Need for a balance between short food supply chains and integrated food processing sectors: COVID-19 takeaways from India Venkatesh ThulasiramanM. S. Giri NandagopalAnjineyulu Kothakota Review Article 06 January 2021 Pages: 3667 - 3675
Applications of reverse osmosis in dairy processing: an Indian perspective Gaurav Kr DeshwalAkshitGanga Sahay Meena Review Article 21 January 2021 Pages: 3676 - 3688
Characteristics and emulsifying properties of structured phospholipids from palm pressed fiber and omega-3 fatty acid concentrates from by-products of fish processing by enzymatic acidolysis Teti EstiasihRenita MariantyKgs Ahmadi Original Article 14 October 2020 Pages: 3689 - 3700
Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties Zaida Natalia Uribe-WandurragaIrene Martínez-SánchezJavier Martínez-Monzó Original Article 09 October 2020 Pages: 3701 - 3711
Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage Haishan XuYingrui WangRongrong Wang Original Article 29 September 2020 Pages: 3712 - 3724
In vitro glycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips Mahmut KaplanFerhat YükselKevser Karaman Original Article 12 October 2020 Pages: 3725 - 3733
A comparative study on the textural and nutritional profile of high pressure and minimally processed pineapple Sudheer Kundukulangara PulisserySankalpa Kallahalli BoregowdaBindu Jaganath Original Article 13 October 2020 Pages: 3734 - 3742
An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins Ecem Akan Original Article 12 October 2020 Pages: 3743 - 3751
Characterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera Yurong YangHaiyan ZhongHe Zhu Original Article 08 October 2020 Pages: 3752 - 3764
Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying Eliana M. Vélez-ErazoIsabela Lima SilvaMiriam Dupas Hubinger Original Article 10 October 2020 Pages: 3765 - 3779
Preparation and in vitro bioactive evaluation of cashew-nut proteins hydrolysate as a potential source of anti-allergy peptides Di ChenYang ShuXianying Cao Original Article 19 October 2020 Pages: 3780 - 3789
Effect of steam blanching on peelability and quality of Citrus reticulata Blanco Xian ShaoHong ChenXiulan Bao Original Article 22 October 2020 Pages: 3790 - 3797
Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emulsions Cuihua ChangJunhua LiYanjun Yang Original Article 21 October 2020 Pages: 3798 - 3806
Pullulan or chitosan based active coating by incorporating polyphenols from lemon peel in raw poultry meat Vishva R. MaruSumit GuptaPrasad S. Variyar Original Article 21 October 2020 Pages: 3807 - 3816
Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics Mariano FernándezAnabel RodríguezMariana Cap Original Article 24 October 2020 Pages: 3817 - 3824
Identification of sheep (Ovis aries) meat by alkaline lysis-loop mediated isothermal amplification technique targeting mitochondrial D-loop region T. MounikaP. S. GirishNagappa S. Karabasanavar Original Article 20 October 2020 Pages: 3825 - 3834
Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage Simoni AlexandreAna Carolina Pelaes VitalIvanor Nunes do Prado Original Article 22 October 2020 Pages: 3835 - 3843
Assessment of black gram milling by-product as a potential source of nutrients Mohammad Hassan KamaniManchanahally Shivanna Meera Original Article 22 October 2020 Pages: 3844 - 3852
Enzymatic processing of Citrus reticulata (Kinnow) pomace using naringinase and its valorization through preparation of nutritionally enriched pasta Gisha SinglaParmjit S. PanesarMeena Krishania Original Article 19 October 2020 Pages: 3853 - 3860
Detection of Salmonella Typhimurium contamination levels in fresh pork samples using electronic nose smellprints in tandem with support vector machine regression and metaheuristic optimization algorithms Ernest BonahXingyi HuangHongyang Tu Original Article 16 October 2020 Pages: 3861 - 3870
Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition Crassina KasarM. P. ThanushreeAashitosh A. Inamdar Original Article 10 November 2020 Pages: 3871 - 3881
Authentication of camel meat using species-specific PCR and PCR-RFLP S. VaithiyanathanM. R. VishnurajCh. Srinivas Original Article 14 October 2020 Pages: 3882 - 3889
Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack Carolina Giraldo PinedaDiego K. YamulAlba S. Navarro Original Article 22 October 2020 Pages: 3890 - 3901
Micronized whole wheat flour and xylanase application: dough properties and bread quality Josemere BothBárbara BiduskiLuiz Carlos Gutkoski Original Article 06 November 2020 Pages: 3902 - 3912
Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread C. E. GenevoisM. S. GrenóveroM. F. de Escalada Pla Original Article 17 October 2020 Pages: 3913 - 3923
Gelatine/PVA copolymer film incorporated with quercetin as a prototype to active antioxidant packaging Gabrielle Lázara Ribeiro Rodrigues de Barros VinhalMayra Cristina Silva-PereiraRicardo Stefani Original Article 17 October 2020 Pages: 3924 - 3932
Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink Dimas Rahadian Aji MuhammadJohn Edem KongorKoen Dewettinck Original Article 14 October 2020 Pages: 3933 - 3941
Impact of environmental conditions on the ripening of Queijo de Évora PDO cheese João Mestre DiasPatricia LageAntónio Martins Original Article 21 October 2020 Pages: 3942 - 3952
Colouring properties and stability of black carrot anthocyanins in yoghurt Bhavesh BariaAshish Kumar SinghP. S. Minz Original Article 23 October 2020 Pages: 3953 - 3962
Multifunctional food supplements based on layered zinc hydroxide salts intercalated with vitamin anions and adsolubilized with vanillin Ana Cristina Trindade CursinoNatália Cristina ZanotelliDaniela Zambelli Mezalira Original Article 02 November 2020 Pages: 3963 - 3971
The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study Van-Ba HoaSoo-Hyun ChoKuk-Hwan Seol Original Article 27 October 2020 Pages: 3972 - 3980
Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species Huseyin AyvazMustafa MortasYonca Karagul Yuceer Original Article 19 October 2020 Pages: 3981 - 3992
Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening Stefan SimunovicVesna ĐorđevićIgor Tomasevic Original Article 04 November 2020 Pages: 3993 - 4001
Addition of olive (olea europaea) leaf extract as a source of natural antioxidant in mutton meatball stored at refrigeration temperature Saju Ahmed RubelZ. N. YuJun Wang Original Article 20 October 2020 Pages: 4002 - 4010
Physicochemical, reconstitution, and morphological properties of red pepper juice (Capsicum annuum L.) powder Gülşah Çalışkan Koç Original Article 27 October 2020 Pages: 4011 - 4023
Design, development and performance evaluation of transportation container for sapota fruit D. K. AntalaR. M. SatasiyaP. M. Chauhan Original Article 24 October 2020 Pages: 4024 - 4033
Pressurized liquid extraction to obtain chia seeds oils extracts enriched in tocochromanols. Nanoemulsions approaches to preserve the antioxidant potential Lucía Castro-VázquezVirginia Rodríguez-RobledoM. Mar Arroyo-Jiménez Original Article 05 January 2021 Pages: 4034 - 4044
Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing Sabrina VoceSonia CalligarisPiergiorgio Comuzzo Original Article Open access 24 October 2020 Pages: 4045 - 4054
Rapid identification of histamine-producing bacteria isolated from fish using MALDI-TOF MS Satomi UeharaMakiko KobayashiKenji Sadamasu Short Communication 18 April 2021 Pages: 4055 - 4061
Effect of wooden breast myopathy on texture and acceptability of emulsified chicken patties Miriane Moreira Fernandes SantosDarlinne Amanda Soares LimaFábio Anderson Pereira da Silva Short Communication 15 April 2021 Pages: 4062 - 4067