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

Year: 2017

Article

Editorial

1. Main Page, Editorial Board and Contents

. .

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