASE AND PEROXIDASE ON RHEOLOGICAL PROPERTIES OF DOUGHS OBTAINED FROM WEAK FLOURS

Alexandru Stoica

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  1. Annals. Food Science and Technology (2012)
  2. Annals. Food Science and Technology (2011)
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