+44-1518-0811362024: Volume 8, Issue 1
Short Communication P.1-2
Beyond sweetness: The multifaceted functions of monosaccharides in food technology.
Author(s): Mohsen Rashidi*
DOI: 10.35841/2591-796X-8.1.219
Opinion Article P.1-2
Acrylamide in food technology: Understanding, mitigating, and innovating.
Author(s): Adriana Nowak
DOI: 10.35841/2591-796X-8.1.214
Short Communication P.1-2
Acetic acid as a versatile food tech tool: Innovations in processing and preservation.
Author(s): Qiuyun Chen*
DOI: 10.35841/2591-796X-8.1.211
Rapid Communication P.1-2
Acetic acid in food packaging: A technological approach to enhance shelf life.
Author(s): Mahdieh Aghazadeh*
Perspective P.1-2
Acetic acid nanotechnology: Small molecules, big advancements in food tech.
Author(s): Hitomi Maruta*
DOI: 10.35841/2591-796X-8.1.213
Short Communication P.1-2
The role of enzymes in acrylamide reduction: A breakthrough in food technology.
Author(s): Lubna Rifai*
DOI: 10.35841/2591-796X-8.1.215
Rapid Communication P.1-2
Bioactive compounds and antioxidant fortification: Trends in modern food production.
Author(s): Jaeeun Lee*
DOI: 10.35841/2591-796X-8.1.216
Perspective P.1-2
Antioxidants in food processing: Strategies for retaining nutritional quality.
Author(s): Zai-Qun Liu*
DOI: 10.35841/2591-796X-8.1.217
Opinion Article P.1-2
Innovations in antioxidant delivery systems for food preservation.
Author(s): Wenhui Jia*
DOI: 10.35841/2591-796X-8.1.218
Opinion Article P.1-2
Preserving nutrition: The vital role of nutrients in modern food preservation.
Author(s): Wendy Dahl*
DOI: 10.35841/2591-796X-8.1.220