Journal of Food Processing & Technology

Mat SA, Zainol NA, Sarmidi MR. Mini-Review of Dehydrated Products: Nutritional Properties and Mineral Components of Freeze Dried Tropical Fruits. International Journal of Biotechnology for Wellness Industries. 2019;8:15-21.

Djebli A, Hanini S, Badaoui O, Boumahdi M. A new approach to the thermodynamics study of drying tomatoes in mixed solar dryer. Solar Energy. 2019 Nov 15;193:164-74.

Beri A, Kaur G, Singh P, Banipal PK, Banipal TS. Volumetric, acoustic, viscometric, calorimetric and spectroscopic studies to elucidate the effects of citrate and tartrate based food preservatives on the solvation behaviors of acidic amino acids at different temperatures. Food & function. 2020;11(1):1006-26.

Hanif MU, Khattak MK, Rahman M, Khan M, Amin M, Ramzan M. Performance evaluation of a flat plate solar collector as a drier for chillies and tomatoes. J. Sci. Tech. and Dev. 2014 Apr 15;33(2):63-7.

Mateo-Fernández M. In vivo and in vivo biological activity of cola beverages and different additives.

Sarkar S, Roy DK, Alomoni SM, Das K, Rahman MJ. Effect of chemical preservatives and storage conditions on the nutritional quality of tomato pulp. American Journal of Food and Nutrition. 2015;3(4):90-100.

Krishna GV. Department of Biotechnology. Sathyabama lnstitute of Science and Technology, Chennai-600. 2016;1:19.

Badaoui O, Hanini S, Djebli A, Haddad B, Benhamou A. Experimental and modelling study of tomato pomace waste drying in a new solar greenhouse: Evaluation of new drying models. Renewable energy. 2019 Apr 1;133:144-55.

Gallegos Soto AS, Rabelo RS, Vélez-Erazo EM, de Souza Silveira PT, Efraim P, Hubinger MD. Application of complex chitosan hydrogels added with canola oil in partial substitution of cocoa butter in dark chocolate. Frontiers in Sustainable Food Systems. 2020 Nov 30;4:221.

Kadpe BB, Patange DD, Yadav MM, Kamble DK, Memane CV, Kamble SS. Process Development of Low Fat Quarg Cheese Using Fat Replacer. International Journal of Food and Fermentation Technology. 2019 Dec 1;9(2):139-48.

Sun C, Fang Y. Replacement of Fat or Starch. InFood Hydrocolloids 2021 (pp. 409-444). Springer, Singapore.

Nasirpour-Tabrizi P, Azadmard-Damirchi S, Hesari J, Heshmati MK, Savage GP. Rheological and physicochemical properties of novel low-fat emulgels containing flaxseed oil as a rich source of ?-3 fatty acids. LWT. 2020 Nov 1;133:110107.

Taha S, El Abd M, De Gobba C, Abdel-Hamid M, Khalil E, Hassan FU, Fathy D. The multifunctional activity of water?soluble peptides’ extract of Domiati cheese during accelerated ripening by Neutrase. Journal of Food Processing and Preservation. 2020 May;44(5):e14434.

Abdeen ES, El-Shafei SM, Khalifa SA. Manufacture of processed cheese spread from camel cheese based: evaluation of cheese characteristics. American Journal of Food Science and Nutrition Research. 2018;5(4):76-86.

B?aszak B, Gozdecka G, Shyichuk A. Carrageenan as a functional additive in the production of cheese and cheese-like products. Acta Scientiarum Polonorum Technologia Alimentaria. 2018 Jun 30;17(2).

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