Journal of Food Science & Technology

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Journal of Food Science & Technology

ISSN: 2472-6419

Impact Factor: 1.343

VOLUME: 6 ISSUE: 1

Page Number: 293-324

Review DOI: 10.25177/JFST.6.1.RA.10742

Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications

Rajesh Kumar Singh 5323 Views 212 Likes 212 Downloads

Full Text ABSTRACT

page: 313- 324

Research DOI: 10.25177/JFST.6.1.RA.10730

Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential probiotic and functional properties

Francesco Villani 7366 Views 443 Likes 314 Downloads

Full Text ABSTRACT

page: 299- 312

Research DOI: 10.25177/JFST.6.1.RA.10692

Milk Cereal Drink Feeding Practices: A Descriptive Study Among Swedish Children participating in the IDEFICS. Family Study

Che Henry Ngwa 7333 Views 344 Likes 236 Downloads

Full Text ABSTRACT

page: 293- 298

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Purification and Clean-up of 3-NPA from Sugarcane by using Molecularly Imprinted Polymer Solid Phase Extraction Coupled with HPLC

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Comparative Analysis of Volatile Flavor Compounds of Different Pot-stewed Lotus Rhizomes by SPME-GC-MS and E-nose

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Studying the Influence of Storage Conditions, 1-MCP, and Packaging Films on Quality of Sweet Dalilah Green and Red Stage Peppers (Capsicum annuum L.)

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Effects of Organic Selenium on Laying Performance, Selenium Absorption and Utilization, Antioxidant Activity and Immunity in Laying Hens

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The Effect of Field Heat Reduction Methods on Fresh and Processing Qualities of Red and Russet Potato Cultivars

Author: Rajesh Kumar Singh

Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications

Author: Francesco Villani

Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential