Research Article
Physical and chemical properties of some pistachio varieties (Pistacia vera L.) and oils grown under irrigated and non-irrigated conditions in Turkey
Abstract 589 | PDF Downloads 600Page 383-388
The effect of short and medium infrared radiation on some drying and quality characteristics of quince slices under vacuum condition
Abstract 649 | PDF Downloads 563Page 371-381
Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design
Abstract 370 | PDF Downloads 520Page 389-398
Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage
Abstract 493 | PDF Downloads 501Page 361-369
The stages of candied chestnut production and the influence of the sorbitol used on their properties
Abstract 850 | PDF Downloads 520Page 351-360
Effects of processing on stability of water- and fat-soluble vitamins, pigments (C-phycocyanin, carotenoids, chlorophylls) and colour characteristics of Spirulina platensis
Abstract 810 | PDF Downloads 1041Page 335-349
Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik
Abstract 543 | PDF Downloads 548Page 399-410
Evaluation of extra-virgin olive oil adulteration using FTIR spectroscopy combined with multivariate algorithms
Abstract 585 | PDF Downloads 596Page 411-421
Effect of heat moisture treatment and partial acid hydrolysis on the morphological, functional and pasting properties of sweet potato starch
Abstract 641 | PDF Downloads 753Page 423-430
How the food industry experiences and perceives food fraud
Abstract 757 | PDF Downloads 794Page 325-333