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http://heritageit.dspaces.org/jspui/handle/123456789/11309| Title: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Keywords: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Green extraction techniques and advanced coating technologies for development of edible film valorizing fruit and vegetables peels Correction to: Green extraction techniques and advanced coating technologies for development of edible film valorizing fruit and vegetables peels Boosting immunity with electrolyte replenisher from coconut water-A review Inhibitory effects of honey-containing marinades on the production of heterocyclic amines (HCAs) in grilled meat: a review Phenolic composition, antioxidant capacity, enzyme inhibition, and aroma composition of lyophilized olive leaves of cv. Gemlik and Kilis Yaghk Evaluation of a-glucosidase, a-amylase and lipase inhibitory activities of dietary plant foods X. Liu . Y.H. Nie . B.B. Wang· X.H. Chen- X Development of pilot scale, conveyor type infrared dryer and performance assessment by clam drying D. Assessment of centesimal composition, minerals, amino acids and antioxidant activity of ten cultivars of sweet potato for promoting industrial application as steamed slices Optimization of pullulan production from apple pomace in solid-state and submerged fermentation conditions: structural, thermal and rheological characterization Exploring various preservative methods in extending the shelf-life of sugarcane juice UPLC-MS/MS profiling of photo degradation of aflatoxin B1 in chili peppers Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis Ultrasonic-assisted emulsion stabilized by quaternized chitosan-carboxymethyl cellulose complex particles and i~sapplication for encapsulating a-tocopherol The impact of in vitro gastrointestinal hydrolysis on the antioxidant activity of gelatin extracted from jellyfish Acromitus flagellatus Hibiscus sabdariffa calyx extract induces anti-proliferative and anti-migratory effects in ovarian cancer Ethnobotanical insights, antioxidant potential and cell line (RAW 264.7)-based anti-inflammatory activity of cordia dichotoma G. Forst fruits Technological quality of pasta with dehydrated Taioba leaves (Xanthosoma sagittifolium (L.) Schott) |
| Issue Date: | Jun-2026 |
| Publisher: | Springer |
| Series/Report no.: | Vol-63;No. 6 |
| URI: | http://heritageit.dspaces.org/jspui/handle/123456789/11309 |
| ISSN: | 0022-1155 |
| Appears in Collections: | Alerting of New Journals (BT) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-June-2026.pdf | 1.56 MB | Adobe PDF | View/Open |
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