Please use this identifier to cite or link to this item:
http://localhost:80/xmlui/handle/123456789/7427Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2023-03-28T10:24:58Z | - |
| dc.date.available | 2023-03-28T10:24:58Z | - |
| dc.date.issued | 2023-02 | - |
| dc.identifier.uri | http://172.16.0.4:8085/heritage/handle/123456789/7427 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | en_US |
| dc.relation.ispartofseries | Volume-60;Number-2 | - |
| dc.subject | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | en_US |
| dc.subject | Towards chemical characterization and possible applications of jucara fruit: an approach to remove Euterpe edulis Martius from the extinction list | en_US |
| dc.subject | A concise review on oil extraction methods, nutritional and therapeutic role of coconut products | en_US |
| dc.subject | Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust | en_US |
| dc.subject | Isolation, characterization, and utilization of wheat bran protein fraction for food application | en_US |
| dc.subject | Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation | en_US |
| dc.subject | Extraction and characterisation of type I collagen from the skin offcuts generated at the commercial fish processing centres | en_US |
| dc.subject | Peppermint essential oil volatiles as natural alternative to prevent potato sprouting induced by gibberellic acid | en_US |
| dc.subject | Genomic and pro biotic attributes of Lactobacillus strains from rice-based fermented foods of North Eastern India | en_US |
| dc.subject | Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage | en_US |
| dc.subject | Studies on effect of multigrain use in the preparation of Littil Baati: A traditional food of Northern part of India (UP, Jharkhand and Bihar) | en_US |
| dc.subject | Physicochemical and functional properties of new sports drink with ricotta cheese 'whey and a brazilian passion fruit variety | en_US |
| dc.subject | Potential application of modified date powder by microwave radiation, ultrasonication and chemical pretreatments as coffee substitute: its biochemical properties and consumer preferences | en_US |
| dc.subject | Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil | en_US |
| dc.subject | Effects of roasting on alkylpyrazin compounds and properties of cocoa powder | en_US |
| dc.subject | Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin | en_US |
| dc.subject | Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste RI. | en_US |
| dc.subject | An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties | en_US |
| dc.subject | Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components | en_US |
| dc.subject | uality index method developed for raw anglerfish (Lophius piscatorius) stored in ice | en_US |
| dc.subject | Prevalence of macrolide-Iincosamide-streptogramin resistant lactic acid bacteria isolated from food samples | en_US |
| dc.subject | Understanding the variations in dielectric properties of mustard (Brassica nigra L.) and argemone (Argemone mexicana) oil blends at different temperatures | en_US |
| dc.subject | Migration of silver nanoparticles from plastic materials, with antimicrobial action, destined for food contact | en_US |
| dc.subject | Estimated daily intake of epichlorohydrin and certain heavy metals of bagged and loose black teas n | en_US |
| dc.subject | 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 | en_US |
| dc.subject | The effect of pH on the rheological and physical properties of analogue pizza cheese | en_US |
| dc.subject | Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures | en_US |
| dc.subject | The effects of Shirazi thyme (Zataria multiflora) oil nanoemulsion on the quality of shrimp (Litopenaeus vannameii during refrigerated storage | en_US |
| dc.subject | Effect of milk fat and its main fatty acids on oxidation and glycation level of milk | en_US |
| dc.subject | Physicochemical and functional properties of egg white peptide powders under different storage conditions | en_US |
| dc.subject | Food grade nanoemulsion development to control food spoilage microorganisms on bread surface | en_US |
| dc.subject | he use of cold plasma technology in solving the mold problem in Kashar cheese | en_US |
| dc.subject | Effects of glycosidase on glycoside-bound aroma compounds in grape and cherry juice | en_US |
| dc.subject | Lateral flow immunoassay-based absolute point-of-care technique for authentication of meat and commercial meat products | en_US |
| dc.subject | Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities | en_US |
| dc.subject | Stabilization of oil-water emulsions with protein concentrates from the microalga Tetradesmus obliquus | 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-February-2023.pdf | 2.14 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.