Journal of Food Science and Technology
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
Table of contents
- 1
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Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A reviewChongtham, Nirmala / Bisht, Madho Singh / Premlata, Thounaojam et al. | 2022
- 12
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Recent advances in nanomaterials integrated immunosensors for food toxin detectionBhardwaj, Hema / Rajesh / Sumana, Gajjala et al. | 2022
- 34
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Study on taste characteristics and microbial communities in Pingwu Fuzhuan brick tea and the correlation between microbiota composition and chemical metabolitesLi, Mao-Yun / Xiao, Yue / Zhong, Kai et al. | 2022
- 46
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Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costsMendes, Ana Paula Alves / Bemfeito, Carla Martino / Pereira, Rafaela Corrêa et al. | 2022
- 55
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Infusions prepared with Stevia rebaudiana: application of a simplex centroid mixture design for the study of natural sweeteners and phenolic compoundsCelaya, Liliana / Martina, Pablo / Kolb-Koslobsky, Nicolás et al. | 2022
- 65
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Determination of the changes in sunflower oil during frying of leavened doughs using response surface methodologyTuran, Semra / Keskin, Sule / Solak, Rukiye et al. | 2022
- 75
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Influence of polyamide composite casings with silver–zinc crystals on the quality of beef and chicken sausages during their storagePatiño, Jairo H. / Henríquez, Luis E. / Restrepo, Diego A. et al. | 2022
- 86
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Effect of Psidium guajava leaves extracts on thermo-lipid oxidation and Maillard pathway born food toxicant acrylamide in Indian staple foodNagpal, Tanya / Alam, Shahenvaz / Khare, Sunil K. et al. | 2022
- 95
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Determination of antibiotic residues in bovine milk by HPLC-DAD and assessment of human health risks in Northwestern Himalayan region, IndiaKumar, Atul / Panda, Ashok Kumar / Sharma, Neelam et al. | 2022
- 105
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Roasting temperature impact on bioactive compounds and PAHs in Carob powder (Ceratonia siliqua L.)Eldeeb, Gahad Sallah Saeed / Mosilhey, Sameh Hassan et al. | 2022
- 114
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Examination of dissolution ratio of β-carotene in water for practical application of β-carotene amorphous solid dispersionIshimoto, Kenji / Nakamura, Yuta / Otani, Shuichi et al. | 2022
- 123
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The influence of muscle, ageing and thermal treatment method on the quality of cooked beefModzelewska-Kapituła, Monika / Tkacz, Katarzyna / Nogalski, Zenon et al. | 2022
- 133
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Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milkYilmaz-Ersan, Lutfiye / Topcuoglu, Esra et al. | 2022
- 144
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Biodegradable blend films of poly(ε-caprolactone)/poly(propylene carbonate) for shelf life extension of whole white button mushroomsCheng, Pei-fang / Liang, Min / Yun, Xue-yan et al. | 2022
- 157
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Malabar sole (Cynoglossus macrostomus) skin as promising source of type I acid and pepsin solubilized collagens with potential bioactivityJohny, Lidiya C. / Vijaykumar, M. / Kudre, Tanaji G. et al. | 2022
- 168
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Wild edible fruit crop Haematocarpus validus (Miers) Bakh.f. ex Forman (Khoon phal): a novel source of nutraceuticalsAlex, Blessymole K. / Koshy, Eapen P. / Jacob, Sanu et al. | 2022
- 179
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Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storageWang, Zefu / He, Zhifei / Zhang, Dong et al. | 2022
- 192
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Gamma irradiated date syrup for sucrose substitution in yogurt: effect on physicochemical properties, antioxidant capacity and sensory evaluationHamza, Hammadi / Ben Miloud, Najla / Jemni, Monia et al. | 2022
- 202
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Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoesYildiz, Gulcin / Aadil, Rana Muhammad et al. | 2022
- 212
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Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marcLee, Ji Yeon / Lim, Taehwan / Kim, Jaecheol et al. | 2022
