Volume: 1 Issue: 2, 11/30/17

Year: 2017

Article

Editorial

1. Main Page, Editorial Board and Contents

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Page : 1-3

Research Article

2. Effects of Dietary Supplementation of Glycerol on Performance, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hens

Gülşah Kanbur , Yusuf Cufadar , Rabia Göçmen , Ahmet Ünver

Page : 4-10

Research Article

3. MATHEMATICAL MODELING OF APRICOT DRYING

Esra Ünlü , Çiğdem Soysal

Page : 12-17

Review

4. Effects of Cultivar, Maturity Index and Growing Region on Fatty Acid Composition of Olive Oils

Songül Kesen , Armin Amanpour , A. Salih Sonmezdag , Hasim Kelebek , Serkan Selli

Page : 18-28

Research Article

5. Temperature dependency of sweet cherry concentrate colour: a kinetic study

Şelale Yalçınöz , Emine Erçelebi

Page : 29-35

Research Article

6. Physicochemical and Nutritional Properties of Bitter Melon at Four Maturation Stages

Yasin Ozdemır , Aysun Ozturk , Senem Tufekcı , Ozge Keskınel , Rena İ. Kostı

Page : 36-40

Review

7. An Overview of Nano-Scale Food Emulsions: A Mini Review

Şelale Yalçınöz , Emine Erçelebi

Page : 41-46

Review

8. Increasing Shelf Life of Fruits and Vegetables with Combined System of Modified Atmosphere Packaging and Edible Films Coating

Merve Gozde Coskun , Perihan Yolcı Omeroglu , Omer Utku Copur

Page : 47-53

Research Article

9. Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil

Armin Amanpour , Songul Kesen , Hasim Kelebek , Serkan Sellı

Page : 54-58

Review

10. APPLICATION OF NANOTECHNOLOGY IN FOOD PACKAGING

Merve Gozde Coskun , Omer Utku Copur , Perihan Yolci Omeroglu

Page : 59-66

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com