Journal of Food Processing & Technology

Nwajagu IU, Garba A, Nzelibe HC, Chukwuekezie NE, Abah CR, Umar AT, Anarado CS, Kahu JC, Olagunju A, Oladejo AA, Bashiru I. Effect of Processing on the Nutrient, Anti-nutrient and Functional Properties of Mucuna flagellipes (Ox-eyed Bean) Seed Flour; An Underutilized Legume in Nigeria. American Journal of Food and Nutrition. 2021;9(1):49-59.

Rao BD, Anis M, Kalpana K, Sunooj KV, Patil JV, Ganesh T. Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits. LWT-Food science and Technology. 2016 Apr 1;67:8-13.

.

N’guessan E, Bakayoko S, Cisse M, Dalie W, Sindic M. Prevalence of Bacillus cereus and emetic strains detection from Ivory Coast local flours. Agronomie Africaine. 2019;8(1):151-9.

Khan R, Dutta A. Effect of popping on physico-chemical and nutritional parameters of amaranth grain. J. Pharmacogn. Phytochem. 2018;7(3):954-8.

Rao BD, Anis M, Kalpana K, Sunooj KV, Patil JV, Ganesh T. Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits. LWT-Food science and Technology. 2016 Apr 1;67:8-13.

Majzoobi M, Ghiasi F, Habibi M, Hedayati S, Farahnaky A. Influence of soy protein isolate on the quality of batter and sponge cake. Journal of Food Processing and Preservation. 2014 Jun;38(3):1164-70.

Sasikumar R, Das AJ, Deka SC. In vitro cytoprotective activity of cyanidin 3-glucoside extracts from Haematocarpus validus pomace on streptozotocin induced oxidative damage in pancreatic ?-cells. Saudi journal of biological sciences. 2021 Sep 1;28(9):5338-48.

Verma T. Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients (Doctoral dissertation, The University of Nebraska-Lincoln).

Chaurasiya AK, Singh AK. Nutraceutical Properties of Blood fruit (Haematocarpus validus Bakh. f. ex Forman). WEBINER COMPENDIUM ON RECENT ADVANCES IN PROCESSING OF FRUITS AND VEGETABLES.:128.

Musundire R, Dhlakama RB, Serere JH. Physico-chemical and sensory quality evaluation of an extruded nutrient-dense termite (Macrotermes natalensis) and millet (Eleusine coracana) instant porridge. International Journal of Tropical Insect Science. 2021 Mar 3:1-2.

Wason S, Verma T, Subbiah J. Validation of process technologies for enhancing the safety of low?moisture foods: A review. Comprehensive Reviews in Food Science and Food Safety. 2021 Sep;20(5):4950-92.

Sasikumar R, Das M, Deka SC. Process optimization for the production of blood fruit powder by spray drying technique and its quality evaluation. Journal of Food Science and Technology. 2020 Jun;57(6):2269-82.

Sasikumar R, Das M, Sahu JK, Deka SC. Qualitative properties of spray?dried blood fruit (Haematocarpus validus) powder and its sorption isotherms. Journal of Food Process Engineering. 2020 Apr;43(4):e13373.

.

Sasikumar R, Vivek K, Deka SC. Sensory evaluation of ultrasound assisted microwave treated fruit (Haematocarpus validus) juice through fuzzy logic approach. International Food Research Journal. 2019 Jul 1;26(4):1229-36.

.

Olfos L, Valdes F, Sarabia G, Barros P. Thermal insulating panels based on recycled Tetra-Pak® packaging materials. InIOP Conference Series: Earth and Environmental Science 2020 May 1 (Vol. 503, No. 1, p. 012076). IOP Publishing.

Rattanakaran J, Saengrayap R, Prahsarn C, Kitazawa H, Chaiwong S. Application of room cooling and thermal insulation materials to maintain quality of okra during storage and transportation. Horticulturae. 2021 Jul;7(7):188.

Andoni H, Jurizat A, Thomas D, Achsani RA, Sutjahja IM, Wonorahardjo S. Thermal Behaviour Studies on Building Walls based on Type and Composition of the Materials. InIOP Conference Series: Materials Science and Engineering 2019 Aug 1 (Vol. 547, No. 1, p. 012058). IOP Publishing.