A
-
Antioxidant activity
Utilization of Orange, Banana and Potato Peels Versus their Ethanolic Extracts as Antioxidants in Corn Oil [Volume 14, Issue 1, 2017, Pages 29-40]
-
Antioxidant activity
Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products [Volume 14, Issue 2, 2017, Pages 17-24]
B
-
Biodiesel
Evaluation of A Constructed Unit for Biodiesel Production From Expired Reused Vegetable Oils [Volume 14, Issue 2, 2017, Pages 1-8]
-
Bio-texturisation
Bio-Texturisation of Soy Protein Isolate [Volume 14, Issue 2, 2017, Pages 9-16]
-
Breakfast cereal-legume blends
Formulation and Evaluation of Some Novel Breakfast Blends Made from Cereals and Legumes [Volume 14, Issue 2, 2017, Pages 25-34]
C
-
Corn Oil
Utilization of Orange, Banana and Potato Peels Versus their Ethanolic Extracts as Antioxidants in Corn Oil [Volume 14, Issue 1, 2017, Pages 29-40]
N
-
Natural antioxidants
Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products [Volume 14, Issue 2, 2017, Pages 17-24]
P
-
Permeate
Production of Functional Beverages from Whey and Permeate Containing Kumquat Fruit [Volume 14, Issue 1, 2017, Pages 41-56]
-
Plant proteins
Bio-Texturisation of Soy Protein Isolate [Volume 14, Issue 2, 2017, Pages 9-16]
-
Processed cheese
Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey [Volume 14, Issue 1, 2017, Pages 1-12]
R
-
Ricotta cheese
Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey [Volume 14, Issue 1, 2017, Pages 1-12]
T
-
Total Phenolics
Utilization of Orange, Banana and Potato Peels Versus their Ethanolic Extracts as Antioxidants in Corn Oil [Volume 14, Issue 1, 2017, Pages 29-40]
U
-
UF-soft cheese
Effect of Some Essential Oils on the Quality of UF-Soft Cheese During Storage [Volume 14, Issue 1, 2017, Pages 13-28]
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