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
Abstract 82 | PDF Downloads 82 | DOI https://doi.org/10.3920/QAS2017.1152

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
Abstract 102 | PDF Downloads 62 | DOI https://doi.org/10.3920/QAS2017.1252

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
Abstract 39 | PDF Downloads 38 | DOI https://doi.org/10.3920/QAS2018.1282

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
Abstract 41 | PDF Downloads 37 | DOI https://doi.org/10.3920/QAS2018.1284

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
Abstract 66 | PDF Downloads 48 | DOI https://doi.org/10.3920/QAS2018.1297

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
Abstract 54 | PDF Downloads 121 | DOI https://doi.org/10.3920/QAS2018.1304

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
Abstract 70 | PDF Downloads 37 | DOI https://doi.org/10.3920/QAS2018.1314

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
Abstract 79 | PDF Downloads 67 | DOI https://doi.org/10.3920/QAS2018.1330

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
Abstract 81 | PDF Downloads 52 | DOI https://doi.org/10.3920/QAS2018.1352

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
Abstract 117 | PDF Downloads 120 | DOI https://doi.org/10.3920/QAS2018.1365

Page 325-333

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