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| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2025-05-07T08:21:49Z | - |
| dc.date.available | 2025-05-07T08:21:49Z | - |
| dc.date.issued | 2025-01 | - |
| dc.identifier.issn | 0022-1155 | - |
| dc.identifier.uri | http://localhost:80/xmlui/handle/123456789/9637 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | en_US |
| dc.relation.ispartofseries | Volume-62;Number-1 | - |
| dc.subject | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | en_US |
| dc.subject | An insight into the applications of bacteriophages against food-borne pathoge | en_US |
| dc.subject | Edible flowers' flavor, safety and their utilization as functional ingredients: a review | en_US |
| dc.subject | Sweet or sour? A review of the Aspartame market landscape, carcinogenicity, and its socioeconomic impact | en_US |
| dc.subject | Technological advances in cactus food products | en_US |
| dc.subject | Enhancing starch hydrolysis in sweet potato (Ipomoea batatas (L.) Lam.) through CaCl2 solution mashing: insights into endogenous amylase activity | en_US |
| dc.subject | Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat | en_US |
| dc.subject | Development of a positive pressure-based instrumentation for efficient solid phase extraction | en_US |
| dc.subject | Improving stabilization of a-tocopherol and a-tocopheryl acetate against oxidation, light and UV radiation by complexation with l3-cyclodextrin and | en_US |
| dc.subject | Comparison of three different in vitro digestion methods for carbohydrates | en_US |
| dc.subject | Studies on the nutritional strength of various hyacinth bean varieties for their potential utilization as promising legum | en_US |
| dc.subject | Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility | en_US |
| dc.subject | A study on red potato peel (Solanum tuberosum L. cv. Red Holland): characterization, composition and formulation of tablet using different drying techniques | en_US |
| dc.subject | Effect of nutrient-rich quinoa fraction composite wheat flour on product development | en_US |
| dc.subject | Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability | en_US |
| dc.subject | Exploring oil absorption and distribution in. immersion-fried pantoa (Indian dairy dessert): effects of frying media | en_US |
| dc.subject | Release of elements and phenolic and flavonoid compounds from herbs and spices into acacia honey during infusion | en_US |
| dc.subject | Effect of pH and temperature on the stability of the natural dye from the roselle flower (Hibiscus sabdariffa L.) and its application in flavored milk | en_US |
| dc.subject | High pressure processing of jackfruit (Artocarpus heterophyllus L.) shreds: quality prediction and response surface optimization | 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-January-2025.pdf | 1.65 MB | Adobe PDF | View/Open |
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