Volume 1, Issue 1

Arch food sci technol. 2020;1(1):1005. | Short Communication | Open Access
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Spent Brewer’s Yeast as Biosorbent for Some Heavy Metal Ions

Andreea Stanila

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Arch food sci technol. 2020;1(1):1004. | Research Article | Open Access
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Novel Savory Umami Tasting Snacks Designed as a Strategy to Increase Protein Intake among Hospitalized Patients at Nutritional Risk

Christine Thomsen, Camilla Christine Bundgaard Anker, Mette Holst, Marie N Mortensen, Mathilde Sanden, Lotte B Skadhauge Marie Tostesen and Anne Kathrine Larsen

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Arch food sci technol. 2020;1(1):1003. | Research Article | Open Access
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Effective Adsorption and Separation of Lysozyme with Magnetite/Isinglass Composite Nanoparticles: Investigation of the Operational Parameters

Afsaneh Mollahosseini, Farid Mostafaei, Ali Khadir, Shahrzad Javanshir and Elham Pourian

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Arch food sci technol. 2019;1(1):1002. | Research Article | Open Access
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An Investigation Exploring Patients Eating Patterns, Food, Drinking and Texture Preferences, and Appetite for inbetween Meals during Hospitalization

Mortensen MN1, Larsen AK1, Skadhauge LB2,3, Høgsted RH1, Kolding J1, Beermann T2,3, Rasmussen HH2,3,4, Mikkelsen BE5 and Holst M2,3,4*

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Arch food sci technol. 2019;1(1):1001. | Research Article | Open Access
Abstract | Fulltext PDF

Production and Physico-Chemical Properties of Canned Breadfruit Porridge

Nwakalor Chizoba N

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