JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Pervaporation-based membrane processes for the production of non-alcoholic beverages

Gelatin edible coatings with mint essential oil (Mentha arvensis): film characterization and antifungal properties

The influence of Cistus incanus L. leaves on wheat pasta quality

Application of electronic nose as a non-invasive technique for odor fingerprinting and detection of bacterial foodborne pathogens: a review

Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols

In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions

Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates

New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations

Differentiation of honeydew honeys and blossom honeys: a new model based on colour parameters

The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties

Determining 1-kestose, nystose and raffinose oligosaccharides in grape juices and wines using HPLC: method validation and characterization of products from Northeast Brazil

Influence of different parameters on reverse micelle extraction combined with acetone precipitation to purify sn-1,3 extracellular lipase from Aspergillus niger GZUF36

Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate

Impact of adding goldenberry (Physalis peruviana L.) on some quality characteristics and bio-functional properties of pasteurized carrot (Daucus carota L.) nectar

Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties

Preparation of Doum fruit (Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties

Mucilage powder from cactus pears as functional ingredient: influence of cultivar and harvest month on the physicochemical and technological properties

Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma

Effect of filtration on elimination of turbidity and changes in volatile compounds concentrations in plum distillates

Comparison and storage study of ultra-filtered clarified jamun (Syzygium cumini) juice

Foaming properties and air–water interfacial behavior of corn protein hydrolyzate–tannic acid complexes

Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate

Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics

Plasticizer types affect quality and shelf life of eggs coated with rice protein

Influence of pre-harvest sprays of calcium nitrate on storability and quality attributes of plum fruits

Effect of cultivars, pretreatment and drying on physicochemical properties of Amla (Emblica officinalis) gratings

Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage

Comparative assessment regarding antioxidative and nutrition potential of Moringa oleifera leaves by bacterial fermentation

Application of different carbohydrates to produce squash puree based edible sheet

Molecular identification of biwa trout (Oncorhynchus masou rhodurus) using PCR–RFLP method

Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength

Evaluation of shelf-life, antioxidant activity and nutritional quality attributes in carnauba wax coated eggplant genotypes

Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation

Investigation of changes in rheological properties during processing of fermented cereal beverages

Comparison of different classification algorithms to identify geographic origins of olive oils

Incidence and antimicrobial susceptibility of Staphylococcus aureus isolated from ready-to-eat foods of animal origin from tourist destinations of North-western Himalayas, Himachal Pradesh, India

Evaluation of kinetic parameters in prevention of quality loss in stored almond pastes with added natural antioxidant

Effect of wet and dry milling on the functional properties of whole sorghum grain flour and kafirin

Study on condition of ultrasound-assisted thermo-alkali-modified peanut protein embedding curcumin for nanoparticles

Modelling the flowing behaviour of dika kernel powder and soup as affected by moisture content, physical and rheological properties

Rapid extraction of copper ions in water, tea, milk and apple juice by solvent-terminated dispersive liquid–liquid microextraction using p-sulfonatocalix (4) arene: optimization by artificial neural networks coupled bat inspired algorithm and response surface methodology

Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages

Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability

Synergistic effect of herbal plant extract (Hibiscus sabdariffa) in maintain the antioxidant activity of decaffeinated green tea from various parts of Assam

The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production

Drying characteristics of ready-to-eat komal chawal rice: processing and modeling

Effect of storage on the quality of processed palm oil collected from local milling points within Ile-Ife, Osun State, Nigeria