Please use this identifier to cite or link to this item:
http://localhost:80/xmlui/handle/123456789/9694| Title: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Keywords: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Exploring the rich heritage and health benefits of diverse fruit wines and their production Processed fish products: a protein source for humans and the challenges faced in processing Effects of sulfur dioxide on the volatile composition and aroma of blueberry win Effects of Grobiotic-A on the biomass, protein, and antioxidant content of Spirulina platensis ZnO/poly(nigrosine)/modified carbon paste electrode for selective sensing of vanillin in the presence of amaranth: a voltammetric study Assessment of underutilized Mangifera indica peels for nutritional, phytochemical and techno-functional attributes as well as its microstructural and thermal characterization Non-linear models for microbial inactivation kinetics in kiwifruit juice using cold plasma treatment: the combined impact of applied voltage, juice depth and treatment time Assembly of chitooligosaccharide-citrate-pectin complexes and use in fruit juice Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites Neuro-fuzzy modeling of pulp temperature in rapid cooling chamber Bioactive properties of fermented spreadable product manufactured from pistachio kernels Metabolomic profiling of colostrum bar for identification of functional compounds using high resolution mass spectroscopy Comprehensive assessment of quality changes in spent laying and broiler duck meat during chilling storage Food simulants affected the migration of essential oil and film structure in chitosan based composite films Gluten identification from food images using advanced deep learning and transfer learning methods Ultrasound-assisted isolation, quality characterization of finger millet (Eleusine coracana) starch, and comparison with conventional isolation methods Preparation of petha from pointed gourd (Trichosanthes dioica) mediated by osmotic dehydration and its characterization Reusing a proline-specific endopeptidase enzyme immobilized in alginate beads and cross-linked enzyme aggregate to produce gluten-free beer |
| Issue Date: | Jun-2025 |
| Publisher: | Springer |
| Series/Report no.: | Volume-62;Number-6 |
| URI: | http://localhost:80/xmlui/handle/123456789/9694 |
| ISSN: | 0022-1155 |
| Appears in Collections: | Alerting of New Journals (BT) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JOURNAL OF FOOD SCIENCEN AND TECHNOLOGY-June-2025.pdf | 1.61 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.