Library

Topic	Replies	Views	Activity
About the Library category food-science , documents	0	620	September 17, 2019
Olive Oil Phenols olive-oil , phenols , food-science	0	1334	November 6, 2019
Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan quality , food-science , microbiological , jordan , cheese , white-cheese	0	1362	September 30, 2022
Food Safety – Problems and Solutions food-safety , food-safety-problems	0	5929	February 15, 2020
Use of Natural Antimicrobial Agents: A Safe Preservation Approach food-science , quality , preservatives , antimicrobial-agents	0	1184	March 21, 2020
How to Determine the Shelf Life of Food shelf-life , food-safety , food-shelf-life	6	15276	January 28, 2023
A Guide to Calculating the Shelf Life of Foods shelf-life , food-shelf-life , shelf-life-guide	5	8297	January 28, 2023
Cocoa Shell: A By-Product with Great Potential for Wide Application cocoa-shell , cocoa-by-product , bioactive-compounds , reuse , article	0	2410	June 24, 2019
Facts on foodborne pathogens foodborne , pathogens , food-safety	0	3359	October 1, 2022
Packaging Design Alternatives for Meat Products meat , meat-packaging , packaging-design	0	1867	May 11, 2020
The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery chococolate , blooming , chocolate-quality	1	146	December 28, 2022
Effect of Freezing on the Shelf Life of Salmon freezing , shelf-life , salmon	0	978	February 11, 2019
Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato drying , tomato , temperature	0	974	September 15, 2019
Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques food-technology , food-science-forum , meat , drying , shrimp , physical , food-science	0	1013	May 4, 2019
The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread walnut-flour , wheat-bread , sensory	0	903	February 24, 2019
Microbiological Safety of Kitchen Sponges Used in Food Establishments food-science , food-technology , microbiological , sponges , safety	0	1119	May 4, 2019
Effect of storage temperature on the physicochemical, nutritional and microbiological quality of pasteurised soursop (Annona muricata L.) Juice food-science , scientific-journals , soursop , nutritional , microbiological	0	1198	April 13, 2019
Physicochemical Changes of Cocoa Beans during Roasting Process cocoa-beans , roasting	0	991	February 12, 2019
Determination of Fatty Acid Content in Irradiated and Non-Irradiated Syrian Olive Oil During Storage fatty-acid , syrian-olive-oil , food-chemistry	0	763	July 23, 2019
Virgin Olive Oils: Environmental Conditions, Agronomical Factors and Processing Technology Affecting the Chemistry of Flavor Profile olive-oil	0	693	July 23, 2019
Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya contamination , sweet , potato , gmp	1	801	November 15, 2022
Investigating Enzyme Activity of Immobilized Candida rugosa Lipase candida , lipase , enzyme , immobilized	0	869	March 12, 2019
Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo) Production aflatoxin , ergo , fermented-milk , ethiopian	0	908	March 18, 2019
Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage molds , bacteria , carbon-dioxides , tempeh-processed	0	1123	March 23, 2019
Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process quality , olive-oil , yeast-species , extraction , extra-virgin	0	1121	October 7, 2019
Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka food-colours , sri-lanka , synthetic-food-color	0	706	January 12, 2020
Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals lactic-acid-bacteria , fermentation	0	724	January 19, 2020
Changes in Cashew Apple Juice Flavor after Tangential Microfiltration Process microfiltration , cashew	0	638	March 15, 2020
Effect of particle size of selected composite spices on storability of fried meat spices , microbial , oxidation , meat , storability , food-science	0	985	April 13, 2019
Quality Assessment of Sweet Cherry (Prunus avium) Juice Treated with Different Chemical Preservatives cherry , quality-assessment , preservatives , chemical , food-science	0	833	May 4, 2019