Food and Bioproducts Processing

Article	Citations
Withdrawal notice to “Improve the energy efficiency of the fruit freeze-drying through the predictive analysis” [Food Bioprod. Process. 149 (2025) 261–271]	56
Characterization of pickering emulsions stabilized by nano dietary fiber from Lentinula edodes stipes	53
Blanching, cooking, and ethanol are effective strategies for preserving biofunctional compounds in purple-fleshed sweet potato powder	53
Techno-economic analysis of producing antioxidant peptides from whole sorghum stillage	50
Valorization of apple pomace by obtaining some bioactive ingredients with antioxidant, antimicrobial and prebiotic activities	46
Extraction of protein from Alphitobius diaperinus larvae (lesser mealworm) powder using tailored bio-based ionic liquids	45
Experimental study and modeling of a packed bed bioreactor for urea removal in wines	45
Influence of rye bran heteropolysaccharides on the physicochemical and antioxidant properties of honeydew honey microcapsules	43
CFD model for transient flow fields around teabag during tea infusion	42
Life cycle assessment of nine representative agroindustrial systems of sugar production in Mexico	41
Generation of alternative methods for managing raw materials to support decision-making in the dairy industry	36
Contents	35
Bio-phenolic compounds production through fast pyrolysis: Demineralizing olive pomace pretreatments	35
Inside Front Cover	32
Novel methods to induce complex coacervation using dual fluid nozzle and metal membranes: Part II – Use of metal membrane technology to induce complex coacervation	30
Contents	29
Inside Front Cover	29
Effects of enzymes on protein extraction and post-extraction hydrolysis of non-animal agro-industrial wastes to obtain inputs for cultured meat	29
Generation of polyethylene glycol-dextran aqueous two-phase system droplets using different culture media under in vitro conditions	29
Hydrodynamic and thermal performance analysis of an inclined anchor impeller designed for yield stress food mixing applications	28
Inside Front Cover	28
Energy utilization and heating uniformity of multiple specimens heated in a domestic microwave oven	27
Numerical analysis of heat and mass transfers during intermittent microwave drying of Chinese jujube (Zizyphus jujuba Miller)	27
Imaging flow cytometry-based analysis of bacterial profiles in milk samples	27
Comprehensive analysis of intermittent drying. A theoretical approach	27

Sugarcane straw extracts: Production and purification by amberlite XAD-2	27
Simulation-based optimization and experimental analysis of the cleanability of macro-structured, 3D-printed pipe surfaces with protrusions	26
Cellulose adsorbent produced from the processing waste of brewer’s spent grain for efficient removal of Mn and Pb from contaminated water	25
Nutrition upgrading of corn-ethanol co-product by fungal fermentation: Amino acids enrichment and anti-nutritional factors degradation	25
Contents	24
Inside Front Cover	24
Programming and validation of a novel green procedure for the production of essential oil from Lavandula angustifolia	24
Evaluation of the combined effect of sugars and isoleucine supplementation in soy whey fermentation by Torulaspora delbrueckii Biodiva	24
Direct measurement of the cohesive strength of whey protein gel in contact with NaOH by wire cutting experiments	22
Reimagining Archimedes: An innovative and accurate calculation of volumes and asserting another standard method for defining the surface area of quail and any avian eggs	22
Mathematical modeling characterization of mannitol production by three heterofermentative lactic acid bacteria	22
The effect of disperse phase viscosity in the emulsification of a semi-dairy beverage–combining emulsification experiments and numerical single drop breakup simulations	22
Numerical calculation of sugarcane crushing process based on Smooth Particle Hydrodynamics	21
Spray-air contact and operating conditions in tall and short-form co-current spray dryers affect relevant physico-chemical properties of microencapsulated chia oil (Salvia hispanica L.)	21
Efficacy of one-step-ultrasonic route to producing hydroxyapatite nanoparticles from cockle shells	21
PVDF hydrophobic hollow fiber membrane modules for partial dealcoholization of red wine by osmotic distillation as a strategy to minimize the loss of aromas	21
On the effect of flow reversal during crossflow microfiltration of a cell and protein mixture	20
