Emerging Nano-Formulation Strategies for Nutraceutical Delivery
Sumit Patil, Bhushan Chaudhari, Manutosh Acharya
Advances in Food Processing and Technology
Production and Quality Assessment of Local Condiment ‘Ogiri’ from Watermelon Seed (Citrullus lanatus) and Melon (Citrullus vulgaris)
Beatrice O. T. Ifesan*, Toluwalope T. Adetogo, Bode T. Ifesan
Advances in Food Processing and Technology
Domestic Hydrothermal Treatment of Rice and the Residual Aflatoxins Levels
Luciana Prietto, Verônica Simões de Borba, Kelly Cristina Massarolo, Eliana Badiale-Furlong*
Advances in Food Processing and Technology
Reconditioning of Wash Water for the Fresh-Cut Industry
Yolanda Garrido, Juan A. Tudela, Alicia Marín, Ana Allende, María I. Gil*
Advances in Food Processing and Technology
The Effects of High Hydrostatic Pressure on the Color, Texture and Microbiology of Selected Pork Organ Meats
S.E. Niebuhr, E.M. Larson, J.S. Dickson*
Advances in Food Processing and Technology
Evaluation of a Commercially Available Ion Exchange Membrane for Separation of Proteins from a Whey Protein Mixture: Modeling and Experimental Results
Md Monwar Hossain*, Ameera F. Mohammad, P. H. Collins
Advances in Food Processing and Technology
Curcuma longa L. Leaf: Kinetic Study Using Different Drying Methods
Monick Cristina Braga, Ellen Caroline Silverio Vieira*, Márcio Caliari, Tatianne Ferreira de Oliveira
Advances in Food Processing and Technology
Anaerobic Digestion of Food Waste for Bioenergy Production
Fuqing Xu*, Yangyang Li, Mary Wicks, Yebo Li, Harold Keener
Advances in Food Processing and Technology
Encapsulation of Curcumin by Milk and Whey Powders Using Spray Drying
Jordan Huggett1, Emilia Nowak2*, Kay Rutherfurd-Markwick3, Anthony N. Mutukumira2
Advances in Food Processing and Technology
Utilization of Wheat Germ Flour in the Processing of Beef Sausage
Shawgi Ibrahim Elbakheet*, Elgasim Ali Elgasim, M.Z. Algadi
Advances in Food Processing and Technology
Chemical Composition of Fermented Karkade (Hibiscus sabdariffa L.) Calyces and Leaves
Taysier Mekki Mohmed*, Elgasim Ali Elgasim, MZ Algadi
Advances in Food Processing and Technology
Dietary Sufficiency in Mineral Contribution from African Yam Beans (Sphenostylis stenocarpa) and Soya Beans (Glycine sp) Consumed in Southern Nigeria
Onot Obono Ekpe1*, Emmanuel E. Duke Okon2, Echefu Madugba3
Advances in Food Processing and Technology
Improved Microbial Control of CO2 Packaged Salmon Fillets Compared to Whole, Gutted Salmon
Anlaug Ådland Hansen1*, Birgitte Moen1, Pål Georg Storø2, Marit Kvalvåg Pettersen1
Advances in Food Processing and Technology