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http://heritageit.dspaces.org/jspui/handle/123456789/11411| Title: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Keywords: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Revolutionizing food science: a review on the role of nanotechnology in enhancing safety, quality, and sustainability Effect of coating with nano-chitosan and nano-calclum lactate on quality and storability indices of fresh-cut Galia melon Artificial intelligence in food technology and processing: a review Optimization of frying conditions for the development of Moringa oleifera leave-based tortilla chips and its quality evaluation Techno-functional and sensory properties of pigeon pea-rice protein blends for beverage applications Nano formulation of Sophora japonica extract stimulates osteogenic activity in osteoblasts The alteration in volatile aroma compounds of red wines obtained from Acikara and Fersun during bottle storage; ancient grapes of the Western Mediterranean Surival of Lactiplantibacillus plantarum, metabolism of physicochemical properties, and sensory quality of coffee pulp fruit juice during fermentation Microencapsulation of carotenoids from peach palm byproducts (Bactris gasipaes Kunth): physicochemical characterization, bioactives, volatile profile, stability evaluation and application in margarine Exploring the effects of sugarcane bagasse extracts on human gut microbiota via fecal batch fermentation A study to enhance the milling recovery, functional properties and storage stability of 13 Kharif sorghum millet cultivars Detection and interference analysis oflead in acidcontaining fruits using gel/graphite paper electrode based on extraction-electrochemical detection A comparative analysis of gelatin, hydrolysates, and peptide fractions from Katsuwonus pelamis skin: Insights into characterization Physiochemical characterization and optimization of sesame seed dehulling process: a RSM approach Protective agents to preserve lactic acid bacteria cell viability in type msourdough dried by spray- and freeze-drying, and the influence on bread production Nano-emulsified kesum essential oil-based gelatinechitosan edible film enhanced with enzymatically reticulated microbial transglutaminase Production of symbiotic non-dairy beverage fermented by Lactobacillus sp. using a water-soluble extract from sprouted purple creole corn and xylo-oligosaccharides from corncobs |
| Issue Date: | Jul-2026 |
| Publisher: | Springer |
| Series/Report no.: | Vol-63;No. 7 |
| URI: | http://heritageit.dspaces.org/jspui/handle/123456789/11411 |
| 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-July-2026.pdf | 1.68 MB | Adobe PDF | View/Open |
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