International Journal Of Food Engineering

Effect of adding amino acids on the production of Gamma-Aminobutyric Acid (GABA) by mycelium of Lentinula edodes

Physicochemical and Antimicrobial Properties of Hydroxypropyl Methylcellulose-Cinnamon Essential Oil Emulsion: Effects of Micro- and Nanodroplets

Title: Effects of Instant Controlled Pressure Drop (DIC) Drying on the Texture and Tissue Morphology of Fruits and Vegetables

Effects of Ozone Treatment on the Storage Quality of Post-Harvest Tomato

Prebiotic-Like Effects of Water Soluble Chitosan on the Intestinal Microflora in Mice

Dissolution Characteristics of Freeze-Dried Pullulan Particles Affected by Solution Concentration and Freezing Medium

Development of a Novel Kinetic Model for Cocoa Fermentation Applying the Evolutionary Optimization Approach

The Effect of Solution Properties on the Photochemical Ability of Pulsed Light to Inactivate Soybean Lipoxygenase

Batter Rheology and Quality of Sponge Cake Enriched with High Percentage of Resistant Starch (Hi-maize)

Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit