Please use this identifier to cite or link to this item:
http://localhost:80/xmlui/handle/123456789/6581
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.date.accessioned | 2022-08-25T10:05:03Z | - |
dc.date.available | 2022-08-25T10:05:03Z | - |
dc.date.issued | 2022-06 | - |
dc.identifier.issn | 0022-1155 | - |
dc.identifier.uri | http://172.16.0.4:8085/heritage/handle/123456789/6581 | - |
dc.language.iso | en | en_US |
dc.publisher | Springer | en_US |
dc.relation.ispartofseries | VOLUME 59;No.6 | - |
dc.subject | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | en_US |
dc.subject | Present and pioneer methods of early detection of food borne pathogens | en_US |
dc.subject | Mayonnaise main ingredients influence on its structure as an emulsion | en_US |
dc.subject | Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour | en_US |
dc.subject | Quality changes in fish sausages supplemented with pangas protein isolates as affected by frozen storage and casing material | en_US |
dc.subject | Hydrolysis of peanut (Arachis hypogea L) protein concentrate by fungal crude protease extract: effect on structural, functional and in-vitro protein digestibility | en_US |
dc.subject | Occurrence of multiple drug-resistant Shiga toxigenic Escherichia coli in raw milk samples collected from retail outlets in South India | en_US |
dc.subject | Page-2160-Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt | en_US |
dc.subject | Water activity relations of spoilage fungi associated with smoke-dried catfish (Clarias gariepinus) sold in some open markets in Nigeria | en_US |
dc.subject | Low-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 rat | en_US |
dc.subject | Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread | en_US |
dc.subject | Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread | en_US |
dc.subject | Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third generation snack after heat treatment | en_US |
dc.subject | Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics \ | en_US |
dc.subject | Quality assessment of nutri-cereal bran rich fraction enriched buns and muffins \ | en_US |
dc.subject | Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology \ | en_US |
dc.subject | Improved 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.subject | Upscale fermenter design for lactic acid production from cheese whey permeate focusing on impeller selection and energy optimization MK Mediboyina\ | en_US |
dc.subject | Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations | en_US |
dc.subject | High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology | en_US |
dc.subject | Peptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by Lactobacillus and characterization of novel peptides with Antioxidative activity | en_US |
dc.subject | Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut | en_US |
dc.subject | Effect of hybrid drying on the quality attributes of formulated instant banana-milk powders and shakes during storage | en_US |
dc.subject | Comparative biological analyses on kenger and kenger coffee as novel functional food products | en_US |
dc.subject | -Quality improvement of sweet rice wine fermented with Rhizopus dele mar on key aroma compounds content, phenolic composition, and antioxidant capacity compared | en_US |
dc.subject | Fortification of ready-to-eat extruded snacks with tree bean powder: nutritional, antioxidant, essential amino acids, and sensory properties | en_US |
dc.subject | Antioxidant 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.subject | Design, development and performance evaluation of rotary onion grader | en_US |
dc.subject | Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion | en_US |
dc.subject | Preparation and evaluation of novel functional fermented dairy products containing pro polis and cinnamon | en_US |
dc.subject | Development and performance evaluation of hand operated mango seed decorticator | en_US |
dc.subject | Effect of protein enrichment on quality characteristics and glycemic index of gluten free sweet potato (Ipomoea batatas L.) spaghetti | en_US |
dc.subject | Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate | en_US |
dc.subject | Correction to: Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate | en_US |
dc.subject | Osmo-air drying of banana slices: multivariate analysis, process optimization and product quality characterization | en_US |
dc.subject | Development and evaluation of onion bulb descaler for removal and collection of surface dry peel | en_US |
dc.subject | Occurrence and exposure assessment of Aflatoxin M. in milk and milk products in India | en_US |
dc.title | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | en_US |
dc.type | Image | en_US |
Appears in Collections: | Alerting of New Journals (BT) |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Journal of Food Science and Technology-June-2022.pdf | 2.72 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.