A
-
Anthocyanins
Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]
-
Antioxidant activity
Chemical and Technological Studies of Moringa oliefera Lam. Leaves and Its Phenolic Extracts [Volume 12, Issue 1, 2015, Pages 1-12]
B
-
Biochemical compounds
Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices) [Volume 12, Issue 2, 2015, Pages 51-62]
-
Black rice
Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]
C
-
Chemical composition
Evaluation of Five Potato Varieties for Producing French Fries [Volume 12, Issue 2, 2015, Pages 1-10]
-
Chemical composition
Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]
-
Chemical composition
Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices) [Volume 12, Issue 2, 2015, Pages 51-62]
-
Cow Milk
Comparative Study on the Effect of Adding Transglutaminase to Cow’s Milk on the Properties of Low-Fat Gouda-Like Cheese [Volume 12, Issue 1, 2015, Pages 13-28]
D
-
Doum fruit
Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]
E
-
Edible coatings
Quality Attributes of French Fries: Factors Affecting Thereon A Review [Volume 12, Issue 2, 2015, Pages 11-28]
-
Enrichment
Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour [Volume 12, Issue 1, 2015, Pages 29-38]
F
-
Fatty acid composition
Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters [Volume 12, Issue 2, 2015, Pages 63-78]
-
French fries
Evaluation of Five Potato Varieties for Producing French Fries [Volume 12, Issue 2, 2015, Pages 1-10]
-
Functional properties
Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]
G
-
Germinated pumpkin seeds
Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour [Volume 12, Issue 1, 2015, Pages 29-38]
H
-
Hyphaene thebaica
Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]
L
-
Lipid profile
Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour [Volume 12, Issue 1, 2015, Pages 29-38]
O
-
Oil Blends
Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters [Volume 12, Issue 2, 2015, Pages 63-78]
-
Osmotic air dried apple
Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices) [Volume 12, Issue 2, 2015, Pages 51-62]
P
-
Pan bread
Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour [Volume 12, Issue 1, 2015, Pages 29-38]
-
Phenolic
Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]
-
Phenolics
Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]
-
Physical properties
Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]
-
Pigmented rice
Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]
T
-
Transglutaminase (TGase)
Comparative Study on the Effect of Adding Transglutaminase to Cow’s Milk on the Properties of Low-Fat Gouda-Like Cheese [Volume 12, Issue 1, 2015, Pages 13-28]
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