Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products A. Franco-VegaF. Reyes-JuradoA. López-Malo ReviewPaper 16 April 2021 Pages: 741 - 768
Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying Oscar Jiménez-GonzálezJosé Ángel Guerrero-Beltrán ReviewPaper 25 May 2021 Pages: 769 - 811
Isochoric Freezing and Its Emerging Applications in Food Preservation Sundus NidaJ. A. MosesC. Anandharamakrishnan ReviewPaper 31 March 2021 Pages: 812 - 821
Walnut Fruit Processing Equipment: Academic Insights and Perspectives Mingzheng LiuChanghe LiXiangdong Liu ReviewPaper 06 February 2021 Pages: 822 - 857
Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement Hamed AhariMohammad Naeimabadi ReviewPaper 25 May 2021 Pages: 858 - 883
Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying Ana Caroline Cichella FrabettiJaqueline Oliveira de MoraesJoão Borges Laurindo ReviewPaper 05 May 2021 Pages: 884 - 901
The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing L S PinhoC E C RodriguesO H Campanella ReviewPaper 27 April 2021 Pages: 902 - 915
Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering José M. AguileraM. Carolina Moreno ReviewPaper 11 March 2021 Pages: 916 - 928