Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)
Open Access
- 10 June 2021
- journal article
- editorial
- Published by MDPI AG in Applied Sciences
- Vol. 11 (12) , 5417
Abstract
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 satisfactionKeywords
This publication has 14 references indexed in Scilit:
- The Effect of Edible Coatings on Selected Physicochemical Properties of Cassava ChipsApplied Sciences, 2021
- 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 MeatApplied Sciences, 2021
- Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological CharacteristicsApplied Sciences, 2021
- Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (Rubus sanctus Schreber)Applied Sciences, 2021
- Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound PretreatmentApplied Sciences, 2021
- Preparation of the Orange Flavoured “Boba” Ball in Milk Tea and Its Shelf-LifeApplied Sciences, 2020
- Application of a Multiscale Approach in the Substitution and Reduction of NaCl in Costeño-Type Artisan CheeseApplied Sciences, 2020
- Effectiveness of Bacteriocin-Producing Lactic Acid Bacteria and Bifidobacterium Isolated from Honeycombs against Spoilage Microorganisms and Pathogens Isolated from Fruits and VegetablesApplied Sciences, 2020
- Evaluation and Origin Discrimination of Two Monocultivar Extra Virgin Olive Oils, Cultivated in the Coastline Part of North-Western GreeceApplied Sciences, 2020
- The Effect of Eugenol and Chitosan Concentration on the Encapsulation of Eugenol Using Whey Protein–Maltodextrin ConjugatesApplied Sciences, 2020