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http://localhost:80/xmlui/handle/123456789/10282| Title: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Keywords: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Empowering health with mushroom biofortification: nutritional and medicinal attributes Biobased plastics and their nanocomposites: emerging trends in active and intelligent food packaging applications Advancement in starch complexes: structural features, bioactive encapsulation, and modification technique Isolation and characterization of novel Lacticaseibacillus, Pediococcus, Enterococcus, Lentilactobacillus, and Levilactobacillus strains with probiotic potential from fermented turnip juice Development of sweet fermented rice (Khao-Mak) production using a pure culture ofAmylomyces rouxii TISTR 3182 by the mixture design approach Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at +4±2 °C Electrospun probiotic (Lactobacillus pentosus) with prebiotic for better survival in the food system and during gastrointestinal transit Sometimes size matters! Fruit size in combination with I-methylcyclopropene influence kiwifruit postharvest quality Developing novel synbiotic low-fat yogurt using sour cherry pomace pectin-derived oligosaccharides: Lactobacillus acidophilus survival, quality and antioxidant properties Preparation of new modified pyrogallol vinyl monomer and its antimicrobial and antioxidant properties Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production Honey moisture reduction on the inclined plate system: optimization of process parameters Monitoring the changes in UHT whole milk during storage under dynamic and constant temperature profiles Calcium enriched guava crisps: effect of material and process parameters High-intensity ultrasound improves texture profile and technological characteristics of cupuaeu (Theobroma grandiflorum) ice cream Isolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juice Amultivariate approach to verify correlations between sensory quality indices and analytical quality indices in traditional Brazilian cheese |
| Issue Date: | Sep-2025 |
| Publisher: | Springer |
| Series/Report no.: | Vol-62;No. 9 |
| URI: | http://localhost:80/xmlui/handle/123456789/10282 |
| ISSN: | 0022-1155 |
| Appears in Collections: | Alerting of New Journals (BT) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-September-2025.pdf | 1.63 MB | Adobe PDF | View/Open |
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