Journal of Food Science and Technology

Titel Veröffentlichungsdatum Sprache Zitate
Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage2021/03/02English
Influence of low-level gelling agents on the dissolution and in-vitro nutrient release study of coconut water-based hydrogel2021/03/05English
Infusions prepared with Stevia rebaudiana: application of a simplex centroid mixture design for the study of natural sweeteners and phenolic compounds2021/01/26English
Evaluation of vacuum impregnation as a novel approach for soaking of fried Gulabjamun balls2019/04/01English
Photo and thermal stress of linseed oil and stabilization strategies2018/12/04English
Gliadin protein antigenicity and health benefitting potential of Indian bread wheat (Triticum aestivum L.) varieties2018/09/17English
Protein content maximization of vegetable paste by incorporation of whey through the linear programming: drying and rehydration evaluation2018/05/03English
Vacuum-aided production of low sodium ready-to-eat charque2019/06/17English
Dynamic mechanical spectra of salep and casein mixtures2019/02/07English
Formulation and pilot scale production of low-trans vanaspati with modified polyunsaturated fatty acids content2014/10/24English
Standardization of rate of sugar addition for the manufacture of Thabdi2013/06/13English
A new measurement approach of ionizing radiation in irradiated trout (Oncorhynchus mykiss) by Randomly Polymorphic DNA-Polymerase Chain Reaction2016/04/21English
Sustainable use of silver warehou (Seriollela punctata): effects of storage, processing conditions and simulated gastrointestinal digestion on selected in-vitro bioactivities2016/09/01English
Optimal synthesis and design of the number of cycles in the leaching process for surimi production2016/12/01English
Standardization of Fat:SNF ratio of milk and addition of sprouted wheat fada (semolina) for the manufacture of halvasan2013/12/11English
Effects on weaned male Wistar rats after 104, 197, and 288 days of chronic consumption of nutritive and non-nutritive additives in water2020/09/10English
Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet2020/07/17English
Evaluation of beeswax coated coconut shells for packaging of set-type dahi: an Indian fermented product2020/08/16English
A simple approach to the determination of three curcuminoids with similar chemical structures in different substrates2020/08/18English
Strategies for synchronizing chocolate conching batch process data using dynamic time warping2019/08/23English
Technological and microbiological characteristics of indigenous food produced in Gabon2020/07/14English
Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread2022/01/11English
Revisiting lycopene extraction: Caprylic acid-based emulsion for the highest recovery2022/06/18English
Influence of processing on bioactive compounds, Type-II diabetes related enzyme regulation potential and antiurolithiatic potential of underutilized legume Macrotyloma uniflorum2022/06/18English
Quality evaluation of egg-free cake from soft tofu2022/06/21English
Study on the texture properties and oxidation characteristics of egg yolk powder gel2021/02/23English
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)2021/03/10English
Influence of keeping the calyces during fermentation on physicochemical and sensory properties of Hibiscus sabdariffa wines2021/03/07English
Shelf life prediction of dried garlic powder under accelerated storage conditions2022/04/11English
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety2022/12/12English