Journal of Food Processing and Preservation

Screening of Essential Oils for the Inhibition of Enterobacter ludwigii Isolated from Tomato Fruits

Enhancing Quality Characteristics of Cold-Pressed Sesame Oil with Ethanolic Extract of Quince (Cydonia oblonga), alongside with Exploring the Interaction of Trans Fatty Acids with Key Proinflammatory Cytokines via Molecular Docking

Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage

Evaluation of Leaves, Flowers, and Seeds of Coriander (Coriandrum sativum L.) through Microwave Drying and Ultrasonic-Assisted Extraction, for Biologically Active Components

An In-Depth Overview of the Structural Properties, Health Benefits, and Applications of Resistant Dextrin

Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study

Co-encapsulation of β-D-Galactosidase and Ascorbic Acid in the Milk Protein-Based Microcapsules: Optimization and Characterization

Advancements in Food Printing Technologies and Their Potential Culinary Applications: A Contemporary Exploration

Optimization of Wall Materials for Astaxanthin Powder Production from Shrimp Shell Extract Using Simplex Lattice Mixture Design

Variations of Carotenoids, Total Bioactive Contents, and Antioxidant Activity in Leaves of Medicago polymorpha

Face-Centered Central Composite Design for the Optimization of the Extraction of Phenolic Compounds from Kernels and Shells of Raphia farinifera and Evaluation of the Antioxidant, Antimicrobial, and Anti-Inflammatory Activities

Optimization of Conjugated Linoleic Acid and Eicosapentaenoic Acid Production from Sesame Waste by Response Surface Methodology

Potential of β-Amylase from Sweet Potato (Ipomoea batatas Lam) Extract on the Mashing of Safrari Sorghum

Evaluation of Changes in Sensory Quality and Bacterial Community Composition of Cold-Eating Rabbit Meat Stored under Different Temperatures

Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin

Journal of Food Processing and Preservation

Table of Contents

Table of Contents

Screening of Essential Oils for the Inhibition of Enterobacter ludwigii Isolated from Tomato Fruits

Enhancing Quality Characteristics of Cold-Pressed Sesame Oil with Ethanolic Extract of Quince (Cydonia oblonga), alongside with Exploring the Interaction of Trans Fatty Acids with Key Proinflammatory Cytokines via Molecular Docking

Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage

Evaluation of Leaves, Flowers, and Seeds of Coriander (Coriandrum sativum L.) through Microwave Drying and Ultrasonic-Assisted Extraction, for Biologically Active Components

An In-Depth Overview of the Structural Properties, Health Benefits, and Applications of Resistant Dextrin

Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study

Co-encapsulation of β-D-Galactosidase and Ascorbic Acid in the Milk Protein-Based Microcapsules: Optimization and Characterization

Advancements in Food Printing Technologies and Their Potential Culinary Applications: A Contemporary Exploration

Optimization of Wall Materials for Astaxanthin Powder Production from Shrimp Shell Extract Using Simplex Lattice Mixture Design

Variations of Carotenoids, Total Bioactive Contents, and Antioxidant Activity in Leaves of Medicago polymorpha

Face-Centered Central Composite Design for the Optimization of the Extraction of Phenolic Compounds from Kernels and Shells of Raphia farinifera and Evaluation of the Antioxidant, Antimicrobial, and Anti-Inflammatory Activities

Optimization of Conjugated Linoleic Acid and Eicosapentaenoic Acid Production from Sesame Waste by Response Surface Methodology

Potential of β-Amylase from Sweet Potato (Ipomoea batatas Lam) Extract on the Mashing of Safrari Sorghum

Evaluation of Changes in Sensory Quality and Bacterial Community Composition of Cold-Eating Rabbit Meat Stored under Different Temperatures

Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin