Journal of Food Processing and Preservation

Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter

Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria

Green Chemistry Applied to Ground Coffee Volatile Compounds Modification Aiming Coffee Aroma Improvement

Rheological and Sensorial Characteristics of the Reformed Ras Cheese Made Using Cheese Trims and Different Starches

Effect of Mushroom Extract on Storage Stability of Chevon Nuggets at Refrigerated Temperature

Laboratory-Scale Optimization of Hemp Seed Roasting Temperature and Time for Producing a High-Quality Pressed Oil

Thermal Stability and Fat Uptake of Fried Zucchini (Cucurbita pepo) Cuttings Coated with Apricot Gum

Encapsulation of Origanum compactum Essential Oil in Beta-Cyclodextrin Metal Organic Frameworks: Characterization, Optimization, and Antioxidant Activity

Mathematical Modeling of Microwave-Assisted Foam-Mat Drying of Kefir

Trends of Novel Functional Nanomaterials for Analysis of Sulfonamide Residues in Food Products

Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period

Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa

Effect of Mulberry Leaf Tea on Texture, Microstructure, Starch Retrogradation, and Antioxidant Capacity of Rice Noodles

Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality

Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies

Journal of Food Processing and Preservation

Table of Contents

Table of Contents: 2023

Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter

Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria

Green Chemistry Applied to Ground Coffee Volatile Compounds Modification Aiming Coffee Aroma Improvement

Rheological and Sensorial Characteristics of the Reformed Ras Cheese Made Using Cheese Trims and Different Starches

Effect of Mushroom Extract on Storage Stability of Chevon Nuggets at Refrigerated Temperature

Laboratory-Scale Optimization of Hemp Seed Roasting Temperature and Time for Producing a High-Quality Pressed Oil

Thermal Stability and Fat Uptake of Fried Zucchini (Cucurbita pepo) Cuttings Coated with Apricot Gum

Encapsulation of Origanum compactum Essential Oil in Beta-Cyclodextrin Metal Organic Frameworks: Characterization, Optimization, and Antioxidant Activity

Mathematical Modeling of Microwave-Assisted Foam-Mat Drying of Kefir

Trends of Novel Functional Nanomaterials for Analysis of Sulfonamide Residues in Food Products

Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period

Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa

Effect of Mulberry Leaf Tea on Texture, Microstructure, Starch Retrogradation, and Antioxidant Capacity of Rice Noodles

Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality

Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies