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Title:	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Keywords:	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Tropical fruits as a potential source for the recovery of bioactive compounds: Tamarindus indica L., Annona muricata, Psidium guajava and Mangifera indica Review of history and mechanisms of action of lactulose (4-0-fJ-D-Galactopyranosyl-fJ- D-fructofuranose): present and future applications in food Inhibition of hepatic stellate cell activation by nutraceuticals: an emphasis on mechanisms of action A bibliometrlc analysis: what do we know about edible coatings? Artificial intelligence predictability of moisture, fats and fatty acids composition of fish using low frequency Nuclear Magnetic Resonance (LF-NMR) relaxation Microplastics contamination in selected staple consumer food products Quality and stability of meat products prepared with chicken fillets affected by white striping myopathy Improving the oxidative stability of butter oil with nanoencapsulated F erulago angulata essential oil during accelerated shelf-life storage Comparative analysis on the properties of egg yolk lipids extracted by different extraction methods Optimization of vacuum impregnated nutmeg rind candy using RSM modeling: effect on functional and nutritional properties Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products Development of biocomposite films incorporated with the extract from pitcher associated bacteria for the postharvest protection from fungi Physicochemical, colour, microbiology, sensory and mineral attributes of set-type yoghurt produced from Gundelia tournejortii L. and its gum Microencapsulation of gamma oryzanol using inulin as wall material by spray drying: optimization of formulation and characterization of microcapsules Total fat and fatty acid profile including TF A content of Indian fried foods versus the oils used for frying Development of high-fiber and high-protein virgin coconut oil-based spread and its physico-chemical, and sensory qualities Using food to color food: photostability of canistel pulp and its application as a food dye Intelligent modelling of sugarcane juice quality characteristics based on microftuidization processing conditions
Issue Date:	Nov-2024
Publisher:	Springer
URI:	http://localhost:80/xmlui/handle/123456789/9625
Appears in Collections:	Alerting of New Journals (BT)

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