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Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/8568
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dc.date.accessioned2023-11-03T07:19:53Z-
dc.date.available2023-11-03T07:19:53Z-
dc.date.issued2023-11-
dc.identifier.issn0022-1155-
dc.identifier.urihttp://localhost:80/xmlui/handle/123456789/8568-
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesVolume-60;Number-11-
dc.subjectJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.subjectAlternative food processing techniques and their effects on physico-chemical and functional properties of pulse starchen_US
dc.subjectCapsicumfruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of actionen_US
dc.subjectPolysaccharide-based films: from packaging materials to functional fooden_US
dc.subjectNutritional advantages of barnyard millet and opportunities for its processing as value-added foodsen_US
dc.subjectProduction of f3-glucosidase by Rhodotorula oryzicola and use of enzyme for hydrolysis of sugarcane bagasse delignifieden_US
dc.subjectHeat and shear stability of particle stabilised foams for application in gluten-free breaden_US
dc.subjectQuality evaluation of nutri-premix prepared by using millets and seeds of fruits and vegetablesen_US
dc.subjectEffect of extrusion process on the obtention of a flour from coffee pulp Coffea arabica variety red Caturra and its use in bakery productsen_US
dc.subjectAn efficient deep eutectic magnetic nano gel for rapid ultrasound-assisted dispersive u-solid phase extraction of residue of tetracyclines in food samplesen_US
dc.subjectCharacteristics of gelatin from Iizardfish (Saurida micropectoralis) and thread fin bream (Nemipterus hexodon) skins as influenced by extraction conditionsen_US
dc.subjectellyfish Rhizostoma pulmo collected off Goa Coast (India) as a rich source of tryptophan containing collagen and its enhanced antioxidant potentialen_US
dc.subjectArbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurten_US
dc.subjectIncorporation of cinnamaldehyde, carvacrol, and eugenol into zein films for active food packaging: enhanced mechanical properties, antimicrobial activity, and controlled releaseen_US
dc.subjectFormulation and characterization of starch-based novel biodegradable edible films for food packagingen_US
dc.subjectNanoparticles of chitosan and oregano essential oil: application as edible coatings on chicken pattiesen_US
dc.subjectFabrication and characterization of bio-nanocomposites based on kafirin and polyethylene oxide as auxiliary polymer: process optimization, rheological, morphological and thermal propertiesen_US
dc.subjectNative bacterial cellulose films based on kombucha pellicle as a potential active food packagingen_US
dc.subjectorrection: Study on the utilization of by-products of wheat milling industry for the development of biodegradable platesen_US
dc.titleJOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.typeImageen_US
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