An insight into the applications of bacteriophages against food-borne pathogens

2024-9-12

Effects of gelatin coating on the preservative and sensory qualities of cooked chicken breast

2024-9-11

Sweet or sour? A review of the Aspartame market landscape, carcinogenicity, and its socioeconomic impact

2024-9-6

Edible flowers’ flavor, safety and their utilization as functional ingredients: a review

2024-9-4

Challenges in coffee fermentation technologies: bibliometric analysis and critical review

2024-9-2

Process standardization and characterization of Pizza cheeses prepared employing ‘dual acidification’ method

2024-9-2

Application of dried African giant burrowincg cricket (an underutilized insect) in pie production

2024-8-31

A bibliometric analysis: what do we know about edible coatings?

2024-8-29

Improving the cooking quality of black glutinous rice by using the low-pressure cold plasma technology

2024-8-29

Evaluation of chitosan as clarification aid in production of sour cherry juice and its effect on quality during storage

2024-8-28

Enhancement of phenolic compounds in vanilla curing with the application of UVC light, microwaves and ultrasound

2024-8-27

Impact of different milling techniques towards vitamin D3 fortification in wheat flour

2024-8-26

Sorption isotherms of edible insect’s flours: mathematical modeling and hysteresis

2024-8-24

Production of menaquinone – 7 by Bacillus cereus KMV07: a strain isolated from fermented Glycine max

2024-8-23

Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain

2024-8-23

Process optimization of co-fermentation natto with Lactobacillus bulgaricus and characteristic analysis

2024-8-22

16S metagenomics and metabolomics unveil the microbial compositions and metabolite profiles in Dahi, a traditional Indian fermented milk product prepared by the backslopping method

2024-8-22

Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt

2024-8-21

In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour

2024-8-18

Microfluidics for detection of food pathogens: recent trends and opportunities

2024-8-17

Studies on unlocking the potential of onion waste extracts in edible coating for shelf-life extension of strawberry

2024-8-16

Impact of ultrasonication on the physicochemical, pasting, amino acid, mineral, phenolic, and sugar profile of germinated brown rice from various varieties

2024-8-13

Membrane-based processes for xylitol production from oil palm empty fruit bunches hydrolysate fermentation broth

2024-8-11

Unveiling antibiotic residue contamination: assessing yak, dzomo, and hill cattle milk from himalayan region through QuEChERS-HPLC approach and health risk assessment

2024-8-10

GC-MS analysis of phytochemical composition and anticancer activities of methanol and aqueous extracts of Bergenia ligulata rhizome

2024-8-10

Nutritional attributes of traditional and commercial apple cultivars growing in West Himalaya, India

2024-8-9

Sesame defatted flour: antioxidant response and improvement in carbohydrate metabolism in high-fructose/high-saturated fatty acids diet-fed mice

2024-8-9

Ultrasonication and ozone processing of Syzygium malaccense juice for retention of bioactive components

2024-8-8

Development of heat sealable film from tapioca and potato starch for application in edible packaging

2024-8-6

Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk

2024-8-6

Functional properties of food packaging solutions alternative to conventional multilayer systems

2024-7-30

Identification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted metabolomics based on UPLC-QTOF-MS

2024-7-25

Improving stabilization of α-tocopherol and α-tocopheryl acetate against oxidation, light and UV radiation by complexation with β-cyclodextrin and starch

2024-7-23

Detection of melamine in infant milk powder by micro-Raman spectroscopy using biosynthesized zinc oxide nanoparticles

2024-7-21

Determination of carcinogenic benzo(a)pyrene in heat treated black tea samples from Turkey by using HPLC-fluorescence detection system

2024-7-20

Formulation of catechin hydrate nanoemulsion for fortification of yogurt

2024-7-20

Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage

2024-7-20

New plant-based kefir fermented beverages as potential source of GABA

2024-7-20

Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder

2024-7-17

Effect of pH and temperature on the stability of the natural dye from the roselle flower (Hibiscus sabdariffa L.) and its application in flavored milk

2024-7-15

Water uptake by freeze-dried potato and soybean powders: experiments and simulations

2024-7-15

Utilization of rice pasta by-products as the substrate for vinegar fermentation

2024-7-15

Production of instant cassava (Manihot esculenta Crantz) tuber flour for water fufu: optimization of process conditions

2024-7-15

Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.)

2024-7-10

Nutrient composition of human milk of Indian mothers: relation with maternal and infant anthropometry

2024-7-10

Effect of nutrient-rich quinoa fraction composite wheat flour on product development

2024-7-6

Correction: Peanuts as functional food: a review

2024-6-29

Development of nutri-functional paneer whey-based kefir drink

2024-6-29

Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability

2024-6-27

High pressure processing of jackfruit (Artocarpus heterophyllus L.) shreds: quality prediction and response surface optimization

2024-6-26