Journal of Food Processing and Preservation: Vol 46, No 8

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Journal of Food Processing and Preservation: Volume 46, Issue 8

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ISSUE INFORMATION

Issue Information

SPECIAL ISSUE: AGRO FOODS PORTUGAL

Real-time data collection to improve energy efficiency: A case study of food manufacturer

Review on techniques and treatments toward the mitigation of the chilling injury of peaches

Energy consumption and efficiency measures in the Portuguese food processing industry

Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk

Essential oils of aromatic and medicinal plants play a role in food safety

Technological modernization and innovation of traditional agri-food companies based on ICT solutions—The Portuguese case study

Physicochemical analysis of ham from entire male pigs raised with different feeding and housing conditions

Evaluation of mature banana peel flour on physical, chemical, and texture properties of a gluten-free Rissol

SPECIAL ISSUE: THE 1ST INTERNATIONAL CONFERENCE ON MARITIME STUDIES AND MARINE INNOVATION

EDITORIAL

Special issue on “marine food innovation”

ORIGINAL ARTICLES

Effect of various seasonings on the quality retention of dried mackerel (Scomber scombrus Linnaeus)

Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product

Characteristic and antioxidant activity of Cladophora glomerata ethanolic extract as affected by prior chlorophyll removal and drying methods

Effects of genipin as natural crosslinker on barrier and mechanical properties of chitosan-astaxanthin film

Bioink hydrogel from fish scale gelatin blended with alginate for 3D-bioprinting application

INVITED REVIEW

Diet and lifestyle modifications: An update on non-pharmacological approach in the management of osteoarthritis

REVIEW ARTICLES

Isochoric freezing: An innovative and emerging technology for retention of food quality characteristics

Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods

Pulsed electric field technology for the manufacturing processes of wine: A review

Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white

Individual and combined effects of electrolyzed water and ultrasound treatment on microbial decontamination and shelf life extension of fruits and vegetables: A review of potential mechanisms

Functional roles of Essential oils as an effective alternative of synthetic food preservatives: A review

A review on the application of bioactive peptides as preservatives and functional ingredients in food model systems

Overview of plant extracts as natural preservatives in meat

ORIGINAL ARTICLES

Effects of postharvest application of 1-methylcyclopropene on physiological disorders, crispness characteristic, and antioxidant capacity of “Concorde,” “Comice,” “Bosc,” and “Gem” pears

Ultrasound-assisted extraction optimization of polyphenols, flavonoids, and antioxidant compounds from fruit of Melia azedarach using a glycerol-based green deep eutectic solvent

Impact of encapsulation techniques (drying methods and carrier materials) on the nutraceuticals release and absorption mechanism of mulberry leaf

The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef

Effects of ultrasound assisted emulsification on overall quality of reduced-sodium “spam-like” products elaborated with tilapia filleting by-products

Effect of low-dose high-energy electron beam irradiation on postharvest storage quality of Actinidia arguta

Optimization of vacuum drying and determination of functional properties of Kadam (Neolamarckia cadamba) fruit powder

The influence of sonication times on bioactive compounds, antioxidant activity values, and phenolic compounds of immature and mature types linden blossoms

Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime (Citrus limetta) juice during pulsed light treatment

Effect of essential oil of seven medicinal plants on longevity, nongermination, qualitative and quantitative traits of Solanum tuberosum cv. Agria

Development and application of edible coating on dried pineapple exposed to electrical blanching

Effect of gelatin–alginate coating containing anise (Pimpinella anisum L.) essential oil on physicochemical and visual properties of zucchini (Cucurbita pepo L.) fruit during storage

Changes in functional components and biological activity of Lycium barbarum after fermentation with Kombucha SCOBY

Effect of acidification and thermal treatment on quality characteristics of high-moisture laver (Porphyra spp.)

Double layered encapsulation to immobilize Bifidobacterium bifidum ATCC 35914 in polysaccharide-protein matrices and their viability in set type yoghurt

Characterization of tuna dark muscle protein isolate

Effects of temperature and foam layer thickness on collard greens powder production by foam mat drying

Potential of the cocoa shell to improve the quality properties of a burger-like meat product

Nutritional profiling, antibacterial potential, and cluster analysis in Foeniculum vulgare seeds against human pathogenic bacteria

Optimization of ultrasound-assisted protein extraction from defatted mustard meal and determination of its physical, structural, and functional properties

Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia

Effects of freeze-thaw treatments at different temperatures on the properties of gluten protein from fermented dough

Partial replacement of starch-based flours with quinoa or yellow lentil flour in the production of gluten-free noodles

Development of a blue maize pinole: Optimization of functional ingredients by a D-optimal mixture design approach

Effects of deacetylation degree, molecular weight, and preparation method on wet-adhesive and rheological properties of chitosan as food-grade adhesive

Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze-dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame

Inactivation effect and protective barriers damage caused to Shewanella putrefaciens by stable chlorine dioxide combined with slightly acidic electrolyzed water

Bioactive compounds and fruit quality traits of Granny Smith Challenger apple grown under varying shade levels of green protective shade nets

Characterization of composite active edible film functionalized through reinforced Pimpinella anisum essential oil

Experimental study of solar drying of multi-layer peanuts and development of drying model

Optimization of pomelo (Citrus grandis L. Osbeck) juice foam composition: Effect of foam composition on foam quality

Physical, mechanical, and thermal properties of gelatine-based edible film made using kefir: Monitoring Aspergillus flavus and A. parasiticus growth on the film surface

Optimal process condition (UV-C): Quantitative findings on the mineral profile, bio-active profile, and changes in the quality attributes of fresh microgreen juice

Variation in amino acid composition of rice (Oryza sativa L.) as affected by the cooking technique

Effect of little millet (Panicum miliare) on physical, rheological, nutritional and microstructural properties of bread

Double emulsions containing probiotic cells (Lactiplantibacillus plantarum) added in a mango dessert

Health-promoting bioactive phenolic compounds in different solvent extracts of Curcuma caesia Roxb. rhizome from North-East India

Encapsulated phenolic compounds from Ferula gummosa leaf: A potential phytobiotic against Campylobacter jejuni infection

Characterization of the physicochemical properties of mango (Mangifera indica L., Dragon variety) kernel fat extracted via supercritical carbon dioxide and Soxhlet techniques

Utilization of pangas protein isolates and by-products in fish sausages: Effect on quality attributes and acceptability

Dynamic changes of color, volatile, and non-volatile components during mechanized processing of green tea

An in-depth study on shelf-life indicators of red raspberry (Rubus idaeus L.) in correlation to putrescine treatments and storage duration