Special issue on Innovative Methods in Food Process Engineering: Journal of Food Processing and Preservation: Vol 46, No 9

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Journal of Food Processing and Preservation: Volume 46, Issue 9

Special issue on Innovative Methods in Food Process Engineering

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ISSUE INFORMATION

Issue Information

INVITED REVIEWS

Applications of lemon or cinnamon essential oils in strawberry fruit preservation: A review

Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique

REVIEW ARTICLES

Preservation of color and nutrients in anthocyanin-rich edible flowers: Progress of new extraction and processing techniques

“Technological convergence” of preventive nutrition with non thermal processing

Recent advances in non-thermal and thermal processing of jackfruit (Artocarpus heterophyllus Lam): An updated review

ORIGINAL ARTICLES

Development of a new type of Anhua black tea and its application: Black tea wine

Effect of lipoxygenase-induced oxidation on molecular structure and digestive properties of arachin and conarachin

The effect of electrospun polylactic acid/chitosan nanofibers on the low density polyethylene/ploy lactic acid film as bilayer antibacterial active packaging films

Microwave drying of foamed tomato pulp: Optimization and mass transfer modelling

A survey on biofilm formation of Lactobacillus rhamnosus (PTCC 1637) and Lactobacillus plantarum (PTCC 1745) as a survival strategy of probiotics against antibiotic in vitro and yogurt

Influences of subcritical water extraction on the characterization and biological properties of polysaccharides from Morchella sextelata

Effects of post-transport rest and electrical stimulation on meat quality of longissimus thoracis muscle of long-distance transported Simmental bulls

Effect of high hydrostatic pressure on the quality of red raspberry wine

Siamese network-based computer vision approach to detect papaya seed adulteration in black peppercorns

Preserving bioactive quality and color of novel frozen lemongrass puree tablets

Development and functional characterization of complementary food using kodo and proso millet with acid whey from Greek yogurt processing

Nutritional, antinutritional, and functional properties of different processed (soaking, germination, and boiling) flour from moringa oleifera lam (moringa) seed

Liposomal encapsulation of omega-3 fatty acid and α-lipoic acid conjugate for cow milk fortification

A novel preparation for siderophore-assisted copper and zinc enrichment in yeast

Shelf life prolongation of fresh strawberries by nonthermal plasma treatment

Optimization of preparation process of egg white protein/κ-carrageenan composite film

A pilot-scale dry bean canning and evaluation protocol

Model fit based on the weight loss and texture parameters of MAP cherry tomatoes during storage

Kinetics of change in quality parameters of khaja during deep-fat frying

Pyramided effects of γ-irradiation, packaging, and low-temperature storage on quality, sensory and microbial attributes of minimally processed onion rings

Development and characterization of PLA and Cassava starch-based novel biodegradable film used for food packaging application

Effects of different carriers on physicochemical and antioxidant properties of freeze-dried mulberry powder

Statistical approach to investigate the effect of vibro-fluidized bed drying on bioactive compounds of muskmelon (Cucumis melo) seeds

Development of amperometric enzyme-based biosensor to evaluate the adulteration in virgin coconut oil

UV-C irradiation delays browning of fresh-cut “Fuji” apples

Drying of shrimp using hot air-assisted continuous infrared drying system

Exploration of microwaves for biorefining of phenolic antioxidants from Citrus reticulata peels: Spectrophotometric and spectroscopic analyses

Assessment of quality change with frying temperature and sensory analysis using fuzzy logic of hydrocolloids fortified flour-based multilayered snack

Eleocharis dulcis individually and in combination with Brassica rapa as a best cure of diabetes with zero side effects

Quality evaluation of gluten-free brown rice pasta formulated with green matured banana flour and defatted soy flour

Prediction of total carotenoids, color, and moisture content of carrot slices during hot air drying using non-invasive hyperspectral imaging technique

Correction(s) for this article

Correction to “Prediction of total carotenoids, color, and moisture content of carrot slices during hot air drying using non-invasive hyperspectral imaging technique”

Determination of storage period of harvested plums by near-infrared spectroscopy and quality attributes

Optimization of process parameters for ultrasound-assisted osmotic dehydration of pineapple slices using response surface methodology

Quality improvement of grounded peanut using superheated steam treatment by the inhibition of microorganisms, lipase, and aflatoxin

Judge the taste quality of rice by screening the thickness of rice under nitrogen conditions

Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure

Effects of extrusion parameters on physical & textural properties of sorghum, barley, and chickpea-based composite extruded products

Structural characterization of a non-starch polysaccharide from sweet corn cobs

Trends in non-dairy-based probiotic food products: Advances and challenges

Changes in bacterial community structure and quality characteristics during fermentation of stinky variegated carp (Aristichthys nobilis)

Analysis of flow & heat transfer enhancement of turmeric cooking steam generator

Design of a modified atmosphere storage system for shelf life enhancement of mango (Mangifera indica, cv. Amrapali)

Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China

Effect of processing on bioactive profile, minerals, and bitterness-causing compounds of Kinnow jam

The effects of cold pectinase maceration and pulp juice fermentation on physicochemical properties of raspberry wine

Nutrient composition, starch microstructure and thermal properties, and in vitro availability of selected minerals of nixtamalized Philippine quality protein maize variety IPB Var 6 and the production of healthy loaf bread using nixtamalized corn–wheat flour blends

Microstructural and physicochemical changes of coated and frozen fried chicken

Effects of curcumin-based photodynamic treatment combined with low-temperature storage on shelf life and purine content of Litopenaeus vannamei

Effect of packaging and storage conditions on quality and shelf life of soy chaap

Effect of microwave freeze drying on moisture migration and gel characteristics of egg white protein

Maintaining the freeze thawing characteristics of tomato through development and evaluation of magnetic field-assisted freezing system

Dielectric properties analysis of dough and further microwave baking for cookies

Effects of herb (mint, ginger, and cinnamon) addition on the formation of 3-monochloropropanediol esters in the refined olive oil

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