JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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DC Field	Value	Language
dc.date.accessioned	2023-05-18T07:27:20Z	-
dc.date.available	2023-05-18T07:27:20Z	-
dc.date.issued	2023-04	-
dc.identifier.issn	0022-1155	-
dc.identifier.uri	http://172.16.0.4:8085/heritage/handle/123456789/7548	-
dc.language.iso	en	en_US
dc.publisher	Springer	en_US
dc.relation.ispartofseries	Volume-60;Number-4	-
dc.subject	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY	en_US
dc.subject	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	en_US
dc.subject	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	en_US
dc.subject	Agave fructans: a review of their technological functionality and extraction processes WG. Garcia-Villalba·	en_US
dc.subject	Foodborne illnesses of Escherichia coli 01570rigin and its control measures	en_US
dc.subject	Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive	en_US
dc.subject	The relationship among knowledge, attitude, and behavior of workers on food safety in Taiwan's Company	en_US
dc.subject	Milk fermentation with prebiotic flour of Vasconcellea quercifolia	en_US
dc.subject	Upcycling of black currant pomace for the production of a fermented beverage with Woljiporia cocos S. Sommer·	en_US
dc.subject	Technological characteristics of tofu from soybean coagulated with cardoon flower extract G.C.R da Silva Scherer-	en_US
dc.subject	Nutritional, textural and sensory properties of lasagna dough containing air yam, a non-conventional edible plant	en_US
dc.subject	nfluence of different drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation	en_US
dc.subject	Evaluation the effects of temperature and packaging conditions on the quality of button mushroom during storage using e-nose system	en_US
dc.subject	Detection and quantification of zearalenone and its modified forms in enzymatically treated oat and wheat flour	en_US
dc.subject	Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties there	en_US
dc.subject	Fabrication and characterization of gelatin-based nanocomposite edible film prepared from eggshell with anthocyanin as pH indicator to assure quality of food	en_US
dc.subject	Calcium carbonate-enriched pumpkin affects calcium status in ovariectomized rats N. Wawrzyniak A. Gramza-MichaIowska·	en_US
dc.subject	Effects of different re-fermentation methods on the quality characteristics of kombucha beverages	en_US
dc.subject	Sequential ultrasound assisted deep eutectic solvent- based protein extraction from Sacha inchi meal biomass: towards circular bioeconomy	en_US
dc.subject	Eugenol nanoemulsion as bio-fumigant: enhanced insecticidal activity against the rice weevil, Sitophilus oryzae adults	en_US
dc.subject	Retraction Note: Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review	en_US
dc.title	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY	en_US
dc.type	Image	en_US
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