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| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2025-07-10T13:24:51Z | - |
| dc.date.available | 2025-07-10T13:24:51Z | - |
| dc.date.issued | 2025-05 | - |
| dc.identifier.issn | 0022-1155 | - |
| dc.identifier.uri | http://localhost:80/xmlui/handle/123456789/9695 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | en_US |
| dc.relation.ispartofseries | Volume-62;Number-5 | - |
| dc.subject | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | en_US |
| dc.subject | A review on the role of functional foods and derivatives for diabetes management | en_US |
| dc.subject | An analysis on detection of artificially ripened fruits | en_US |
| dc.subject | The multifaceted therapeutic properties of camel milk: from neuroprotection to anti-cancer effects | en_US |
| dc.subject | Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes | en_US |
| dc.subject | Predictive modeling of antioxidant activity in Syzygium malaccense leaf extracts using image processing and machine learning | en_US |
| dc.subject | Effects of gelatin coating on the preservative and sensory qualities of cooked chicken breast | en_US |
| dc.subject | Application of dried African giant burrowincg cricket (an underutilized insect) in pie production | en_US |
| dc.subject | Production of biopolymers from watermelon mesocarp: structural characterization, cytogenotoxicological safety, and antioxidant activity | en_US |
| dc.subject | Flaxseed mucilage - stabilized double emulsion for vitamin D delivery in Hazelnut milk ice cream: in vitro stability and storage | en_US |
| dc.subject | Gelatin/mushroom (Lactarius deliciosus) extract nanofibers fabricated by electro-assisted solution blow spinning as a potential edible active food packaging | en_US |
| dc.subject | Potential antioxidant activities and bioactive compounds in probiotic tiger nut date palm yogurt fermented with lactic acid bacteria | en_US |
| dc.subject | Screening of fermentation resources of Actinidia arguta wine based on principal component analysis combined with a fuzzy mathematical sensory evaluation method | en_US |
| dc.subject | Reduced allergenicity of hydrolysed whey protein concentrate complexed with iron: the effect of different enzymes, degree of hydrolysis and ascorbic acid | en_US |
| dc.subject | Physico-chemical characterization and fuzzy logic sensory evaluation of Kaalan: a dairy product of Kerala | en_US |
| dc.subject | Evaluation of food wastes as a medium to produce ~.hitin-glucan nanofiber from Aspergillus niger | en_US |
| dc.subject | Probiotic Iychee wine fermented by Saccharomyces boulardii: addition influence of yerba mate on physicochemical and sensory characteristics | en_US |
| dc.subject | Drying characteristics of Caridean shrimp with modern methods and the effect of ultrasonic pre-treatment | 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-May-2025.pdf | 1.74 MB | Adobe PDF | View/Open |
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