Dergiler / European Food Science and Engineering
European Food Science and Engineering
European Food Science and Engineering
The European Food Science and Engineering is doubled-blind peer-reviewed journal published two times a year (June and December) accepting only English manuscript. EFSE supports open access to manuscript it publishes and does not have Article Processing Charge (APC) or any submission charges. A DOI number will be given for each article published since 2022. European Food Science and Engineering indexed in Index Copernicus, Infobase Index, Asos Index, CrossRef, Google Scholar, Worldcat, Road Index, Academic Resource Index, Directory of Research Journal Indexing, Citefactor, etc.
2020 · Cilt: 1 - Sayı: 1
| Makale | Yazar | Sayfa |
|---|---|---|
| Optimization of spray drying conditions for microencapsulation of Lactobacillus casei Shirota using response surface methodology | Osman GÜL, Muhammet DERVİŞOĞLU | 1–8 |
| Effect of harvesting period on chemical and bioactive properties of royal jelly from Turkey | Murat EMİR | 9–12 |
| Optical and mechanical properties of bi-layer biodegradable films from poly lactic acid and bovine gelatin | Fatma Tuba PİRİNÇ, Adnan Fatih DAĞDELEN, Furkan Türker SARICAOĞLU | 13–17 |
| Apricot juice processing byproducts as sources of value-added compounds for food industry | Ekin DİNÇEL KASAPOĞLU, Sibel KAHRAMAN, Fatih TÖRNÜK | 18–23 |
| Physical and sensory characteristics of cookies from rice and amaranth flour blends | Utkarsha SHUKLA, Mır SEHAR, Thoithoi TONGBRAM, Mıfftha YASEEN, Jınku BORA | 24–29 |