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Development in health-promoting essential polyunsaturated fatty acids production by microalgae: a review J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-05-01 Siddhant Dubey, Chiu-Wen Chen, Anil Kumar Patel, Shashi Kant Bhatia, Reeta Rani Singhania, Cheng-Di Dong
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Check-all-that-apply (CATA)- and rate-all-that-apply (RATA)-based sensometric assessment of germinated-wheat beverages J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-05-01 Thinzar Aung, Bo Ram Kim, Mi Jeong Kim
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Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-11 Zeqing Wang, Yingjia Tong, Qunyi Tong, Yutong Liu, Wentian Xu
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Influence of °Brix/Acid, and flow rate of pineapple juice and electric field strength on the performance of continuous ohmic heating system J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-10
Abstract A lab-scale continuous ohmic heating (COH) system was developed, and its performance was studied for pineapple juice heating as a model sample. The effect of independent parameters [°Brix/Acid (unstandardized, 18, 22, 26) and flow rate (80–120 mL/min) of juice and electric field strength (EFS: 25–45 V/cm)] were analysed for responses viz. come-up-time, heating rate (HR) and system performance
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Biofunctional components and bacterial dynamics of enzymatic and fermentatively prepared rohu (Labeo rohita) egg sauce J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-09
Abstract The present study focused on preparing rohu egg sauce using optimized conditions through enzymatic and fermentative methods. The enzymatic preparation of rohu egg sauce (ERS) involved homogenizing the eggs in water at a ratio of 1:0.9 (w/v), followed by the addition of salt (20% w/w) and papain (3% w/w). A mixture containing salt (25% w/w), sugar (7.5% w/w), and inoculum (10% (w/v)) of Pediococcus
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Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-06 Shahida Anusha Siddiqui, Sipper Khan, Nur Alim Bahmid, Andrey Ashotovich Nagdalian, Seid Mahdi Jafari, Roberto Castro-Muñoz
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Protein hydrolysates prepared by Alcalase using ultrasound and microwave pretreated almond meal and their characterization J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-06 T. P. Sari, Ranjna Sirohi, Prajwal Tyagi, Gyanendra Tiwari, Jyotiraditya Pal, Nihar N. Kunadia, Kiran Verma, Prarabdh C. Badgujar, Sunil Pareek
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Authentication of traditional meat products (Haleem) sold in India: a first report confirming species mislabelling J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-05 M. R. Vishnuraj, S. Vaithiyanathan, P. Baswa Reddy, N. Aravind Kumar, S. B. Barbuddhe
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Red dragon fruit-soy protein isolate biofilm: UV-blocking, antioxidant & improved mechanical properties for sustainable food packaging J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-03 Rushikesh A. Prajapati, Girirajsinh C. Jadeja
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Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-03 Binh Quang Hoang, Hien Thu Nguyen, Diep Ngoc Thi Duong
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Developments and opportunities in minimal processing and production of tender jackfruit flour J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-02 Dilip Ananda Pawar, Saroj Kumar Giri
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Edible colorimetric label based on immobilized purple sweet potato anthocyanins onto edible film for packaged mushrooms freshness monitoring J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-01 Bambang Kuswandi, Mita Seftyani, Dwi Koko Pratoko
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A new approach to snack production: sourdough corn flakes with low glycemic index J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-04-01 Hümeyra Çetin-Babaoğlu
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Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-04-01 Fakhar Islam, Farhan Saeed, Ali Imran, Umber Shehzadi, Rehman Ali, Farhan Nosheen, Anamika Chauhan, Aasma Asghar, Moses Ojukwu
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Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-04-01 Yunying Zhang, Yupeng Liang, Wenming Zhang, Yan Ren, Xiaoming Bao
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Chemico-nutritional characterization and anti-inflammatory potential of Chirabilva (Holoptelea integrifolia Roxb.) seed: alternate source of protein supplement and fatty acids J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-02-15 Nupur Srivastava, Amrat Pal Singh, Princi Gupta, Pooja Gaur, Divya Bhatt, Puja Khare, Dnyaneshwar U. Bawankule, Karuna Shanker
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Investigating the impact of milk protein, inulin, and honey on quality attributes of goat milk yoghurt J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-02-12
