1. Editorial

   • Da-Wen Sun

   Editorial 18 September 2007 Pages: 1 - 1

2. Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

   • Tomás Norton
   • Da-Wen Sun

   OriginalPaper 25 September 2007 Pages: 2 - 34

   

3. Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying

   • Vural Gökmen
   • Tunç Koray Palazoğlu

   OriginalPaper 03 August 2007 Pages: 35 - 42

   

4. Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products

   • Pilar Calo-Mata
   • Samuel Arlindo
   • Jorge Barros-Velazquez

   OriginalPaper 03 October 2007 Pages: 43 - 63

   

5. Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology

   • Elif Turabi
   • Gulum Sumnu
   • Serpil Sahin

   OriginalPaper 25 July 2007 Pages: 64 - 73

   

6. Recovery of Wine-Must Aroma Compounds by Supercritical CO₂

   • Sofia Macedo
   • Susana Fernandes
   • Manuel Nunes da Ponte

   OriginalPaper 25 July 2007 Pages: 74 - 81

   

7. GAB Generalized Equation for Sorption Phenomena

   • Jiří Blahovec
   • Stavros Yanniotis

   OriginalPaper 14 September 2007 Pages: 82 - 90

   

8. Thermal Degradation Kinetics of Chlorophyll in Pureed Coriander Leaves

   • S. Gaur Rudra
   • B. C. Sarkar
   • U. S. Shivhare

   OriginalPaper 22 September 2007 Pages: 91 - 99

   

9. Effect of Moisture on Trichoderma Conidia Production on Corn and Wheat Bran by Solid State Fermentation

   • Rosane S. Cavalcante
   • Helder L. S. Lima
   • Sueli Rodrigues

   Communication 21 November 2007 Pages: 100 - 104