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Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/8037
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dc.date.accessioned2023-07-28T13:16:58Z-
dc.date.available2023-07-28T13:16:58Z-
dc.date.issued2023-05-
dc.identifier.issn0022-1155-
dc.identifier.urihttp://172.16.0.4:8085/heritage/handle/123456789/8037-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVol-60;Number-5-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subjectDesigning 3D printable food based on fruit and vegetable products-opportunities and challengesen_US
dc.subjectFood grade nanoemulsions: promising delivery systems for functional ingredientsen_US
dc.subjectRegulatory landscape of risk assessment of pesticide residues in processed foods in India: a perspectiveen_US
dc.subjectStevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated reviewen_US
dc.subjectA review on some properties of almond: unpact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspectsen_US
dc.subjectEffect of blended fermented beverages from blood fruit and aonIa with two types of organic sweeteneren_US
dc.subjectApplication of microwave treatment for reduction of microbial load in jaggery cubesen_US
dc.subjectThe effect of carboxymethyl cellulose and ~-cyclodextrin as debittering agents on bitterness and physicochemical properties of bitter gourd extracten_US
dc.subjectRapid detection of sunset yellow adulteration in tea powder with variable selection coupled to machine learning tools using spectral dataen_US
dc.subjectDuplex real-time peR assay with high-resolution melt analysis for the detection and quantification of Listeria species and Listeria monocytogenes in meat productsen_US
dc.subjectQuantitative assessment of adulteration of coconut oil using transmittance multispectral imagingen_US
dc.subjectEvaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibersen_US
dc.subjectUtilization of photo-luminescent technique toward viscosity detection in the liquid food system with triphenylamine-michaelitic acid molecular sensoren_US
dc.subjectffect of thermosonication on bioactive compounds, enzymatic and microbiological inactivation in nectar with strawberryen_US
dc.subjectnvestigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squiden_US
dc.subjectInvestigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristicsen_US
dc.subjectHigh resolution melting is a useful tool to detect animal species sources of various milk typesen_US
dc.subjectInfluence of l-irradiation on physicochemical, functional, proximate, and antioxidant characteristics of pigmented rice floursen_US
dc.subjectEvaluation of egg white hydrolysates on the hepatoprotective effect in vitro and in vivoen_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
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