Current Issue
2021: Volume 5, Issue 4
Mini Review P.1-4
Garlic: A natural shield against detrimental effect of microorganisms.
Author(s): Atif Liaqat, Muhammad Farhan Jahangir Chughtai, Kanza Saeed, Adnan Khaliq, Tariq Mehmood, Samreen Ahsan, Rabia Iqbal
2021: Volume 5, Issue 3
Mini Review P.1-9
Nudge tools: Are they effective to improve hygiene behavior of food handlers?
Author(s): Mojca Jevšnik
Research Article P.1-9
Microbial production of bacteriocins and its applications in food preservation: A review.
Author(s): Tanushree Ghosh, Aloke Purkait, Binoy Garai, Argha Banerjee*
Research Article P.1-6
Effect of aeration on acetic acid fermentation of apple cider at 25 to 30 degree Celsius.
Author(s): Musaddiq Aziz, Arsalan Khan, Muhammad Zeeshan*, Owais Khan, Muhammad Ali, Mukaram Shah.
Review Article P.1-15
Arabinoxylans in cereal grain and beer brewing.
Author(s): Ziyang He, Shikai Zhang, Zhengyu Ding, Fangzhou Xu, Peng Wu*
Review Article P.1-4
Energy use in food processing industry.
Author(s): Ekaete Alice Tobin , Martha Okonofua, Azuka Azeke, Vivian Ajekweneh, George Akpede
2021: Volume 5, Issue 2
Research Article P.1-10
Extending the shelf life of fresh pistachio by antioxidant active packaging
Author(s): Ziyang He, Shikai Zhang, Laicheng Li, Fangzhou Xu, Peng Wu
Mini Review P.1-6
Preservation of raw sheep milk: Strategies, consequences, and final impact on dairy products.
Author(s): Alline Artigiani Lima Tribst, Miguel Meirelles de Oliveira, Bruno Ricardo de Castro Leite Júnior
Short Communication P.1-2
Food innovation and Effect of Microbial decay on food
Author(s): Akhil Pedada