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| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2022-12-15T04:46:12Z | - |
| dc.date.available | 2022-12-15T04:46:12Z | - |
| dc.date.issued | 2022-10 | - |
| dc.identifier.issn | 0022-1155 | - |
| dc.identifier.uri | http://172.16.0.4:8085/heritage/handle/123456789/6877 | - |
| dc.language.iso | en | en_US |
| dc.relation.ispartofseries | VOLUME-59;Number-10 Publisher- Springer | - |
| dc.subject | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | en_US |
| dc.subject | Harmful compounds of soy milk: characterization and reduction strategies Maltooligosaccharide forming amylases and their applications in food and pharma industry Anti-diabetic and anti-cancer related health food properties of selected Sri Lankan traditional rice based porridges Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium Investigation on the effect of thermal sterilization versus non-thermal sterilization on the quality parameters of jujube juice fermented by Lactobacillus plantarum Growth and survival of Bifulobacterium breve and Bifidobacterium longum in various sugar systems with fructooligosaccharide supplementation A quantitative and qualitative investigation of the impact of irradiation on the physico-chemical of pointed gourd during storage Formulation of plant-based food and characterisation of the nutritional composition: A case study on soy-moringa beverage Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulp Production of synbiotic Doogh enriched with Plantago psyllium mucilage Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders Novel application of ultrasound and microwave-assisted methods for aqueous extraction of coconut oil and proteins Utilization and characterization of flaxseed oil in ultrasonically emulsified mango beverage Pre milling debranning of wheat with a commercial system to improve flour quality Synbiotic microencapsulation of Enterococcus faecium Rpl: a potential probiotic isolated from ragi porridge with anti proliferative property against colon carcinoma cell line Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonarius Effect of ultrasound-assisted pretreatment in combination with heating on characteristics and antioxidant activities of protein hydrolysate from edible bird's nest co-product Bacterial diversity of traditional fermented food, ldli by high thorough-put sequencing Investigation of effect of cold plasma on microbial load and physicochemical properties of ready-to-eat sliced chicken sausage Phenotypic diversity of nutritional quality attributes and chilling injury symptoms in four early peach [Prunus persica (L.) Batsch] cultivars grown in west central Tunisia Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life Effect of partial substitution of tomato for avocado on physico-chemical and sensory aspects of sweet-and-sour sauce Effects of zinc oxide nano particle on fortified tilapia mince during refrigerated storage (4 ± 1 "C) Mathematical modelling and characterization of drying of pre-treated sweet corn (Zea mays L.) kernels Exploring the potential of paper-based analytical sensors for tea geographical origin authentication Cadmium exposure in population: alcoholic beverage consumption and health risk assessment Dipeptidyl peptidase-4 (DPP-4) inhibitory activity and glucagon-like peptide (GLP-1) secretion in arsenically safe pigmented red rice (Oryza sativa L.) and its product Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods Physicochemical and nutritional properties of yogurt emulsion with Iycopene during chilled storage Development of a food colorant from Syzygium cumini L. (Skeels) by spray drying Characteristics and qualities of edible bird's nest beverage as affected by thermal pasteurization and sterilization Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storage The effect of organic acids and storage temperature on lite salad dressing rheology and Zygosaccharomyces parabailii growth Putrescine with Aloe vera gel coating improves bioactive compounds and quality of table grape under cold storage Development and validation of a GC-MS method for analysis of Dithiocarbamate Fungicide residues in the Spices Cardamom (EleUaria cardamomom) and black pepper (Piper nigrum) Characterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass Modifying textural and functional characteristics of fish (Nemipterusjaponicus) mince using high pressure technology | 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-October-2022.pdf | 2.49 MB | Adobe PDF | View/Open |
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