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Title:	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Keywords:	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review Young cereal grains as a new source of healthy and hypoallergenic foods Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt 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 Growth characteristic of probiotic in fermented coconut milk and the antibacterial properties against Streptococcus pyogenes Influence 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 ° Development of Araticum (Annona crassiflora Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk In vitro assessment of histamine and lactate production by a multi-strain synbiotic Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil Combination of in situ iodization and Haloferax spp. bacteria enrichment in salt crystallization process Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology Effect of drying methods on nutritional constitutes of fermented grape residue Effect of different pretreatments on antioxidant activity of oats grown in the Himalayan region Development of rice analogues fortified with iron, folic acid and Vitamin A Effect of basil herb on cookies development and its effect on the nutritive, elemental, phytochemical, textural and sensory quality A novel technique for the preparation of curd (Dahl) by PVDF membrane-based strip Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread Aromatic and sensorial characterization of "Moscato pyments": an innovative beverage Investigation of carbonate addition on risk element concentrations in various teas Electronic tongue as innovative instrument for detection of crocin concentration in saffron (Crocus sativus L.) Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) Chemical typicity of tropical tannat red wines from sub-middle Sao Francisco Valley, Brazil Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas RH. 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 Glycemic carbohydrates, glycemic index, and' glycemic load of commonly consumed South Indian breakfast foods Flow test by the International Dysphagia Diet Standardization Initiative reveals distinct viscosity parameters of three thickening agents Application of supervised chemometric techniques and synchronized excitation-emission spectrofluorometric analysis for the verification of Maltese extra virgin olive oils Effect of dragon fruit peel powder on quality and acceptability of fish nuggets stored in a solar cooler (5 ± 1 0c) Application of orange albedo fat replacer in chicken mortadella Green tea catechin loaded niosomes: formulation and their characterization for food fortification Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits R Exploring smart phone based colorimetric technology for on-site quantitative determination of adulterant (neutralizer) in milk
Issue Date:	Sep-2022
Publisher:	Springer
Series/Report no.:	VOLUME-59;Number-9
URI:	http://172.16.0.4:8085/heritage/handle/123456789/6876
ISSN:	0022-1155
Appears in Collections:	Alerting of New Journals (BT)

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