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http://localhost:80/xmlui/handle/123456789/9624| Title: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Keywords: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY The anabolism of volatile compounds during the pasteurization process of sea buckthorn (Hippophae rhamnoides) pulp Developments and opportunities in minimal processing and production of tender jackfruit flour Role of millets in pre-diabetes and diabetes: effect of processing and product formulation Exploring the preservation efficiency of cured betel leaf essential oil in augmenting the quality of fruit j~ce: a comprehensive evaluation of physicochemical, microbial, and sensory parameters Manufacturing plant-based non-dairy and pro biotic frozen desserts and their impact on physicochemical, sensory and functional aspects Biofunctional components and bacterial dynamics of enzymatic and fermentatively prepared rohu tLabeo rohita) egg sauce Exposure assessment to areca alkaloids in the Chinese populations through areca nut chewing Upcycling Surinam cherry and spine gourd fruit waste: development of anthelmintic jelly candies using fruit extracts Development and characterization of gelatin-based biodegradable films incorporated with pistachio shell hemicellulose Green recovery of phenolic compounds from almond hull waste using ultrasound-assisted extraction: phenolics characterization and antimicrobial investigation Improving the geographical traceability of tea in China based on stable isotope ratios Statistical machine learning techniques applied to NIR spectral data for rapid detection of sudan dye-I in turmeric powders with optimized pre-processing and wavelength selection Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie The changes induced by hydrodynamic cavitation treatment in wheat gliadin and celiac-toxic peptides Production of new functional coconut milk kefir with blueberry extract and microalgae: the comparison of the prebiotic potentials on lactic acid bacteria of kefir grain and biochemical characteristics The isolation and characterisation of protein from nine edible insect species Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and Iycopene loaded nanoparticles Enhancement of phenolic compounds in vanilla curing with the application of UVC light, microwaves and ultrasound |
| Issue Date: | Oct-2024 |
| Publisher: | Springer |
| Series/Report no.: | Volume-61;Number-10 |
| URI: | http://localhost:80/xmlui/handle/123456789/9624 |
| ISSN: | 0022-1155 |
| Appears in Collections: | Alerting of New Journals (BT) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JOURNAL OF FOOD SCIENCE TECHNOLOGY-October-2024.pdf | 1.71 MB | Adobe PDF | View/Open |
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