Thiago Rocha dos Santos Mathias,¹ Matheus Cortes Real Dias Lopes,¹ Catarina Amorim Oliveira,² Renata Correa de Carvalho,³ Flavia F de Carvalho Marques,³ Eliana Flavia Camporese Servulo⁴

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Research Article Open Access

Comparing physicochemical properties and antioxidant potential of sumac from Iran and turkey

Mazaheri Tehrani M,¹ Hesarinejad MA,¹ Seyed MA Razavi,1 Mohammadian R,² Poorkian S²

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MOJ

eISSN: 2381-182X

Food Processing & Technology

Volume 5 - Issue 2

Using sorghum flour as part substitute of wheat flour in noodles making

Advanced methodology for analysis of changes in the storage lettuce surface

Impact of processing steps on physicochemical and rheological properties of tomato paste (cold-break)

Development of whey protein isolate films incorporated with rosemary extracts to improve the microbiological quality of fresh tuna

Influence of mashing profile curve and addition of proteases on the composition of the wort and beer

Comparing physicochemical properties and antioxidant potential of sumac from Iran and turkey

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