Research Article

Physical and chemical properties of some pistachio varieties (Pistacia vera L.) and oils grown under irrigated and non-irrigated conditions in Turkey

O. Kola, İ. Hayoğlu, H. Türkoğlu, E. Parıldı, B. Erol Ak, M. Reis Akkaya
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Page 383-388

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The effect of short and medium infrared radiation on some drying and quality characteristics of quince slices under vacuum condition

B. Alaei, N. Dibagar, R. Amiri Chayjan, M. Kaveh, E. Taghinezhad
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Page 371-381

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Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design

F. Yuksel, O.H. Campanella
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Page 389-398

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Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage

F. Hamzaoğlu, M. Türkyılmaz, M. Özkan
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Page 361-369

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The stages of candied chestnut production and the influence of the sorbitol used on their properties

C. Candal, C. Mutlu, S. Arslan Tontul, M. Erbas
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Page 351-360

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Effects of processing on stability of water- and fat-soluble vitamins, pigments (C-phycocyanin, carotenoids, chlorophylls) and colour characteristics of Spirulina platensis

E. Nouri, H. Abbasi, E. Rahimi
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Page 335-349

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Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik

M. Erdogan, B. Agirman, C.P. Boyaci-Gunduz, H. Erten
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Page 399-410

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Evaluation of extra-virgin olive oil adulteration using FTIR spectroscopy combined with multivariate algorithms

Y. Xu, M.M. Hassan, F.Y.H. Kutsanedzie, H.H. Li, Q.S. Chen
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Page 411-421

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Effect of heat moisture treatment and partial acid hydrolysis on the morphological, functional and pasting properties of sweet potato starch

G.J. Fadimu, M.K. Adenekan, O. Akinlua, F. Al Juhaimi, K. Ghafoor, E.E. Babiker
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Page 423-430

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How the food industry experiences and perceives food fraud

I. Djekic, A. Režek Jambrak, J. Djugum, A. Rajkovic
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Page 325-333

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