Food and Bioprocess Technology
Food and Bioprocess Technology
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Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high-quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer's dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
Comparative Analysis of Drying Methods on Pleurotus eryngii: Impact on Drying Efficiency, Nutritional Quality, and Flavor Profile
Food and Bioprocess Technology
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1w ago
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The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles
Food and Bioprocess Technology
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1w ago
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Effects of Three Emerging Non-thermal Pretreatments on Drying Kinetics, Physicochemical Quality, and Microstructure of Garlic Slices
Food and Bioprocess Technology
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1w ago
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Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt
Food and Bioprocess Technology
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1w ago
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The Effect of Pulsed Electric Fields (PEF) on Nanostructure and Monosaccharides Composition of Pectin Fractions Extracted from Green and Red Tomatoes
Food and Bioprocess Technology
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1w ago
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Preparation of Chitosan-phenolic Aldehyde Fragrance Oleogels and Comparative Study of their Structure and Properties
Food and Bioprocess Technology
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2w ago
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Enhanced Supercooling of Water with a 6 mT/50 Hz Oscillating Magnetic Field and its Application in Fruit Preservation
Food and Bioprocess Technology
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2w ago
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Freeze-Thaw Stability Regulating Mechanism of Polysaccharide Extracted from Mung Bean Seed Coat on Rice Starch Gel: Retardation of Retrogradation and Ice Crystal Growth
Food and Bioprocess Technology
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2w ago
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Novel Sequential Microwave-Ultrasonic-Assisted Extraction of Phenolic Compounds from Jackfruit (Artocarpus heterophyllus Lam.) Peel Waste Using Choline Chloride-Lactic Acid Deep Eutectic Solvent
Food and Bioprocess Technology
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2w ago
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Formulation and Characterization of Novel Cereal Gluten-Free Pasta from Semi-Popped Makhana, Water Chestnut, and Potato
Food and Bioprocess Technology
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2w ago
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