Journal of Food Technology and Preservation

Research Article P.1-5

Continuous system of freeze concentration of sucrose solutions: Process parameters and energy consumption.

Author(s): Pazmiño N, Raventos M, Hernández E, Gulfo R, Robles C, Moreno, Ruiz Y

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Research Article P.1-5

Antifungal and antiochratoxigenic properties of chemical preservatives in/of bread

Author(s): Carla Luciana Gerez, Ana Yanina Bustos, Graciela Font de Valdez

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Research Article P.1-7

Impact of sub-lethal 2(3)-tert-butyl-4 hydroxyanisole (BHA) microcapsules on behavior of Aspergillus flavus in culture medium and peanut seeds.

Author(s): Daiana Garcia, Natalia Soledad Girardi, Andrea Nesci, María Alejandra Passone, Miriam Etcheverry

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Research Article P.1-7

Mild disclosure of oil bodies from soybeans: From operating window towards process design.

Author(s): Aleksandra Zderic, Carla Araya-Cloutier, Edwin Zondervan.

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Research Article P.1-10

Recent advances in conventional drying of foods

Author(s): Daniel Maisnam, Prasad Rasane, Anirban Dey, Sawinder Kaur, Chayanika Sarma

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Short Article P.1-2

Opinion version of cheese making technology

Author(s): vincent john

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Research Article P.1-5

Efficacy of Luvunga scandens Roxb. essential oil as antifungal, aflatoxin suppressor and antioxidant

Author(s): Nawal Kishore Dubey, Abhishek Kumar, Anand Kumar, Somenath Das

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Research Article P.1-5

Tapping in to the good use of cocoa (Theobroma cacao) pod husks: towards finding alternative sources of nutrients for animals in Nigeria.

Author(s): Shodehinde SA, Adamson Abike

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Research Article P.1-9

Study of the flavor volatiles in double-fried pork: Identification and analysis of their changes during frozen storage using headspace solid-phase microextraction and gas chromatography-mass spectrometry

Author(s): Aiquan Jiao, Xueming Xu, Zhengyu Jin

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Research Article P.1-5

Experimental validation on effects of pulsed electric field treatment on the sensory quality of vegetable juices

Author(s): Abinaya V, Soumitra Banerjee, Madhu Palati

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