International Journal of Food Science

High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity

Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder

Green Extraction Methods for Recovery of Antioxidant Compounds from Epicarp, Seed, and Seed Tegument of Avocado var. Hass (Persea americana Mill.)

Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk

Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia

Toxicogenic Fungi, Aflatoxins, and Antimicrobial Activities Associated with Some Spices and Herbs from Three Selected Markets in Ho Municipality, Ghana

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture

Adsorption of Polyphenols from Almond Blanching Water by Macroporous Resin

Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

Development of Novel Gluten-Free Sausage Based on Chickpea, Corn Flour, and HPMC

Labeling of Genetically Modified (GM) Foods in Peru: Current Dogma and Insights of the Regulatory and Legal Statutes

Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine

Extraction and Characterization of Bioactive Fish By-Product Collagen as Promising for Potential Wound Healing Agent in Pharmaceutical Applications: Current Trend and Future Perspective

Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (Anabas testudineus Bloch.) a Fermented Fish Product from Central Kalimantan, Indonesia

International Journal of Food Science

Table of Contents

Table of Contents: 2022

High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity

Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder

Green Extraction Methods for Recovery of Antioxidant Compounds from Epicarp, Seed, and Seed Tegument of Avocado var. Hass (Persea americana Mill.)

Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk

Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia

Toxicogenic Fungi, Aflatoxins, and Antimicrobial Activities Associated with Some Spices and Herbs from Three Selected Markets in Ho Municipality, Ghana

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture

Adsorption of Polyphenols from Almond Blanching Water by Macroporous Resin

Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

Development of Novel Gluten-Free Sausage Based on Chickpea, Corn Flour, and HPMC

Labeling of Genetically Modified (GM) Foods in Peru: Current Dogma and Insights of the Regulatory and Legal Statutes

Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine

Extraction and Characterization of Bioactive Fish By-Product Collagen as Promising for Potential Wound Healing Agent in Pharmaceutical Applications: Current Trend and Future Perspective

Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (Anabas testudineus Bloch.) a Fermented Fish Product from Central Kalimantan, Indonesia