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  • Datum izdavanja: 15.12.2021.
  • Objavljen na Hrčku: 29.12.2021.

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Puni tekst

Isolation of probiotics and nutritional evaluation of fermented lactose-free foods as a potential treatment for diarrhoea (str. 140-147)

Dupe Temilade Otolowo, Stephen Abiola Akinola, Monsura Bello, Janet Oluwatoyin Alaba, Elizabeth Damilola Ajejomoniyi
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Influence of Preparation and Processing Methods on the Physico-chemical Properties of Oryctes rhinoceros Larvae (str. 148-154)

Oluwatomilola Bolaji, Damilola Bamidele, Adedayo Adeboye, Abiola Tanimola
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Study of physicochemical and antioxidant synergy efficacy of betel leaf dried paste powder (str. 155-159)

Chandan Kumar Sahu, Angitha Balan, Venkata Krishna Bayineni, Soumitra Banerjee
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Comparison of gastrointestinal stability of isothiocyanates from Tropaeolum Majus L. Altum using in vitro and ex vivo digestion methods (str. 160-166)

Ivana Vrca, Franko Burčul, Ivica Blažević, Andre Bratanić, Tea Bilušić
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Modelling the influence of hot air on the drying kinetics of turmeric slices (str. 167-175)

Adekanmi Olusegun Abioye, Adefemiwa Ayobami Adekunle, Olorunfemi Adebisi Jeremiah, Ibrahim Olajide Bazambo, Oluwakemi Busayo Adetoro, Khafayat Oluwadamilola Mustapha, Chioma Favour Onyeka, Thomas Adedayo Ayorinde
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Modelling and optimization of the drying process and the quality parameters of dried osmo-pretreated onions (Allium cepa) (str. 184-190)

Kehinde Peter Alabi, A. M. Olaniyan, M.O. Sunmonu
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Viola odorata: Influence of supercritical fluid extraction on the efficiency of ultrasound- and microwave-assisted extraction of bioactive compounds (str. 191-200)

Siniša Simić, Milica Aćimović, Senka Vidović, Marija Banožić, Jelena Vladić
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Antioxidant, Nutritional, and Physicochemical Quality of Yoghurt Produced from a Milk-Based Fermentation Mix Enhanced with Food Spices (str. 201-209)

Oludare Ogunyemi, Gideon Gyebi, Raheemat Shaibu, Mercy Fabusiwa, Charles Olaiya
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Effect of enrichment with turmeric and ginger on some quality characteristics of fermented maize Ogi (str. 210-220)

Aminat Olabisi Adelekan, Emmanuel Adediran Alamu, Bolanle Esther Daramola
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Physicochemical properties of some Magnifera indica (L.) seeds in South South Nigeria (str. 221-226)

Rachel Ogheneovo Ogboru, Kingsley Nwaokobia, Emmanuel Eimiomodebheki Odion, Teslimah Olatoke Gbolagbade, Efemena Martha Olorode
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The effect of wheat variety, fermentation and incorporation of ingredients on the texture profile, colour and sensory attributes of whole wheat bread (str. 227-235)

Bernard Rwubatse, Michael W. Okoth, Angela A. Andago, Sophia Ngala, Anastase Kimonyo, Clement Bitwayiki
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Polyphenolic content, antioxidant activity and metal composition of traditional blackberry products (str. 236-245)

Daniela Amidžić Klarić, Ilija Klarić, Ana Mornar, Darko Velić, Natalija Velić
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Coumarin in grounded cinnamon and teas containing cinnamon - extraction and determination by HPLC method (str. 246-252)

Martina Jakovljević Kovač, Lovro Mihajlović, Maja Molnar
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Microwave Processing of Food and Biological Materials: Principles and Various Processing Applications (str. 253-267)

Markos Makiso Urugo, Shimelis Admassu Emire, Tadele Tuba Tringo
Pregledni rad


Various techniques for phenolic removal from olive mill wastewater (str. 268-276)

Melita Lončarić, Mirna Habuda-Stanić, Maja Molnar
Pregledni rad


Polyphenols of Traditional Apple Varieties - The Overview (str. 277-290)

Ana-Marija Gotal, Tihomir Kovač, Ante Lončarić
Pregledni rad


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