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Acta Universitatis Sapientiae, Alimentaria

Volume 16 (2023): Numero 1 (Novembre 2023)

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9 Articoli
Accesso libero | 27 nov 2023
Effect of postharvest management on the microbial quality of potato (Solanum tuberosum L.) tubers
M. Ahmed

M. Ahmed

Department of Crop Science, Adamawa State UniversityNigeria
Profilo Orcid
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Ahmed, M.
, 
D. T. Gungula

D. T. Gungula

Department of Crop Production and Horticulture, Modibbo Adama UniversityNigeria
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Gungula, D. T.
 e 
V. T. Tame

V. T. Tame

Department of Crop Production and Horticulture, Modibbo Adama UniversityNigeria
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Tame, V. T.
  
Accesso libero | 27 nov 2023
Classification of different types of flours available in the Romanian market based on the nutrition content
K. Bodor

K. Bodor

  • Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of BioengineeringRomania
  • Institute for Research and Development in Game Management and Mountain ResourcesMiercurea Ciuc, Romania
  • University of Pécs, Faculty of Natural Sciences, Doctoral School of ChemistryPécs, Hungary
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Bodor, K.
, 
J. Szilágyi

J. Szilágyi

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceRomania
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Szilágyi, J.
, 
O. Szakács

O. Szakács

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceRomania
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Szakács, O.
, 
B. Salamon

B. Salamon

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceRomania
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Salamon, B.
 e 
Zs. Bodor

Zs. Bodor

  • Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of BioengineeringRomania
  • Institute for Research and Development in Game Management and Mountain ResourcesMiercurea Ciuc, Romania
  • University of Pécs, Faculty of Natural Sciences, Doctoral School of ChemistryPécs, Hungary
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Bodor, Zs.
  
Accesso libero | 27 nov 2023
Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system
H. S. Kavuşan

H. S. Kavuşan

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
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Kavuşan, H. S.
, 
S. Çalişkan

S. Çalişkan

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
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Çalişkan, S.
, 
F. Turgut

F. Turgut

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
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Turgut, F.
 e 
M. Serdaroğlu

M. Serdaroğlu

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
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Serdaroğlu, M.
  
Accesso libero | 27 nov 2023
Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods
E. K. Oke

E. K. Oke

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Oke, E. K.
, 
B. A. Hammod

B. A. Hammod

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Hammod, B. A.
, 
A. A. Adeola

A. A. Adeola

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Adeola, A. A.
, 
O. A. Ojo

O. A. Ojo

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Ojo, O. A.
 e 
S.A. Omoniyi

S.A. Omoniyi

Department of Home Science and Management, Federal UniversityGashua, Nigeria
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Omoniyi, S.A.
  
Accesso libero | 27 nov 2023
Nutritional quality and health benefits of roselle calyces
D. O. Raphael

D. O. Raphael

National Horticultural Research InstituteIbadan, Nigeria
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Raphael, D. O.
, 
O. T. Ademoyegun

O. T. Ademoyegun

National Horticultural Research InstituteIbadan, Nigeria
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Ademoyegun, O. T.
 e 
R. S. Ahmed

R. S. Ahmed

National Horticultural Research InstituteIbadan, Nigeria
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Ahmed, R. S.
  
Accesso libero | 27 nov 2023
Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentation
O. A. Ojo

O. A. Ojo

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Ojo, O. A.
, 
A. Oshin

A. Oshin

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Oshin, A.
, 
O. A. Obadina

O. A. Obadina

  • Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
  • Department of Biotechnology and Food Technology, University of JohannesburgSouth Africa
  • Department of Microbiology, Babcook UniversityIlisan, Nigeria
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Obadina, O. A.
 e 
E. K. Oke

E. K. Oke

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Oke, E. K.
  
Accesso libero | 27 nov 2023
Stress response in bacteria originated from dairy products
É. Laslo

É. Laslo

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
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Laslo, É.
, 
É. György

É. György

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
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György, É.
 e 
M.-R. Szentpáli

M.-R. Szentpáli

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
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Szentpáli, M.-R.
  
Accesso libero | 27 nov 2023
Development and comparative analysis of protein-polyphenol-fibre bars as nutritional supplements suitable for healthy senior consumers
M. Jolji

M. Jolji

  • Doctoral School of Nutrition and Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
  • Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
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Jolji, M.
, 
B. Pecsenye

B. Pecsenye

  • Doctoral School of Nutrition and Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
  • Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
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Pecsenye, B.
, 
Z. Mposula

Z. Mposula

  • Doctoral School of Nutrition and Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
  • Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
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Mposula, Z.
, 
A. Aleya

A. Aleya

Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
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Aleya, A.
, 
T. Kiss

T. Kiss

Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
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Kiss, T.
 e 
E. Mathé

E. Mathé

Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of DebrecenDebrecen, Hungary
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Mathé, E.
  
Accesso libero | 27 nov 2023
Laboratory-scale extraction of Hildegardia barteri (Mast.) Kosterm. seed oil with different solvents, purified with membrane filtration
A. E. Adeniyi

A. E. Adeniyi

Department of Natural Chemistry Products & Processing Development Division, Institute of Himalayas Bioresource TechnologyIndia
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Adeniyi, A. E.
, 
J. O. Aremo

J. O. Aremo

Ajani’s Laboratory, Theriogenology Department, Faculty of Veterinary Medicine, University of IbadanNigeria
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Aremo, J. O.
, 
A. O. Oluwadare

A. O. Oluwadare

Forest Production and Products, Faculty of Renewable Natural Resources, University of IbadanNigeria
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Oluwadare, A. O.
 e 
S. Upendra

S. Upendra

Department of Natural Chemistry Products & Processing Development Division, Institute of Himalayas Bioresource TechnologyIndia
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Upendra, S.
  

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Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Economia e business, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione
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