1. Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products

   • A. Franco-Vega
   • F. Reyes-Jurado
   • A. López-Malo

   ReviewPaper 16 April 2021 Pages: 741 - 768

   

2. Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying

   • Oscar Jiménez-González
   • José Ángel Guerrero-Beltrán

   ReviewPaper 25 May 2021 Pages: 769 - 811

   

3. Isochoric Freezing and Its Emerging Applications in Food Preservation

   • Sundus Nida
   • J. A. Moses
   • C. Anandharamakrishnan

   ReviewPaper 31 March 2021 Pages: 812 - 821

   

4. Walnut Fruit Processing Equipment: Academic Insights and Perspectives

   • Mingzheng Liu
   • Changhe Li
   • Xiangdong Liu

   ReviewPaper 06 February 2021 Pages: 822 - 857

   

5. Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement

   • Hamed Ahari
   • Mohammad Naeimabadi

   ReviewPaper 25 May 2021 Pages: 858 - 883

   

6. Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying

   • Ana Caroline Cichella Frabetti
   • Jaqueline Oliveira de Moraes
   • João Borges Laurindo

   ReviewPaper 05 May 2021 Pages: 884 - 901

   

7. The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing

   • L S Pinho
   • C E C Rodrigues
   • O H Campanella

   ReviewPaper 27 April 2021 Pages: 902 - 915

   

8. Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering

   • José M. Aguilera
   • M. Carolina Moreno

   ReviewPaper 11 March 2021 Pages: 916 - 928