Published November 20, 2017 | Version v1
Journal article Open

Eurasian Journal of Food Science and Technology_2017 Volume_1 Issue_2

Creators

  • 1. EJFST

Description

Eurasian Journal of Food Science and Technology_2017 Volume_1 Issue_2

Contents

Effects of Dietary Supplementation of Glycerol on Performance, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hens 
page: 4-10

Mathematical Modeling of Aprıcot Drying, page: 12-17

Effects of Cultivar, Maturity Index and Growing Region on Fatty Acid  Composition of Olive Oils, page:18-28

Temperature dependency of sweet cherry concentrate colour: A kinetic study, page:29-35

Physicochemical and Nutritional Properties of Bitter Melon  at Four Maturation Stages, page: 36-40

An Overview of Nano-Scale Food Emulsions: A Mini Review, page: 41-46

Increasing Shelf Life of Fruits and Vegetables with Combined System of Modified Atmosphere Packaging and Edible Films Coating, page:47-53

Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil 54-58

Application of Nanotechnology in Food Packaging page: 59-66

 

Files

Eurasian Journal of Food Science and Technology_2017 Volume_1 Issue_2.pdf

Files (5.0 MB)