Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients Karin SchroënJolet de RuiterClaire C. Berton-Carabin ReviewPaper Open access 17 March 2020 Pages: 101 - 120
Novel Sensing Technologies During the Food Drying Process Jing LiZhenfeng LiGuanyu Zhu ReviewPaper 25 March 2020 Pages: 121 - 148
Manufacturing of Short-Chain Fructooligosaccharides: from Laboratory to Industrial Scale María José Sánchez-MartínezSonia Soto-JoverAntonio López-Gómez ReviewPaper 14 March 2020 Pages: 149 - 172
An Overview on the Applications of Typical Non-linear Algorithms Coupled With NIR Spectroscopy in Food Analysis Muhammad ZareefQuansheng ChenAkwasi A. Agyekum ReviewPaper 10 February 2020 Pages: 173 - 190
The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients Saeed SalariSeid Mahdi Jafari ReviewPaper 23 March 2020 Pages: 191 - 208
Classic and Reaction-Diffusion Models Used in Modified Atmosphere Packaging (MAP) of Fruit and Vegetables Guillermo M. BadilloLuis A. Segura-Ponce ReviewPaper 25 March 2020 Pages: 209 - 228
Foaming Characteristics of Beverages and Its Relevance to Food Processing Shweta DeotaleSayantani DuttaC. Anandharamakrishnan ReviewPaper 25 March 2020 Pages: 229 - 250