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http://localhost:80/xmlui/handle/123456789/8037| Title: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Keywords: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Designing 3D printable food based on fruit and vegetable products-opportunities and challenges Food grade nanoemulsions: promising delivery systems for functional ingredients Regulatory landscape of risk assessment of pesticide residues in processed foods in India: a perspective Stevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review A review on some properties of almond: unpact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects Effect of blended fermented beverages from blood fruit and aonIa with two types of organic sweetener Application of microwave treatment for reduction of microbial load in jaggery cubes The effect of carboxymethyl cellulose and ~-cyclodextrin as debittering agents on bitterness and physicochemical properties of bitter gourd extract Rapid detection of sunset yellow adulteration in tea powder with variable selection coupled to machine learning tools using spectral data Duplex real-time peR assay with high-resolution melt analysis for the detection and quantification of Listeria species and Listeria monocytogenes in meat products Quantitative assessment of adulteration of coconut oil using transmittance multispectral imaging Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers Utilization of photo-luminescent technique toward viscosity detection in the liquid food system with triphenylamine-michaelitic acid molecular sensor ffect of thermosonication on bioactive compounds, enzymatic and microbiological inactivation in nectar with strawberry nvestigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics High resolution melting is a useful tool to detect animal species sources of various milk types Influence of l-irradiation on physicochemical, functional, proximate, and antioxidant characteristics of pigmented rice flours Evaluation of egg white hydrolysates on the hepatoprotective effect in vitro and in vivo |
| Issue Date: | May-2023 |
| Publisher: | Springer |
| Series/Report no.: | Vol-60;Number-5 |
| URI: | http://172.16.0.4:8085/heritage/handle/123456789/8037 |
| 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-May-2023.pdf | 1.82 MB | Adobe PDF | View/Open |
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