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Volume 26 (2022): Issue 2 (Dec 2022)

Open Access
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Acta Universitatis Cibiniensis. Series E: Food Technology
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Issue 2 (December 2022)
Issue 1 (June 2022)

13 articles
Open Access
|Dec 2022
Chemical Characterization of Date Seeds (Phoenix dactylifera L.) Cultivated in Algeria for its Application as Functional Ingredients
Hafsa Yaiche Achour,  Amel Sidi Mamar,  Sid Ahmed Saadi,  Noureddine Bouras and  Mustapha Khali  
Open Access
|Dec 2022
Meat (Longissimus lumborum Muscle) Quality in Males of the Family Cervidae
Tomasz Daszkiewicz  
Open Access
|Dec 2022
Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique
Ewa Szpyrka,  Magdalena Podbielska and  Paulina Książek-Trela  
Open Access
|Dec 2022
Effect of Ozone Treatment on Mechanical and Chemical Properties of Sea-Buckthorn (Hippophaë rhamnoides L.) Fruit
Józef Gorzelany,  Oskar Basara,  Piotr Kuźniar,  Agata Maria Pawłowska and  Justyna Belcar  
Open Access
|Dec 2022
Safety Assessment of Locusta migratoria Powder Enriched Peanut-Based Ready-to-Use Therapeutic Foods (RUTF)
Olamide Abigael Akande,  Olusola Samuel Jolayemi,  Matthew Olusola Oluwamukomi,  Oluwatooyin Faramade Osundahunsi,  Oluwole Steve Ijarotimi,  Elizabeth Alagbe and  Damilola Ibitoye  
Open Access
|Dec 2022
Effect of Maltodextrin, Arabic Gum, and Beetroot Juice Concentration on the Powder Properties of Spray-Dried Beetroot-Skim Milk Mixtures
Ng See Wei and  Rabiha Sulaiman  
Open Access
|Dec 2022
Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread
Jarosław Korus,  Mariusz Witczak,  Anna Korus and  Leslaw Juszczak  
Open Access
|Dec 2022
Thermal, Pasting, and Hydration Properties of Flour from Novel Cassava Cultivars for Potential Applications in the Food Industry
Zikhona Nyawose,  Depika Dwarka,  Adarsh Kumar Puri,  Michael Bairu and  John Mellem  
Open Access
|Dec 2022
Bread-Making Potential and Yielding of Hybrid Wheat Under Varied Agronomic and Environmental Factors
Jan Buczek,  Justyna Belcar,  Dorota Gawęda and  Józef Gorzelany  
Open Access
|Dec 2022
Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour
Moruf Olanrewaju Oke,  Jelili Babatunde Hussein,  Ramlat Abiodun Ijale and  Stanley Efosa Ojo  
eISSN: 2344-150X|ISSN: 2344-1496|Language: English|Publication frequency: 2 times per year
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology
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