ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

Enhancement of the Gelling Properties of Sardine Surimi with Transglutaminase and Optimization of its Activity Using Response Surface Methodology

• Imen Zaghbib, Soumaya Arafa, Manuel Félix, Mnasser Hassouna and Alberto Romero

పరిశోధన వ్యాసం

Functional Properties of Restructured Surimi Gel Product Prepared from Low Valued Short Nose White Tripod Fish (Triacanthus brevirosterus)

• Hema K, Shakila RJ, Shanmugam SA and Jawahar P

పరిశోధన వ్యాసం

Phytochemical Profiling of Conventional and Supercritical Ginger Extract Based Baked Bars

• Tanweer S, Shehzad A, Sadiq Butt M and Shahid M

పరిశోధన వ్యాసం

Sensory Characteristics, Total Polyphenol Content and In vitro Antioxidant Activity of Value Added Processed Barnyard Millet Flour Chapattis

• Shobana Devi R and Nazni P

పరిశోధన వ్యాసం

Efficacy of Different Washing Treatments on Quality of Button Mushrooms (A.bisporus)

• Gupta P and Bhat A

మినీ సమీక్ష

Technological, Processing and Nutritional approach of Finger Millet (Eleusine coracana) - A Mini Review

• Amir Gull, Gulzar Ahmad N, Kamlesh Prasad and Pradyuman Kumar

పరిశోధన వ్యాసం

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

• Moussa Ahmed, Baghdad Khiati, Saad Aissat and Noureddine Djebli

సమీక్షా వ్యాసం

Plant Extracts in Post-Harvest Disease Management of Fruits and Vegetables-A Review

• Anjum Malik A, Naseer Ahmed, Babita, Harmeet Chauhan and Prerna Gupta

పరిశోధన వ్యాసం

Development and Optimisation of Cassava Starch-Zinc-Nanocomposite Film for Potential Application in Food Packaging

• Fadeyibi A, Osunde ZD, Agidi G, Idah PA and Egwim EC