Department Of Technology Of Food Products 1

1. Growth and hydrogen production by Escherichia coli during utilization of sole and mixture of sugar beet, alcohol, and beer production waste
2. Development Of An Innovative Technology For Accelerated Cooking Of No Yeast Bread Using Ion-Ozonized Water
3. Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives
4. Improvement of safety assessment and quality control of fish products [e.g., caviar, caviar of the perch family (Percidae)] based on traceability system
5. Functional semi-finished fish product evaluation: organoleptic and evidence in vivo
6. Study on the Biological Drug Enterocol’s Effect on the Nile Tilapia Breeding
7. A Study Of The Possibilities Of Using Linseed Flour And Rice Husk Fiber As An Additional Source Of Raw Materials In The Bakery Industry
8. Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter
9. Pomegranate as a source of bioactive constituents: a review on their characterization, properties and applications
10. Impact of vacuum freeze-drying on the reconstituted camel milk composition
11. Development of halal cooked smoked beef and turkey sausage using a combined plant extracts
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