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Journal of Food Processing & Technology
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Volume 14, Issue 11 (2023)

Research Article

Design and Development of Infrared Batch Heating Chamber for Reduction of Moisture Content to Enhance the Storability of Ragi (Eleusine coracana) Flour

DOI: 10.35248/2157-7110.23.14.1070

Mini Review

Recent Advances in Utilization of Novel Dietary Fiber from High Value Agro-Food Wastes

DOI: 10.35248/2157-7110.23.14.1064

Commentary

Innovative Nonthermal Technologies: A Revolution in Sustainable Food Processing

DOI: 10.35248/2157-7110.23.14.1063

Commentary

Understanding the Complexities of Food Production and Quality Control

DOI: 10.35248/2157-7110.23.14.1071

Perspective

Authentication of Ultrasonic Supported Technology for Solid Food Processing

DOI: 10.35248/2157-7110.23.14.1065

Perspective

Mechanisms and Implications for Disinfection Strategies in Food Processing

DOI: 10.35248/2157-7110.23.14.1066

Perspective

Evaluating Disinfectants for Combatting Multispecies in Food Processing

DOI: 10.35248/2157-7110.23.14.1067

Opinion Article

Role of Processing Conditions in Enhancing Peptide Stability and Bioactivity in Foods

DOI: 10.35248/2157-7110.23.14.1068

Opinion

Food Processing Equipment: A Complete Overview of Contamination Risks and Prevention Techniques

DOI: 10.35248/2157-7110.23.14.1069

Opinion Article

Digesting the Evidence: Role of Processed Foods in the Development of Inflammatory Bowel Diseases

DOI: 10.35248/2157-7110.23.14.1072