1. Increased Revenue with High Value-Added Products from Cashew Apple (Anacardium occidentale L.)—Addressing Global Challenges

   • K. Jeyavishnu
   • D. Thulasidharan
   • A. Arumugam

   Review Article 30 March 2021 Pages: 985 - 1012

   

2. Nanobiocomposite Films: a “Greener Alternate” for Food Packaging

   • Gurkirat Kaur
   • Savita Sharma
   • B. N. Dar

   Review 14 April 2021 Pages: 1013 - 1027

   

3. Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models

   • Prasanta Majumder
   • Abhijit Sinha
   • Shyam S. Sablani

   Review 23 April 2021 Pages: 1028 - 1054

   

4. UV-C Treatment of Apple and Grape Juices by Modified UV-C Reactor Based on Dean Vortex Technology: Microbial, Physicochemical and Sensorial Parameters Evaluation

   • Sıla Barut Gök

   Original Research 20 March 2021 Pages: 1055 - 1066

   

5. Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques

   • Sharvari Raut
   • Rosalizan Md Saleh
   • Barbara Sturm

   Original Research Open access 21 March 2021 Pages: 1067 - 1088

   

6. Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle

   • Xiaoxuan Jin
   • Suyun Lin
   • Weibiao Zhou

   Original Research 22 March 2021 Pages: 1089 - 1100

   

7. Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice

   • Justyna Szczepańska
   • Sylwia Skąpska
   • Krystian Marszałek

   Original Research Open access 24 March 2021 Pages: 1101 - 1117

   

8. Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers

   • Gizem Aslaner
   • Gulum Sumnu
   • Serpil Sahin

   Original Research 24 March 2021 Pages: 1118 - 1131

   

9. Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement

   • Fang Yan
   • Heping Cui
   • Chi-Tang Ho

   Original Research 27 March 2021 Pages: 1132 - 1141

   

10. Surface Energy of Food Contact Materials and Its Relation to Wheat Dough Adhesion

    • Rita Laukemper
    • Thomas Becker
    • Mario Jekle

    Original Research Open access 27 March 2021 Pages: 1142 - 1154

    

11. Recovery of Solutes from Ice and Concentrated Fractions in Centrifugal Block Cryoconcentration Applied to Blueberry Juice

    • Nidia Casas-Forero
    • Patricio Orellana-Palma
    • Guillermo Petzold

    Original Research 27 March 2021 Pages: 1155 - 1168

    

12. Influence of Fat Concentration on the Volatile Production in Model Whey Protein Systems as Affected by Low Frequency Ultrasound

    • Anh Thi Hong Bui
    • Daniel Cozzolino
    • Jayani Chandrapala

    Original Research 29 March 2021 Pages: 1169 - 1183

    

13. Characterization of Oxygen Scavenger Film Based on Sodium Ascorbate: Extending the Shelf Life of Peanuts

    • Amir Sajad Modaresi
    • Razieh Niazmand

    Original Research 29 March 2021 Pages: 1184 - 1193

    

14. Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7

    • Amparo Eccoña Sota
    • Mariana Cap
    • Sergio R. Vaudagna

    Communication 18 April 2021 Pages: 1194 - 1198