Physicochemical Characteristics of Breadfruit (Artocarpus altilis) Starch Based on Starch Preparation and Modification Methods by Santi Noviasari, Yefa Hafiza Rahma, Cut Nilda

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Palm-based oils as milk fat alternatives in Mozzarella cheese analogue by N.H. Ismail, M. Mat Yusuff, N. A. Mohd Hassim, M. H. Saw, H. Wazir, T.K. Tang, S. Kanagaratnam

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Sodium Cyclamate Identification and Determination of Dawet Ice Sold in Wedi District Indonesia by Makhabbah Jamilatun, Pradea Indah Lukito, Ira Dwi Astuti

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Improvement of Bread Nutrition With The Addition of Coffee Silverskin as a Source Of Dietary Fiber And Antioxidants by Windy Rizkaprilisa, Martina Widhi Hapsari, Ratih Paramastuti, Suci Apsari Pebrianti

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Proximate Analysis of Five Wild Fruits of Mozambique by Telma Magaia, Amália Uamusse, Ingegerd Sjöholm, Kerstin Skog

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A Novel Model to Detect and Classify Fresh and Damaged Fruits to Reduce Food Waste Using a Deep Learning Technique by T. Bharath Kumar, Deepak Prashar, Gayatri Vaidya, Vipin Kumar, S. Deva Kumar, F. Sammy

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Microbiological Quality Assessment of Popular Fresh Date Samples Available in Local Outlets of Dhaka City, Bangladesh by Rausan Zamir, A. B. M. Nazmul Islam, Anisur Rahman, Sunzid Ahmed, M. Omar Faruque

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Enhanced Recovery of Apple Pomace Phenolic Compounds: Optimizing Subcritical Water Extraction by Mahsa Derakhshan, Amir Hossein Elhami Rad, Majid Javanmard Dakheli, Parvin Sharayei, Mohammad Armin

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Assessment of Unfermented Beverages Intake by Adult Population in Herat City by Abdullah Masoumi, Basir Ahmad Rahimi, Nasir Ahmad Sahel, Ahmad Shafiq Foshanji, T. H. Shankarappa

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Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium by Miftahul Rizqiah, Muhammad Fajri Romadhan

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Effect of Coriander (Coriandrum sativum) Smoke on Physico-Chemical and Sensory Characteristics of Mudaffara Cheese by Salha A. Y. Jado, Ibtisam El Zubeir

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PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR by Krishna Purnawan Candra, Anis Sofianur, Bernatal Saragih, Yuliani Yuliani

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Data on Swiss public's acceptance and sustainability perceptions of food produced with chemical, digital and mechanical weed control measures and the influence of information sourc... by Jeanine Ammann, Nadja El Benni, Sandie Masson, Rita Saleh

“…Finally, respondents answered questions assessing their attitudes towards the perception of farmers, food technology neophobia, chemophobia and the importance of naturalness. …”
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Extraction and characterization of spherical nanocellulose from sesame husks by Mohammed Al-haql, Hoda Habbal, Bassam Al Oklah, Nesreen Qurabi

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Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains by Mikołajczyk-Bator Katarzyna, Czapski Janusz

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CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.) by Nurjanah Nurjanah, Ruddy Suwandi, Taufik Hidayat, Vini Oktorina

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Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates by Asif Wali, Haile Ma, Muhammad Shahnawaz, Khizar Hayat, Jian Xiaong, Li Jing

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The influence of different drying techniques on polyphenols profile (LC–MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitro by Paulina Nowicka, Krzysztof Lech, Aneta Wojdyło

“…Abstarct Drying plant raw materials using modern techniques or combined methods is currently one of the main trends in food technology, which combines process optimization in line with the principles of sustainable development while maintaining high product quality. …”
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Sustainable Protein Sources: Functional Analysis of <i>Tenebrio molitor</i> Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods by Marcelina Maciejewska, Anna Dąbrowska, Marina Cano-Lamadrid

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Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods by Siti Chairiyah Batubara, Nur Hanifah Muliyana

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