Journal of Food Technology and Preservation

Rapid Communication P.1-2

Acetic acid in food packaging: A technological approach to enhance shelf life.

Author(s): Mahdieh Aghazadeh*

DOI: 10.35841/2591-796X-8.1.212

Perspective P.1-2

Acetic acid nanotechnology: Small molecules, big advancements in food tech.

Author(s): Hitomi Maruta*

DOI: 10.35841/2591-796X-8.1.213

Short Communication P.1-2

The role of enzymes in acrylamide reduction: A breakthrough in food technology.

Author(s): Lubna Rifai*

DOI: 10.35841/2591-796X-8.1.215

Rapid Communication P.1-2

Bioactive compounds and antioxidant fortification: Trends in modern food production.

Author(s): Jaeeun Lee*

DOI: 10.35841/2591-796X-8.1.216

Perspective P.1-2

Antioxidants in food processing: Strategies for retaining nutritional quality.

Author(s): Zai-Qun Liu*

DOI: 10.35841/2591-796X-8.1.217

Opinion Article P.1-2

Innovations in antioxidant delivery systems for food preservation.

Author(s): Wenhui Jia*

DOI: 10.35841/2591-796X-8.1.218

Opinion Article P.1-2

Preserving nutrition: The vital role of nutrients in modern food preservation.

Author(s): Wendy Dahl*

DOI: 10.35841/2591-796X-8.1.220

Research Article P.1-4

Application of biopolymer film for edible coating on fruits and vegetables to increase their shelf life.

Author(s): Sunita Mishra, Jagriti Joshi

DOI: 10.35841/2591-796X-7.4.182

Abstract Full Text PDF

Perspective P.1-2

Lactose intolerance and the lowdown on lactose.

Author(s): John Olivia*

DOI: 10.35841/aaftp.7.4.181

Review Article P.1-5

The possible therapeutic options against COVID-19

Author(s): Ahmad.F. Kombo1,3,4, Zhi-Guang Ren2,3, Da-yong Wang1,4, Dong-dong Wu1,2,3,5*, Xi Ying Ji1,2,3*

Research Article P.1-5

Energy use in food processing industry

Author(s): Ogori Akama Friday*