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Title:	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Keywords:	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY REVIEW ARTICLES--Nature's marvel: unravelling the multiphase composition of Cordyceps militaris mushroom and its implications as a dietary supplement Mind gut harmony: psychobiotics effects on the gut-brain axis and harnessing its effects for the mental health Research progress on the regulation of endogenous enzyme activity in food by low temperature plasma Phytochemical, antioxidant, and antimicrobial properties of Bellardia trixago methanol and ethanol extracts: insights from ADMET and molecular docking approaches Phosphorylated modification of walnut protein isolate: tructural characteristics, functional properties and mkroencapsulation of Lactobacillus bulgaricus Enhancement of phenolic content and antioxidant activity in snakefruit (Salacca zalacca (Gaerth.)Voss) vinegar by malolactic fermentation with Lactobacillus plantarum The effect of corrugated box containing orange oil to delay ripening in green mango and its mechanism of action Evaluating the physicochemical properties and antioxidant activity of pineapple-oriented energy drink Optimization of protein recovery from Atlantic salmon (Salmo salar) head and backbone by response surface methodology and characterization of functional properties and nutritional value Valorization of tomato waste as a source of additive ingredients: purification, cell proliferation and anti-inflammatory activities of flavonoids from tomato pomace Preparation of goat milk-based herbal kalakand enriched with rhododendron flower juice and jaggery: sensory and functional characterization Crude anthocyanin-rich extract from banana bracts (Musa cavendish) and its application as an antioxidant in Birz Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability Formulation and analysis of probiotic Bacillus licheniformis MCC 2514 infused osmo dried carrot Food safety in the production of olive oils. Presence of heavy metals and phthalic acid esters using different types of packaging Functional ready-to-eat cereal-based snacks supplemented with food by-products Process standardization and characterization of Pizza cheeses prepared employing starter culture technique using Glucono-Delta-Lactone (GDL) for post-acidification of curd
Issue Date:	Apr-2026
Publisher:	Springer
Series/Report no.:	Vol-63;No. 4
URI:	http://heritageit.dspaces.org/jspui/handle/123456789/11291
ISSN:	0022-1155
Appears in Collections:	Alerting of New Journals (CHE)

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