ISSN Print : 2066-6845

Publisher
UT Press Publishing House

About Journal

The Carpathian Journal of Food Science and Technology is published by the Chemistry-Biology Department of North University of Baia Mare Romania (http://chimie-biologie.ubm.ro).

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles in this journal for only non-commercial purposes without asking prior permission from the publisher or the author. Derivatives are not allowed.

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Development and evaluation of free sugar jelly made with leafy vegetables as a functional food

Sara Adel Amer, Hanaa Sayed Mohamed Abd El-Rahman
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Statistic: 30

Optimization of potato flour based complementary food using D-optimal design

10.23302/cjfst.v15i3.207
Neelam Yadav, Pinki Saini, Devinder Kaur, Urvashi Sharma, Unaiza Iqbal
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Statistic: 18

Evaluation of quality parameters of parboiled and nonparboiled zinc biofortified BRRI dhan84 rice variety in Bangladesh

Tanjina Akter, Md. Shihabul Awal, Md. Abdul Wazed, Anwara Akhtar Khatun, Md. Shakil, Md. Murtuza Kamal, Md. Hasan Al Banna, N. H. M. Rubel Mozumder
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Statistic: 18

Identification of the potential bioactive peptides in edible bird’s nest

Khuzma Din, Amiza Mat Amin, Fisal Ahmad, Amin Ismail, Adawiyah Suriza Shuib
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Statistic: 17

Abnormally high urinary bisphenol - a levels in humans from canned soup intake. What is it suggestive of?

Tarun Batra
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Statistic: 17

Testing the preserving activity of nanostructured Ag-TiO2 during the deposition of summer sausage and boneless chicken breast

Adela But, Andrea Bertoti
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Statistic: 17

Chemical and microbiological changes during ripening of iranian salt-substituted probiotic white cheese

H. R. Gheisari, M. Aminlari, N. Sabbagh, M. Moraveji
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Statistic: 16

Characteristics of yoghurt enriched with protein hydrolysate from parrotfish (Chlorurus Sordidus) head

Rahmi Nurdiani, Afifa Zahira, Qur'annisa Ainnayah, Firli Rochasa Hayuning Rat, Muhamad Firdaus, Retno Tri Astuti
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Statistic: 16

Phytochemical profile of Agrimonia eupatoria L. from Bulgaria and effects of its extracts on Galleria mellonella (L.) (lepidoptera: pyralidae) larvae

Hülya Doğan, Hatice Baş, Hafize Fidan, Stanko Stankov, Albena Stoyanova, Tansu Uskutoğlu, Belgin Coşge Şenkal, Güngör Yılmaz
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Statistic: 16

Concentration of antibiotics residues in farmed tilapia and their relationship to resistant Aeromonas strains

Hassan El-Sayed M. Farag
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Statistic: 15

Development of Lycopene content in tomatoes at colour break and variation of it during storage and processing

G.E.D.A.M. Jayarathna, S.B. Navaratne, I. Wickramasinghe
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Statistic: 14

Research regarding chemical stabilization of oils rich in long chain polyunsaturated fatty acids during storage

Elena Titoc
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Statistic: 14

Monitoring the total iron content in food

Petruta Timis
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Statistic: 3

Impact’s assessment of thermal processing and storage conditions on enzymatic activity and HMF content in honey

Raluca Rotarescu, Ciprian Vidican
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Statistic: 3

Evolution of physico-chemical properties of iodine fortified lipids

Diana Molnar
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Statistic: 3

The physico-chemical quality of milk in Maramureş county

Laura Bretan, Otto Ketney, Florin Boltea
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Statistic: 3

Aspects of fungal microflora on meat and meat products

Zorica Voșgan, Daniela Mureșan, Corina Dragos, Marian Jelea
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Statistic: 3

Research on the contamination of vegetal products in Maramures area

Laura Bretan, Otto Ketney, Florin Boltea
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Statistic: 3

Consumer's health protection through instituting new regulations on iodised salt. Grounds for increased protection in certain parts of the Maramures region

Rodica Diana Apan, Tudor Bogdan Apan, Horia Bogdan Apan
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Statistic: 3

Research regarding the chemical composition of powder milk with nutrients

Alina Veronica Lapusan, Liviu Giurgiulescu
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Statistic: 3

Technological aspects related to obtaining of gluten-free bread

Andra Pop, Anca Mihaly Cozmuta
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Statistic: 3

The study of changes in organoleptic and physico-chemical parameters of sinbiotic yogurt during storage

Flavia Pop, Anca Marinescu
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Statistic: 3

Development and evaluation of free sugar jelly made with leafy vegetables as a functional food

Sara Adel Amer, Hanaa Sayed Mohamed Abd El-Rahman
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Statistic: 3

Carbon foot print of foods

M. Shakila Banu, P. Sasikala
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Statistic: 3

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