+44-1518-0811362023: Volume 7, Issue 5
Rapid Communication P.1-2
Sustainable food packaging: Reducing waste with technology.
Author(s): Weixin Yan*
DOI: 10.35841/2591-796X-7.5.191
Short Communication P.1-2
Spray drying in the dairy industry: Creating shelf-stable dairy products.
Author(s): Christoph Zimmermann*
DOI: 10.35841/2591-796X-7.5.192
Perspective P.1-2
The role of sucrose in human nutrition and health.
Author(s): Yuqing Tian*
DOI: 10.35841/2591-796X-7.5.193
Opinion Article P.1-2
Understanding Trans fats: Sources, health effects, and regulations.
Author(s): James Street*
DOI: 10.35841/2591-796X-7.5.194
Commentary P.1-2
Health benefits of umami: The nutritional aspects of savory taste.
Author(s): Chanchai Boonla*
Rapid Communication P.1-2
The chemistry of malting: Understanding the biochemical changes in grains.
Author(s): Huifang Zhao*
DOI: 10.35841/2591-796X-7.5.196
Short Communication P.1-2
The role of pectin in the food industry: Enhancing texture and shelf life.
Author(s): Feng Xu*
DOI: 10.35841/2591-796X-7.5.197
Opinion Article P.1-2
Exploring the chemistry and properties of maltose.
Author(s): Michael Lentze*
DOI: J Food Technol Pres. 2023;7(5):198
Perspective P.1-2
Fermentation and sustainability: Reducing food waste and preserving flavour.
Author(s): Ahmed Bayoumy*
DOI: 10.35841/2591-796X-7.5.199
Commentary P.1-2
Understanding the importance of labeling in oil packaging.
Author(s): Raffaele Portan*
DOI: 10.35841/2591-796X-7.5.200