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Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/6581
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dc.date.accessioned2022-08-25T10:05:03Z-
dc.date.available2022-08-25T10:05:03Z-
dc.date.issued2022-06-
dc.identifier.issn0022-1155-
dc.identifier.urihttp://172.16.0.4:8085/heritage/handle/123456789/6581-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVOLUME 59;No.6-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subjectPresent and pioneer methods of early detection of food borne pathogensen_US
dc.subjectMayonnaise main ingredients influence on its structure as an emulsionen_US
dc.subjectNutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flouren_US
dc.subjectQuality changes in fish sausages supplemented with pangas protein isolates as affected by frozen storage and casing materialen_US
dc.subjectHydrolysis of peanut (Arachis hypogea L) protein concentrate by fungal crude protease extract: effect on structural, functional and in-vitro protein digestibilityen_US
dc.subjectOccurrence of multiple drug-resistant Shiga toxigenic Escherichia coli in raw milk samples collected from retail outlets in South Indiaen_US
dc.subjectPage-2160-Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurten_US
dc.subjectWater activity relations of spoilage fungi associated with smoke-dried catfish (Clarias gariepinus) sold in some open markets in Nigeriaen_US
dc.subjectLow-glycemic foods with wheat, barley and herbs (Terminalia chebula, Terminalia bellerica and Emblica officinalis) inhibit a-amylase, a~glucosidase '~'nd DPP IV activity in high fat and low dose streptozotocin induced diabetic raten_US
dc.subjectRheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate breaden_US
dc.subjectEffect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat breaden_US
dc.subjectEffects of extrusion temperature and puffing technique on physical and functional properties of purpled third generation snack after heat treatmenten_US
dc.subjectLow carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics \en_US
dc.subjectQuality assessment of nutri-cereal bran rich fraction enriched buns and muffins \en_US
dc.subjectProduction of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology \en_US
dc.subjectImproved cholesterol depletion with enhanced astaxanthin and polyunsaturated fatty acids of lipid from Pacific white shrimp cephalothorax using prior ethanolic separation of polar lipid and fJ-Cyciodextrin \en_US
dc.subjectUpscale fermenter design for lactic acid production from cheese whey permeate focusing on impeller selection and energy optimization MK Mediboyina\en_US
dc.subjectAntioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparationsen_US
dc.subjectHigh-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technologyen_US
dc.subjectPeptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by Lactobacillus and characterization of novel peptides with Antioxidative activityen_US
dc.subjectCharacterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nuten_US
dc.subjectEffect of hybrid drying on the quality attributes of formulated instant banana-milk powders and shakes during storageen_US
dc.subjectComparative biological analyses on kenger and kenger coffee as novel functional food productsen_US
dc.subject-Quality improvement of sweet rice wine fermented with Rhizopus dele mar on key aroma compounds content, phenolic composition, and antioxidant capacity compareden_US
dc.subjectFortification of ready-to-eat extruded snacks with tree bean powder: nutritional, antioxidant, essential amino acids, and sensory propertiesen_US
dc.subjectAntioxidant and anti-proliferative activity of free, conjugates and bound phenolic compounds from tomato and industrial tomato by-product X.P. Perea-Dominguez·en_US
dc.subjectDesign, development and performance evaluation of rotary onion graderen_US
dc.subjectPhysicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosionen_US
dc.subjectPreparation and evaluation of novel functional fermented dairy products containing pro polis and cinnamonen_US
dc.subjectDevelopment and performance evaluation of hand operated mango seed decorticatoren_US
dc.subjectEffect of protein enrichment on quality characteristics and glycemic index of gluten free sweet potato (Ipomoea batatas L.) spaghettien_US
dc.subjectStatistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolateen_US
dc.subjectCorrection to: Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolateen_US
dc.subjectOsmo-air drying of banana slices: multivariate analysis, process optimization and product quality characterizationen_US
dc.subjectDevelopment and evaluation of onion bulb descaler for removal and collection of surface dry peelen_US
dc.subjectOccurrence and exposure assessment of Aflatoxin M. in milk and milk products in Indiaen_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
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