Journal of food science and technology
Dec 28, 2023
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 (, and ) was optimised in terms of aqueous clove extra...
Journal of food science and technology
Dec 22, 2023
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 hydroco...
Journal of food science and technology
Dec 22, 2023
UNLABELLED: Date palm () is the most commonly cultivated fruit tree in the Middle East and North Africa. Date fruits are an excellent source of nutrition due to their high sugar content and high levels of phenols, minerals, and antioxidants. This wor...
Journal of food science and technology
Dec 15, 2023
The aim of this study was to use the malt bagasse by-product for developing high-dietary fibers cereal bars. Three formulations were tested and contained 0% (control), 19% and 24% of malt bagasse. The bars with malt bagasse were rich in dietary fiber...
Journal of food science and technology
Dec 12, 2023
Cactus pear fruit is known with many health benefits in ethnomedicine of countries like Mexico, Portugal, Chine, India etc. The study was aimed to develop biofunctional lactic fermented cactus pear fruit beverage to add values to the medicinal fruit....
Journal of food science and technology
Nov 24, 2023
UNLABELLED: In the current study, yogurts containing instant stevia powder (ISP) at varying proportions (0.1, 0.2, 0.3, and 0.4 g/100 mL) were perused in terms of physicochemical attributes, textural behavior, antioxidant activity, and sensory accept...
Journal of food science and technology
Nov 15, 2023
UNLABELLED: Catechins in their free form are bitter in taste, and undergo deterioration and oxidation during processing and storage that limit their use as nutraceuticals in foods. Therefore, catechins were electrospun using zein as encapsulating pol...
Journal of food science and technology
Nov 3, 2023
UNLABELLED: In recent years, there has been a growing interest in developing novel foods with improved health and nutritional characteristics, particularly through the supplementation and development of dairy products with plant-based ingredients. In...
Journal of food science and technology
Nov 2, 2023
UNLABELLED: Microorganisms are predominantly responsible for food deterioration, necessitating the sanitization and removal of these entities from food surfaces. The packinghouse employs free chlorine in the sanitization process; however, free chlori...
Journal of food science and technology
Nov 2, 2023
UNLABELLED: Sensometrics assesses sensory perspectives in consumer research using statistics and various methodologies. This study evaluated consumer responses to hot and cold germinated-wheat beverages in check-all-that-apply (CATA) and rate-all-tha...