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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 2023 April 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 R.C.N.Thilakarathna . L.F. Siow . T-K. Tang· y. y. Lee 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 F. Shavakhi . A Rahmani· Z. Piravi-Vana Agave fructans: a review of their technological functionality and extraction processes WG. Garcia-Villalba· R Rodriguez-Herrera- L.A. Ochoa-Martinez· O.M. Rutiaga-Quifiones . lA. Gallegos-Infante- S.M. Gonzalez-Herrera Foodborne illnesses of Escherichia coli 01570rigin and its control measures S. Singha . R Thomas· J.N. Viswakarma . Y.K.Gupta Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive P. Sharma K. Osama . S. Varjani . A Farooqui . K.Younis The relationship among knowledge, attitude, and behavior of workers on food safety in Taiwan's Company A S.H. Hazeena X.-H. Chen- C.-S. Yeh· c.-w. Hsieh· M.-H. Chen- P.-H. Huang· C.-Y. Hou . M.-K. Shih Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hii. L. de Fatima Ferreira da Silva- K.F. Rodrigues- A Genoari . E.M. Ethur· L. Hoehne- c.F.v. de Souza E.M. de Freita Upcycling of black currant pomace for the production of a fermented beverage with Woljiporia cocos S. Sommer· J.L. Hoffmann· M.A Fraatz· H.Zom Technological characteristics of tofu from soybean coagulated with cardoon flower extract G.C.R da Silva Scherer- R Colet . D. Cavalheiro . E. Valduga . M.C. Carrao-Panizzi . J. Steffens· J. Zeni . C. Steffens Nutritional, textural and sensory properties of lasagna dough containing air yam, a non-conventional edible plant AC. Weber· D.A. Weber· B. Costa- B.R Dahmer- S.G. Cordeiro· L. Hoehne· E.M. Ethur nfluence of different drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation M. Das . v.P. Mayookba . V. Geetha . R Chetana . G. Suresh Kumar Evaluation the effects of temperature and packaging conditions on the quality of button mushroom during storage using e-nose system R Gholarni . N. Aghili nategh . H. Rabbani Detection and quantification of zearalenone and its modified forms in enzymatically treated oat and wheat flour X. Pascari S. Weigel· S. Marin V. Sanchis- R Maul Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof P.J. Rao . H. Khanum . P.S. Murthy' S.v. Shreelakshmi . M.S. Nazareth Fabrication and characterization of gelatin-based nanocomposite edible film prepared from eggshell with anthocyanin as pH indicator to assure quality of food M. Priyadharshee . R. Preetha Calcium carbonate-enriched pumpkin affects calcium status in ovariectomized rats N. Wawrzyniak A. Gramza-MichaIowska· P. Kurzawa P. Kolodziejski- J. Suliburska Effects of different re-fermentation methods on the quality characteristics of kombucha beverages W. xo Y. Tong· Q. Tong· Y. uo Z. Wang Sequential ultrasound assisted deep eutectic solvent- based protein extraction from Sacha inchi meal biomass: towards circular bioeconomy V. Sharma M.-L. Tsai· P.-P. Sun· c.-w. Chen· P. Nargotra . C.-D. Dong Eugenol nanoemulsion as bio-fumigant: enhanced insecticidal activity against the rice weevil, Sitophilus oryzae adults S.S. Ibrahim U. Sahu . P. Karthik . S.E. Vendan Retraction Note: Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review a.M. Ogundele . E. Kayitesi |
| 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) |
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| JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-April-2023.pdf | 1.83 MB | Adobe PDF | View/Open |
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