Simultaneous extraction and enzymatic hydrolysis of mustard bran for the recovery of sinapic acid	20
Kinetic modeling of the enzymatic synthesis of galacto-oligosaccharides: Describing galactobiose formation	20
Elucidating the cleaning of complex food soil layers by in-situ measurements	19
Advancing antimicrobial efficacy of Cucumis momordica seeds: Nanoemulsion application in Eurotium cristatum-mediated solid-state fermentation	19
Beetroot ketchup as a stable carrier of potential probiotic Lacticaseibacillus rhamnosus K3 and Lactobacillus johnsonii K4: A study on sensory attributes, storage viability, and in vitro gastrointesti	19
Isoflavone-rich extracts from okara using supercritical fluid extraction: Kinetic modeling and characterization	19
Lowering polycyclic aromatic hydrocarbon concentrations in vegetable oil deodorizer distillates and enhancing its utilization by graphene composites	19
From solvent extraction to the concurrent extraction of lipids and proteins from green coffee: An eco-friendly approach to improve process feasibility	19
Microemulsification of peony (Paeonia suffruticosa Andr.) seed oil and its fatty acids: A comparative study in antioxidant and storage stability	19
Enzymatic production of sustainable jojoba fatty alcohols: A Biorefinery approach	18
A cell-factory model of Saccharomyces cerevisiae based on bacterial cellulose without GMO for consolidated bioprocessing of starch	18
Designing ventilated packaging for the fresh produce cold chain	18
Application of different orifices for hydrodynamic cavitational effects on deactivation of Escherichia coli and Staphylococcus aureus in milk	18
Computational Fluid Dynamics (CFD) modeling of static maceration in view to optimize continuous flow extractions of robinetin and dihydrorobinetin from Robinia pseudoacacia wood	18
Study the stability mechanism of Nano freezing-thawing on myofibrillar proteins in Atlantic salmon	18
An eco-friendly and up-scalable approach to extract canthaxanthin from yeast cells	18
Sustainable valorisation of coffee husk into value added product in the context of circular bioeconomy: Exploring potential biomass-based value webs	18
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves	18
Exploring solution composition and vacuum pulse effects in the osmotic processing of sole (Paralichthys sp.) fillets	17
Supercritical fluid extrusion of dairy and fruit products to generate GOS-enriched and nutritionally superior snack puffs	17
Investigation of foaming behavior in herbal extracts via the characterization of solution environment for reverse osmosis concentration	17
Immobilization of Β-galactosidase of Kluyveromyces lactis in mesoporous silica	17
Quality tracking of largemouth bass (Micropterus salmoides) fillets during superchilling storage by pretreatment with NaCl	17
An innovative computational design for air impingement coupled radio frequency thawing process	17
A combined-sweeping & complementary-relative-phase strategy to improve heating performance in a dual-port solid-state microwave system	17
CFD simulation of liquid food flow in a coiled tube UVC reactor	16
Effectiveness of cranberry (Vaccinium macrocarpon, cv. Pilgrim) vacuum impregnation: The effect of sample pretreatment, pressure, and processing time	16
Valorization of Hakka Huangjiu lees: Optimization of ultrasound-assisted enzymatic extraction and identification of angiotensin I-converting enzyme inhibitory peptides	16
Control of falling-film evaporators with modeling of fouling	16
Microwave-assisted vacuum frying of durian chips: Impact of ripening level on the drying rate, physio-chemical characteristics, and acceptability	16
Technical-economic assessment of 5-hydroxymethylfurfural production via catalytic hydrothermal synthesis from lignocellulosic forest residues	16
Production of iron-peptide complexes from spent yeast for nutraceutical industry	15
Corrigendum to ‘Gravitational and microwave-assisted multi-stages block freeze concentration process to obtain enriched concentrated beet (Beta vulgaris L.) by-products extract: bioactive compounds an	15

A particle-based modelling approach to food processing operations	15
Purification and separation of caffeoyl spermidine derivatives from goji leaf tea with ion exchange resin and the mechanisms involved	15
Optimization of pressurized liquid extraction and ultrasound methods for recovery of anthocyanins present in jambolan fruit (Syzygium cumini L.)	15
Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity	14
