Journal of Food Processing & Technology

DEVELOPMENT AND QUALITY ASSESSMENT OF FIBRE ENRICHED FUNCTIONAL CARABEEF COOKIES

Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites

Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies

Morphological and physico-biochemical characterization of various tomato cultivars in a simplified soilless media

Morphological and physico-biochemical characterization of various tomato cultivars in a simplified soilless media

Enhancement of post harvest fruit quality and leaf curl disease tolerance in tomato through hybrid breeding

Application of the 4R nutrient stewardship concept for growing off-season tomatoes in high tunnels

Fenotipska varijabilnost i polimorfizam SSR markera u NS kolekciji germplazme paradajza

Parametrizations of dark energy models in the background of general non-canonical scalar field in D-dimensional fractal universe

Evaluation of F1 Hybrids along with Parents for Yield and Related Characteristics in Tomato (Solanum lycopersicum Child)

Physicochemical Properties of Three Different Tomato Cultivars of Telangana, India and Their Suitability in Food Processing

Breeding Tomato for Simultaneous Improvement of Processing Quality, Fruit Yield, and Dual Disease Tolerance

Stacking of mutant genes in the development of “purple tomato” rich in both lycopene and anthocyanin contents

Heterobeltiosis, potence ratio and genetic control of processing quality and disease severity traits in tomato

Heterosis, dominance estimate and genetic control of yield and post harvest quality traits of tomato

Traditional and Technological Aspects of Super Palm Berries from Amazonia

Sensory Analysis and Consumers Studies of Açai Beverage After Thermal, Chlorine and Ozone Treatments of the Fruits

Microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) and its comparison with long-chain triacylglycerols (LCT) and butter containing bread

Klunklin W, Jantanasakulwong K, Phimolsiripol Y, Leksawasdi N, Seesuriyachan P, Chaiyaso T, Insomphun C, Phongthai S, Jantrawut P, Sommano SR, Punyodom W. Synthesis, characterization, and application of carboxymethyl cellulose from asparagus stalk end. Polymers. 2021 Jan;13(1):81.

Gupta H, Kumar H, Kumar M, Gehlaut AK, Gaur A, Sachan S, Park JW. Synthesis of biodegradable films obtained from rice husk and sugarcane bagasse to be used as food packaging material. Environmental Engineering Research. 2020;25(4):506-14.