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![Research Article: J Food Process Technol 2013, 4: 272 doi: 10.4172/2157-7110.1000272 The Newest Experience with Effervescent Tablets Containing Royal Jelly as Functional Food on Packing, Dosage and Synergistic Action in Prevention, Prophylaxis and Healing Mirjana Menkovska Abstract | Full-text | PDF | Research Article: J Food Process Technol 2013, 4: 275 doi: 10.4172/2157-7110.1000275 Predictive Model for Growth of Clostridium perfringens during Cooling of Cooked Beef Supplemented with NaCl, Sodium Nitrite and Sodium Pyrophosphate Vijay K Juneja1, Harry Marks, Tim Mohr and Harshavardhan H Thippareddi Abstract | Full-text | PDF | Research Article: J Food Process Technol 2013, 4: 273 doi: 10.4172/2157-7110.1000273 Performance Evaluation and Process Optimization of Potato Drying using Hot Air Oven Shahzad Faisal1, Ruhi Tabassum and Vishal Kumar Abstract | Full-text | PDF | Research Article: J Food Process Technol 2013, 4: 274 doi: 10.4172/2157-7110.1000274 Development and Evaluation of Shelf Stable Retort Pouch Processed Readyto- Eat Tender Jackfruit (Artocarpus heterophyllus) Curry Lakshmana JH, Jayaprahash C, Kumar R, Kumaraswamy MR, Kathiravan T and Nadanasabapathi S Abstract | Full-text | PDF | Research Article: J Food Process Technol 2013, 4: 271 doi: 10.4172/2157-7110.1000271 The Effect of Heat Inactivating Process on Biochemical, Microbiological and Sensory Characteristics of Iranian Drink Based on Fermented Milk (Doogh) Elaheh Ahmadi1, Amir Mohammad Mortazavian and Reza Mohammadi Abstract | Full-text | PDF | Research Article: J Food Process Technol 2013, 4: 270 doi: 10.4172/2157-7110.1000270 Comparative Evaluation of Biochemical Changes in Different Safflower Varieties (Carthamus tinctorius L.) under Water Deficit Sadia Javed1, M Yasin Ashraf, Saqib Mahmood, Shazia Anwer Bukhari, Munazzah Meraj and Abida Perveen Abstract | Full-text | PDF |]()
Research Article: J Food Process Technol 2013, 4: 272 doi: 10.4172/2157-7110.1000272 The Newest Experience with Effervescent Tablets Containing Royal Jelly as Functional Food on Packing, Dosage and Synergistic Action in Prevention, Prophylaxis and Healing Mirjana Menkovska Abstract | Full-text | PDF | Research Article: J Food Process Technol 2013, 4: 275 doi: 10.4172/2157-7110.1000275 Predictive Model for Growth of Clostridium perfringens during Cooling of Cooked Beef Supplemented with NaCl, Sodium Nitrite and Sodium Pyrophosphate Vijay K Juneja1, Harry Marks, Tim Mohr and Harshavardhan H Thippareddi Abstract | Full-text | PDF | Research Article: J Food Process Technol 2013, 4: 273 doi: 10.4172/2157-7110.1000273 Performance Evaluation and Process Optimization of Potato Drying using Hot Air Oven Shahzad Faisal1, Ruhi Tabassum and Vishal Kumar Abstract | Full-text | PDF | Research Article: J Food Process Technol 2013, 4: 274 doi: 10.4172/2157-7110.1000274 Development and Evaluation of Shelf Stable Retort Pouch Processed Readyto- Eat Tender Jackfruit (Artocarpus heterophyllus) Curry Lakshmana JH, Jayaprahash C, Kumar R, Kumaraswamy MR, Kathiravan T and Nadanasabapathi S Abstract | Full-text | PDF | Research Article: J Food Process Technol 2013, 4: 271 doi: 10.4172/2157-7110.1000271 The Effect of Heat Inactivating Process on Biochemical, Microbiological and Sensory Characteristics of Iranian Drink Based on Fermented Milk (Doogh) Elaheh Ahmadi1, Amir Mohammad Mortazavian and Reza Mohammadi Abstract | Full-text | PDF | Research Article: J Food Process Technol 2013, 4: 270 doi: 10.4172/2157-7110.1000270 Comparative Evaluation of Biochemical Changes in Different Safflower Varieties (Carthamus tinctorius L.) under Water Deficit Sadia Javed1, M Yasin Ashraf, Saqib Mahmood, Shazia Anwer Bukhari, Munazzah Meraj and Abida Perveen Abstract | Full-text | PDF |
Ahmadi, Elaheh
- 期刊名称Journal of Food Processing & Technology
- 作者Ahmadi, Elaheh
- 卷第4卷
- 期第10期
- 电子ISSN2157-7110
- 文件大小657.13KB
- 发表时间2013
- DOI10.4172/2157-7110.1000271
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