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 579 | PDF Downloads 591Page 383-388
The effect of short and medium infrared radiation on some drying and quality characteristics of quince slices under vacuum condition
Abstract 637 | PDF Downloads 556Page 371-381
Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design
Abstract 360 | PDF Downloads 501Page 389-398
Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage
Abstract 484 | PDF Downloads 489Page 361-369
The stages of candied chestnut production and the influence of the sorbitol used on their properties
Abstract 840 | PDF Downloads 508Page 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 799 | PDF Downloads 1014Page 335-349
Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik
Abstract 530 | PDF Downloads 533Page 399-410
Evaluation of extra-virgin olive oil adulteration using FTIR spectroscopy combined with multivariate algorithms
Abstract 568 | PDF Downloads 582Page 411-421
Effect of heat moisture treatment and partial acid hydrolysis on the morphological, functional and pasting properties of sweet potato starch
Abstract 631 | PDF Downloads 737Page 423-430
How the food industry experiences and perceives food fraud
Abstract 743 | PDF Downloads 781Page 325-333