Journal of Food Processing & Technology

Anshu S. Effect of packaging and storage on physico-chemical characteristics of osmotically dehydrated oyster mushrooms. JOURNAL of Pharmacognosy and Phytochemistry. 2019;8(2):425-9.

Abd?Rabou HS, Shehata MG, El Sohaimy SA, Awad SA. Functional probiotic quinoa camel milk kishk. Journal of Food Processing and Preservation. 2020 Sep;44(9):e14681.

Phahom T, Kerr WL, Pegg RB, Phoungchandang S. Effect of packaging types and storage conditions on quality aspects of dried Thunbergia laurifolia leaves and degradation kinetics of bioactive compounds. Journal of food science and technology. 2017 Dec;54(13):4405-15.

Shevade AV, O’Callaghan YC, O’Brien NM, O’Connor TP, Guinee TP. The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution. Foods. 2018 Jul;7(7):113.

Victor SL, Garg MK, Pawar K. Effect of Different Drying Techniques on the Quality Attributes of Pineapple Powder. International Journal of Current Microbiology and Applied Sciences. 2019;8(2):324-41.

Suhag Y, Nanda V. Degradation kinetics of ascorbic acid in encapsulated spray-dried honey powder packaged in aluminium laminated polyethylene and high-density polyethylene. International Journal of Food Properties. 2017 Mar 4;20(3):645-53.

Bellary AN, Indiramma AR, Prakash M, Sowbhagya HB, Rastogi NK. Effect of storage conditions and packaging materials on quality parameters of curcuminoids impregnated coconut and raw banana slices. Journal of Food Processing and Preservation. 2017 Jun;41(3):e12936.

Slima SB, Ktari N, Triki M, Trabelsi I, Moussa H, Makni S, Abdeslam A, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C, Salah RB. Effects of two fibers used separately and in combination on physico-chemical, textural, nutritional and sensory properties of beef fresh sausage. British Food Journal. 2019 Jun 20.

Sharma A, Thakur NS. Influence of active packaging on quality attributes of dried wild pomegranate (Punica granatum L.) arils during storage. Journal of Applied and Natural Science. 2016 Mar 1;8(1):398-404.

Slima SB, Trabelsi I, Ktari N, Kriaa M, Abdeslam A, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C, Salah RB. Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics. Food Bioscience. 2020 Jun 1;35:100572.

Szpicer A, Onopiuk A, Pó?torak A, Wierzbicka A. The influence of oat ?-glucan content on the physicochemical and sensory properties of low-fat beef burgers. CyTA-Journal of Food. 2020 Jan 1;18(1):315-27.

Szpicer A, Onopiuk A, Pó?torak A, Wierzbicka A. Influence of oat ??glucan and canola oil addition on the physico?chemical properties of low?fat beef burgers. Journal of Food Processing and Preservation. 2018 Nov;42(11):e13785.

Surendhar A, Sivasubramanian V, Vidhyeswari D, Deepanraj B. Energy and exergy analysis, drying kinetics, modeling and quality parameters of microwave-dried turmeric slices. Journal of Thermal Analysis and Calorimetry. 2019 Apr;136(1):185-97.

Kaur R, Sharma M. Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review. Journal of Functional Foods. 2019 Nov 1;62:103527.

Ramachandran P, Dhiman AK, Attri S. Extraction of pectin from ripe pumpkin (Cucurbita moschata Duch ex. Poir) using eco-friendly technique. Journal of Ecology. 2017;44(6):685-9.

Salehi F. Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: a review. Nutrire. 2020 Jun;45(1):1-0.

Sharma P, Kaur G, Kehinde BA, Chhikara N, Panghal A, Kaur H. Pharmacological and biomedical uses of extracts of pumpkin and its relatives and applications in the food industry: a review. International Journal of Vegetable Science. 2020 Jan 2;26(1):79-95.

Ayoubi A. The effect of wheat flour replacement with Eleaagnus Angustifolia powder on quality characteristics of cupcake. Iranian Journal of Nutrition Sciences & Food Technology. 2018 Jul 10;13(2):79-88..

Kaur S, Panghal A, Garg MK, Mann S, Khatkar SK, Sharma P, Chhikara N. Functional and nutraceutical properties of pumpkin–a review. Nutrition & Food Science. 2019 Aug 12.

Minarovi?ová L, Lauková M, Kohajdová Z, Karovi?ová J, Kuchtová V. Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta. Potravinárstvo: Slovak Journal of Food Sciences. 2017;11(1):373-9.