Journal of Food Processing and Preservation

The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage

Preservative Potential of Biobased Oils on the Physiochemical Quality of Orange Fruits during Storage

Selenium-Chitosan Treatment Affects Amino Acid Content and Volatile Components of Red Globe Grape during Storage

Prevalence and Phenotypic and Genotypic Patterns of Antibiotic Resistance of Acinetobacter baumannii Strains Isolated from Fish, Shrimp, and Lobster Samples

Metabolomic Analysis and Antioxidant Potential of Tropical Propolis Nonpolar Extracts from Colombia

Biochemical and Microbiological Characteristics of Fresh Sardines (Sardinella maderensis) from the Exclusive Economic Zone of Mauritania Waters

Enrichment of Argan [Argania spinosa (L.) Skeels] Oil with Saffron (Crocus sativus L.) Stigma Powder and Induced Changes in Oil Quality Attributes

Pulsed Electric Field Treatment Application to Improve Product Yield and Efficiency of Bioactive Compounds through Extraction from Peels in Kiwifruit Processing

Bael (Aegle marmelos), an Underutilized Fruit with Enormous Potential to Be Developed as a Functional Food Product: A Review

Evaluation of Physicochemical and Sensorial Quality of Nonconventional Olive-Enriched Snack with Biopolymer Barriers

Optimization of Microwave-Assisted Extraction of Mucilage from Ocimum basilicum var. album (L.) Seed

Effect of the Incorporation of Virgin Coconut Oil Byproduct in the Optimization Process of a Baked Snack

Effect of Added Plant Hemicelluloses on the Stability of Frozen Bread Dough

Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

Journal of Food Processing and Preservation

Table of Contents

Table of Contents: 2023

The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage

Preservative Potential of Biobased Oils on the Physiochemical Quality of Orange Fruits during Storage

Selenium-Chitosan Treatment Affects Amino Acid Content and Volatile Components of Red Globe Grape during Storage

Prevalence and Phenotypic and Genotypic Patterns of Antibiotic Resistance of Acinetobacter baumannii Strains Isolated from Fish, Shrimp, and Lobster Samples

Metabolomic Analysis and Antioxidant Potential of Tropical Propolis Nonpolar Extracts from Colombia

Biochemical and Microbiological Characteristics of Fresh Sardines (Sardinella maderensis) from the Exclusive Economic Zone of Mauritania Waters

Enrichment of Argan [Argania spinosa (L.) Skeels] Oil with Saffron (Crocus sativus L.) Stigma Powder and Induced Changes in Oil Quality Attributes

Pulsed Electric Field Treatment Application to Improve Product Yield and Efficiency of Bioactive Compounds through Extraction from Peels in Kiwifruit Processing

Bael (Aegle marmelos), an Underutilized Fruit with Enormous Potential to Be Developed as a Functional Food Product: A Review

Evaluation of Physicochemical and Sensorial Quality of Nonconventional Olive-Enriched Snack with Biopolymer Barriers

Optimization of Microwave-Assisted Extraction of Mucilage from Ocimum basilicum var. album (L.) Seed

Effect of the Incorporation of Virgin Coconut Oil Byproduct in the Optimization Process of a Baked Snack

Effect of Added Plant Hemicelluloses on the Stability of Frozen Bread Dough

Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining