Research & Reviews : Journal of Food Science & Technology

Latest articles

• Published Subscription Review Article 31 Jul 2026

  Enhancing the Bioavailability of Polyphenols: A Comprehensive Review

  By Hadiya Tahir, Sabeera Muzzaffar

  Abstract: The polyphenolic compounds are abundantly found in different plant parts including fruits, leaves, stem and seeds, and are known for possessing a wide range of biological activities. These include antioxidant, antimicrobial, anti-inflammatory, anticancer, antidiabetic, cardioprotective, and neuroprotective effects. Their functional relation with their structure highlights the significant therapeutic potential. As a result, the polyphenols are being further being exploited for applications in functional foods, pharmaceuticals, and targeted drug delivery. Despite …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 37–51 Read article →

• Published Subscription Original Research 16 Jul 2026

  Evaluation of the Formation, Concentration, and Mitigation of Heterocyclic Amines in Selected Nigerian Proteinaceous Delicacies

  By Jimah Abdulrahman, Oregbemhe Henry, Suleiman Mohammed

  Abstract: This study characterised the kinetics and concentration profiles of six HCA congeners — 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-Amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx), 2-Amino-3-methylimidazo[4,5-f]quinoline (IQ), 1-Methyl-9H-pyrido[3,4-b]indole (harman), and 9H-pyrido[3,4-b]indole (norharman) — in six Nigerian food preparations (grilling of popular delicacies — including suya, kilishi, asun, and smoked catfish (eja aro)) using validated liquid chromatography–tandem mass spectrometry (LC-MS/MS) under three cooking modalities (charcoal grilling, pan-frying, oven-roasting). The inhibitory potential of five natural marinade formulations — …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 1–11 Read article →

• Published Subscription Review Article 16 Jul 2026

  MAP: The Invisible Shield Protecting Our Product's Journey

  By Vraj Patel, Dhyey Vaghasiya, Komal Patel

  Abstract: Modified Atmosphere Packaging (MAP) has established itself as one of the most reliable and widely adopted preservation technologies in the modern food industry, offering a practical means of extending shelf life while maintaining the sensory and nutritional integrity of food products throughout storage and distribution. The fundamental working principle revolves around deliberately altering the gaseous composition within sealed packages, primarily through the strategic use of carbon dioxide, nitrogen and oxygen …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 52–58 Read article →

• Published Subscription Original Research 16 Jul 2026

  Sustainable Food Packaging: Recent Advances in Biodegradable and Smart Packaging Technologies

  By Neelesh Kumar Maurya, Latika Yadav, Shailendra Kumar Maurya, Poonam Maurya

  Abstract: Fish farming is a vital source of livelihood, income, and nutritional security, especially in regions where aquaculture is embedded in local economies and culture. In India’s Mithila region (Bihar), fish (machh) holds substantial cultural, economic, and nutritional significance. This research analyzes the economics of pond-based fish production in Madhubani district, focusing on Benipatti Block, an area with high pond density. The study investigates determinants of productivity, profitability, and resource utilization, …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 59–68 Read article →

• Published Subscription Original Research 16 Jul 2026

  Sustainable Production of Halal Butter from Mango Kernel Oil: Extraction, Characterization and Functional Evaluation

  By Jawata Afnan, Kristy Gourab Sinha, Mafrufur Rahman, Noor Zahin, Safkat Islam Safin, Khalid Mahmud, Mokhlesur Rahman

  Abstract: Mango kernel oil (MKO) is a mango processing by-product and is increasingly of interest in food use because of its appropriate fat content. The growing demand of the halal and plant-based alternatives of butter points to the necessity of the sustainable non-dairy sources of fat. Mango kernel oil butter has good physicochemical properties such as a good balance of fatty acids, good oxidative stability, and the right level of moisture, …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 12–21 Read article →

• Published Subscription Original Research 13 Feb 2026

  AI-Enabled Linear Regression Model for Spectroscopic Milk Adulteration Analysis

  By Mrs.Vrishali M Patil, Dr. Savita Bhosale

  Abstract: Milk adulteration poses a serious threat to public health and quality assurance in the dairy industry. This requiring rapid, reliable, and non-destructive detection techniques. This study presents a linear regression-based analytical model for identifying and quantifying milk adulteration using spectroscopic data. Spectral measurements of milk samples, including both pure and adulterated variants were acquired using spectroscopic techniques at relevant wavelengths.Blending of other components in pure milk , is specifically called …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 1, 2026 · pp. 28–42 Read article →

• Published Subscription Review Article 22 Jan 2026

  A Review on Microbial Enzymes in the Food Industry: Current Innovations and Future Prospects

  By Rajesh Kumar, Chanchal, Baanipreet Kaur, Ruby Deshwal, Ghazal Firoz, Anjali Bharti, Vinod Kumar Gupta

  Abstract: Over the past few decades, microbial enzymes have become indispensable biocatalysts in food production, fundamentally revolutionizing how we approach manufacturing processes while simultaneously enhancing the quality of what we produce. Today, approximately 200 of the 4,000 known enzymes are deployed commercially with proteases, amylases, lipases, and lactases leading the charge in industrial food applications. This review brings together the latest innovations in how we use microbial enzymes for food processing, …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 1, 2026 · pp. 43–53 Read article →

• Published Subscription Review Article 6 Jan 2026

  An overview on the Medicinal Value of Leeches

  By S. D. Dawada, S. L. Pawar

  Abstract: The present article highlights on the medicinal value of leeches. Leech belongs to phylum Annelida have played a significant role in ancient medicine for centuries, with their therapeutic and medicinal applications dating back to ancient human civilizations such as those of Egypt, Greece, and India. Historically, incidences shows it associated with blood letting, leeches were believed to restore balance to the body’s humors. In recent times, new experiments are being …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 1, 2026 · pp. 1–6 Read article →

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