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| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2025-07-10T13:18:49Z | - |
| dc.date.available | 2025-07-10T13:18:49Z | - |
| dc.date.issued | 2025-06 | - |
| dc.identifier.issn | 0022-1155 | - |
| dc.identifier.uri | http://localhost:80/xmlui/handle/123456789/9694 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | en_US |
| dc.relation.ispartofseries | Volume-62;Number-6 | - |
| dc.subject | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | en_US |
| dc.subject | Exploring the rich heritage and health benefits of diverse fruit wines and their production | en_US |
| dc.subject | Processed fish products: a protein source for humans and the challenges faced in processing | en_US |
| dc.subject | Effects of sulfur dioxide on the volatile composition and aroma of blueberry win | en_US |
| dc.subject | Effects of Grobiotic-A on the biomass, protein, and antioxidant content of Spirulina platensis | en_US |
| dc.subject | ZnO/poly(nigrosine)/modified carbon paste electrode for selective sensing of vanillin in the presence of amaranth: a voltammetric study | en_US |
| dc.subject | Assessment of underutilized Mangifera indica peels for nutritional, phytochemical and techno-functional attributes as well as its microstructural and thermal characterization | en_US |
| dc.subject | 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 | en_US |
| dc.subject | Assembly of chitooligosaccharide-citrate-pectin complexes and use in fruit juice | en_US |
| dc.subject | Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites | en_US |
| dc.subject | Neuro-fuzzy modeling of pulp temperature in rapid cooling chamber | en_US |
| dc.subject | Bioactive properties of fermented spreadable product manufactured from pistachio kernels | en_US |
| dc.subject | Metabolomic profiling of colostrum bar for identification of functional compounds using high resolution mass spectroscopy | en_US |
| dc.subject | Comprehensive assessment of quality changes in spent laying and broiler duck meat during chilling storage | en_US |
| dc.subject | Food simulants affected the migration of essential oil and film structure in chitosan based composite films | en_US |
| dc.subject | Gluten identification from food images using advanced deep learning and transfer learning methods | en_US |
| dc.subject | Ultrasound-assisted isolation, quality characterization of finger millet (Eleusine coracana) starch, and comparison with conventional isolation methods | en_US |
| dc.subject | Preparation of petha from pointed gourd (Trichosanthes dioica) mediated by osmotic dehydration and its characterization | en_US |
| dc.subject | Reusing a proline-specific endopeptidase enzyme immobilized in alginate beads and cross-linked enzyme aggregate to produce gluten-free beer | 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 SCIENCEN AND TECHNOLOGY-June-2025.pdf | 1.61 MB | Adobe PDF | View/Open |
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