Assessing the Pressure’s Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization Micha Peleg ReviewPaper 13 January 2022 Pages: 201 - 211
High-Pressure Impregnation of Foods: Technology and Modelling Approaches Hamed VatankhahHosahalli S. Ramaswamy ReviewPaper 22 November 2021 Pages: 212 - 228
Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products Afthab Saeed PanayampadanMohammed Shafiq AlamJaspreet Kaur ReviewPaper 05 May 2022 Pages: 229 - 256
Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products Ruchika ZalpouriManpreet SinghSukhmeet Singh ReviewPaper 28 April 2022 Pages: 257 - 270
Recent Developments in Starch-Based Delivery Systems of Bioactive Compounds: Formulations and Applications Sadia AslamAqsa AkhtarSajid Maqsood ReviewPaper 20 April 2022 Pages: 271 - 291
An Overview Focusing on Food Liposomes and Their Stability to Electric Fields Erick Jara-QuijadaMario Pérez-WonRoberto Lemus-Mondaca ReviewPaper 01 February 2022 Pages: 292 - 306
Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling Junjie YinMei GuoMengqi Liu ReviewPaper 08 April 2022 Pages: 307 - 327
A Meta-study of the Permeance of Perforated Packaging Films to Oxygen and Carbon Dioxide J. C. OliveiraA. V. RamosM. J. Sousa-Gallagher ReviewPaper 24 January 2022 Pages: 328 - 352