Volume 11, Issue 2 (June 2024)  

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Editorial


XML COVID-19 Pandemic and Food Safety Concerns: The Impact of Extra-Heating on Chemical Toxins
P. 69-70
J. Sadeghizadeh-Yazdi , T. Miri , A.S. Mozaffari Nejad *
Abstract (65 Views) | Full-Text (PDF) (30 Downloads)


Original article


XML Influence of Soaking, Boiling, Roasting, and Germination on the Composition and Functional Properties of Algerian Chickpea Flour, and the Consumer Acceptability of Chickpea Cheese Analogue
P. 71-81
I. Guemra * , F. Adoui , E. Sabba , R. Ferhat , L. Benatallah
Abstract (42 Views) | Full-Text (PDF) (39 Downloads)   |   Highlights

XML Soft Cheese-Making with Buttermilk: Physico-chemical, Sensory, Textural Properties, and Microstructure Characterization
P. 82-93
B. Meghzili * , F.A. Benyahia , K. Szkolnicka , O. Aissaoui-Zitoun , E. Foufou
Abstract (58 Views) | Full-Text (PDF) (34 Downloads)   |   Highlights

XML Evaluation nutrients of Turkish Snack Bars Based on Labeling and Web Page Information: A Qualitative Research
P. 94-104
İ. Öztürk Altuncevahir * , E. Özkul Erdoğan , S. Yücesoy
Abstract (46 Views) | Full-Text (PDF) (42 Downloads)   |   Highlights

XML Food Labeling: The Role of Claims and Statements in Community Health
P. 105-115
M. Asafari , M. Hozoori , H. Samiee , R. Mazaheri Nezhad Fard , H. Hosseini *
Abstract (109 Views) | Full-Text (PDF) (30 Downloads)   |   Highlights

XML Evaluation the Ingredients and Influence of Thermal Treatment on Physicochemical Properties and Bioactive Compounds of Evernia prunastri from Algeria
P. 116-126
F. Bekka-Hadji *
Abstract (44 Views) | Full-Text (PDF) (27 Downloads)   |   Highlights

XML Reduction of the Cyanide from Cassava Leaves Using NaHCO3
P. 127-134
N. Narwati * , S. Setiawan
Abstract (31 Views) | Full-Text (PDF) (21 Downloads)   |   Highlights

XML Modelling the Color and Microbial Properties of Canned Ngu by Response Surface Method
P. 135-148
M.O. Iwe , P.C. Anya , S. Ubbor , A.N. Agiriga * , C. Okoro
Abstract (28 Views) | Full-Text (PDF) (23 Downloads)   |   Highlights

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