Madridge Publishers | Journal of Food Technology

Poster Sessions

International Conference on Food Science and Bioprocess Technology
November 20-22, 2017, Dubai, UAE

Determination of Heavy Metal Levels in One Portion of Some Fruits and Vegetables by ICP-MS Method

Madridge J Food Technol. 2017

DOI: 10.18689/2577-4182.a1.011

Author(s): Fatma Esra Gunes

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Effect of Homogenization Pressures and Soybean Oil Content on Physicochemical Characteristics of Alginate-Based Coating-Forming Nanoemulsions

Madridge J Food Technol. 2017

DOI: 10.18689/2577-4182.a1.011

Author(s): Camilo Gutierrez-Jara and Ricardo Villalobos-Carvajal

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Bio-Methane Production from Dairy Wastewater Applying Lactobacillus Delbrueckii Spp. Bulgaricus in the Acidification Stage

Madridge J Food Technol. 2017

DOI: 10.18689/2577-4182.a1.011

Author(s): Dalia Cizeikiene, Christoph Glasner, Elena Bartkiene, Alexander Dikiy, Nebojsa Ilic, Santino Di Berardino, Cesar Foncesa and Grazina Juodeikiene

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Optimization of Color and Thermal Properties of Sweet Cassava (Manihot Esculenta Crantz Var. Uvlnr 0005) Flour using Response Surface Methodology

Madridge J Food Technol. 2017

DOI: 10.18689/2577-4182.a1.011

Author(s): Patrick Francis Kapila and Adewale Olusegun Omolola

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Some Properties of Fried Eggplant Slices Affecting by Microwave Pre- Drying

Madridge J Food Technol. 2017

DOI: 10.18689/2577-4182.a1.011

Author(s): Mahmoud Hassan Keshek

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Karyological Studies of Camelinasativa in Turkey

Madridge J Food Technol. 2017

DOI: 10.18689/2577-4182.a1.011

Author(s): Solmaz Najafi, Ruveyde Tuncturk and Murat Tuncturk

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Madridge Journal of Food Technology

ISSN: 2577-4182

Related Conference

3rd International Food Science & Bioprocess Technology Conference

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Poster Sessions

Determination of Heavy Metal Levels in One Portion of Some Fruits and Vegetables by ICP-MS Method

Effect of Homogenization Pressures and Soybean Oil Content on Physicochemical Characteristics of Alginate-Based Coating-Forming Nanoemulsions

Bio-Methane Production from Dairy Wastewater Applying Lactobacillus Delbrueckii Spp. Bulgaricus in the Acidification Stage

Optimization of Color and Thermal Properties of Sweet Cassava (Manihot Esculenta Crantz Var. Uvlnr 0005) Flour using Response Surface Methodology

Some Properties of Fried Eggplant Slices Affecting by Microwave Pre- Drying

Karyological Studies of Camelinasativa in Turkey