Pubblicato: 2015-03-13
Review
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables
Abstract 6049 | PDF (Inglese) Downloads 10003Page 1-20
Paper
COMPARISON OF KNOWLEDGE IN THE FIELD OF NUTRITIONAL FATS AMONG STUDENTS
Abstract 970 | PDF (Inglese) Downloads 1033Page 21-28
TURKISH CONSUMER DECISIONS AFFECTING ICE CREAM CONSUMPTION
Abstract 2922 | PDF (Inglese) Downloads 3633Page 29-39
TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY
Abstract 1456 | PDF (Inglese) Downloads 980Page 40-49
OPTIMIZATION OF MICROWAVE AND AIR DRYING CONDITIONS OF QUINCE (CYDONIA OBLONGA, MILLER) USING RESPONSE SURFACE METHODOLOGY
Abstract 1349 | PDF (Inglese) Downloads 1422Page 50-56
SE EFFECT ON BIOLOGICAL ACTIVITY OF FLAMMULINA VELUTIPES
Abstract 1025 | PDF (Inglese) Downloads 1398Page 57-63
THE PHYSICOCHEMICAL PROPERTIES OF EDIBLE PROTEIN FILMS
Abstract 1256 | PDF (Inglese) Downloads 1581Page 64-74
A COMPARATIVE STUDY ON FATTY ACID CONTENT OF MAIN ORGANS AND LIPID CLASSES OF LAND SNAILS ASSYRIELLA ESCHERIANA AND ASSYRIELLA GUTTATA DISTRIBUTED IN SOUTHEASTERN ANATOLIA
Abstract 872 | PDF (Inglese) Downloads 1214Page 75-81
COFFEE BEAN MYCO-CONTAMINANTS AND OXALIC ACID PRODUCING ASPERGILLUS NIGER
Abstract 1082 | PDF (Inglese) Downloads 1079Page 82-87
Short Communications
EFFECTS OF NUTRITIONAL ELEMENTS LEVEL ON NUTRITIONAL CHARACTERS AND PHYTOCHEMISTRY OF STRAWBERRY IN HYDROCULTURE
Abstract 1069 | PDF (Inglese) Downloads 1320Page 88-92
OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION
Abstract 858 | PDF (Inglese) Downloads 817Page 93-100
Survey
SOCIO-ECONOMIC ASSESSMENT OF DIRECT SALES IN SICILIAN FARMS
Abstract 1411 | PDF (Inglese) Downloads 1287Page 101-108
ANALYSIS OF A DIRECT SELLING NETWORK FOR AGRIFOOD PRODUCTS
Abstract 1764 | PDF (Inglese) Downloads 1414Page 109-117
END OF THE DEROGATIONS TO REGULATION (EC) 853/2004 FOR COW’S MILK IN ITALY
Abstract 844 | PDF (Inglese) Downloads 768Page 118-125
PERCEPTION AND AWARENESS OF THE EUROPEAN UNION FOOD SAFETY FRAMEWORK
Abstract 1551 | PDF (Inglese) Downloads 1328Page 126-134