Combined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying Qing SunMin ZhangPeiqiang Yang Original Paper 09 January 2019 Pages: 551 - 562
Effect of L-Arginine on Maintaining Storage Quality of the White Button Mushroom (Agaricus bisporus) Beibei LiYang DingXuanming Tang Original Paper 11 January 2019 Pages: 563 - 574
Effect of the Compositional Factors and Processing Conditions on the Creaming Reaction During Process Cheese Manufacturing Sonja LenzeAlan Wolfschoon-PomboUlrich Kulozik Original Paper 11 January 2019 Pages: 575 - 586
Improved Postharvest Preservation Effects of Pholiota nameko Mushroom by Sodium Alginate–Based Edible Composite Coating Dan ZhuRui GuoFansheng Cheng Original Paper 12 January 2019 Pages: 587 - 598
Functional and Thermal Behaviours of Heat-Moisture-Treated Starch-Rich Wheat-Based Blended Matrices: Impact of Treatment of Non-wheat Flours Concha CollarEnrique Armero Original Paper 14 January 2019 Pages: 599 - 612
High Pressure-Assisted Infusion of Calcium into Baby Carrots Part II: Influence of Process Variables on β-carotene Extraction and Color of the Baby Carrots N. S. GosaviD. SalviM. V. Karwe Original Paper 15 January 2019 Pages: 613 - 624
Taking into Account Upstream Variability of Flours with Processing Variables in Legume-Enriched Soft Cakes: Conception of a Multiobjective Model for the Monitoring of Physical Properties Anne-Flore MonnetCamille MichonDavid Blumenthal Original Paper 16 January 2019 Pages: 625 - 635
A Protein α-Amylase Inhibitor from Withania Somnifera and its Role in Overall Quality and Nutritional Value Improvement of Potato Chips during Processing Sainath S. KasarAshok P. GiriVijay L. Maheshwari Original Paper 21 January 2019 Pages: 636 - 644
Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor Enzo Luciano Marcelo La CavaSonia Cecilia Sgroppo Original Paper 21 January 2019 Pages: 645 - 653
Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum Franco Emanuel VasileAna María RomeroMaría Florencia Mazzobre Original Paper 25 January 2019 Pages: 654 - 664
Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins Maria TsevdouEugenio ApreaChristos Soukoulis Original Paper 31 January 2019 Pages: 665 - 680
Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments Yuan MaYiping YuanZhenming Che Original Paper 07 February 2019 Pages: 681 - 693
Browning Control Using Cyclodextrins in High Pressure–Treated Apple Juice Ginés Benito Martínez-HernándezMarianela Hazel Álvarez-HernándezFrancisco Artés-Hernández Original Paper 08 February 2019 Pages: 694 - 703
Potential Reduction of Salt Consumption by Preparing Noodles with Entrapped NaCl in Mycelial Cell Wall Cavities of Lentinus edodes Taeeun KwonHyeyoung LeeAugustine Yonghwi Kim Original Paper 08 February 2019 Pages: 704 - 713
Egg White Protein Film Production Through Extrusion and Calendering Processes and its Suitability for Food Packaging Applications Maruscha Pfeiffer PranataJaime González-BuesaEva Almenar Original Paper 08 February 2019 Pages: 714 - 727