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http://localhost:80/xmlui/handle/123456789/8057| Title: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Keywords: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY REVIEW ARTICLES Different stages of microbial community during the anaerobic digestion of food waste P. Sharma- A. Bano . S.P. Singh- S.K. Srivastava S.P. Singh- H.M.N. Iqbal· S. Varjani Microbial production of nutraceuticals: Metabolic engineering interventions in phenolic compounds, poly unsaturated fatty acids and carotenoids synthesis A. Madhavan- K.B. Arun· D. Alex A.N. Anoopkumar· S. Emmanual . P. Chaturvedi . S. Varjani . A. Tiwari . V. Kumar- R Reshmy . M.K. Awasthi . P. Binod . E.M. Aneesh . R Sindhu Edible insects as emerging food products-processing and product development perspective U. Gnana Moorthy Eswaran· S. Karunanithi· RK. Gupta S. Rout· P.P. Srivastav A critical review on valorization of food processing wastes and by-products for pullulan production B. Mishra . Y.K. Mohanta . S. Varjani . S.K. Mandai . N.S.V. Lakshmayya P. Chaturvedi· M.K. Awasthi· Z. Zhang- R Sindhu . P. Binod . R.R. Singhania . V. Kumar Flow of spore-forming bacteria between suppliers of dairy powders and users in some developing countries: challenges and perspectives F. Malek riglycerides of medium-chain fatty acids: a concise review H.B. Jadhav . U.S. Annapure ORIGINAL ARTICLES Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation S.J. Park· M.J. Lee· Y-J. Choi . M.-A. Lee· S.G. Min· H.- Y Seo . Y-B. Chung- J.-H. Yang· S.H. Park Evaluation of nutritional profile, phytochemical potential, functional properties and anti-nutritional studies of Citrus limetta peels D. Panwar . P.S. Panesar- H.K. Chopra Valorization of clove (Syzygium aromaticum) by-products as potential stored grain protectants P. Bandara . M. Senevirathne Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses B.G. Ribeiro- v.L.X. de Souza Leao . J.M.C. Guerra- L.A. Sarubbo Effect of the controlled fermented quinoa containing protective starter culture on technological characteristics of wheat bread supplemented with red lentil E. Rouhi . A. Sadeghi- S.M. Jafari . M. Abdolhoseini E. Assadpour Sensory characterization, acceptance, and stability studies on low calories fruit jelly candies R Rivero· D. Archaina N. Sosa· C. Schebor Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes S. Azizi . M.H. Azizi "Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder" M. Garg . RL. Yadav . R Chopra B. Pani . V. Sablania Utilization of different by-products to produce nutritionally rich gelled products e.G. Pineda- D.K. Yamul . A.S. Navarro nrichment of green table olives by natural anthocyan ins during fermentation Z. Ardic . A.B. Aktas A natural blue colorant from butterfly pea (Clitoria ternatea) petals for traditional rice cooking O. Maneechot . W. Hahor . K. Thongprajukaew . N. Nuntapong . S. Bubaka Gamma radiation processing for extending shelf-life and ensuring quality of minimally processed ready-to-eat onions H.D. Khade . S. Saxena- S.N. Hajare . S. Gautam |
| Issue Date: | Aug-2023 |
| Publisher: | Springer |
| Series/Report no.: | Volume-60;Number-8 |
| URI: | http://172.16.0.4:8085/heritage/handle/123456789/8057 |
| ISSN: | 0022-1155 |
| Appears in Collections: | Alerting of New Journals (BT) |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-August-23.pdf | 1.8 MB | Adobe PDF | View/Open |
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