1. Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

   • Yrjö H. Roos
   • Peter J. Fryer
   • Erich J. Windhab

   Review Article 03 June 2015 Pages: 91 - 115

   

2. Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models

   • Fernanda R. Assis
   • Rui M. S. C. Morais
   • Alcina M. M. B. Morais

   Review Article 19 May 2015 Pages: 116 - 133

   

3. Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review

   • Sara M. Oliveira
   • Teresa R. S. Brandão
   • Cristina L. M. Silva

   Review Article 22 May 2015 Pages: 134 - 163

4. Drying Technologies: Vehicle to High-Quality Herbs

   • Antia Orphanides
   • Vlasios Goulas
   • Vassilis Gekas

   Review Article 13 June 2015 Pages: 164 - 180

   

5. Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

   • Sonia Soto-Jover
   • María Boluda-Aguilar
   • Antonio López-Gómez

   Review Article 25 July 2015 Pages: 181 - 200

   

6. Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics

   • C. Deepa
   • H. Umesh Hebbar

   Review Article 19 September 2015 Pages: 201 - 213

   

7. Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms

   • Elena Roselló-Soto
   • Oleksii Parniakov
   • Francisco J. Barba

   Review Article 09 September 2015 Pages: 214 - 234

   

8. Enzyme Immobilization by Amperometric Biosensors with TiO₂ Nanoparticles Used to Detect Phenol Compounds

   • M. Romero-Arcos
   • M. G. Garnica-Romo
   • G. V. Barbosa-Cánovas

   Review Article 17 June 2015 Pages: 235 - 250