Volume 4, Problème 3 (2016)

article de recherche

Effect of Mediterranean Oils and Spices against Food-Related Pathogenic Bacteria

• Nuno Silva1, Tiago Santos, Catarina Marinho, Margarida Sousa, Joana Teixeira, Darinka Gonzalez, Elisete Correia, Gilberto Igrejas and Patrícia Poeta

article de recherche

Enhancing Storage of Paneer Using Low Cost Hurdle Technology

• Rita Narayanan, Ananthakumar and Tejas

article de recherche

Cheese Analogues

• Abdullah Badem and Gürkan Uçar

article de recherche

Functional Properties of Dehulled Red Gram and Lentil Sourced from Organic and Non-Organic Sources: A Comparative Evaluation

• Rajesh D, Divya Ramesh, Jamuna Prakash

article de recherche

Amino Acids Pattern and Fatty Acids Composition of the Most Important Fish Species of Saudi Arabia

• ElShehawy SM, El-Fatah Gab-Alla AA, Mutwally HM

article de recherche

Isolation, Identification and Characterization of Lactic Acid Bacteria from Milk and Yoghurts

• Md. Ibrahim Khalil, Md. Nural Anwar

article de recherche

Evaluating Extracting Conditions for Preparation of an Anthocyanin Enriched Extract from Sohiong (Prunus nepalensis L.) for Prospective Applications in Food

• Tanya L Swer, Komal Chauhan, Prodyut K Paul, Mukhim C, Rachna Sehrawat

article de recherche

Comparative Assessment of Wara (Local Cheese) Produced using Three Natural Additives as Coagulants

• Orhevba BA, Taiwo AD

Mini-revue

Probiotic Milk- A Review

• Radha Madhavi B

Communication courte

Eating Disorders-A Review

• Jhansi A and Chandrasekhar A