Journal of Food Processing & Technology

Ramos M, Dias AP, Puna JF, Gomes J, Bordado JC. Biodiesel production processes and sustainable raw materials. Energies. 2019 Jan;12(23):4408.

Alao BO, Falowo AB, Chulayo A, Muchenje V. The potential of animal by-products in food systems: Production, prospects and challenges. Sustainability. 2017 Jul;9(7):1089.

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Miranda?Villa PP, Mufari JR, Bergesse AE, Calandri EL. Effects of Whole and Malted Quinoa Flour Addition on Gluten?Free Muffins Quality. Journal of food science. 2019 Jan;84(1):147-53.

Huang J, Wang Y, Yang L, Peng X, Zheng J, Ou S. Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits. Food chemistry. 2018 Apr 15;245:974-80.

Aluwi NA, Gu BJ, Dhumal GS, Medina?Meza IG, Murphy KM, Ganjyal GM. Impacts of scarification and degermination on the expansion characteristics of select quinoa varieties during extrusion processing. Journal of food science. 2016 Dec;81(12):E2939-49.

Martínez-Villaluenga C, Peñas E, Hernández-Ledesma B. Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods. Food and Chemical Toxicology. 2020 Mar 1;137:111178.

Boukid F, Folloni S, Sforza S, Vittadini E, Prandi B. Current trends in ancient grains?based foodstuffs: insights into nutritional aspects and technological applications. Comprehensive reviews in food science and food safety. 2018 Jan;17(1):123-36.

Goswami D, Gupta RK, Mridula D, Sharma M, Tyagi SK. Barnyard millet based muffins: Physical, textural and sensory properties. LWT-Food Science and Technology. 2015 Nov 1;64(1):374-80.

Gao Y, Janes ME, Chaiya B, Brennan MA, Brennan CS, Prinyawiwatkul W. Gluten?free bakery and pasta products: prevalence and quality improvement. International Journal of Food Science & Technology. 2018 Jan;53(1):19-32.

Lespinard AR, Arballo JR, Mascheroni RH. Simulación del Proceso de Pasteurización de Leche por Microondas y por Inmersión. Análisis Comparativo del Tipo de Tratamiento y Orientacion del Envase.

Abdalla MO, Elsayed ZE, Nour AA. Microbiological and Physicochemical Characteristics of Sheep Milk Heated with Charcoal, Gas and Microwave. Journal of Applied Life Sciences International. 2017 Aug 2:1-8.

ELaageb TF. Evaluation of Hazard Analysis and Critical Control Points (HACCP) Implementation in the Pasteurized Milk Plant (Doctoral dissertation, Sudan University of Science and Technology).

Lai WF. Progress in Biotechnology for Food Applications.

Lespinard AR, Arballo JR, Badin EE, Mascheroni RH. Comparative study between conventional and microwave?assisted pasteurization of packaged milk by finite element modeling. Journal of Food Processing and Preservation. 2019 Nov;43(11):e14207.

Kutlu N, Pandiselvam R, Saka I, Kamiloglu A, Sahni P, Kothakota A. Impact of different microwave treatments on food texture. Journal of Texture Studies. 2021 Sep 28.

Oberholzer AE. Development of a continuous flow sterilisation system using microwaves (Doctoral dissertation, Stellenbosch: Stellenbosch University).

Chandrakash S, Davey KR, O’Neill BK. A novel risk analysis of failure in a global food process–Preliminary application to milk processing. InProceedings of the 44th Australasian Chemical Engineering Conference (Processing Excellence, Powering our Future), Perth, Australia 2014 Jan.