Different stages of microbial community during the anaerobic digestion of food waste Pooja SharmaAmbreen BanoSunita Varjani Review Article 23 June 2022 Pages: 2079 - 2091
Microbial production of nutraceuticals: Metabolic engineering interventions in phenolic compounds, poly unsaturated fatty acids and carotenoids synthesis Aravind MadhavanK. B. ArunRaveendran Sindhu Review Article 18 June 2022 Pages: 2092 - 2104
Edible insects as emerging food products–processing and product development perspective U. Gnana Moorthy EswaranSangeetha KarunanithiPrem Prakash Srivastav Review Article 20 June 2022 Pages: 2105 - 2120
A critical review on valorization of food processing wastes and by-products for pullulan production Bishwambhar MishraYugal Kishore MohantaVinod Kumar Review Article 23 June 2022 Pages: 2121 - 2131
Flow of spore-forming bacteria between suppliers of dairy powders and users in some developing countries: challenges and perspectives Fadila Malek Review Article 17 June 2022 Pages: 2132 - 2142
Triglycerides of medium-chain fatty acids: a concise review Harsh B. JadhavUday S. Annapure Review Article 22 June 2022 Pages: 2143 - 2152
Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation Sung Jin ParkMin Jung LeeSung Hee Park ORIGINAL ARTICLE 18 April 2023 Pages: 2153 - 2159
Evaluation of nutritional profile, phytochemical potential, functional properties and anti-nutritional studies of Citrus limetta peels Divyani PanwarParmjit S. PanesarHarish K. Chopra ORIGINAL ARTICLE 16 April 2023 Pages: 2160 - 2170
Valorization of clove (Syzygium aromaticum) by-products as potential stored grain protectants Pramod BandaraMahinda Senevirathne ORIGINAL ARTICLE 26 April 2023 Pages: 2171 - 2179
Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses Beatriz Galdino RibeiroViviane Lansky Xavier de Souza LeãoLeonie Asfora Sarubbo ORIGINAL ARTICLE 21 April 2023 Pages: 2180 - 2192
Effect of the controlled fermented quinoa containing protective starter culture on technological characteristics of wheat bread supplemented with red lentil Elham RouhiAlireza SadeghiElham Assadpour ORIGINAL ARTICLE 26 April 2023 Pages: 2193 - 2203
Sensory characterization, acceptance, and stability studies on low calories fruit jelly candies Roy RiveroDiego ArchainaCarolina Schebor ORIGINAL ARTICLE 23 April 2023 Pages: 2204 - 2212
Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes Saadat AziziMohammad Hossein Azizi ORIGINAL ARTICLE 27 April 2023 Pages: 2213 - 2222
“Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder” Meenakshi GargRoshan Lal YadavVandana Sablania ORIGINAL ARTICLE 25 April 2023 Pages: 2223 - 2233
Utilization of different by-products to produce nutritionally rich gelled products Carolina Giraldo PinedaDiego Karim YamulAlba Sofía Navarro ORIGINAL ARTICLE 26 April 2023 Pages: 2234 - 2243
Enrichment of green table olives by natural anthocyanins during fermentation Zelal ArdicA. Burcu Aktas ORIGINAL ARTICLE 26 April 2023 Pages: 2244 - 2254
A natural blue colorant from butterfly pea (Clitoria ternatea) petals for traditional rice cooking Oranit ManeechotWaraporn HahorSamsiyah Bubaka ORIGINAL ARTICLE 20 May 2023 Pages: 2255 - 2264
Gamma radiation processing for extending shelf-life and ensuring quality of minimally processed ready-to-eat onions H. D. KhadeSudhanshu SaxenaSatyendra Gautam ORIGINAL ARTICLE 06 May 2023 Pages: 2265 - 2274
Microencapsulated antioxidant stevia fraction fortifies whey protein and enhances its antidiabetic activity Cynthia Letícia S. CabeçaNatani Caroline NogueiraPaula Gimenez Milani ORIGINAL ARTICLE 01 May 2023 Pages: 2275 - 2285
Structural and textural properties of walnut protein gels induced by ultrasound and transglutaminase: encapsulation and release of tea polyphenols Suping PeiYing WangFengjun Wang ORIGINAL ARTICLE 13 May 2023 Pages: 2286 - 2295