Journal of Food Processing and Preservation

Characterization of Cocoa Butter Replacer Developed from Agricultural Waste of Mango Kernel and Rice Bran

Functional Evaluation of Loquat (Eriobotrya japonica Lindl.) Flower Water Extracts and Its Potential Use in Tea

Power Ultrasound Coupled with Modified Atmosphere Packaging: Synergistic Effects on the Shelf-Life of White Button Mushroom (Agaricus bisporus)

Development of Effervescent Tablets Containing Elderberry Vine Tea Compound and Evaluation of Their Antioxidant Activity

Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale)

Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves

Chemical Compositions and Antioxidant Activities of Thirty-Seven Typical Pomegranates Grown in China

A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions

Variations in Oxidative Stability of Walnut Oil with Rosmarinic Acid Added under Different Ultraviolet Radiations

Effect of Sonication and Edible Coating on Total Phenolic Content, Antioxidant Capacity, and Physical Characteristics of Infrared-Dried Sweet Cherries

Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety

Hybrid Deep Learning Algorithm-Based Food Recognition and Calorie Estimation

Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt

Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid

Influence of Glow Discharge Plasma Treatment on Cashew Apple Juice’s Aroma Profile and Volatile Compounds

Journal of Food Processing and Preservation

Table of Contents

Table of Contents: 2023

Characterization of Cocoa Butter Replacer Developed from Agricultural Waste of Mango Kernel and Rice Bran

Functional Evaluation of Loquat (Eriobotrya japonica Lindl.) Flower Water Extracts and Its Potential Use in Tea

Power Ultrasound Coupled with Modified Atmosphere Packaging: Synergistic Effects on the Shelf-Life of White Button Mushroom (Agaricus bisporus)

Development of Effervescent Tablets Containing Elderberry Vine Tea Compound and Evaluation of Their Antioxidant Activity

Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale)

Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves

Chemical Compositions and Antioxidant Activities of Thirty-Seven Typical Pomegranates Grown in China

A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions

Variations in Oxidative Stability of Walnut Oil with Rosmarinic Acid Added under Different Ultraviolet Radiations

Effect of Sonication and Edible Coating on Total Phenolic Content, Antioxidant Capacity, and Physical Characteristics of Infrared-Dried Sweet Cherries

Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety

Hybrid Deep Learning Algorithm-Based Food Recognition and Calorie Estimation

Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt

Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid

Influence of Glow Discharge Plasma Treatment on Cashew Apple Juice’s Aroma Profile and Volatile Compounds