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
- 3723
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Harmful compounds of soy milk: characterization and reduction strategiesMollakhalili-Meybodi, Neda / Arab, Masoumeh / Zare, Leila et al. | 2022
- 3733
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Maltooligosaccharide forming amylases and their applications in food and pharma industryShinde, Vidhya K. / Vamkudoth, Koteswara Rao et al. | 2022
- 3745
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Anti-diabetic and anti-cancer related health food properties of selected Sri Lankan traditional rice based porridgesThushara, Nadini / Malawiarachchi, Prashantha / Samarakoon, Sameera R. et al. | 2022
- 3754
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Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calciumHemmati, Fatemeh / Abbasi, Azam / Bedeltavana, Alireza et al. | 2022
- 3765
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Investigation on the effect of thermal sterilization versus non-thermal sterilization on the quality parameters of jujube juice fermented by Lactobacillus plantarumZhang, Lihua / Zha, Mengmeng / Li, Shunfeng et al. | 2022
- 3775
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Growth and survival of Bifidobacterium breve and Bifidobacterium longum in various sugar systems with fructooligosaccharide supplementationParhi, Priyanka / Song, Keang Peng / Choo, Wee Sim et al. | 2022
- 3787
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A quantitative and qualitative investigation of the impact of irradiation on the physico-chemical of pointed gourd during storageYashi, Srivastava / Ghosh, Sunil K / Semwal, Anil D et al. | 2022
- 3794
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Formulation of plant-based food and characterisation of the nutritional composition: A case study on soy-moringa beverageMatabura, Victor V. / Rweyemamu, Leonard M. P. et al. | 2022
- 3806
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Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulpAraújo, Nkarthe Guerra / Barbosa, Idiana Macêdo / Lima, Thamirys Lorranne Santos et al. | 2022
- 3819
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Production of synbiotic Doogh enriched with Plantago psyllium mucilageArabshahi, Soroush Soltani / Sedaghati, Marjaneh et al. | 2022
- 3827
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Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activitySahni, Prashant / Sharma, Savita / Singh, Baljit et al. | 2022
- 3836
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Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flourNakilcioğlu, Emine / Ötleş, Semih et al. | 2022
- 3848
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A study on the shelf life of cookies incorporated with sapota and beetroot leaf powdersAsadi, Seyedeh Zeinab / Khan, Mohammad Ali / Zaidi, Sadaf et al. | 2022
- 3857
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Novel application of ultrasound and microwave-assisted methods for aqueous extraction of coconut oil and proteinsMartínez-Padilla, Laura Patricia / Hernández-Rojas, Floover Steven / Sosa-Herrera, María Guadalupe et al. | 2022
- 3867
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Utilization and characterization of flaxseed oil in ultrasonically emulsified mango beverageGhoshal, Gargi / Singh, Sukhwant / Sharma, Rajan et al. | 2022
- 3881
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Pre milling debranning of wheat with a commercial system to improve flour qualityBarroso Lopes, Ricardo / Salman Posner, Elieser / Alberti, Aline et al. | 2022
- 3888
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Synbiotic microencapsulation of Enterococcus faecium Rp1: a potential probiotic isolated from ragi porridge with antiproliferative property against colon carcinoma cell lineAshwanandhini, Govindarajan / Reshma, Raveendran / Preetha, R. et al. | 2022
- 3895
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Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonariusBarros, Romy Gleyse Chagas / Pereira, Ubatã Corrêa / Andrade, Julianna Karla Santana et al. | 2022
- 3908
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Effect of ultrasound-assisted pretreatment in combination with heating on characteristics and antioxidant activities of protein hydrolysate from edible bird’s nest co-productChantakun, Kasidate / Benjakul, Soottawat et al. | 2022
- 3918
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Bacterial diversity of traditional fermented food, Idli by high thorough-put sequencingKavitake, Digambar / Suryavanshi, Mangesh V. / Kandasamy, Sujatha et al. | 2022
