1. Digital Library
  2. Heritage Group of Institutions, Kolkata
  3. Heritage Institute of Technology,Kolkata
  4. Services of HITK
  5. Alerting of New Journals
  6. Alerting of New Journals (BT)
Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/10213
Full metadata record
DC FieldValueLanguage
dc.date.accessioned2025-09-24T09:29:59Z-
dc.date.available2025-09-24T09:29:59Z-
dc.date.issued2025-08-
dc.identifier.issn0022-1155-
dc.identifier.urihttp://localhost:80/xmlui/handle/123456789/10213-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVolume-62;Number-8-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subjectExploring the bioactive-based therapeutic and culinary potential of Madhuca longifolia flower and delineating the research gaps in terms of scientific validationen_US
dc.subjectComprehensive review on ethnobotanical, nutritional and functional properties of wild edible fruits of North Eastern Himalaya, Indiaen_US
dc.subjectInclusion of endophytes in hydroponic cultivation of basils enhances hydroxycinnamic acid levels and antioxidant capacityen_US
dc.subjectA novel approach for the optimization of Shatavari (Asparagus racemosus Willd.) plant-based low alcohol nutra beverage production using Saccharomyces cerevisiae (NCIM 2428) in conjunction with artificial neural network and genetic algorithm (ANN-GA)en_US
dc.subjectCharacterisation of seaweed (VIva Lactuca) powder and its incorporation for the development of vegetable patty enriched with dietary fibre, protein and antioxidantsen_US
dc.subjectEffect of flour proportion and baking parameters on properties of gluten free pizza base prepared from barnyard millet and soy beanen_US
dc.subjectDevelopment and characterization of biopolymer edible film based on gelatin and chitosan incorporated with kesum (Persicaria minus Huds.) Essential oil nanoemulsionen_US
dc.subjectProbing the metagenome and nutritional composition of idli batter fortified with electrolytic iron for addressing anaemiaen_US
dc.subjectInteractive effect of additives on quality characteristics of retort processed RTE chapati and its optimizationen_US
dc.subjectThe influence of the alcoholic extract of lemon balm on the growth of Lactobacillus helveticus MDC 9602 and the technological, physicochemical, organoleptic, and antioxidant properties of fermented milken_US
dc.subjectOptimized ultrasound-assisted extraction of glycyrrhizic acid from Glycyrrhiza glabra followed by one-pot hydrolysis to and nanoemulsified separation of glycyrrhetinic acid for food applicationsen_US
dc.subjectExploring volatile compounds in Euryale ferox fruit peel-based yogurt and evaluation of physicochemical, rheological and functional propertiesen_US
dc.subjectImpact of tiger nut milk as a substitute for cow milk on the rheological, physiochemical, and organoleptic properties of functional ice creamen_US
dc.subjectProbiotic Lactobacillus pLantarum SVP2 fermented bioactive EPS-rich milk whey functional beverageen_US
dc.subjectProbiotic plant-based beverage with coconut, mango, and yam as a carrier of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus GG, and Lactobacillus acidophilus: impact on viability and qualityen_US
dc.subjectThermal history indicator hydrogel based on starch with multiple signal channels for visualized monitoring thermal accumulation of perishable productsen_US
dc.subjectNear-infrared hyperspectral imaging for predicting the quality of S02 pre-treated and dehydrated mangoen_US
dc.subjectNear-infrared hyperspectral imaging for predicting the quality of S02 pre-treated and dehydrated mangoen_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
Appears in Collections:Alerting of New Journals (BT)

Files in This Item:
File Description SizeFormat 
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-August-2025.pdf1.79 MBAdobe PDFView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.