- 220
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Effect of heat treatment on oxalate and hydrocyanic acid levels of malanga corms of two cultivars (Xanthosoma sagittifolium and Colocasia esculenta) in a murine modelVela-Gutiérrez, Gilber / Velázquez López, Arturo A. / Tacias Pascacio, Veymar G. et al. | 2022
- 228
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Effects of konjac glucomannan/pomegranate peel extract composite coating on the quality and nutritional properties of fresh-cut kiwifruit and green bell pepperFan, Na / Wang, Xian / Sun, Jingyao et al. | 2022
- 239
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Antioxidant and antibacterial activities in 21 species of Indonesian sea cucumbersNugroho, Aji / Harahap, Iskandar Azmy / Ardiansyah, Ardi et al. | 2022
- 249
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Novel levan/bentonite/essential oil films: characterization and antimicrobial activityKoşarsoy Ağçeli, Gözde / Hammamchi, Hamideh / Cihangir, Nilüfer et al. | 2022
- 257
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Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba beanKumar, Simmi Ranjan / Sadiq, Muhammad Bilal / Anal, Anil Kumar et al. | 2022
- 268
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Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storageFathi-Najafabadi, Ayoub / Besada, Cristina / Gil, Rebeca et al. | 2022
- 279
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Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leavesKorus, Anna et al. | 2022
- 288
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Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemakingYuan, Lu / Li, Guifeng / Yan, Ni et al. | 2022
- 300
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Microbiological quality of tempeh with different wraps: banana leaf versus plasticErdiansyah, Muhammad / Meryandini, Anja / Wijaya, Michael et al. | 2022
- 308
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Fortified cake with pomegranate seed powder as a functional productAyoubi, Azam / Balvardi, Mohammad / Akhavan, Hamid-Reza et al. | 2022
- 317
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Chemically modified magnetic immobilized phospholipase A1 and its application for soybean oil degummingWeining, Wang / Tang, Honglin / Chen, Yan et al. | 2022
- 327
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Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentationLin, Xue / Jia, Yanyan / Li, Kaiya et al. | 2022
- 344
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Application of microwave and hydrothermal treatments for modification of cassava starch of Manipur region, India and development of cookiesKhurshida, Singamayum / Deka, Sankar Chandra et al. | 2022
- 355
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Characterization of encapsulated γ-oryzanol powder by spray drying using whey protein and maltodextrin as wall materialsWangdee, Kanitta / Decker, Eric A. / Onsaard, Ekasit et al. | 2022
- 366
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Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oilSuri, Kanchan / Singh, Balwinder / Kaur, Amritpal et al. | 2022
- 377
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Comparative analysis of unwashed and single washed mince gel from Indian major carpsGore, Sandeep Bhaskar / Balange, Amjad Khansaheb / Nayak, Binaya Bhusan et al. | 2022
- 388
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Effect of added hydrocolloids on ready-to-eat courgette (Cucurbita pepo) puree ohmically treatedOlaru, Lucian Daniel / Nistor, Oana-Viorela / Andronoiu, Doina Georgeta et al. | 2022
- 397
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Evaluation of the contamination by bacteria of the Bacillus cereus group and the determination of some physico-chemical parameters of Attiéké garba sold in Daloa (Central West, Côte d’Ivoire)Kouassi, Kra Athanase / Attien, Yao Paul / Assohoun-Djeni, Nanouman Marina Christelle et al. | 2022
- 402
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Identification of discriminating chemical compounds in banana species and their odor characterization using GC–MS, statistical, and clustering analysisJha, Sunil Kumar / Zhang, Jian / Hayashi, Kenshi et al. | 2022
- 409
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Retention of freshness and isothiocyanates in fresh-cut radish (Raphanus sativus var. Longipinnatus) through glucose dip treatmentRanjitha, K. / Shivashankara, K. S. / Rao, D. V. Sudhakar et al. | 2022