Antimicrobial nanocomposites based on biowaste eggshell derived CaO nanoparticles for potential food packaging application	14
CFD-based three-dimensional modeling of an adhesively detaching soil layer in a channel flow with sudden expansion	13
Antibacterial cellulose-based membrane with heat dissipation and liquid transportation for food packaging applications	13
Mechanisms underlying the effect of walnut pellicle extracts and its four representative polyphenols on in vitro digestion of walnut protein isolate	13
Prediction and optimization of the temperature distribution in different food products for choosing a suitable geometry in a microwave system	13
Pressurized liquid extraction (PLE) in an intermittent process as a new alternative for production of tincture from medicinal plants: The scale up and economic evaluation for production of passion fru	13
Upgrading pasta wastes through lactic acid fermentations	13
A fiber-optical fluorescence sensor for in-line determination of cleanliness during CIP processes	13
Effect of ultrasound for postharvest preservation of carrot from an economic and environmental perspective: Experimentation and deterministic optimization	13
A fruit edible coating machine to protect the morphological, physiological, and biochemical properties of citrus fruits	13
Comparison of spray-drying and freeze-drying for inoculum production of the probiotic Bacillus amyloliquefaciens strain H57	13
Integrating the enzymatic syntheses of lactulose, epilactose and galacto-oligosaccharides	13
Propolis microencapsulation by double emulsion solvent evaporation approach: Comparison of different polymeric matrices and extract to polymer ratio	13
Stabilization of microbial strains in long-lasting double emulsions as a new strategy for liquid biofertilizer formulation	12
Stochastic techno-economic analysis for the co-production of alternative sweeteners in sugarcane biorefineries	12
A new enzymatic clarification method for pomegranate juice: Removal of defects and improvement of quality by tannase, lactonase and papain	12
Lactobacillus plantarum LP1 fermentation effects on Aegle marmelos mucilage: Physicochemical, structural, and bioactive properties	12
Synthesis and characterization of fish gelatin hydrogels for enhanced biopolymer applications	11
A simulation system to study the types and causes of browning in concentrated orange juice during storage	11
Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages: A pilot scale study	11
Preparation, characterization and in vitro digestion of jujube polysaccharide microcapsules	11
Crystallization mechanisms in camel milk cream during physical ripening: Effect of temperature and ripening duration	11
Comparative study of the production of cellulose nanofibers from agro-industrial waste streams of Salicornia ramosissima by acid and enzymatic treatment	11
Analysis of shrinkage and cracking behavior in open-air drying processes of sewage sludge	11
Contents	11
Nanoencapsulation of propolis extract by sodium caseinate-maltodextrin complexes	11
Evaluation of an ohmic assisted vacuum evaporation process for orange juice pulp	11
Development of soybean meal protein isolate-based active edible film incorporating bioactive compounds rich kinnow (Citrus reticulata) peel	11
Predictive modeling of garlic quality in hybrid infrared-convective drying using artificial neural networks	11
Machine learning for the prediction of proteolysis in Mozzarella and Cheddar cheese	11
Sustainable cultivation of Gracilaria edulis in poultry manure-derived media: Evaluating growth, biochemical properties, and agar quality	11
A new approach to predicting the extraction of malvidin-3-glucoside during red wine fermentation at industrial-scale	11
Fouling of polyethersulphone ultrafiltration membranes during the decaffeination of ground coffee brews	11
Novel natural deep eutectic solvents as efficient green reagents to extract phenolic compounds from olive leaves and predictive modelling by artificial neural networking	11
Grape pomace as an energy source for the food industry: A thermochemical and kinetic analysis	11
Towards sustainable food packaging using natural compounds: A review of current research update	11
Preparation and characterization of microalgal oil loaded alginate/poly (vinyl alcohol) electrosprayed nanoparticles	11
Effect of UV-Ozone disinfection on the quality of Northern shrimp (Pandalus borealis) under sudden state of cold chain transportation	11
