Food Science And Technology International

Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics

Effects of high hydrostatic pressure on the overall quality of Pera-Rio orange juice during shelf life

Modeling the survival of Salmonella Enteritidis and Salmonella Typhimurium during the fermentation of yogurt

Effect of chitosan on physicochemical and rheological attributes of bread

Intensification of the convective drying process of Salvia officinalis: Modeling and optimization

Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures

Effect of voltage gradient on ohmic thawing characteristics of sour cherry juice concentrates for the temperature range of-18celcius to+4celcius

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

Contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing facilities

Anti-biofilm efficacy of single and binary treatments based on plant essential oils against Escherichia coli persistent in food-processing facilities