1. Impact of Processing Factors on Quality of Frozen Vegetables and Fruits

   • R. G. M. van der Sman

   ReviewPaper Open access 27 May 2020 Pages: 399 - 420

   

2. State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations

   • Pavitra Krishna Kumar
   • Barbara A. Rasco
   • Shyam S. Sablani

   ReviewPaper 21 September 2020 Pages: 421 - 451

   

3. Quantitative Instrumental Assessment of Cooked Rice Stickiness

   • Micha Peleg

   ReviewPaper 11 May 2020 Pages: 452 - 459

   

4. Extraction of Pectin from Passion Fruit Peel

   • C. M. P. FREITAS
   • R. C. S. SOUSA
   • J. S. R. COIMBRA

   ReviewPaper 04 September 2020 Pages: 460 - 472

   

5. Electrohydrodynamic Drying of Plant-Based Foods and Food Model Systems

   • Ivanna Bashkir
   • Thijs Defraeye
   • Alex Martynenko

   ReviewPaper 03 August 2020 Pages: 473 - 497

   

6. Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods

   • Tanja Zidarič
   • Marko Milojević
   • Uroš Maver

   ReviewPaper 26 August 2020 Pages: 498 - 519

   

7. The Challenge of Cleaning Woven Filter Cloth in the Beverage Industry—Wash Jets as an Appropriate Solution

   • Roman Alejandro Werner
   • Dominik Ulrich Geier
   • Thomas Becker

   ReviewPaper Open access 24 July 2020 Pages: 520 - 545