Journal of Food Science and Technology

Titel Veröffentlichungsdatum Sprache Zitate
Check-all-that-apply (CATA)- and rate-all-that-apply (RATA)-based sensometric assessment of germinated-wheat beverages2023/11/02English
Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study2023/11/03English
Development of a thin layer chromatography-based method to detect sorbitol presence in milk and its applicability in formalin preserved milk samples2023/11/03English
Low temperature desolventization: effect on physico-chemical, functional and structural properties of rice bran protein2023/10/20English
Fabrication and characterization of electrospun catechins-loaded nanofibres for fortification of milk2023/11/15English
Detection of moisture ratio and carotenoid compounds in mamey (Pouteria sapota) fruit during dehydration process using spectroscopic techniques2023/03/23English
Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil.2023/02/06English
Nutritional, textural and sensory properties of lasagna dough containing air yam, a non-conventional edible plant2023/02/09English
Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications2023/01/09English
Soluble natural sweetener from date palm (Phoenix dactylifera L.) extract using colloidal gas aphrons generated with a food-grade non-ionic surfactant2023/12/22English
Cereal bar enriched with ora-pro-nóbis (Pereskia aculeata Miller): physicochemical and sensory characterization2024/01/27English
Microwave assisted disinfestation of green gram (Vigna radiata L.) infested with pulse beetle, Callasobruchus maculatus (F.)2023/12/26English
Effect of Chinese chives and perilla seed incorporation on physicochemical, functional properties and sensory attributes of pork sausage2023/12/26English
Development and evaluation of a vacuum impregnation system for enhancement of biochemical properties of food materials2023/12/29English
Development of hen egg-based protein beverages with high nutritional value2023/12/22English
Quality evaluation of strawberries coated with water-in-oil based emulsion using an advanced electrostatic spray coating system2023/12/29English
Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties2024/01/28English
Inventory calculation for commercial production of cereal grain flour using particle size distribution model2021/10/25English
Development and performance evaluation of hand-operated mango seed decorticator2021/09/02English
A quantitative and qualitative investigation of the impact of irradiation on the physico-chemical of pointed gourd during storage2022/03/06English
Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice2022/02/05English
The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method2020/11/22English
Functional and structural characteristics of chocolate flavoured cake incorporated with surimi powder from Nemipterus species2020/11/21English
Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emulsions2020/10/21English
Impact of drum drying conditions on functional properties and flow behavior of gluten-free instant fermented mung bean-rice soup2021/04/19English
Impact of different extraction processes on aflatoxin contamination in peanut oil2021/11/11English
Combination of in situ iodization and Haloferax spp. bacteria enrichment in salt crystallization process2021/12/02English
Impact of flavonol extracts derived from green tea or targeted flavonols as secondary ingredients on intestinal glucose transport2021/05/26English
Lactic fermentation of grain sorghum: effect of variety and pretreatment on the production of lactic acid and biomass2021/05/12English
Development of inclined plate honey moisture reduction system2021/03/08English