Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)

The aim of this special issue was to bring about advances in the area of food manufacturing, including packaging, addressing issues of food safety, quality, fraud and how these processes (new and old) could affect the organoleptic characteristics of foods, with the aim of promoting consumer satisfaction [...]

[1]  C. Zambonin.  MALDI-TOF Mass Spectrometry Applications for Food Fraud Detection , 2021, Applied Sciences.

[2]  Diofanor Acevedo-Correa,et al.  The Effect of Edible Coatings on Selected Physicochemical Properties of Cassava Chips , 2021, Applied Sciences.

[3]  J. Sohn,et al.  Application of High-Frequency Defrosting, Superheated Steam, and Quick-Freezing Treatments to Improve the Quality of Seafood Home Meal Replacement Products Consisting of the Adductor Muscle of Pen Shells and Common Squid Meat , 2021, Applied Sciences.

[4]  M. Rana,et al.  Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological Characteristics , 2021, Applied Sciences.

[5]  J. Lorenzo,et al.  Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (Rubus sanctus Schreber) , 2021, Applied Sciences.

[6]  A. Szumny,et al.  Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment , 2021, Applied Sciences.

[7]  Yung-Fu Huang,et al.  Two-Stage Production System Pondering upon Corporate Social Responsibility in Food Supply Chain: A Case Study , 2021, Applied Sciences.

[8]  Ning Xu,et al.  New Retailing Problem for an Integrated Food Supply Chain in the Baking Industry , 2021, Applied Sciences.

[9]  Y. Liu,et al.  Preparation of the Orange Flavoured “Boba” Ball in Milk Tea and Its Shelf-Life , 2020, Applied Sciences.

[10]  L. H. Reyes,et al.  Application of a Multiscale Approach in the Substitution and Reduction of NaCl in Costeño-Type Artisan Cheese , 2020, Applied Sciences.

[11]  T. Varzakas,et al.  Effectiveness of Bacteriocin-Producing Lactic Acid Bacteria and Bifidobacterium Isolated from Honeycombs against Spoilage Microorganisms and Pathogens Isolated from Fruits and Vegetables , 2020 .

[12]  P. Tsarouhas,et al.  Evaluation and Origin Discrimination of Two Monocultivar Extra Virgin Olive Oils, Cultivated in the Coastline Part of North-Western Greece , 2020, Applied Sciences.

[13]  A. Lebert,et al.  Relationship between Color and Redox Potential (Eh) in Beef Meat Juice. Validation on Beef Meat , 2020, Applied Sciences.

[14]  M. Nasikin,et al.  The Effect of Eugenol and Chitosan Concentration on the Encapsulation of Eugenol Using Whey Protein–Maltodextrin Conjugates , 2020, Applied Sciences.