Editorial: Microbiological Risks in Food Processing

by Paula Teixeira, Avelino Alvarez-Ordóñez, Guadalupe Virginia Nevárez-Moorillón
Published 2021-01-01

Editorial: Microbial Decontamination by Novel Technologies – Mechanisms and Application Concepts

by Alexander Mathys, Kai Reineke, Henry Jäger
Published 2019-06-01

Nut Allergenicity: Effect of Food Processing

by Carmen Cuadrado, África Sanchiz, Rosario Linacero
Published 2021-08-01

Review on high-pressure processing of foods

by Gezai Abera
Published 2019-01-01

Application of High Pressure in Food Processing

by Herceg, Z., Režek Jambrak, A., Lelas, V., Krešić, G.
Published 2011-01-01

TRENDS OF PROCESSED PRODUCTS OF SQUID

by Zhenkun Cui, Tatiana Manoli, Tatiana Nikitchina, Haizhen Mo
Published 2020-03-01

Gluten-free cookies with low glycemic index and glycemic load: optimization of the process...

by Babatunde Olawoye, Saka O. Gbadamosi, Israel O. Otemuyiwa, Charles T. Akanbi
Published 2020-10-01

Development of functional foods for seniors and study of food texture softening adjustive technology

by Hsi-Lun Liu, 劉席綸
Published 2018

Antioxidant activity of food proteins and food protein hydrolysates

by Singh, Prabhjot
Published 2011

Supply chain management problems in the food processing industry: Implications for business performance

by Catherine A. Nguegan Nguegan, Chengedzai Mafini
Published 2017-11-01

Microbiological quality of raw berries and their products: A focus on foodborne pathogens

by Márcia Oliveira, Cristina Martins Rodrigues, Paula Teixeira
Published 2019-12-01

Editorial: Lactic Acid Bacteria Within the Food Industry: What Is New on Their Technological and Functional Role

by Paola Lavermicocca, Cristina Reguant, Joaquin Bautista-Gallego
Published 2021-07-01

Cooperation as the Secret Ingredient in the Recipe to Foster Internal Technological Eco-Innovation in the Agri-Food Industry

by Adrián Rabadán, Ángela Triguero, Ángela Gonzalez-Moreno
Published 2020-04-01

Safety assessment of the process Novapet, based on Protec technology, used to recycle post‐consumer PET into food contact materials

by EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Andrew Chesson, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Vincent Dudler, Maria Rosaria Milana, Constantine Papaspyrides, Maria de Fátima Tavares Poças, Alexandros Lioupis, Evgenia Lampi
Published 2021-08-01

Safety assessment of the process AMB, based on Bandera technology, used to recycle post‐consumer PET into food contact materials

by EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Andrew Chesson, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Alicja Mortensen, Gilles Riviere, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Vincent Dudler, Maria Rosaria Milana, Constantine Papaspyrides, Maria de Fatima Tavares Pocas, Alexandros Lioupis, Evgenia Lampi
Published 2019-07-01

AGRO-FOOD TECHNOLOGY: THE EFFECT OF THE COMPLEX SYSTEM

by V. A. Panfilov
Published 2014-07-01

Technologies used for food preservation using microwaves

by Sorică Elena, Sorică Cristian Marian, Cristea Mario, Grigore Iulia Andreea
Published 2021-01-01

Application of Biological Detection Technology in Food Inspection

by Zhang Lihua
Published 2019-01-01

Food Traceability Using RFID and Blockchain Technologies

by Hao-En Ni, 倪晧恩
Published 2018

Functional food as a way to improve nutrition and develop tourism

by Filipović Jelena, Košutić Milenko, Filipović Vladimir, Ivanišević Dragan, Vujačić Vesna
Published 2020-01-01