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 611 | PDF Downloads 616Page 383-388
The effect of short and medium infrared radiation on some drying and quality characteristics of quince slices under vacuum condition
Abstract 665 | PDF Downloads 584Page 371-381
Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design
Abstract 378 | PDF Downloads 543Page 389-398
Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage
Abstract 514 | PDF Downloads 516Page 361-369
The stages of candied chestnut production and the influence of the sorbitol used on their properties
Abstract 866 | PDF Downloads 544Page 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 841 | PDF Downloads 1067Page 335-349
Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik
Abstract 575 | PDF Downloads 568Page 399-410
Evaluation of extra-virgin olive oil adulteration using FTIR spectroscopy combined with multivariate algorithms
Abstract 616 | PDF Downloads 628Page 411-421
Effect of heat moisture treatment and partial acid hydrolysis on the morphological, functional and pasting properties of sweet potato starch
Abstract 657 | PDF Downloads 773Page 423-430
How the food industry experiences and perceives food fraud
Abstract 771 | PDF Downloads 812Page 325-333