Journal of Food Science and Technology

Title Publication Date Language Citations
Effect of the addition of mung bean, corn, and sweet potato starch on the properties of konjac gel2023/08/29English
The way forward to produce nutraceuticals from agri-food processing residues: obstacle, solution, and possibility2023/03/27English
Enrichment of green table olives by natural anthocyanins during fermentation2023/04/26English
Valorization of clove (Syzygium aromaticum) by-products as potential stored grain protectants2023/04/26English
Utilization of different by-products to produce nutritionally rich gelled products2023/04/26English
Fermented milks with specific Lactobacillus spp. with potential cardioprotective effects2023/04/22English
“Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”2023/04/25English
Triple layer hermetic bags for safe storage of dry Chilli (Capsicum annuum L.) pods2023/03/25English
Study on functional improvement of freeze–thaw egg yolk pellet by enzymatic hydrolysis2022/06/27English
Processing and optimisation of complementary food blends from roasted pearl millet (Pennisetum glaucum) and soybean (Glycine max) using response surface modeling2022/07/09English
Prediction of food quality parameters in fish burgers by partial least square models using RGB pattern of digital images2022/06/25English
Disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled2018/12/18English
Application of image analysis technique to determine cleaning of ohmic heating system for milk2019/09/07English
Biologically active components in Madia sativa seed oil2017/07/17English
Design and testing of small scale fish meat bone separator useful for fish processing2014/05/30English
Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology2014/05/09English
Process standardization for the manufacture of Thabdi Peda2014/05/02English
Influence of the composition of unripe genipap (Genipa americana L.) fruit on the formation of blue pigment2014/11/18English
Total fat and fatty acid profile including TFA content of Indian fried foods versus the oils used for frying2024/04/30English
Processing and storage of restructured surimi stew product in retortable pouches2013/08/28English
Application of sodium bicarbonate in extraction and determination of synthetic colorant in processed grain products2021/07/21English
A novel technique for the preparation of curd (Dahi) by PVDF membrane-based strip2022/01/27English
Effect of different pretreatments on antioxidant activity of oats grown in the Himalayan region2022/02/10English
Investigation of carbonate addition on risk element concentrations in various teas2022/01/06English
Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas2022/02/11English
Decontamination of peppermint distillate using spark plasma: microbiological and physicochemical evaluation2020/04/10English
Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran2021/11/09English
Retention of freshness and isothiocyanates in fresh-cut radish (Raphanus sativus var. Longipinnatus) through glucose dip treatment2021/11/10English
Effects of crystallization temperature on the characteristics of sugar crystals in date fruit syrup as measured by differential scanning calorimetry (DSC), polarized microscopy (PLM), and X-ray diffraction (XRD)2021/11/06English
Dissolved carbon dioxide stripping while maintaining volatile components by feeding gaseous nitrogen using a microbubble generator2021/11/20English