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American journal of food technology, Tập 10, Số 4, 2015
Mục lục:
DòngNội dung
1Scavenging Activity of Different Garlic Extracts and Garlic Powder and their Antioxidant Effect on Heated Sunflower Oil / Mona El-Hamidi and Safinaz M. El-Shami
2Degradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to torage Temperature / Tigist Nardos Tadesse, Ali Mohammed Ibrahim and Wosene Gebreselassie Abtew
3Stability of Mackerel (Trachurus japonicas) Hydrolysate with Iron-Binding Capacity in Simulated Gastrointestinal Fluids / Wen-Ting Zhang, Jia-Yue Sun and Guang-Rong Huang
4Sorghum Beer Brewing Using Eleusine coracana “Finger Millet” to Improve the Saccharification / François Lyumugabe and others
5Effect of Pressing Techniques on Olive Oil Quality / Adnan I. Khdair, Salam Ayoub and Ghaida Abu-Rumman