Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review Abarasi HartChristian AnumuduTaghi Miri Review Article 16 February 2021 Pages: 417 - 428
The wastes of coffee bean processing for utilization in food: a review Shalini S. AryaRahul VenkatramPoornima Vijayan Review Article 06 March 2021 Pages: 429 - 444
Study on the texture properties and oxidation characteristics of egg yolk powder gel Longlong LiuJun LinJing Li Original Article 23 February 2021 Pages: 445 - 455
Starch bio-based composite active edible film functionalized with Carum carvi L. essential oil: antimicrobial, rheological, physic-mechanical and optical attributes S. K. BhartiV. PathakV. Rajkumar Original Article 24 February 2021 Pages: 456 - 466
Effect of nano-conversion on morphological, rheological and thermal properties of barley starch Suman KumariBaljeet S. YadavRitika B. Yadav Original Article 23 February 2021 Pages: 467 - 477
Effect of incorporation of iron–whey protein concentrate (Fe–WPC) conjugate on physicochemical characteristics of dahi (curd) Kamal GandhiPriyae Brath GautamKuldeep Kumar Original Article 25 February 2021 Pages: 478 - 487
Development of a convenient, nutritious ready to cook packaged product using millets with a batch scale process development for a small-scale enterprise Iksha ChhabraAvneet Kaur Original Article 26 February 2021 Pages: 488 - 497
Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratio Asavari JoshiMahabaleshwar HegdeAnand Zanwar Original Article 11 March 2021 Pages: 498 - 509
Effect of brewing time and temperature on the physical properties, antioxidant activities and sensory of the kenaf leaves tea Yoon-Kang ChongKar-Lin Nyam Original Article 26 February 2021 Pages: 510 - 517
Extraction, fatty acid profile, phytochemical composition and antioxidant activities of fixed oils from spices belonging to Apiaceae and Lamiaceae family Palak DagaSalony Raghunath VaishnavAjay W. Tumaney Original Article 03 March 2021 Pages: 518 - 531
Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour Suresh D. SakhareP. Prabhasankar Original Article 23 February 2021 Pages: 532 - 541
Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg (Myristica fragrans) Nurain RahmanKaiser MahmoodFazilah Ariffin Original Article 24 February 2021 Pages: 542 - 551
Influence of fresh-cut process on γ-aminobutyric acid (GABA) metabolism and sensory properties in carrot Ying HouHui RenFeng Xu Original Article 04 March 2021 Pages: 552 - 561
Structural characterization and antibacterial properties of konjac glucomannan/soluble green tea powder blend films for food packaging Zhifan LiShuqing ZhengBakht Ramin Shah Original Article 26 February 2021 Pages: 562 - 571
Microstructural and rheological behavior of buffalo milk chocolates Grazielly de Jesus SilvaBen-Hur Ramos Ferreira GonçalvesSibelli Passini Barbosa Ferrão Original Article 03 March 2021 Pages: 572 - 582
Assessment of the prebiotic potential of seed coats from green gram (Vigna radiata) and black gram (Vigna mungo) Chandorkar SwaroopaLad KashmiraWalhe Rajan Original Article 03 March 2021 Pages: 583 - 588
Influence of low-level gelling agents on the dissolution and in-vitro nutrient release study of coconut water-based hydrogel Eng-Keng SeowVikneswaran MuthuThuan-Chew Tan Original Article 05 March 2021 Pages: 589 - 596
Salicornia ramosissima as a salt substitute in the fermentation of white cabbage Patrícia Pires-CabralPaula Pires-CabralCélia Quintas Original Article 05 March 2021 Pages: 597 - 605
Sensory and process optimization of a mango bagasse-based beverage with high fiber content and low glycemic index Alma Karen Burgos-AraizaMarcela Gaytán-MartínezMaría de la Luz Reyes-Vega Original Article 14 March 2021 Pages: 606 - 614
Development of inclined plate honey moisture reduction system Iqbal SinghSukhmeet SinghJaspal Singh Original Article 08 March 2021 Pages: 615 - 624
Effect of process parameters of microwave-assisted hot air drying on characteristics of fried black gram papad Pratik S. GaikwadAkash PareC. K. Sunil Original Article 25 March 2021 Pages: 625 - 635
