Journal of Food Processing and Preservation: Vol 46, No 2

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Journal of Food Processing and Preservation: Volume 46, Issue 2

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ISSUE INFORMATION

Issue Information

INVITED REVIEW

Recent advances in anti-browning methods in minimally processed potatoes—A review

ORIGINAL ARTICLES

Effects of drying surfaces and physical attributes on the development of Aflatoxins (AFs) in red chilies

Investigation of the effects of uckun (Rheum ribes L.), quinoa (Chenopodium quinoa Willd.), and propolis extracts on the thermal oxidation of palm olein oil during the deep-frying process

Evaluation of the substitution of common flours for gluten-free flours in cookies

The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate

Effect of different drying time on physicochemical properties of black carp (Mylopharyngodon piceus) by hot air

Extraction optimization and functional properties of corn germ meal albumin protein as a potential source of novel food ingredients

Polyphenolic acid content in Brassica vegetables during hydrothermal treatment with salt addition

Sensory quality and digestibility evaluation of silver carp sausage glycated with l-arabinose

Comparative study of different fermentation and cooking methods on dough rheology and the quality of Chinese steamed/baked bread

Studies of Ponceau 4R food colorant and zinc oxide nanoparticles containing it interactions with DNA and evaluation of their antimicrobial activity

Developing quality and safety of cloudy mango juices by gum Arabic encapsulated a droplet of vanillin embedded in mango oil along with ultrasonic for longer shelf-life

Green tea extract as natural preservative in chicken patties: Effects on physicochemical, microbiological, and sensory properties

Possibilities of using extracts obtained from Rosa pimpinellifolia L. flesh and seeds in ice cream production

Influence of water activity on physical properties, fungal growth, and ochratoxin A production in dry cherries and green-coffee beans

Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying

Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations

Process optimization for drying of Bauhinia variegata flowers: Effect of different pre-treatments on quality attributes

Evaluation of apparent viscosity and syneresis of dairy dessert enriched of vitamin D3-loaded nanoniosomes produced by different surfactant

Mechanism of texture deterioration of cockle (Clinocardium californiense) during chilled storage

Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water

Influence of chickpea flour and yellow pea concentrate additive amount and in-barrel moisture content on the physiochemical properties of extruded extrudates

Effects of filtration and pasteurization process on bioactive phenolic compounds of beer

Fabrication of flaxseed extracted gel and gellan gums containing functional sol and its application on the storage stability of matured banana

Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil

Effect of drying on vitamin, carotene, organic acid, mineral composition, and microstructural properties of mango (Mangifera indica)

RESEARCH ARTICLE

Impact of chitosan nanoparticles edible coating on shelf-life extension and postharvest quality of coriander herb

ORIGINAL ARTICLES

Multi-Fabaceae flour for gluten-free pizza base: Rheology, processing, microstructural, and physico-sensory characteristics

Optimization of a new coating agar gel formulation using D-optimal mixture design and study its effects on fresh-cut apple slices along with cold storage

Bioavailability of bioactive compounds of guava leaves (Psidium guajava) aqueous extract concentrated by gravitational and microwave-assisted cryoconcentration

Physicochemical properties of insoluble dietary fiber from pomelo (Citrus grandis) peel modified by ball milling

Vacuum cooling treatment can improve the texture properties of frozen pre-fried chicken nuggets compared with air cooling

Nutrient composition, bioactive components, functional, thermal and pasting properties of sweet potato flour-incorporated protein-enriched and low glycemic composite flour

Improved nutritional and antioxidant properties of hulless barley following solid-state fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum

Black garlic as a substitute for fresh garlic to reduce off-flavor and enhance consumer acceptance and bioactive properties in cemen paste

Ultrasonic modulated osmotic dehydration of Aonla (Phyllanthus emblica L.) slices: An integrated modeling through ANN, GPR, and RSM

Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends

Arrowroot starch (Maranta arundinacea) as a bread ingredient for product development

Nutrient composition, free radical scavenging activities and polyphenol contents of seabuckthorn (Hippophae tibetana) Western Himalayas, India

Value addition to ice cream by fortification with okara and probiotic

Comparison of heglig (Balanites aegyptiaca) fruit parts in terms of bioactive properties, phenolic component, and mineral content

Effect of phosphates substitution with carboxymethyl cellulose and konjac glucomannan on quality characteristics of low-fat emulsion sausage

Corn protein isolate: Characteristic analysis, functional properties, and utilization in beverage formulation

Drying kinetics and quality characteristics of Eucheuma cottonii seaweed in various drying methods

Simultaneous separation of protein and oil from the liver of sturgeon (Acipenser baerii) by three-phase partitioning

Optimization of ingredients for Punica granatum peel powder incorporated fat replaced low-calorie chhana podo

Quality parameters and technological properties of pasta enriched with a fish by-product: A healthy novel food

Physicochemical properties and structure of starches of foxnut (Euryale ferox Salisb.) from India and its application

Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations

Drying kinetics and physicochemical and technological properties of pumpkin purée flour dried by convective and foam-mat drying

Extraction of protease from ora-pro-nobis (Pereskia aculeata Miller) and partial purification in polyethylene glycol + sodium phosphate aqueous two-phase system

Influence of collagen hydrolysate as cocoa butter replacement agent on the chemical, rheological, and sensory properties of reduced-fat and reduced-calorie milk chocolate

Effect of ultrasonic thawing on gel properties of tuna myofibrillar proteins

Antimicrobial activity of Carum copticum and Satureja khuzestanica essential oils and acetic acid in vapor phase at different relative humidities and temperatures in peanuts

Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter

Standardization and characterization of Himalayan wild apricot (geographical indicator) kernel press cake protein isolate and utilization for manufacture of gluten-free pasta

Optimization of neutralization parameters in minimal refining process of sunflower seed oil

Compounds extracted from solid fermentation of Pleurotus sajor-caju for application as a natural antibacterial agent

Inhibition effect of preservatives or disinfectants on F. concentricum from postharvest asparagus (Asparagus officinalis L.) spear in vitro and in vivo

Evaluation of drying characteristics, milling performance and nutritional quality: The case of aromatic rice

A novel protein bar formulated with hempseed protein and Tenebrio molitor larvae protein: Nutritional, sensory characterization and hardening, volatile profile changes assessment

Effect of post-slaughter time interval on the sensory, histology, biochemical, and microbiological qualities of Heterotis niloticus

Determination of some physicochemical properties and anthocyanin extraction conditions of Rosa damascena Mill.

Physicochemical properties, nutritional and sensory quality of low-fat Ashwagandha and Giloy-fortified sponge cakes during storage

Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5-hydroxymethyl furfural formation

Uvaia fruit (Eugenia pyriformis Cambess) drying: Ethanol as pre-treatment, convective drying kinetics and bioactive compounds

Ultrasound assisted extraction of phenolic compounds from Capparis Ovata var canescens fruit using deep eutectic solvents

Effects of slightly acidic electrolyzed water pretreatment combined with compound bio-preservatives on quality and microbiota changes of refrigerated obscure pufferfish (Takifugu obscurus)

Evaluation of apparent viscosity and syneresis of dairy dessert enriched of vitamin D₃-loaded nanoniosomes produced by different surfactant