Journal of Food Processing and Preservation: Vol 46, No 1

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Journal of Food Processing and Preservation: Volume 46, Issue 1

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ISSUE INFORMATION

Issue Information

ORIGINAL ARTICLES

ANFIS, ANN, and RSM modeling of moisture content reduction of cocoyam slices

Effect of rosemary essential oil and ethanol extract on physicochemical and antibacterial properties of optimized gelatin–chitosan film using mixture design

Application of barnûf (Pluchea dioscoridis) leaves extract as a natural antioxidant and antimicrobial agent for eggs quality and safety improvement during storage

A micro/nanofiber antibacterial pad with core–shell structure for cold fresh lamb preservation

Effect of different extraction techniques and drying conditions for the assay of isoflavone from Harit soya seeds

Biological properties and HPLC analyses of four medicinal plants extracts obtained at different extraction temperatures

Effect of green tea extract, ginger essential oil and nanofibrillated cellulose reinforcements in starch films on the keeping quality of strawberries

Effect of glow discharge plasma technology on the phenolic content and antioxidant capacity of four tropical juices with different phenolic composition

Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch

A review of natural cheese and imitation cheese

Saponin-rich fractions from Codonopsis javanica root extract and their in vitro antioxidant and anti-enzymatic efficacy

Predictive modeling for physicochemical and microbial quality assessment of vacuum-packed yak milk paneer under various storage temperatures

Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)

A study of dried mandarin (Clementina orogrande) peel applying supercritical carbon dioxide using co-solvent: Influence on oil extraction, phenolic compounds, and antioxidant activity

Optimization of microwave-ultrasound-assisted extraction (MUAE) of pectin from dragon fruit peels using natural deep eutectic solvents (NADES)

Development of vegan sausage using banana floret (Musa paradisiaca) and jackfruit (Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico-chemical and sensory characteristics

Improved functional properties of dietary fiber from Rosa roxburghii Tratt residue by steam explosion

Optimization of microwave-assisted extraction of anthocyanins in red cabbage by response surface methodology

Quality of “Cripps Pink” apples following the application of 1-MCP, ethanol vapor and nitric oxide as pretreatments for controlled atmosphere storage

Preparation and characterization of Goji berry edible gel from its boiling water extract

A sustainable valorization of industrial tomato seeds (cv Rio Grande): Sequential recovery of a valuable oil and optimized extraction of antioxidants by microwaves

Effects of particle sizes on structural and physicochemical properties of pomelo peel powders

Preparation of low degree of substitution octenyl succinic starch ester by response surface methodology and its property analysis

Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid

Effects of Guankou grape polyphenol oxidase on enzymatic browning

Changes in postharvest physiology, biochemistry, sensory properties and microbiological population of Allium mongolicum Regel regulated by adjusting the modified atmosphere inside the package during storage

Evaluation of gamma irradiation effect on morphological changes, macroscopic, microscopic characteristics and pigment production of Monascus purpureus

Quality of ‘San Andreas’ strawberries and control of gray mold with essential melaleuca oil

Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour-based expanded snacks

Biodegradable packaging as a suitable protectant for the conservation of frozen pacu (Piaractus mesopotamicus) for 360 days of storage at −18°C

Modeling and optimization of microwave drying of rice

Optimization modeling of fluid bed drying and coating technique to control fungal growth and aflatoxin content in paddy

Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties

Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage

Monitoring of oil quality from commercial fried foods-A case study from India

Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt

The effect of processing techniques on the antiproliferative activity of blueberry phenolics before and after in vitro digestion

Evaluation of degradation capability of nitrite and biogenic amines of lactic acid bacteria isolated from pickles and potential in sausage fermentation

Impact of sous vide cooking on quality and shelf-life of dried sour-salted fish

Effect of roasting pre-treatment of two grafted pine nuts (Pinus koraiensis) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Simultaneous determination of cholesterol, stigmasterol, and β-sitosterol contents in milk and dairy products

A cereal-based nondairy probiotic functional beverage: An insight into the improvement in quality characteristics, sensory profile, and shelf-life

Effect of sodium carbonate on rheological, structural, and sensory properties of wheat dough and noodle

Use of sodium metabisulphite and citric acid to control the degradation of nutraceutical compounds in dried tomato powder during prolonged storage

Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation

Preservation treatment with methyl jasmonate alleviates chilling injury disorder in pear fruit by regulating antioxidant system and energy status

Factors affecting the production of synbiotic fermented milk tablets containing jerusalem artichoke powder and Lacticaseibacillus casei TISTR 1463

Edible coating based on banana starch and chitosan for postharvest conservation of guava

Chemical composition changes and quality development of a new Green-Making technology in semi-fermented tea processing

Research on mechanical-structure properties during sunflower seed extrusion-oil extraction

In vitro application of bacteriocin produced by Lactiplantibacillus plantarum for the biopreservation of meat at refrigeration temperature

The effect of refining process on the volatile compounds, oxidation stability and fatty acids profile of soybean oil using an electrostatic field

Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan

Correction(s) for this article

Erratum to “Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan”

Shelf-life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes

Effect of Moringa oleífera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta

Effects of thermal processing on flavor and consumer perception using tomato juice produced from Florida grown fresh market cultivars

Evaluation of probiotic potential of Pediococcus pentosaceus isolates and application in Minas Frescal cheese

Comparison of conventional far-infrared (IR) heating to continuous IR heating–cooling for surface pasteurization of shell eggs contaminated by Salmonella enterica serotype Enteritidis

Effect of solvents on curcumin as a photosensitizer and its ability to inactivate Aspergillus flavus and reduce aflatoxin B1 in maize kernels and flour

Enrichment of isoflavone for development of functional soya and dairy products

The effects of different disinfectants and application conditions on microbial contaminants at dairy processing line

Physicochemical, rheological, and sensory evaluation of selected Pakistani wheat varieties

The aroma analysis of asparagus tea processed from different parts of green asparagus (Asparagus officinalis L.)

Low temperature preservation developed for special foods in East Asia: A review

Physicochemical, antioxidant, and polyphenolic attributes of microencapsulated freeze-dried kinnow peel extract powder using maltodextrin as wall material

Effect of purification methods on functional properties of sardine oil ethyl esters

Black carrot (Daucus carota subsp. sativus) anthocyanin-infused potato chips: Effect on bioactive composition, color attributes, cooking quality, and microbial stability

Correction(s) for this article

Corrigendum