Physiochemical and Conformational Properties of Soluble aggregates from Soy Protein Isolates mediated by Hydrothermal cooking: A comparative study with moisture heat treatment

Published On: October 3, 2016 | Pages: 1 - 9

Advances in use of Natural Antioxidants as Food additives for improving the Oxidative Stability of Meat Products

Published On: November 8, 2016 | Pages: 10 - 17

Radon Levels in different types of Plants with Medicinal Properties

Published On: November 23, 2016 | Pages: 18 - 21

Thermorheological Characteristics of Chestnut flour doughs at High Consistency: Effect of kappa/ iota-Hybrid carrageenan

Published On: December 7, 2016 | Pages: 22 - 30

The Role of LTST Hot Water immersion on Quality of Peach Fruit during Storage

Published On: December 21, 2016 | Pages: 31 - 36