Abstract In this present study, a three-factor Box–Behnken, response surface methodology (RSM) design was employed to optimize the skimmed milk powder (SMP)/whey protein concentrate (WPC) ratio (0.25–0.75%w/v) as a source of milk protein, inulin (1–2%w/v), and honey (4–6%w/v) for production of high-quality goat milk yoghurt (GMY). The resulting ANOVA and response surface equations revealed the significant
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Determination of heavy metals in edible oils by a novel voltammetry taste sensor array J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-02-12 Hasan Kiani, Babak Beheshti, Ali Mohammad Borghei, Mohammad Hashem Rahmati
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A study on processing of dried acerola (Malpighia glabra l.) tea bag and its storage condition J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-02-09 Diep Ngoc Thi Duong, Mai Anh Hong Do, Binh Quang Hoang
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Research on extracting and preparing a Puerariae Flos and Chrysanthemum-based drink J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-02-07 Chunmei Quan, Shuai Cao, Jinfu Li, Shengwei Ma
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Optimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-02-07 Andi Suo, Caie Wu, Gongjian Fan, Tingting Li, Fangfang Wu, Kaiping Cong
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Obtaining and evaluating of enzymatic extracts from hairless canary seed (CDC Maria) as gluten-free bread-improving agents J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-01 E. Dios Sanz, T. Sanmartino, M. E. Campderrós, L. T. Rodriguez Furlán
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A study on incorporation of giloy (Tinospora cordifolia) for the development of shelf-stable goat milk based functional beverage J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-01 Heena Sharma, Ashish Kumar Singh, Priyanka Singh Rao, Gaurav Kr Deshwal, Richa Singh, M. Dharani Kumar
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Modulating of microencapsulated virgin coconut oil-based creamer J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-01 Nameer Khairullah Mohammed, Nurul Hawa Ahmad, Belal J. Muhialdin, Anis Shobirin Meor Hussin
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Design and fabrication of polysaccharide based excellent chemical resistant and UV barrier ternary blend films for green packaging applications J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-03-01 Naganagouda Goudar, Vishram D. Hiremani, Oshin Jacintha D’souza, Jennifer P. Pinto, Saraswati P. Masti, Ravindra B. Chougale
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Process optimization of pearl millet-based fermented beverage components using response surface methodology and evaluation of its physicochemical parameters J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-02-01 Neeru, Prasun Choudhary, Tejpal Dhewa, Ashwani Kumar
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Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-28 Siddhi S. Patil, M. Vedashree, Suresh D. Sakhare, Pushpa S. Murthy
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Cereal bar enriched with ora-pro-nóbis (Pereskia aculeata Miller): physicochemical and sensory characterization J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-27 Gabriela Silva da Cruz, Clara Nóvoa Pinto da Silva, Erival Amorim Gomes-Junior, Thaís Luz de Souza, Abdon Luiz Ornelas Latif, Leonardo Fonseca Maciel, Luís Fernandes Pereira Santos, Giani Andrea Linde, Nelson Barros Colauto, Jose Antonio Menezes-Filho, Clícia Maria de Jesus Benevides, Laise Cedraz Pinto
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Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-26 Bianca de Barros Miranda, Graziella Silva Holanda, António Raposo, Dayanne da Costa Maynard, Raquel Braz Assunção Botelho, Bernardo Romão, Viviani Ruffo de Oliveira, Renata Puppin Zandonadi
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Nutritional and toxicological assessment of Piliostigma thonnigii leaves and Tubaani food samples: a preliminary investigation J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-25
Abstract Tubaani is a local delicacy prepared with Piliostigma thonningii leaves. The leaves may contain trace/heavy metals and important phytonutrients that could impact consumers' health. Concerns over the nutritional and toxicological implications of Piliostigma thonningii leaves are critical. Tubaani food and Piliostigma thonningii leaf samples were investigated using Neutron Activation Analysis
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Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-25 Ravinderjit Kaur, Parmjit S. Panesar, Brahmeet Kaur, Charanjit Singh Riar
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Natural resin as a biosource and bio-based plasticizer for edible resin/ethylcellulose composite film preparation J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-24 Faezeh Akafian, Hajar Shekarchizadeh
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Therapeutic effect of goat milk and its value-addition: current status and way forward J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-24
Abstract Goats are important livestock mainly recognized for their low rearing costs and adaptability to harsh climate making them suitable for small farmers. Goat’s milk has been tagged as highly consumed milk in many parts of the world and also carry essential substances as minerals, vitamins, enzymes, proteins, electrolytes and fatty acids which are easily metabolised by the body. The unique health
