目录2020 | International Journal of Food Science | Hindawi - raybet雷竞app,雷竞技官网下载,雷电竞下载苹果

Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality ofUapaca kirkianaFruit Jam Fermented withLactobacillus rhamnosusYoba

Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa

Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman

The Use of Sage Oil Macerates (Salvia officinalisL.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil Systems

Reactive Oxygen Species and Antioxidants in Postharvest Vegetables and Fruits

Chemical, Microbial Quality, and Risk Assessment due to Toxic Metal Contamination of Egusi (Citrullus colocynthis L.) Powder Sold in Selected Ghanaian Markets

Effect of Fermentation UsingLactobacillus plantarumA6 on the Physicochemical and Functional Properties of PrecookedSorghum bicolorandVoandzeia subterraneaBlended Flour

Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters

Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study

Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions

Food Safety Practices among Postnatal Mothers in Western Ghana

Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling

International Journal of Food Science

Table of Contents

Table of Contents: 2020

Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality ofUapaca kirkianaFruit Jam Fermented withLactobacillus rhamnosusYoba

Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa

Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman

The Use of Sage Oil Macerates (Salvia officinalisL.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil Systems

Reactive Oxygen Species and Antioxidants in Postharvest Vegetables and Fruits

Chemical, Microbial Quality, and Risk Assessment due to Toxic Metal Contamination of Egusi (Citrullus colocynthis L.) Powder Sold in Selected Ghanaian Markets

Effect of Fermentation UsingLactobacillus plantarumA6 on the Physicochemical and Functional Properties of PrecookedSorghum bicolorandVoandzeia subterraneaBlended Flour

Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters

Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study

Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions

Food Safety Practices among Postnatal Mothers in Western Ghana

Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling