Croat. J. Food Sci. Technol. (2019) 11 (1)

Vol. 11. No. 1

HRČAK

ARTICLE META-DATA

Original scientific paper

OLAWALE PAUL OLATIDOYE, TAOFIK AKINYEMI SHITTU, SAMUEL OLUSEGUN AWONORIN, EMMANUEL SUNDAY AKIN AJISEGIRI
The influence of roasting conditions on volatile flavour compounds in raw and roasted cashew kernels (Anacadium ocidentale) grown in Nigeria
DOI: 10.17508/CJFST.2019.11.1.01
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NIKA PAVLOVIĆ, MARTINA JAKOVLJEVIĆ, MAJA MIŠKULIN, MAJA MOLNAR, ĐURĐICA AČKAR, STELA JOKIĆ
Green extraction techniques of bioactive components from cocoa shell
DOI: 10.17508/CJFST.2019.11.1.02
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FOLASADE MARIA MAKINDE, AYOBAMI OPEYEMI EYITAYO
Evaluation of nutritional composition, functional and pasting properties of wheat flour-coconut flour blends
DOI: 10.17508/CJFST.2019.11.1.03
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IDOWU MICHAEL AYODELE, ADEOLA ABIODUN ADEROJU, OKE EMMANUEL KEHINDE, AMUSA AYODEJI JOSEPH, OMONIYI SAHEED ADEWALE
Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie
DOI: 10.17508/CJFST.2019.11.1.04
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THANUSHREE PRABHUSWAMY, KATHIRAVAN TAMILSELVAN, MARIA LEENA MICHAEL, JEYAN ARTHUR MOSES, ANANDHARAMAKRISHNAN CHINNASAMY
Influence of different hydrocolloids on dispersion of sweet basil seeds (Ocimum basilicum) in fruit-flavoured beverages
DOI: 10.17508/CJFST.2019.11.1.05
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JELKA PLEADIN, JURISLAV BABIĆ, ANA VULIĆ, NINA KUDUMIJA, KRUNOSLAV ALADIĆ, MAJA KIŠ, VESNA JAKI TKALEC, MARIO ŠKRIVANKO, MARICA LOLIĆ, DRAGO ŠUBARIĆ
The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content
DOI: 10.17508/CJFST.2019.11.1.06
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ESMAEIL GHANBARI SHENDI, DILEK SIVRI ÖZAY, MÜCAHIT TAHA ÖZKAYA, NIMETI FEYZA ÜSTÜNEL
Chemical characterization and storage stability of extra virgin olive oil extracted from Derik Halhalı cultivar
DOI: 10.17508/CJFST.2019.11.1.08
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CHARLES OLUWASEUN ADETUNJI, JOHN OLUSEGUN OJEDIRAN, JULIANA BUNMI ADETUNJI, STEPHEN OLUMUYIWA OWA
Influence of chitosan edible coating on postharvest qualities of Capsicum annum L. during storage in evaporative cooling system
DOI: 10.17508/CJFST.2019.11.1.09
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ABIODUN ADEROJU ADEOLA, OLUWATOBILOBA MARGARET SOLOLA, OLALEKAN APATA, EHIMEN RITA OHIZUA
Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding
DOI: 10.17508/CJFST.2019.11.1.10
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KRISTINA TUŠEK, IVANA BUNTAK,  JASENKA GAJDOŠ KLJUSURIĆ, ANA JURINJAK TUŠEK
Gender specific differences of the ethanol and nicotine toxicity verified by the use of mathematical models
DOI: 10.17508/CJFST.2019.11.1.11
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SAFİYE NUR DİRİM, GÜLŞAH ÇALIŞKAN KOÇ
Functional properties of parsley fortified homemade Turkish noodles (Erişte)
DOI: 10.17508/CJFST.2019.11.1.13
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AYOOLA PATRICK OLALUSI, OLUWAKEMI ERINLE
Influence of drying temperature and pretreatment on the drying characteristics and quality of dried cashew (Anacardium occidentale L.) apple slices
DOI: 10.17508/CJFST.2019.11.1.14
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MANUEL ZIMMER, JAN SCHNEIDER
Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers
DOI: 10.17508/CJFST.2019.11.1.15
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Reviews

AMRA BRATOVCIC, JASMIN SULJAGIC
Micro- and nano-encapsulation in food industry
DOI: 10.17508/CJFST.2019.11.1.17
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SANDRA BUDŽAKI, JOZO LEKO, KRISTINA JOVANOVIĆ, JOŽEF VISZMEG, IVO KOŠKI
Air source heat pump assisted drying for food applications: A mini review
DOI: 10.17508/CJFST.2019.11.1.18
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Professional papers

OGUERI NWAIWU,  VINCENT IFEANYI IBEKWE
Optimization of ozone decomposition time and its effect on physicochemical and bacteriological quality of table water
DOI: 10.17508/CJFST.2019.11.1.07
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AMRA BRATOVCIC, EDITA SARIC
Determination of essential nutrients and cadmium in the white quinoa and amaranth seeds
DOI: 10.17508/CJFST.2019.11.1.12
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