1. Digital Library
2. Heritage Group of Institutions, Kolkata
3. Heritage Institute of Technology,Kolkata
4. Services of HITK
5. Alerting of New Journals
6. Alerting of New Journals (BT)

Title:	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Keywords:	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Towards chemical characterization and possible applications of jucara fruit: an approach to remove Euterpe edulis Martius from the extinction list A concise review on oil extraction methods, nutritional and therapeutic role of coconut products Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust Isolation, characterization, and utilization of wheat bran protein fraction for food application Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation Extraction and characterisation of type I collagen from the skin offcuts generated at the commercial fish processing centres Peppermint essential oil volatiles as natural alternative to prevent potato sprouting induced by gibberellic acid Genomic and pro biotic attributes of Lactobacillus strains from rice-based fermented foods of North Eastern India Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage Studies on effect of multigrain use in the preparation of Littil Baati: A traditional food of Northern part of India (UP, Jharkhand and Bihar) Physicochemical and functional properties of new sports drink with ricotta cheese 'whey and a brazilian passion fruit variety Potential application of modified date powder by microwave radiation, ultrasonication and chemical pretreatments as coffee substitute: its biochemical properties and consumer preferences Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil Effects of roasting on alkylpyrazin compounds and properties of cocoa powder Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste RI. An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components uality index method developed for raw anglerfish (Lophius piscatorius) stored in ice Prevalence of macrolide-Iincosamide-streptogramin resistant lactic acid bacteria isolated from food samples Understanding the variations in dielectric properties of mustard (Brassica nigra L.) and argemone (Argemone mexicana) oil blends at different temperatures Migration of silver nanoparticles from plastic materials, with antimicrobial action, destined for food contact Estimated daily intake of epichlorohydrin and certain heavy metals of bagged and loose black teas n Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems The effect of pH on the rheological and physical properties of analogue pizza cheese Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures The effects of Shirazi thyme (Zataria multiflora) oil nanoemulsion on the quality of shrimp (Litopenaeus vannameii during refrigerated storage Effect of milk fat and its main fatty acids on oxidation and glycation level of milk Physicochemical and functional properties of egg white peptide powders under different storage conditions Food grade nanoemulsion development to control food spoilage microorganisms on bread surface he use of cold plasma technology in solving the mold problem in Kashar cheese Effects of glycosidase on glycoside-bound aroma compounds in grape and cherry juice Lateral flow immunoassay-based absolute point-of-care technique for authentication of meat and commercial meat products Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities Stabilization of oil-water emulsions with protein concentrates from the microalga Tetradesmus obliquus
Issue Date:	Feb-2023
Publisher:	Springer
Series/Report no.:	Volume-60;Number-2
URI:	http://172.16.0.4:8085/heritage/handle/123456789/7427
Appears in Collections:	Alerting of New Journals (BT)

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.