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| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2022-12-15T05:33:27Z | - |
| dc.date.available | 2022-12-15T05:33:27Z | - |
| dc.date.issued | 2022-11 | - |
| dc.identifier.issn | 0022-1155 | - |
| dc.identifier.uri | http://172.16.0.4:8085/heritage/handle/123456789/6878 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | en_US |
| dc.relation.ispartofseries | VOLUME-59;Number-11 | - |
| dc.subject | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | en_US |
| dc.subject | The impacts of salt reduction strategies on technological characteristics of wheat bread: a review Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour Possibility of using low-field nuclear magnetic resonance (LF-NMR) and differential scanning calorimetry (DSC) to monitor frying oil degradation Physicochemical properties of rice bran blended oil in deep frying by principal component analysis Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil Gelling properties and microstructure of the silver carp surimi treated with pomegranate (Punica granatum L.) peel extract Hypobaric treatment augments the efficacy of I-MCP in apple fruit Brown algae and barley-based anti-obesity food and its safety in C57BL6 mice Germination induced changes in bioactive compounds and nutritional components of millets In vitro gastrointestinal digestion studies on total phenols, flavonoids, anti-oxidant activity and vitamin C in freeze-dried vegetable powders Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk Processing and optimisation of complementary food blends from roasted pearl millet (Pennisetum glaucum) and soybean (Glycine max) using response surface modeling Preparation of whey based savory beverage with enhanced bio-accessible zinc Understanding the beneficial effect of using medium chain triglycerides in preparation of traditional puran poli Quality evaluation of egg-free cake from soft tofu Resveratrol improves postharvest quality of tomato fruists by enhancing the antioxidant defense system and inhibiting ethylene biosynthesis Partial substitution of sugar by honey in a pumpkin-based jam: Impact on physicochemical, microbiological quality and sensory attributes during refrigerated storage Antibacterial peptide fractions from chia seeds (Salvia hispanica L.) and their stability to food processing conditions 3D Printed gelatin film with Garcinia atroviridis extract Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet) Study on functional improvement of freeze-thaw egg yolk pellet by enzymatic hydrolysis Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat Physicochemical and sensory properties of malt beverage containing sugar beet saponins Ranking based formula optimization, quality investigation, and real-time shelf-life prediction of ready-to-eat ricebean (Vigna umbellata) curry Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather Revisiting lycopene extraction: Caprylic acid-based emulsion for the highest recovery The effect of radiofrequency heat treatment on trypsin inhibitor activity and in vitro digestibility of soybean varieties (Glycine max. (L.) Merr.) Design and development of low cost sesame dehuJler and its process standardization Use of image analysis to evaluate morphometric measurements of broiler breast fillets affected by the woody breast condition Effect of spontaneous fermentation location on the fingerprint of volatile compound pre«ursors of cocoa and the sensory perceptions of the . e end-chocolate An expedient ion chromatography based method for high-throughput an Separation and purification of nootkatone from fermentation broth of Yarrowia lipolytica with high-speed counter-current chromatography Near infrared spectroscopy for the pre-cure freezing discrimination of Montanera Iberian dry-cured lomito Herbal tea with bacoside loaded saponins: formulation and characterization for food fortification from Bacopa monnieri L Improvement of functional properties of cow's milk peptides through partial proteins hydrolysis Flavor release and stability comparison between nano and conventional emulsion as influenced Evaluation of ultrasonication and carbonationultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana (Musa) peel Targeted phenolic profile of radler beers | 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-November-2022.pdf | 2.58 MB | Adobe PDF | View/Open |
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