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Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/8038
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dc.date.accessioned2023-07-28T13:24:29Z-
dc.date.available2023-07-28T13:24:29Z-
dc.date.issued2023-06-
dc.identifier.urihttp://172.16.0.4:8085/heritage/handle/123456789/8038-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVol-60;Number-6-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subject2023en_US
dc.subjectJuneen_US
dc.subjectFood physics insight: the structural design of foods P. Mahajan . M.B. Bera . K. Prasaden_US
dc.subjectA comprehensive review on yogurt syneresis: effect of processing conditions and added additives M. Arab- M. Yousefi . E. Khanniri . M. Azari . V. Ghasemzadeh-Mohammadi· N. Mollakhalili-Meybodien_US
dc.subjectDietary interventions and nutritional impact on oral health and development: a review S.N. Chandan- S. Raoen_US
dc.subjectPartial hydrogenation of oils using cold plasma technology and its effect on lipid oxidation R. Thirumdasen_US
dc.subjectRecent technology for food and beverage quality assessment: a review W.K. Tan . Z. Husin . M.L. Yasruddin . M.A.H. Ismailen_US
dc.subjectBioactive compounds of corn silk and their role in management of glycaemic response I. Singh· P. Rasane . V. Nanda . S. Kauren_US
dc.subjectGreen extraction and purification of chondroitin sulfate from jumbo squid cartilage by a novel procedure combined with enzyme, ultrasound and hollow fiber dialysis M.-F. Tsai· C.-Y. Huang· P. Nargotra- W.-R. Tang· K.-T. Liao . Yi-C, Lee· C.-M. Lin . C. Lin . C.-I. Shieh- C.-H. Kuoen_US
dc.subjectEvaluation of antioxidant and anti-obesity potential of Sargassum extracts Y.-T. Chen- Y.-W. Huang· T.-Y. Shen- c.c. Wu· I.-I. Wang· S.-L. Hsiehen_US
dc.subjectInvestigation of efficient thermal inactivation parameters of Escherichia coli 0157:H7 in meatballs by grilling O. Tosuncuk· S.B. Bozatli . A. Dikicien_US
dc.subjectImpact of whole millet extruded-flour on the physicochemical properties and anti hyperglycemic activity of gluten free pasta K.L.F. Pessanha- M.B. Santos· D. de Grandi Castro Freitas-Sa- CY. Takeiti . C.W.P. Carvalhoen_US
dc.subjectFermented milks with specific Lactobacillus spp. with potential cardioprotective effects M. Zambrano-Cervantes· A.F. Gonzalez-Cordova- A. Hernandez-Mendoza- L.M. Beltran-Barrientos- M.A. Rendon-Rosales- C.G. Manzanarez-Quin· M.J. Torres-Llanez· B. Vallejo-Cordobaen_US
dc.subjectEffect of ultrasonication on emulsion formulation, encapsulation efficiency, and oxidative stability of spray dried chia seed oil A. Sukumar . P. Gurumoorthi . K.A. Athmaselvien_US
dc.subjectA comparative study of tea polyphenols and its palmitic acid-modified derivatives: their effects on the microbial ecosystem and biogenic amines in Chinese sausage Q. Zhou· M. Mo· B. Tang· Q. Heen_US
dc.subjectCharacterization of pea processing by-product for possible food industry applications G. Nasir- S. Zaidi· A. Siddiqui- R. Sirohien_US
dc.subjectTwo-stage cultivation strategies for optimal production of Ganoderma pellets with potential application in the vegan food industry S. Bibi . Z.-L. Wang· C. Lin . S.-H. Min . c.v. Chengen_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
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