JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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DC Field	Value	Language
dc.date.accessioned	2022-12-15T04:28:35Z	-
dc.date.available	2022-12-15T04:28:35Z	-
dc.date.issued	2022-09	-
dc.identifier.issn	0022-1155	-
dc.identifier.uri	http://172.16.0.4:8085/heritage/handle/123456789/6876	-
dc.language.iso	en	en_US
dc.publisher	Springer	en_US
dc.relation.ispartofseries	VOLUME-59;Number-9	-
dc.subject	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY	en_US
dc.subject	2022	en_US
dc.subject	September	en_US
dc.subject	REVIEW ARTICLES Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review A. Kumari• A.K. Chauhan Page-3356-Young cereal grains as a new source of healthy and hypoallergenic foods: a review R.A.A. Ranathunga . P. Suwannapom Page-3349-ORIGINAL ARTICLES Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation L. Benvenutti . D.G. Bortolini . TE. Fischer- D.M. Zardo• A. Nogueira A.A.F. Zielinski- A. Alberti Page-3359-The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt E. Akan• O. Yerlikaya• O.Y. Bayram• O. Kinik Page-3367-Analysis of the trend of volatile compounds by HS-SPME-GC-MS and the main factors affecting the formation of rancid odor during the oxidation process of infant nutrition package L. Ge• Y.we W. Zou• X. Mao• Y. Wang• J. no. H. Zhao . e. Zhu Page- 3379-Growth characteristic of probiotic in fermented coconut milk and the antibacterial properties against Streptococcus pyogenes C.E. Han . J.-A. Ewe• Ci-S. Kuan . S.K. Yeo Page-3387Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silver pomfret fish steaks stored at 4 °C S. Remya . G.K. Sivaraman . T'C. Joseph- E. Parmar . K.R. Sreelakshmi• c.o. Mohan- C.N. Ravishankar Page-3399-Development of Araticum (Annona crassiflora Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages M.O. dos Santos Oliveira- B.B. Dias• C.R.F. Pires B.C.B. Freitas• A.O. de Aguiar- J.F.M. da Silva G.A. de Souza Martins Page-3408-Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk G. Akarca . G. Yildirim Page-3419- In vitro assessment of histamine and lactate production by a multi-strain synbiotic •..., G. Stuivenberg . B. Daisley . P. Akouris . G. Reid Page-3428- Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil A.K. Pandey• O.P. Chauhan- N. Roopa . A. Padmashree . S.S. Manjunatha . A.D. Semwal Page-3440-Combination of in situ iodization and Haloferax spp. bacteria enrichment in salt crystallization process Nilawati . Rame . R.A. Malik . R. Yuliasni Page-3448-Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology N. Yilmaz Tunce1• F. Korkmaz• H. Polat• N.B. Tuncel Page-3458-Effect of drying methods on nutritional constitutes of fermented grape residue J.A. Pires• W.P.e. Gomes• N.N. Teixeira w.n. Melchert Page-3464-Effect of different pretreatments on antioxidant activity of oats grown in the Himalayan region A. Shah• F.A. Masoodi . A. Gani . Z. ul Ashraf . B.A. Ashwar Page-3474- Development of rice analogues fortified with iron, folic acid and Vitamin A A. Ganachari . U. Nidoni . S. Hiregoudar• K.T Ramappa N. Naik . S. Vanishree . P.F. Mathad Page-3482- Effect of basil herb on cookies development and its effect on the nutritive, elemental, phytochemical, textural and sensory quality R.S. Sowmya• G. Sugriv - U.S. Annapure Page-3492-A novel technique for the preparation of curd (Dahl) by PVDF membrane-based strip S.B. Kumar- M.J. Behere• S. Chatterjee- S. Haldar Page-3502-Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties A.P. Olivares La Madrid• F. Villalva• A. Lotufo Haddad• J. Alcocer• A. Cravero . M. Armada Page-3511-Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder A. Singh- A. Kumari . A.K. Chauhan Page-3522- Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread M. Arora- A. Kumar• S.D. Sakhare• A.A. Inamdar Page-3530- Aromatic and sensorial characterization of "Moscato pyments": an innovative beverage L.V. Schwarz- A.R Marcon- A.P.L. Delamare . F. Agostini- S. Moura e Silva- S. Echeverrigaray Page-3540-Investigation of carbonate addition on risk element concentrations in various teas T. Yalcin Gorgulu . D. Uygunoz . A.S. Kipcak . E. Moroydor Derun Page-3548-Electronic tongue as innovative instrument for detection of crocin concentration in saffron (Crocus sativus L.) S. Yousefi-Nejad . K. Heidarbeigi . M. Roushani Page-3557- Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state x. Sun• J. You• c.r. Maynard- J.P. Caldas-Cueva• A. Giampietro-Ganeco . C.M. Owens Page-3567-Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15 D. Solanki . A. Sakure• S. Prakash- S. Hati Page-3578-Chemical typicity of tropical tannat red wines from sub-middle Sao Francisco Valley, Brazil C.A.N. Alves- A.c.T. Biasoto . L.H.P.S. Torres• L.C. Correa P.C.S. Leao . A.P.A. Barros L.B. de Vasconcelos Page-3591-Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice A. Jain . R Mehra . R Garhwal . S. Rafiq . S. Sharma B. Singh S. Kumar . K. Kumar N. Kumar H. Kumar Page-3600-Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas RH. Deshpande• A. Kumar- M. Katare• S.D. Sakhare• A.A. Inamdar Page-3609-Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization O. Levent . F. Yuksel Page-3619- Glycemic carbohydrates, glycemic index, and' glycemic load of commonly consumed South Indian breakfast foods D. Shakappa• R. Naik . P.P. Sobhana Page-3627-Flow test by the International Dysphagia Diet Standardization Initiative reveals distinct viscosity parameters of three thickening agents J. Vergara- H.S. Teixeira• e.M. de Souza- J.A. Ataide . F. de Souza Ferraz . P.G. Mazzola L.F. Mourao Page-3634-Application of supervised chemometric techniques and synchronized excitation-emission spectrofluorometric analysis for the verification of Maltese extra virgin olive oils F. Lia . M. Zammit-Mangion . C. Farrugia Page-3647- Effect of dragon fruit peel powder on quality and acceptability of fish nuggets stored in a solar cooler (5 ± 1 0c) O. Biswas . P. Kandasamy . S.K. Das Page-3659-Application of orange albedo fat replacer in chicken mortadella e.Z. Belluco . EJ. Mendonca Le.e. Zago . G.w. Di Santis . D.F. Marchi- A.L. Soares Page-3669-Green tea catechin loaded niosomes: formulation and their characterization for food fortification S. Gadapa . S.N. Battula . S. Mor . H.A. Pushpadass . L.N. Naik• M.E. Emerald Page-3683-Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits R.F. Saggin . N.Y. Prado• M.M. dos Santos• E. Balbinot-Alfaro . A. da Trindade Alfaro Page-3693- Exploring smart phone based colorimetric technology for on-site quantitative determination of adulterant (neutralizer) in milk Y. Kumar- RS. Aulakh- J.P.S. Gill . A. Sharma	en_US
dc.title	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY	en_US
dc.type	Image	en_US
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