Annals 2023, vol. 24, ISSUE 1
SECTION I. FOOD ENGINEERING
MOISTURE SORPTION AND THERMODYNAMICS OF BARLEY FLAXSEED BASED SOUP MIX
Madhusweta Das, Sumeet Kau
STUDIES OF DIFFERENT SOLVENTS ON TOTAL PHENOLIC, FLAVONOID CONTENT, AND ANTIOXIDANT ACTIVITIES OF PEEL EXTRACTS OF PINEAPPLE PEEL VAR. Jaldhup
Deo S. K., Sakhale B.K.
EFFECT OF MICROWAVE AND CONVENTIONAL HEAT TREATMENT ON DIFFERENT QUALITY PARAMETERS OF SPONTANEOUSLY FERMENTED KOHLRABI PICKLE DURING STORAGE
Danish Rizwan, Sajad Ahmad Mir, F.A. Masoodi
QUANTIFICATION OF FLAVOUR COMPOUNDS IN COCONUT TODDY, SPIRIT AND ARTIFICIAL TODDY PERTINENT TO QUALITY AND SAFETY
Duminda Bandara, Ajith Tholambugolla, Keerthi Jayasundera
SECTION VII. RELATED SUBJECTS
A PILOT STUDY ON CONSUMERS’ BEHAVIOR TOWARDS OF PURCHASING AND CONSUMPTION OF FAST-FOODS IN GALAȚI CITY, ROMANIA
Garnai Maria, Darabă Aura, Popescu Elena Corina