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 69 | PDF Downloads 75 | 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 87 | PDF Downloads 52 | 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 33 | PDF Downloads 34 | 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 36 | PDF Downloads 31 | 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 62 | PDF Downloads 41 | 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 45 | PDF Downloads 111 | 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 69 | PDF Downloads 33 | 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 61 | PDF Downloads 55 | 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 73 | PDF Downloads 42 | 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 89 | PDF Downloads 97 | DOI https://doi.org/10.3920/QAS2018.1365

Page 325-333

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