issue 1 publication date 2020-01-01

• Germinated Legumes (Mung Bean and Cowpea) as Potential Commodities for Preparing Complementary Baby Foods
• Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate
• Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation
• Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage
• The Effect of Gum Arabic Encapsulated with Rosemary Extract on the Quality of Minced Silver Carp and Eschershia coli Inoculated in the Mince
• Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels
• Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method
• Influence of Natural Humectants on Rheological Properties and Staling of Bread
• Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load
• The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese