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http://localhost:80/xmlui/handle/123456789/9625Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2025-05-02T08:13:05Z | - |
| dc.date.available | 2025-05-02T08:13:05Z | - |
| dc.date.issued | 2024-11 | - |
| dc.identifier.uri | http://localhost:80/xmlui/handle/123456789/9625 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | en_US |
| dc.subject | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | en_US |
| dc.subject | Tropical fruits as a potential source for the recovery of bioactive compounds: Tamarindus indica L., Annona muricata, Psidium guajava and Mangifera indica | en_US |
| dc.subject | Review of history and mechanisms of action of lactulose (4-0-fJ-D-Galactopyranosyl-fJ- D-fructofuranose): present and future applications in food | en_US |
| dc.subject | Inhibition of hepatic stellate cell activation by nutraceuticals: an emphasis on mechanisms of action | en_US |
| dc.subject | A bibliometrlc analysis: what do we know about edible coatings? | en_US |
| dc.subject | Artificial intelligence predictability of moisture, fats and fatty acids composition of fish using low frequency Nuclear Magnetic Resonance (LF-NMR) relaxation | en_US |
| dc.subject | Microplastics contamination in selected staple consumer food products | en_US |
| dc.subject | Quality and stability of meat products prepared with chicken fillets affected by white striping myopathy | en_US |
| dc.subject | Improving the oxidative stability of butter oil with nanoencapsulated F erulago angulata essential oil during accelerated shelf-life storage | en_US |
| dc.subject | Comparative analysis on the properties of egg yolk lipids extracted by different extraction methods | en_US |
| dc.subject | Optimization of vacuum impregnated nutmeg rind candy using RSM modeling: effect on functional and nutritional properties | en_US |
| dc.subject | Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria | en_US |
| dc.subject | Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products | en_US |
| dc.subject | Development of biocomposite films incorporated with the extract from pitcher associated bacteria for the postharvest protection from fungi | en_US |
| dc.subject | Physicochemical, colour, microbiology, sensory and mineral attributes of set-type yoghurt produced from Gundelia tournejortii L. and its gum | en_US |
| dc.subject | Microencapsulation of gamma oryzanol using inulin as wall material by spray drying: optimization of formulation and characterization of microcapsules | en_US |
| dc.subject | Total fat and fatty acid profile including TF A content of Indian fried foods versus the oils used for frying | en_US |
| dc.subject | Development of high-fiber and high-protein virgin coconut oil-based spread and its physico-chemical, and sensory qualities | en_US |
| dc.subject | Using food to color food: photostability of canistel pulp and its application as a food dye | en_US |
| dc.subject | Intelligent modelling of sugarcane juice quality characteristics based on microftuidization processing conditions | en_US |
| dc.title | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | en_US |
| dc.type | Image | en_US |
| Appears in Collections: | Alerting of New Journals (BT) | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-November-2024.pdf | 1.67 MB | Adobe PDF | View/Open |
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