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http://localhost:80/xmlui/handle/123456789/7548| Title: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Keywords: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension R. Badola- W. Prasad N.R Panjagari . RR.B. Singh- A.K. Singh· S.A. Hussain Page-1222-A review on application of ultrasound and ultrasound assisted technology for seed oil extraction Application of blockchain technology in shaping the future of food industry based on transparency and consumer trust Y.Singh- S.K. Sharma Page-1255- A global systematic review and meta-analysis on prevalence of the aflatoxin Bl contamination in olive oil Agave fructans: a review of their technological functionality and extraction processes WG. Garcia-Villalba· Foodborne illnesses of Escherichia coli 01570rigin and its control measures Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive The relationship among knowledge, attitude, and behavior of workers on food safety in Taiwan's Company Milk fermentation with prebiotic flour of Vasconcellea quercifolia Upcycling of black currant pomace for the production of a fermented beverage with Woljiporia cocos S. Sommer· Technological characteristics of tofu from soybean coagulated with cardoon flower extract G.C.R da Silva Scherer- Nutritional, textural and sensory properties of lasagna dough containing air yam, a non-conventional edible plant nfluence of different drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation Evaluation the effects of temperature and packaging conditions on the quality of button mushroom during storage using e-nose system Detection and quantification of zearalenone and its modified forms in enzymatically treated oat and wheat flour Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties there Fabrication and characterization of gelatin-based nanocomposite edible film prepared from eggshell with anthocyanin as pH indicator to assure quality of food Calcium carbonate-enriched pumpkin affects calcium status in ovariectomized rats N. Wawrzyniak A. Gramza-MichaIowska· Effects of different re-fermentation methods on the quality characteristics of kombucha beverages Sequential ultrasound assisted deep eutectic solvent- based protein extraction from Sacha inchi meal biomass: towards circular bioeconomy Eugenol nanoemulsion as bio-fumigant: enhanced insecticidal activity against the rice weevil, Sitophilus oryzae adults Retraction Note: Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review |
| Issue Date: | Apr-2023 |
| Publisher: | Springer |
| Series/Report no.: | Volume-60;Number-4 |
| URI: | http://172.16.0.4:8085/heritage/handle/123456789/7548 |
| ISSN: | 0022-1155 |
| Appears in Collections: | Alerting of New Journals (BT) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-April-2023.pdf | 1.83 MB | Adobe PDF | View/Open |
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