Transglutaminase modified peony seed protein isolate stabilized oil-in-water emulsions: Preparation, characterization, and application as β-carotene delivery system	11
Inside Front Cover	11
Enzymatic cocktail production by a co-cultivation Solid-State Fermentation for detergent formulation	11
Integrated, multi-scale and multi-objective design of batch food processing plants. Part 2: Application to a mobile fruit and vegetable processing unit	10
Inside Front Cover	10
Optimization of oat protein and gum Arabic microcapsules containing juniper essential oil using Response Surface Methodology	10
Fouling and cleaning in food processing in 2022	10
A deeper understanding of the qualitative consequences of food pumping: A case study of wine	10
Fouling mechanisms of coconut milk foulants formed during pasteurization	10
Inside Front Cover	10
Extrusion of pea snack foods and control of biopolymer changes aided by rheology and simulation	10
Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process	10
Identifying the environmental hotspots of dietary fibres extraction from chickpea hull	10
Expansion of Emmental cheese and tofu using instant controlled pressure drop (DIC) process	10
Industrial hydrophobic adsorbent screening for the separation of 1-phenylethanol and acetophenone	10
An easy way for the removal of residual hydrocarbon fractions from crystallized cannabigerol and cannabidiol	10
Contents	10
Inside Front Cover	10
Inside Front Cover	10
Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration	10
Fractionation of carbohydrate polymers from Indonesian sorghum by-products	9
Application of UV-A and blue light emitting diodes within the range of 320–480 nm on quality and shelf-life extension of food products	9
Influence of still design and modelling of the behaviour of volatile terpenes in an artificial model gin	9
Development and optimization of a two-step co-extraction process for the recovery of pumpkin seed oil and in-situ enrichment with β-carotene compounds from pumpkin peel	9
Improve the viability and extracellular polymeric substances bioactivity of Lactiplantibacillus plantarum VAL6 using the environmental adaptation	9
Performance analysis of the activated sludge model number 1 in a two reactor cascade	9
High-pressure foaming of pizza	9
Effect of solid-state fermentation on mineral binding efficiency of chickpea protein: Characterization and in-vitro mineral uptake	9
Recovery of nisin from culture supernatants of Lactococcus lactis by ultrafiltration: Flux properties and separation efficiency	9
Flame-catalytic infrared dry system for tomato continuous peeling	9
In search of poly-3-hydroxybutyrate (PHB): A comprehensive review unveiling applications and progress in fostering a sustainable bio-circular economy	9
Development of a sustainable extraction and storage stability of antioxidant and anticholinergic pressurized natural deep eutectic solvent extracts from Citrus reticulata leaves	9
Experimental study and process modeling of vacuum batch rectification column for cinnamon essential oil fractionation	9
Use of liquid nitrogen as pistachio peeling agent: quality parameters of kernel and skins (testa)	8
Penicillium brevicompactum as a novel source of natural pigments with potential for food applications	8
Investigating the cleaning mechanism of film-like soils using fully convolutional networks	8
Mass-produced Spirulina-mediated altered responses in ARPE-19 and HaCaT cells for biomedical applications	8
Improving radio frequency heating uniformity in cauliflower by changing density in different zones	8

Preserving potato perfection: Optimizing innovative drying techniques for maintaining physicochemical attributes and starch structure	8
Semi-commercial scale fermentation of prawn waste by Exiguobacterium sp. GM010 for bioactive pigment production: Safety and efficacy assessment in Wistar rats	8
A novel approach to model nance drying considering its shrinkage	8
Environmental performance of orange citrus waste as raw material for pectin and essential oil production	8
Efficient production of biosurfactant surfactin by a newly isolated Bacillus subtilis (sp.) 50499 strain from oil-contaminated soil	8
Attention guided approach for food type and state recognition	8
Modeling the drying kinetics of soybeans under intermittent operation in thin layer	8
Enhancing cleaning of microfiltration membranes fouled by food oily wastewater using microbubbles	8
Investigation of near infrared and Raman fibre optic process sensors for protein determination in milk protein concentrate	8
Inside Front Cover	8