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Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-22
Abstract Consumers seek healthy and sustainable products, whereas the food industry faces the challenge of processing by-products management. The application of fruit pomace as an additive could be a solution addressing the needs of both consumers and producers. The research objective has been to assess the effect of dried blackcurrant pomace powder (BP) and calcium ions in varied concentration on
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Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-19 El-Sayed M. Abdeen, Ahmed M. Hamed, Hesham A. Ismail
Nutrient-dense colostrum can be employed as a functional food ingredient. This work aimed to produce novel functional probiotic Cream cottage cheese (FPC) using probiotic (ABT) culture and bovine colostrum powder (BCP) at levels of 1, 2, and 3%. Physicochemical and functional properties (antioxidant activity, fatty acid profile, and antibacterial activity) were analyzed. The outcome revealed that hardness
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Unveiling the persistent threat: recent insights into Listeria monocytogenes adaptation, biofilm formation, and pathogenicity in foodborne infections J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-18 Alka Rohilla, Vikram Kumar, Jayesh J. Ahire
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Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-16 Sparsh Gumber, Shiv Kumar, Rekha Kaushik, Harish Kumar, Rahul Mehra
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Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-09 Ranjeet Parihar, Rajib Deb, Jagna Niharika, Priyanka Thakur, Seema Rani Pegu, Gyanendra Singh Sengar, Joyshik Sonowal, Pranab Jyoti Das, Swaraj Rajkhowa, Atul Raj, Vivek Kumar Gupta
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A novel approach to increase calcium and fiber content in pasta using kadamb fruit (Neolamarckia cadamba) powder and study of functional and structural characteristics J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-02-01 Tarak Chandra Panda, Samuel Jaddu, Venkatraman Bansode, Madhuresh Dwivedi, Rama Chandra Pradhan, Dibyakanta Seth
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Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-02-01 Vijay Singh Sharanagat, Prabhat K. Nema, Lochan Singh, Saravanan Mani, Anand Kishore
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Enhancing enzymatic production efficiency of crude pectic oligosaccharides by pulsed electric field and study of prebiotic potential J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-02-01 Sudarat Thikham, Sitthidat Tongdonyod, Chatchawan Kantala, Phatthanaphong Therdtatha, Wannaporn Klangpetch
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Recent studies on alternative technologies for deep-fat frying J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-05 Praneeth Juvvi, Ranganathan Kumar, Anil Dutt Semwal
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Starch-based antibacterial food packaging with ZnO nanoparticle J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-01 Prakash Kumar, Sanjeev Gautam, Deepika Bansal, Ravneet Kaur
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Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-01 Venus Bansal, N. Veena
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Microbiology proficiency testing in fish and fishery products: detection of Listeria monocytogenes and Salmonella spp. J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-01 Prakash Chandra Gupta, K. H. Divya, Subhabrata De, Shashank Johari, G. Jayapalan, Manoj Kumar Gupta, Ananda Gupta, J. S. Reddy
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Numerical simulation and study on heat and mass transfer in a hybrid ultrasound/convective dryer J. Food Sci. Technol. (IF 3.1) Pub Date : 2024-01-02 Kaikang Chen, Mehdi Torki, Davoud Ghanbarian, Mohsen Beigi, Tarek Kh. Abdelkader
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Quality evaluation of strawberries coated with water-in-oil based emulsion using an advanced electrostatic spray coating system J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-29
Abstract In this study, the impact of formulated emulsion was studied on strawberries which were coated using dip and electrostatic spray coating methods. The coated strawberries were kept at room temperature for a period of 12 days. A significant level of chargeability of w/o emulsion was achieved in terms of charge-to-mass ratio of 2.81 mC/kg at an applied high voltage of 2.0 kV, applied air pressure
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Development and evaluation of a vacuum impregnation system for enhancement of biochemical properties of food materials J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-29 Aseeya Wahid, Saroj Kumar Giri, Adinath Kate, Manoj Kumar Tripathi, Lalita
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Development of optimized functional clove fortified probiotic yoghurt J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-28