Antioxidant properties of papain mediated protein hydrolysates from fresh water carps (Catla catla, Labeo rohita and Cirrhinus mrigala) and its application on inhibition of lipid oxidation in oil sardine mince during ice storage Krishnamoorthy ElavarasanBangalore Aswathnarayan Shamasundar Original Article 12 March 2021 Pages: 636 - 645
Quality indicators in lactose hydrolyzed milks and soy beverages from Colombia Maite Rada-MendozaMar VillamielAntonia Montilla Original Article 12 March 2021 Pages: 646 - 654
Influence of keeping the calyces during fermentation on physicochemical and sensory properties of Hibiscus sabdariffa wines Ana Luisa Gutiérrez-SalomónJahir Antonio Barajas-RamírezAraceli Castañeda-Ovando Original Article 07 March 2021 Pages: 655 - 665
Quality properties of chicken meatballs prepared with varying proportions of woody breast meat Xiao SunJinjie YouJuan P. Caldas-Cueva Original Article 10 March 2021 Pages: 666 - 676
Effect of gelatin content and oral processing ability on vitamin C release in gummy jelly Xing-yu ZhouJing-hu YuHao Yu Original Article 10 March 2021 Pages: 677 - 685
Development of a screening method to rapidly discriminate extravirgin olive oil from other edible vegetable oil by means of direct sample analysis with high resolution mass spectrometry Giovanna EspositoSimona SciutoPier Luigi Acutis Original Article 18 March 2021 Pages: 686 - 692
Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant Phat SakpetchOmme BenchamaPochanart Kanjan Original Article 17 March 2021 Pages: 693 - 702
Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness Kilbo ShimJong Soo MokMi-Soon Jang Original Article 19 March 2021 Pages: 703 - 714
Isolation and characterization of starch from purple yam (Dioscorea trifida) Samíria de Jesus Lopes SantosMárlia Barbosa PiresLuiza Helena Meller da Silva Original Article 22 March 2021 Pages: 715 - 723
Effect of using riceberry flour and xanthan gum on physical properties and estimated glycemic index of steamed rice cakes: optimization by D-optimal mixture design approach Natcha LaokuldilokSiriluck SurinNanthina Damrongwattanakool Original Article 20 April 2021 Pages: 724 - 734
Effect of Hibiscus sabdariffa and Camellia synensis extracts on microbial, antioxidant and sensory properties of ice cream Aziz Homayouni RadFariba KarbalaeiMina Javadi Original Article 08 April 2021 Pages: 735 - 744
Biopreservation of pineapple wine using immobilized and freeze dried microcapsules of bacteriocin producing L. plantarum Anju KumariRehema JoshuaModiri Dirisca Setlhoka Original Article 18 March 2021 Pages: 745 - 753
Correction to: Biopreservation of pineapple wine using immobilized and freeze dried microcapsules of bacteriocin producing L. plantarum Anju KumariRehema JoshuaModiri Dirisca Setlhoka Correction 26 April 2021 Pages: 754 - 754
High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study Tian YiWei FangChangmou Xu Original Article 25 March 2021 Pages: 755 - 767
Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken Xiao WangDengyong LiuShuangyu Ma Original Article 31 May 2021 Pages: 768 - 783
Monitoring bioaccessibility of iron and zinc in pearl millet grain after sequential milling Rateesh KrishnanM. S. Meera Original Article 25 March 2021 Pages: 784 - 795
High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance Ana Luisa Herrera-PonceIvan Salmeron-OchoaAlma Delia Alarcon-Rojo Original Article 30 March 2021 Pages: 796 - 804
Encapsulation of safflower oil in nanostructured lipid carriers for food application Osmar Patricio AlmeidaMaria Betânia de Freitas MarquesGuilherme Carneiro Original Article 23 March 2021 Pages: 805 - 814
Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil Xin LiZong-Cai TuZhong-Ying Li Original Article 01 April 2021 Pages: 815 - 824
Dissolved carbon dioxide stripping while maintaining volatile components by feeding gaseous nitrogen using a microbubble generator Fumiyuki KobayashiSachiko Odake Short Communication 20 November 2021 Pages: 825 - 829
Correction to: An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins Ecem Akan Correction 25 March 2021 Pages: 830 - 830
