Pub Date : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.16
{"title":"LCMS STUDY OF THE INDIGENOUS FRUITS AND VEGETABLES OF\u0000INDIAN HIMALAYAN REGION","authors":"","doi":"10.34302/crpjfst/2023.15.2.16","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.16","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43471917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.5
{"title":"COMPARATIVE ANALYSES OF PROXIMATE COMPOSITION, BIOACTIVE\u0000COMPOUND AND ANTIOXIDANT ACTIVITY IN DIFFERENT PARTS OF\u0000GREEN AND RIPE PASSION FRUIT","authors":"","doi":"10.34302/crpjfst/2023.15.2.5","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.5","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46713728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.3
{"title":"SYNTHESIS AND CHARACTERIZATION OF GRAFT COPOLYMERS OF\u0000NATIVE AND PHTHALATED CASSAVA (Manihot esculenta) STARCHES\u0000WITH ACRYLONITRILE AS A GRAFTING AGENT","authors":"","doi":"10.34302/crpjfst/2023.15.2.3","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.3","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47697600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.4
{"title":"TOTAL PHENOLIC AND FLAVONOID CONTENT, AND ANTIOXIDANT\u0000ACTIVITY OF WHEAT BREAD ENRICHED WITH PUMPKIN, CHESTNUT\u0000AND ROSEHIP FLOUR","authors":"","doi":"10.34302/crpjfst/2023.15.2.4","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.4","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45285282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.13
{"title":"COMPARING PHYSICOCHEMICAL, NUTRITIONAL AND BIOCHEMICAL\u0000PROPERTIES OF THREE TRADITIONAL FIG VINEGARS PRODUCED IN\u0000ALGERIA","authors":"","doi":"10.34302/crpjfst/2023.15.2.13","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.13","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46511163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"KINETICS OF COLOR DEGRADATION DURING STORAGE OF HARD CANDIES OF DYE FROM THE GRIS FLOWER WITH ARTIFICIAL INTELLIGENCE","authors":"","doi":"10.34302/si/234","DOIUrl":"https://doi.org/10.34302/si/234","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41540496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.2
{"title":"EXTRACTION OF CAROTENOIDS FROM VEGETABLE RESOURCES AND\u0000ITS UTILIZATION IN DAIRY PRODUCTS","authors":"","doi":"10.34302/crpjfst/2023.15.2.2","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.2","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45306126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.7
Siti Farida, E. Saati, D. Damat, A. Wahyudi
To produce purple sweet potato flour ( Ipomoea batatas L.) through natural drying under sunlight is weather dependent and has fluctuating quality. Drying with a cabinet dryer has the potential to ensure consistency and time efficiency. This study aims to assess differences in purple sweet potato varieties and drying temperature on antioxidant activity, anthocyanin levels, and chemical characteristics of flour in Antin 2 and Antin 3 varieties. The study was designed using a randomized complete design with two factors, including factor I (Antin 2 and Antin 3 varieties) and factor II of drying cabinet drying temperature (40 o C, 50 o C, and 60 o C), while fresh tuber as a control. Parameters observed included antioxidant activity, anthocyanin content, water content, ash content, protein content, fat content, carbohydrate content, vitamin A, vitamin C, and purple sweet potato flour. Data were analyzed using the ANOVA test. The Antin 3 variety has higher levels of anthocyanins and antioxidants than the Antin2 variety. Antin 3 has a significantly higher fat and Vitamin A content than Antin 2 variety. Antin 2 has significantly higher protein and vitamin C content than Antin 3 variety. The temperature has a significant effect on water and carbohydrate content
{"title":"ASSESSMENT OF PURPLE SWEET POTATO FLOUR ANTIN 2 AND ANTIN 3\u0000VARIETIES NUTRITIONAL QUALITY USING VARIOUS DRYING\u0000TEMPERATURE","authors":"Siti Farida, E. Saati, D. Damat, A. Wahyudi","doi":"10.34302/crpjfst/2023.15.2.7","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.7","url":null,"abstract":"To produce purple sweet potato flour ( Ipomoea batatas L.) through natural drying under sunlight is weather dependent and has fluctuating quality. Drying with a cabinet dryer has the potential to ensure consistency and time efficiency. This study aims to assess differences in purple sweet potato varieties and drying temperature on antioxidant activity, anthocyanin levels, and chemical characteristics of flour in Antin 2 and Antin 3 varieties. The study was designed using a randomized complete design with two factors, including factor I (Antin 2 and Antin 3 varieties) and factor II of drying cabinet drying temperature (40 o C, 50 o C, and 60 o C), while fresh tuber as a control. Parameters observed included antioxidant activity, anthocyanin content, water content, ash content, protein content, fat content, carbohydrate content, vitamin A, vitamin C, and purple sweet potato flour. Data were analyzed using the ANOVA test. The Antin 3 variety has higher levels of anthocyanins and antioxidants than the Antin2 variety. Antin 3 has a significantly higher fat and Vitamin A content than Antin 2 variety. Antin 2 has significantly higher protein and vitamin C content than Antin 3 variety. The temperature has a significant effect on water and carbohydrate content","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43856222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.1
{"title":"CONTAINER’S INFLUENCE ON THERMAL DEGRADATION OF\u0000VEGETABLE OIL","authors":"","doi":"10.34302/crpjfst/2023.15.2.1","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.1","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44408240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.34302/crpjfst/2023.15.2.8
{"title":"PHYSICO-CHEMICAL, TECHNOLOGICAL AND SENSORIAL QUALITIES\u0000OF MEAT AND SAUSAGE FROM BROILER CHICKENS FED DIETARY\u0000WHITE AND CAYENNE PEPPER POWDERS","authors":"","doi":"10.34302/crpjfst/2023.15.2.8","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.8","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41264199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：