Abstract We focused on assessing the antimicrobial effects of functional yoghurts supplemented with clove and probiotics. The formulation of aqueous clove extract (ACE) incorporated with probiotic yoghurt (Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactococcus lactis) was optimised in terms of aqueous clove extract concentrations (2.5–7.5% v/v), fermentation temperature (32–42 °C), and
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Imaging the 3D microstructural changes of ice cream during meltdown J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-27 Victor Vicent
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Effect of Chinese chives and perilla seed incorporation on physicochemical, functional properties and sensory attributes of pork sausage J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-26 Govindasamy Kadirvel, Thameridus B. Marak, Chubasenla Aochen, Lemnaro Jamir
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Microwave assisted disinfestation of green gram (Vigna radiata L.) infested with pulse beetle, Callasobruchus maculatus (F.) J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-26
Abstract Pulse beetle (Callasobruchus maculatus) is a common infestation during storage of legumes in India, and presently being managed by chemical fumigation. In the present investigation, a non-chemical method based on dielectric heating by microwaves (900 W, 2450 MHz) was studied for disinfestation of green gram at different grain layer thickness (5, 10, 15 and 20 mm) and exposure durations (0–60 s)
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Utilization of green lentil wastewater as egg replacer in green lentil flour based muffins J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-24
Abstract Successful pretreatments for green lentil wastewater (GLW) were developed to substitute egg. Water to lentil ratio and microwave pretreatment were found to affect foam and emulsion quality, while the addition of salt had no effect on foam and emulsion quality of GLW. The GLW obtained at optimum preconditions was used in the determination of best formulation for muffin quality. Oven type, green
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In vitro evaluation of antioxidant potential of polysaccharides and oligosaccharides extracted from three different seaweeds J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-23 Pitchurajan Krishna Perumal, Chun-Yung Huang, Reeta Rani Singhania, Anil Kumar Patel, Dibyajyoti Haldar, Chiu-wen Chen, Cheng-Di Dong
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Development of hen egg-based protein beverages with high nutritional value J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-22
Abstract Physical stability is a prerequisite for any emulsion-based beverage. This study aimed to optimize beverage emulsion (BE) rich in whole egg, whey protein isolate (WPI), and soyabean oil in the presence of polygalactose derivative as adsorbing hydrocolloids (AH) and partially hydrolyzed starch as non-adsorbing hydrocolloids (NAH). All formulations were optimized for stability, particle size
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Soluble natural sweetener from date palm (Phoenix dactylifera L.) extract using colloidal gas aphrons generated with a food-grade non-ionic surfactant J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-22 Priyabrata Pal, Aiza G. Corpuz, Shadi W. Hasan, Mika Sillanpää, Angan Sengupta, Bavana Biddala, Fawzi Banat
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Beyond traditional hyperspectral imaging: exploring spectral DNA encoding and spectral velocity for enhanced food quality detection J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-19
Abstract This study examines the use of hyperspectral imaging for the identification of stale food items by analyzing minute changes in their spectral signatures. An algorithm is proposed for the detection of subtle alterations in spectral signatures and is validated through intra-class classification comparisons among various stages of adulterating food samples acquired using a spectroradiometer.
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Comparative studies on the antioxidant, anticancer and anti-inflammatory activities of green tea, orthodox black tea and CTC black tea J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-19 Arpan Singha Deo, P. J. Asheela Devi, K. S. Sijisha, R. Anusha, Tripti Mishra, Siby Mathew, K. Mathew Abraham, R. Jagadish, S. Priya
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Engineering properties and optimization of the dehulling process for hairless canary seed J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-18 María Ximena Durruty, Karina de Figueiredo, Marcela Rodríguez, Susana Nolasco, Isabel Riccobene
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Impact of antioxidant potential of rohu (Labeo rohita) swim bladder gelatin hydrolysate on oxidative stability, textural and sensory properties of fish sausage enriched with polyunsaturated fatty acids J. Food Sci. Technol. (IF 3.1) Pub Date : 2023-12-16
Abstract The impact of rohu swim bladder gelatin hydrolysate (SBGH) at different levels on textural, sensory, oxidative, and microbial properties of polyunsaturated fatty acids enriched rohu fish cooked sausages (PUFA-RFS) were investigated in the current study. SBGH addition enhanced the lightness values of PUFA-RFS compared to both control sausages (without SBGH and with butylated hydroxyanisole