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Julita Reguła
Acta Scientiarum Polonorum Technologia Alimentaria
Acta Sci Pol Technol Aliment
16440730
18989594
10.17306/J.AFS
https://www.food.actapol.net
06
06
2015
06
30
2024
23
2
10.17306/J.AFS.2024.2
https://www.food.actapol.net/volume23/issue2
Effect of calcium and sucrose on the thermal inactivation of pectin methylesterase from tomato fruits: A kinetic study.
Institute of Food and Biotechnology, Can Tho University, Vietnam
Binh Ly
Nguyen
06
30
2024
139
150
10.17306/J.AFS.2.1158
https://www.food.actapol.net/volume23/issue2/abstract-1.html
Microencapsulation of Prebiotics Extracted from Citrus Seeds and Establishing their Stability for Food Vehicles
Department of Life Science, GITAM School of Science, GITAM Deemed to be University, Rushikonda, India
Center for Food Technology, Anna University, Chennai, India
J. K.
Pallavi
M.
Soundarya
M.
Sukumar
06
30
2024
151
161
10.17306/J.AFS.2.1195
https://www.food.actapol.net/volume23/issue2/abstract-2.html
Evaluation of the bioactive composition of cocoa pod husk from Sulawesi Island, Indonesia, for health benefits
Department of Nutrition, Health Polytechnic of Kendari, Indonesia
Department of Epidemiology, Public Health Faculty Hasanuddin University, Indonesia
Nutrition Department, Faculty of Public Health, Hasanuddin University Tamalanrea Campus, Makassar, Indonesia
Faculty of Public Health, Hasanuddin University, Tamalanrea Campus, Makassar, Indonesia
Chemical Engineering, State Polytechnic of Ujung Pandang, Makassar, Indonesia
Faculty of Pharmacy, Drug Discovery and Development Centre, Hasanuddin University, Tamalanrea Campus, Makassar, Indonesia
Programme of Diploma III in Pharmacy, Polytechnic of Bina Husada Kendari, Indonesia
Faculty of Medicine, Public Health, and Nursing, Gadjah Mada University, Yogyakarta, Indonesia
Rita
Irma
Ridwan
Amiruddin
Nurhaedar
Jafar
Wahiduddin
Wahiduddin
Akhmad
Rifai
Gemini
Alam
Agung Wibawa Mahatva
Yodha
Toto
Sudargo
Sudirman
Nasir
Apik Indarty
Moedjiono
06
30
2024
163
177
10.17306/J.AFS.2.1202
https://www.food.actapol.net/volume23/issue2/abstract-3.html
Multidimensional comparative analysis of three baking methods of the cupcake – Thermophysical approach
Department of Food Science and Technology, College of Agriculture, University of Zabol, Iran
Transfer Phenomena Laboratory, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Iran
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Iran
Sediqeh
Soleimanifard
Zahra
Emam-djomeh
Gholamreza
Askari
Mohammad
Shahedi
06
30
2024
179
186
10.17306/J.AFS.2.1206
https://www.food.actapol.net/volume23/issue2/abstract-4.html
Study utilisation of purple sweet potato in food products: research trends bibliometric.
Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Sulawesi Selatan, Indonesia
Nutrition Department, Makassar Health Polytechnic, Hasanuddin University, Makassar City, South Sulawesi, Indonesia
Faramitha
Faramitha
Meta
Mahendradatta
Muhammad
Asfar
Muhammad
Iqbal
Adriyani
Adam
06
30
2024
187
201
10.17306/J.AFS.2.1217
https://www.food.actapol.net/volume23/issue2/abstract-5.html
Effects of alkaline extraction conditions on the yield and physicochemical properties of dietary fiber from Cat Chu mango (Mangifera indica L.) peel
Institute of Food and Biotechnology, Can Tho University, , Vietnam
College of Agriculture, Can Tho University, Vietnam
Phuong
Nguyen
Vuong
Kieu
DanNguyen Nhat Minh
Phuong
Kieu Minh
Vuong
Luu Thai
Danh
Nguyen Bao
Loc
Tran Chi
Nhan
06
30
2024
203
212
10.17306/J.AFS.2.1224
https://www.food.actapol.net/volume23/issue2/abstract-6.html
The nutrient, color and antioxidant capacity of asparagus (Asparagus officinalis L.) root tea after blanching
Experimental-practical Area, An Giang University, Vietnam National University, Ho Chi Minh city, Vietnam
Crop Science Department, Agriculture and Natural Resource Faculty, An Giang University, Vietnam National University Ho Chi Minh city, Vietnam
Food Technology Department, Agriculture and Natural Resource Faculty, An Giang University, Vietnam National University Ho Chi Minh city, Vietnam
Giang T. N.
Nguyen
Khai V.
Tran
Tuyen T. X.
Vo
Tan D.
Nguyen
06
30
2024
213
223
10.17306/J.AFS.2.1176
https://www.food.actapol.net/volume23/issue2/abstract-7.html
A comprehensive analysis of the influence of variety and climate on some properties of sunflower oil
Regional Agricultural Research Center of Meknes, National Institute of Agricultural Research, Rabat, Morocco
Laboratory of Biotechnology and Valorization of Bio-resources (BioVar), Faculty of Science, University Moulay Ismail, Morocco
Ibtissame
Guirrou
Mohamed
Kouighat
Rajae
Kettani
Karim
Houmanat
Charafeddine
Kassimi
Abdelhay El
Harrak
Abdelghani
Nabloussi
06
30
2024
225
243
10.17306/J.AFS.2.1229
https://www.food.actapol.net/volume23/issue2/abstract-8.html
Rheological and textural analysis of Vienna sausage production: the effects of substituting animal fat with sunflower oil
Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences
and Veterinary Medicine of Cluj Napoca, Romania
Anda E.
Tanislav
Dorin
Ţibulcă
Vlad
Mureșan
Elena
Mudura
06
30
2024
245
256
10.17306/J.AFS.2.1220
https://www.food.actapol.net/volume23/issue2/abstract-9.html
Phytochemical and antioxidant evaluation of Moringa oleifera and Aloe vera in the fermentation of kombucha
Universidad Autónoma de Nuevo León, Facultad de Agronomía, Nuevo León, México
Centro de Investigación en Química Aplicada (CIQA), Saltillo, Coahuila, México
Cristal Alejandra
Ochoa-Chantaca
Julia Mariana
Márquez-Reyes
Rocío Yaneli
Aguirre-Loredo
Alejandro Isabel
Luna-Maldonado
Celestino
García-Gómez
06
30
2024
257
265
10.17306/J.AFS.2.1227
https://www.food.actapol.net/volume23/issue2/abstract-10.html