Journal of Food Processing and Preservation: Vol 43, No 10

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Journal of Food Processing and Preservation: Volume 43, Issue 10

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ISSUE INFORMATION

Issue Information

ORIGINAL ARTICLES

Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil (Sesamum indicum) blends

Preparation and evaluation of antioxidant packaging films made of polylactic acid containing thyme, rosemary, and oregano essential oils

Evaluation of taro [Colocasia Esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding

Evaluation of hot water and microwave blanching on qualities and sensory characteristics of water dropwort (Oenanthe javanica DC.)

Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis

Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity

Mathematical correlations between selected quality attributes and electrical parameters of apple juice

Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp (Litopenaeus vannamei) during frozen storage

Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna (Thunnus albacores)

Influence of nutritional components on the texture characteristics and sensory properties of cooked chestnut kernel

The use of different temperatures and inulin:whey protein isolate ratios in the spray drying of beetroot juice

Development of cellulose nanofibers coating incorporated with ginger essential oil and citric acid to extend the shelf life of ready-to-cook barbecue chicken

Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread

Effects of Chitosan Oligosaccharide–Nisin Conjugates Formed by Maillard reaction on the preservation of Collichthys niveatus

Quality changes of prepared weever (Micropterus salmoides) by base trehalose solution during repeated freeze-thaw cycles

Effects of thyme, basil, and garlic oleoresins on the thermal resistance of Bacillus coagulans in tomato sauce

Effects of combined infrared and steam blanching on enzyme inactivation and product quality of Chrysanthemum indicum L. flower

Effect of operational parameters on physicochemical quality and recovery of spray-dried tomato powder

Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage

The ability of Bacillus subtilis and Bacillus natto to degrade zearalenone and its application in food

Physicochemical and functional characteristics of plant protein-based meat analogs

Evaluation of traditional fish preservation method of Masmin from skipjack tuna (Katsuwonus pelamis) in Lakshadweep, India, with respect to nutritional and environmental perspectives

Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta

Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains

A rapid and reliable method for the specific detection of aflatoxigenic fungi in groundnut and rice samples

The impact of two-sided ultraviolet radiation and long-term freezing on quality of date fruit at rutab stage

Effects of ingredients and certain additives on rheological and sensory characteristics of gluten-free eggless pancake

Response surface optimization of culture conditions for improving lutein content in NaCl-stressed germinated corn kernels

Effect of processing parameters on the proximate and antinutritive properties of mango kernel flour processed for food applications

Effective use of nisin to control lactic acid bacterial spoilage in sliced cooked ham

Black garlic: Effects of the processing on the kinetics of browning and moisture transfer and on antioxidant properties

Enzymatic hydrolysis of okara protein concentrate by mixture of endo and exopeptidase

Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers

Microencapsulation of winter squash (Cucurbita moschata Duchesne) seed oil by spray drying

Precipitation of nonsugars as a model of color reduction in sugarcane juice (Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process

Optimization of ultrasound-assisted ethanol extraction of hazelnut oil

Shelf-life extension of multi-vegetables smoothies by high-pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability

Concerns and solutions for raw milk from vending machines

Effects of frozen storage on physicochemical characteristics of bighead carp (Aristichthys nobilis) fillets

Kinetic and artificial neural network modeling techniques to predict the drying kinetics of Mentha spicata L.

An investigation on the production and stability of chickpea bean sprout beverage

The effects of the osmotic dehydration parameters on reduction of selected microorganisms on chicken meat

Effect of different coating materials on freeze-drying encapsulation of bioactive compounds from fermented tea leaf wastewater

Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind (Tamarindus indica) seed extracted using subcritical water

Effect of probiotic delivery vehicles for probiotic Lactobacillus rhamnosus SD11 in caries prevention: A clinical study

A hurdle approach of acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus

Antimicrobial activities and chemical constituents of essential oil extracted from stem, leaf, and flower of Thymus fedtschenkoi from Khoy, Iran

Changes of physicochemical properties of greater lizardfish (Saurida tumbil) surimi gels treated with high pressure combined with microbial transglutaminase

Optimization and modeling of novel multigrain beverage: Effect of food additives on physicochemical and functional properties

Review of the application of ε-poly-L-lysine in improving food quality and preservation

Oil extraction from blends of sunflower and black cumin seeds by cold press and evaluation of its physicochemical properties

Inhibitory activity of pigments in tomato on AGEs of food simulation system in accelerated storage condition

Simple microencapsulation of plant essential oil in porous starch granules: Adsorption kinetics and antibacterial activity evaluation

Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese

Characterization of hydroxypropyl methyl cellulose–whey protein concentrate bionanocomposite films reinforced by chitosan nanoparticles

Characterization of the volatile compounds of huangjiu using comprehensive two-dimensional gas chromatography coupled to time of flight mass spectrometry (GC × GC-TOFMS)

Preparation, identification, and activity evaluation of antioxidant peptides from protein hydrolysate of corn germ meal

Combination of ultrasound and ultraviolet-C irradiation on kinetics of color, firmness, weight loss, and total phenolic content changes in tomatoes during storage

Drying process and quality characteristics of contact ultrasound reinforced heat pump drying on kiwifruit slices

Optimization of microwave-assisted extraction of soluble dietary fiber from potato pulp and its properties

INVITED REVIEW

Discrepancy in germination behavior and physico-chemical quality traits during wheat storage

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