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Journal of Food Science and Technology|March 1, 2017
Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in khoa prepared from cow and buffalo milkSonika Choudhary, Sumit Arora, Anuradha Kumari, et al.Journal of Food Science and Technology|March 1, 2017
Trans-Himalayan Rhodiola imbricata Edgew. root: a novel source of dietary amino acids, fatty acids and mineralsAmol B Tayade, Priyanka Dhar, Jatinder Kumar, et al.Journal of Food Science and Technology|March 1, 2017
Simultaneous improvement in solvent permeability and deacidification of soybean oil by nanofiltrationL Firman, N A Ochoa, J Marchese, et al.Journal of Food Science and Technology|March 1, 2017
Antioxidant screening and phenolic content of ethanol extracts of selected Baja California Peninsula macroalgaePaola A Tenorio-Rodriguez, Jesús I Murillo-Álvarez, Ángel I Campa-Cordova, et al.Journal of Food Science and Technology|March 1, 2017
Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelationMohammad Kamal, Mohammed Foukani, Romdhane KarouiJournal of Food Science and Technology|March 1, 2017
Postharvest chitosan, gallic acid and chitosan gallate treatments effects on shelf life quality, antioxidant compounds, free radical scavenging capacity and enzymes activities of 'Sukkari' bananasMohamed A Awad, Adel D Al-Qurashi, Saleh A Mohamed, et al.Journal of Food Science and Technology|March 1, 2017
The effects of biomacromolecules on the physical stability of W/O/W emulsionsJinlong Li, Yunping Zhu, Chao Teng, et al.Journal of Food Science and Technology|March 1, 2017
One-step preparation of banana powder/silver nanoparticles composite filmsAungkana Orsuwan, Shiv Shankar, Long-Feng Wang, et al.Journal of Food Science and Technology|March 1, 2017
Gelation and thermal characteristics of microwave extracted fish gelatin-natural gum composite gelsP K Binsi, Natasha Nayak, P C Sarkar, et al.Journal of Food Science and Technology|March 1, 2017
Polyphenolic content and bactericidal effect of Mexican Citrus limetta and Citrus reticulataAndrés Alejandro Damián-Reyna, Juan Carlos González-Hernández, Rafael Maya-Yescas, et al.Pageof 613