Articles

• COVID-19 Pandemic and Food Safety Concerns: The Impact of Extra-Heating on Chemical Toxins

  J. Sadeghizadeh-Yazdi , T. Miri, A.S. Mozaffari Nejad

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• 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

  I. Guemra, F. Adoui, E. Sabba, R. Ferhat, L. Benatallah

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• Soft Cheese-Making with Buttermilk: Physico-chemical, Sensory, Textural Properties, and Microstructure Characterization

  B. Meghzili, F.A. Benyahia, K. Szkolnicka, O. Aissaoui-Zitoun , E. Foufou

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• Evaluation nutrients of Turkish Snack Bars Based on Labeling and Web Page Information: A Qualitative Research

  İ. Öztürk Altuncevahir, E. Özkul Erdoğan, S. Yücesoy

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• Food Labeling: The Role of Claims and Statements in Community Health

  M. Asafari, M. Hozoori, H. Samiee, R. Mazaheri Nezhad Fard , H. Hosseini

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• Evaluation the Ingredients and Influence of Thermal Treatment on Physicochemical Properties and Bioactive Compounds of Evernia prunastri from Algeria

  F. Bekka-Hadji

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• Reduction of the Cyanide from Cassava Leaves Using NaHCO3

  N. Narwati, S. Setiawan

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• Modelling the Color and Microbial Properties of Canned Ngu by Response Surface Method

  M.O. Iwe, P.C. Anya, S.. Ubbor, A.N.. Agiriga, C.. Okoro

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