期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (1)
Nowadays the treatment based on applying high CO2 concentrations to fruit is the main method used in astringent persimmon prior to being commercialize......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (2)
Worldwide there is great interest in producing low lactose milk and drinks, such as soy beverages, suitable for consumption by lactose-intolerant peop......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (2)
Bacteriocin producing L. plantarum (ATCC 8014) was immobilized (MC) and freeze dried (FD) to conduct preliminary study on its potential in biopreserva......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (2)
Adding essential oil into the gelatin-based film can enhance the antibacterial activity of the film, but excessive amounts of addition will bring the ......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (4)
Milk is an incredibly healthy food world-wide. However, the 'lactase deficient' individuals cannot digest milk's carbohydrate lactose. A large part of......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (3)
The effects of active batter coatings containing quince seed gum (QSG) and carvacrol microcapsules (CM) on oil uptake, moisture loss, lipid oxidation,......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (5)
The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was in......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (5)
The N-nitrosamine (NA) concentrations and types in raw chicken and duck meats of different parts and seasons were estimated by headspace solid-phase m......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (9)
This study investigated growth characteristics and antibacterial properties of probiotics in fermented coconut milk (CM) against Streptococcus pyogene......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (9)
Fish nuggets were prepared with dragon fruit peel powder (1.0, 1.5 and 2.0% w/w) to evaluate its quality and improvement in shelf-life during 15 days ......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (10)
The optimum formulation and baking conditions for the production of a gluten-free cake made with whole white quinoa flour were determined using respon......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (8)
This research was focused on using raw bananas in place of natural wooden ice cream sticks. The raw bananas were used in a powdered form and then proc......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (11)
Resveratrol, the most widely studied phytoalexin, derived from the skin of grapes and other fruits. Evidence from numerous studies have confirmed its ......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (8)
Rancid taste, pH, and TBARS are important quality parameters of food oxidation, analyzed in a time-consuming and destructive way. Non-destructive char......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (12)
The development of compostable packages that maintain fresh meat quality, is an important achievement for the poultry industry. The objective of this ......