- 3928
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Investigation of effect of cold plasma on microbial load and physicochemical properties of ready-to-eat sliced chicken sausageZeraatpisheh, Fatemeh / Tabatabaei Yazdi, Farideh / Shahidi, Fakhri et al. | 2022
- 3938
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Phenotypic diversity of nutritional quality attributes and chilling injury symptoms in four early peach [Prunus persica (L.) Batsch] cultivars grown in west central TunisiaAbidi, Walid / Akrimi, Rawaa et al. | 2022
- 3951
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Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf lifeAlwazeer, Duried / Özkan, Nur et al. | 2022
- 3965
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Effect of partial substitution of tomato for avocado on physico-chemical and sensory aspects of sweet-and-sour saucePereira, Willias Fabio Silva / De Oliveira Lemos, Tatiana / Abreu, Virgínia Kelly Gonçalves et al. | 2022
- 3976
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Effects of zinc oxide nano particle on fortified tilapia mince during refrigerated storage (4 ± 1 °C)Pati, Keya / Chowdhury, Supratim / Dora, K. C. et al. | 2022
- 3989
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Mathematical modelling and characterization of drying of pre-treated sweet corn (Zea mays L.) kernelsKumar, Navneet / Sagar, Kachhadiya / Seth, Neeraj et al. | 2022
- 3997
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Exploring the potential of paper-based analytical sensors for tea geographical origin authenticationPérez-Rodríguez, Michael / Cañizares-Macías, María del Pilar et al. | 2022
- 4005
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Cadmium exposure in population: alcoholic beverage consumption and health risk assessmentKaplan Ince, Olcay / Ince, Muharrem / Onal, Ali et al. | 2022
- 4016
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Dipeptidyl peptidase-4 (DPP-4) inhibitory activity and glucagon-like peptide (GLP-1) secretion in arsenically safe pigmented red rice (Oryza sativa L.) and its productSamyor, Duyi / Calderwood, Danielle / Carey, Manus et al. | 2022
- 4025
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Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methodsLu, Qi / Wang, Shaohua / Xue, Shujing et al. | 2022
- 4037
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Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storageChen, Jie / Yuan, Chen-Hai-Yue / Li, Wei-Chao et al. | 2022
- 4045
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Development of a food colorant from Syzygium cumini L. (Skeels) by spray dryingGaibor, Fabián M. / Rodríguez, Daliannis / García, Mario A. et al. | 2022
- 4056
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Characteristics and qualities of edible bird's nest beverage as affected by thermal pasteurization and sterilizationChantakun, Kasidate / Benjakul, Soottawat et al. | 2022
- 4067
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Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storageBabaoğlu, Ali Samet / Ainiwaer, Tudi / Özkan, Hayriye et al. | 2022
- 4075
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The effect of organic acids and storage temperature on lite salad dressing rheology and Zygosaccharomyces parabailii growthMeldrum, Alexander D. / Ünlü, Gülhan / Joyner, Helen et al. | 2022
- 4085
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Putrescine with Aloe vera gel coating improves bioactive compounds and quality of table grape under cold storageEhtesham Nia, Abdollah / Taghipour, Shirin / Siahmansour, Sara et al. | 2022
- 4097
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Development and validation of a GC-MS method for analysis of Dithiocarbamate Fungicide residues in the Spices Cardamom (Elettaria cardamomom) and black pepper (Piper nigrum)Natarajan, Ramesh Babu / Kakkasery, Joby Thomas / Arimboor, Ranjith et al. | 2022
- 4108
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Characterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometryChen, Jia-Nan / Han, Hao-Ting / Liu, Chun-Ju et al. | 2022
- 4122
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Modifying textural and functional characteristics of fish (Nemipterus japonicus) mince using high pressure technologyKunnath, Sarika / Jaganath, Bindu / Panda, Satyen Kumar et al. | 2022
- 4134
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Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preferenceZhai, Chaoyu / Schilling, Bailey / Prenni, Jessica E. et al. | 2022