Chemical Technology

It is intended to publisch  scientific papers dealing with the following problems: technology of inorganic materials, technology of organic materials, food chemistry and technology.

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All the previous issues of the journal could be found here.

Vol 66, No 1 (2015)

Table of Contents

FOOD CHEMISTRY AND TECHNOLOGY

LEGUME: COMPOSITION, PROTEIN EXTRACTION AND FUNCTIONAL PROPERTIES. A REVIEW PDF
D. Klupšaitė, G. Juodeikienė 5-12
TECHNOLOGICAL PROPERTIES OF DOUGH FROM WHEAT FLOUR AND FERMENTED BRAN PDF
O. Jefremova, V. Radenkovs, D. Kunkulberga, D. Klava 13-18
FACULTATIVE THERMOPHILIC MICROORGANISMS IN POTATO PRODUCTS IN RETORT PACKAGING PDF
A. Ruzaike, S. Muizniece-Brasava, K. Kovalenko 19-23
CHEMICAL COMPOSITION OF TOMATOES DEPENDING ON THE STAGE OF RIPENING PDF
Mara Duma, I. Alsina, L. Dubova, I. Erdberga 24-28
ANTIOXIDANT ACTIVITY IN NETTLE (URTICA DIOICA L.) AND GARDEN ORACHE (ATRIPLEX HORTENSIS L.) LEAVES DURING VEGETATION PERIOD PDF
Solvita Zeipiņa, I. Alsiņa, L. Lepse, M. Dūma 29-33
SENSORY ASPECTS AND CONSUMER ACCEPTANCE OF CERTAIN LEGUME EXTRUDED SNACKS PDF
L. Strauta, S. Muižniece-Brasava, I. Gedrovica 34-39
INVESTIGATION OF PHYSICOCHEMICAL, SENSORY CHARACTERISTICS, COOKING AND TEXTURE PROPERTIES OF WHOLE GRAIN PASTA PDF
S. Kalnina, T. Rakcejeva 40-44

TECHNOLOGY OF ORGANIC MATERIALS

PHYSICAL AND CHEMICAL MODIFICATION OF THE STARCH. A REVIEW PDF
D. Simanavičiūtė 45-54

TECHNOLOGY OF INORGANIC MATERIALS

SORPTION CAPACITY INCREASING OF SPENT CATALYST ZEOLITE BY USING H2O2 AND ULTRASOUND PDF
D. Vaičiukynienė, A. Kantautas, L. Jakevičius, V. Godvišaitė, J. Mockienė, V. Vaičiukynas 55-59


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