Zeitschrift für Lebensmittelverarbeitung und -technologie

Forschungsartikel

Nutritional Evaluation and Sensory Characteristics of Biscuits Flour Supplemented with Difference Levels of Whey Protein Concentrates

• Mohammed AA, Babiker EM, Khalid AG, Mohammed NA, Khadir EK and Eldirani

Forschungsartikel

Physico-Chemical Characteristics of Cookies Prepared with Tomato Pomace Powder

• Mudasir Ahmad Bhat and Hafiza Ahsan

Forschungsartikel

Indigenous Processing Methods of Cheka: A Traditional Fermented Beverage in Southwestern Ethiopia

• Belay Binitu Worku, Ashagrie Zewdu Woldegiorgis and Habtamu Fekadu Gemeda

Forschungsartikel

Extruded Pet Food Development from Meat Byproducts using Extrusion Processing and its Quality Evaluation

• Javeed Akhtar and Mohd Ali Khan

Forschungsartikel

Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread

• Hafiya Malik, Gulzar Ahmad Nayik and Dar BN

Forschungsartikel

Translocation of Klebsiella from Enteral Diets: Study through Mouse Model System and Molecular Technique

• Pereira SCL and Maria Cristina DV

Forschungsartikel

The Biologic Potential of Lyophilized Extracts of Brickellia cavanillesii (Asteraceae): Apoptosis and Glut 2 Gene Expression

• Etetor Eshiet R, Jinqiu Zhu and Ernest Smith E

Forschungsartikel

Selective Removal of Phenylalanine Impurities from Commercial κ-Casein Glycomacropeptide by Anion Exchange Chromatography

• Nakano T and Ozimek L

Forschungsartikel

Quality and Antioxidant Properties of Apricot Fruits at Ready-to-Eat: Influence of the Weather Conditions under Mediterranean Coastal Area

• Bartolini Susanna, Leccese Annamaria and Viti Raffaella

Rezensionsartikel

Physico-Chemical Characteristics, Analytics and Metabolism of Folate in Plants

• Ashok Verma K, Akhilesh Pandey K and Neeraj Dubey K

Forschungsartikel

Characterization and Classification of Different Tunisian Geographical Olive Oils using Voltammetric Electronic Tongue

• Sana Mabrouk, Yosra Braham, Houcine Barhoumi and Abderrazak Maaref

Forschungsartikel

Gluten-Free Breakfast Cereal Prepared with Agroindustrial by-Products: Physical, Chemical, Microbiological Aspects and Sensory Acceptance

• Priscila Alonso DS, Marcio Caliari and Manoel Soares SJ

Perspektive

Use and Analysis of Color Models in Image Processing

• Bhubneshwar Sharma and Rupali Nayyer

Fallbericht

Evaluation of the Safety of Commonly Sold Yoghurts in UYO Metropolis

• Idongesit Abel Clement, Moses Bassey Ekong and Joseph Udo Idiong