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Title:	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Keywords:	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022 November The impacts of salt reduction strategies on technological characteristics of wheat bread: a review M. Pashaei . L. Zare . E. Khalili Sadrabad . A. Hosseini Sharif Abad . N. MoUakhalili-Meybodi . A.-S. Abedi Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review L. Meena . A.S. Sengar . R Neog . CK. Sunil ORIGINAL ARTICLES Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour A. Gaurav . S.S. Panigrahi . RC. Pradhan . S. Mishra Possibility of using low-field nuclear magnetic resonance (LF-NMR) and differential scanning calorimetry (DSC) to monitor frying oil degradation M. AI-Khusaibi . N.A. AI-Habsi . S.A. AI-Yamani . A.S. AI-Khamis . I. AI-Shuhaimi . M.S. Rahman Physicochemical properties of rice bran blended oil in deep frying by principal component analysis M. Zou• Y. Chen• C Hu• D. He• P. Gao Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil V. Chandrasekar . S.S. Arunachalam• H. Hari . A. Shinkar . P.D. Belur . R. Iyyaswami Gelling properties and microstructure of the silver carp surimi treated with pomegranate (Punica granatum L.) peel extract S. Sharma RK. Majumdar- N.K. Mehta Hypobaric treatment augments the efficacy of I-MCP in apple fruit W.U. Rahman• M.S. Hashmi . Y. Durrani . S. Shah• A. Ahmad- S. Alam . W. Ali Page- 4230-Brown algae and barley-based anti-obesity food and its safety in C57BL6 mice P.P.Sharma V Vanajakshi . D. Haware . V Baskaran Germination induced changes in bioactive compounds and nutritional components of millets P. Chethan Kumar• S. Amutha . H.S. Oberoi . S. Kanchana . S. Azeez . T.R Rupa In vitro gastrointestinal digestion studies on total phenols, flavonoids, anti-oxidant activity and vitamin C in freeze-dried vegetable powders P.K. Nayak . A. Sundarsingh . RK. Kesavan Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk J.K. Ashokbhai . B. Basaiawmoit . A. Sakure . S. Das . G.B. Patil . M. Mankad . S. Hati Processing and optimisation of complementary food blends from roasted pearl millet (Pennisetum glaucum) and soybean (Glycine max) using response surface modeling E.C Omah . CO. Eze . CR. Eze . E.C. Umego . M.M. Anchang Preparation of whey based savory beverage with enhanced bio-accessible zinc V Shende . K. Khamrui . W. Prasad• A.D. Wani . S.A. Hussain Understanding the beneficial effect of using medium chain triglycerides in preparation of traditional puran poli H.B. Jadhav . U.S. Annapure Quality evaluation of egg-free cake from soft tofu A.N. Nwosu . CE. Azuka Cu. Onyia-Akaa Resveratrol improves postharvest quality of tomato fruists by enhancing the antioxidant defense system and inhibiting ethylene biosynthesis Y. Li . X. YuF . W. Wang• L. Jiang• S. Cao . T. Fan Partial substitution of sugar by honey in a pumpkin-based jam: Impact on physicochemical, microbiological quality and sensory attributes during refrigerated storage F Benmeziane-Derradji . K. Taguida . F-Z. Messadeg . L. Djermoune-Arkoub Antibacterial peptide fractions from chia seeds (Salvia hispanica L.) and their stability to food processing conditions A. Leon Madrazo . A.B. Fuentes Ortiz' L.F. Morales Mendoza M.R. Segura Campos D Printed gelatin film with Garcinia atroviridis extract K.L. Yap• I. Kong• L. Abdul Kalam Saleena . L.P. Pui Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet) S. Kumar• A. Chandra P.K. Nema . V.S. Sharanagat . S. Kumar• P. Gaibimei Study on functional improvement of freeze-thaw egg yolk pellet by enzymatic hydrolysis Y. Su . J. Gao . C Chang• J. Li . L. Gong• L. Gu . Y.Yang Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat P. Podchong . P. lnbumrung . U. KJinkesom . S. Sonwai Physicochemical and sensory properties of malt beverage containing sugar beet saponins A.H. Moilagh . A. asirpour• S. Saeidy . J. Keramat Ranking based formula optimization, quality investigation, and real-time shelf-life prediction of ready-to-eat ricebean (Vigna umbellata) curry R.H. Bepary . D.D. Wadikar . CR. Vasudish . A.D. Semwal . G.K. Sharma Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch D. wo H. Ma• M. Fu• X. Tang The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather M. Kumiadi . N.H.R. Parnanto• M.W. Saputri . A.M. Sari• A.W. Indrianingsih . E.R.N. Herawati . D. Ariani . B. Juligani . A. Kusumaningrum . A. Frediansyah Revisiting lycopene extraction: Caprylic acid-based emulsion for the highest recovery K. Khadizatul . S. Eishamy• . Taarji . M.S.R. Sohan . I. Kobayashi- M. Nakajima• M.A. Neves The effect of radiofrequency heat treatment on trypsin inhibitor activity and in vitro digestibility of soybean varieties (Glycine max. (L.) Merr.) K. Takacs• E.E. Szabo• A. Nagy - Z. Cserhalmi . J. Falusi . E. Gelencser Design and development of low cost sesame dehuJler and its process standardization D. Gojiya . V. Gohil Use of image analysis to evaluate morphometric measurements of broiler breast fillets affected by the woody breast condition X. Sun• CJ. Maynard- J.P. Caldas-Cueva . Y. Bai . 1. You' Y. Dong Effect of spontaneous fermentation location on the fingerprint of volatile compound pre«ursors of cocoa and the sensory perceptions of the . e end-chocolate A.D.D. Kouassi . K.M. Kone . B.J. Assi-Clair . M. Lebrun• I. Maraval . R. Boulanger• A. Fontana T.S. Guehi An expedient ion chromatography based method for high-throughput analysis of phytic acid in groundnut kernels A. Verrna S. Singh- L.K. Thawait . M.K. Mahatrna A.L. Singh Separation and purification of nootkatone from fermentation broth of Yarrowia lipolytica with high-speed counter-current chromatography X. Li . I-N. Ren . G. Fan . S.-Z. Yang• L.-L. Zhang• S.-Y. Pan Near infrared spectroscopy for the pre-cure freezing discrimination of Montanera Iberian dry-cured lomito L. Leon• A. Ortiz• D. Tejerina Herbal tea with bacoside loaded saponins: formulation and characterization for food fortification from Bacopa monnieri L P.G. Hegde• G.R. Jadeja• K.B. Kamaliya• H.I. Damor• P.L. Saran Improvement of functional properties of cow's milk peptides through partial proteins hydrolysis T.S. Milessi . L.A. Lopes• P.K. Novelli• P.W. Tardioli R.L.C Giordano Flavor release and stability comparison between nano and conventional emulsion as influenced by saliva O. Sanni . CM. Lakemond . O. Benjamin Evaluation of ultrasonication and carbonation ultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana (Musa) peel M. Kaur . VK. Modi• H.K. Sharma Targeted phenolic profile of radler beers by HPLC ESI-MS/MS: the added value of hesperidin to beer antioxidants P. Di Matteo- M. Bortolami . L. Di Virgilio R. Petrucci
Issue Date:	Nov-2022
Publisher:	Springer
Series/Report no.:	VOLUME-59;Number-11
URI:	http://172.16.0.4:8085/heritage/handle/123456789/6878
ISSN:	0022-1155
Appears in Collections:	Alerting of New Journals (BT)

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