Tobacco Science and Technology
Tobacco Science and Technology is a peer reviewed journal since 2013 up to now. The journal is monthly publishing journal.The main scope of Tobacco Science and Technology) is Agricultural engineering/Agricultural science, Biological Engineering/ Biological science, bio-chemistry, chemistry, public health, pharmaceutical science and so on. Our journal welcome original papers from everywhere in the world.
Volume 58 , Issue 04
20 Jul 2025SUBMISSION DEADLINE
Day
Hour
Min
Sec
Volume - 58 , Issue 04
31 Jul 2025PUBLISH ON
AIM AND SCOPES
Tobacco Science and Technology
Agricultural engineering
Agricultural science
Biological Engineering
Biological science
bio-chemistry
chemistry
public health
pharmaceutical science
All Published Jurnal
Tobacco Science and Technology
A comparative study of two extracts of Zingiber officinale Roscoe. (with and without juice): Phytochemical assessment, antioxidant and anti-arthritic activities in vitro.
Recently, the food industry has faced challenges in maintaining higher quality fruit and vegetable products. Ginger rhizome processing has attracted much attention for its many health-promoting properties. Our research was aimed at phytochemical screening and determining the total content of phenolics and flavonoids by studying the antioxidant and antiarthritic activities of ginger in vitro. Ginger extract with juice (GEWJ) and ginger extract within juice (GENJ) were prepared by maceration. Total polyphenol and flavonoid levels were assessed by Folin-Ciocalteu and aluminum chloride assays, res
MORPHOMETRIC STUDY OF SOME NATIVE OLIVE CULTIVARS (OLEA EUROPAEA SSP. EUROPAEA L.) IN THE SKIKDA REGION (NORTHEASTERN ALGERIA)
To better understand the Algerian olive heritage, determine the phenotypic diversity of olive trees, and test the discriminative power of various descriptors, an identification of nine native cultivars (Selti, Sigoise, Bouchouk Sidi Aich, Bouchouk Guergour, Chamlel, Azerradj, Blanquette de Guelma, Hamra, and Bouchouka) was conducted within the olive collection of the Institute of Fruit Trees and Vine (IFTV) in the Emdjez Edchiche region of Skikda Province in northeastern Algeria. A descriptive sheet was prepared using 28 morphological descriptors of different parts of the tree leaves, drupes,
Physicochemical and microbiological analysis of spring waters distributed in the Wilaya of Skikda
The physico-chemical properties (pH, conductivity, Hardness, turbidity TDS, salinity, TA, TAC, .... and certain minerals) and microbiological (total coliforms, fecal coliforms and fecal streptococci) were used to characterize the spring waters of the Wilaya of Skikda. To obtain "having the quality" of drinking water from food sources, seven samples were studied, including three samples from the Collo region (Laghdir, Ainzida, Ain GharTmmani) and four samples from the Ain Kechera region (Safsafa, El Kikba, Zerzor, Hdjer Mefrouche) "consists of determining" in order to evaluate the quality of th
Growth characteristics and productivity of some maize cultivars in different storage years
The storage period has a distinct and effective effect on field emergence and the plant growth different stages, which is reflected in the grain yield and its quality, the difference in growth stages also makes its effect on the environment different. The appropriate storage process will achieve the best benefit from the nutritional elements and roots appropriate spread, which gives the seedling emergence best rates, obtaining good growth for the crop later, unlike extending the storage period, considering that maize is the least storable of the cereal grains due to its high content of fats an
Evaluate the economic efficiency of changing the number of holes on the Fresh Bun production mold on a mini machine
Fresh Bun is a popular dish in Viet Nam and many countries around the world. There are many delicious dishes made from fresh Fresh Bun, such as crab vermicelli soup, Hue beef noodle soup,.... The research team has developed a mini noodle-making machine to facilitate the production of Fresh Bun in restaurants, hotels, and large eateries,... Within the scope of this article, we have simulated the powder flow velocity in the mold as a basis for adding additional powder extrusion holes on the mold surface. On that basis, we compare the energy efficiency in the production of fresh rice noodles usin