This study is aimed at evaluating the physicochemical and sensory characteristics of developed instant <i>foutou</i> flour. Blanched semiripe plantain dried flakes, blanched/unblanched cassava dried flakes, and cassava starch were blended in the proportions 70 : 20 : 10 (FTF1), 80 : 30 : 0 (FTF3/FTF2), and 80 : 0 : 20 (FTF4), respectively, and ground. <i>Foutou</i> made from FTF1 and FTF2 were the most similar to traditional <i>foutou</i> (FTTRAD) for texture attributes. These <i>foutou</i> were fairly stick (5.66-5.73), firm (5.66-6.04), easy to mold (6.13-6.20), and pasty (6.00-6.26). FTF1 was appreciated and preferred by consumers because its color is relatively more yellow and its sweetness is relatively higher than those of other reconstituted <i>foutou</i>. All studied <i>foutou</i> flours exhibited low moisture content (6.09%-8.33%) and values of <span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="24.011pt" style="vertical-align:-3.272881pt" id="M1" height="11.6217pt" version="1.1" viewBox="-0.0498162 -8.34882 24.011 11.6217"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-98" d="M483 97L471 123C436 91 401 65 392 65C388 65 384 74 390 106C414 239 444 378 457 429L455 433C444 433 429 436 416 439C392 444 368 448 344 448C281 448 204 415 152 376C71 315 23 205 23 103C23 21 57 -12 85 -12C114 -12 149 6 185 34C231 70 285 119 329 183H331L309 81C292 0 308 -12 326 -12C350 -12 421 24 483 97ZM374 387C370 363 356 291 345 261C315 193 181 50 139 50C124 50 110 71 110 118C110 224 153 331 218 379C238 394 271 402 301 402C329 402 359 394 374 387Z"/></g><g transform="matrix(.0091,0,0,-0.0091,5.993,3.132)"><path id="g190-120" d="M696 437H516V411C580 402 587 397 574 345C555 271 527 183 505 114H503C461 222 420 328 383 432H357C315 316 278 214 241 118H239C214 195 189 274 165 350C151 396 156 402 216 411V437H9V411C57 405 65 398 83 346C125 226 162 108 199 -11H227C267 100 308 199 346 300C387 195 428 97 468 -11H497C542 124 587 257 617 337C637 392 646 404 696 411V437Z"/></g><g transform="matrix(.013,0,0,-0.013,16.38,0)"><path id="g117-91" d="M512 -3V55L134 254V256L512 456V514L75 281V230L512 -3Z"/></g></svg><span class="irelop"></span><span class="nowrap"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="15.652pt" style="vertical-align:-3.272881pt" height="11.6217pt" version="1.1" viewBox="27.593183800000002 -8.34882 15.652 11.6217"><g transform="matrix(.013,0,0,-0.013,27.643,0)"><path id="g113-49" d="M241 635C89 635 35 457 35 312C35 153 89 -12 240 -12C390 -12 443 166 443 312C443 466 390 635 241 635ZM238 602C329 602 354 454 354 312C354 172 330 22 240 22C152 22 124 173 124 313S148 602 238 602Z"/></g><g transform="matrix(.013,0,0,-0.013,33.883,0)"><path id="g113-47" d="M113 -12C146 -12 170 11 170 46C170 78 146 103 114 103S58 78 58 46C58 11 82 -12 113 -12Z"/></g><g transform="matrix(.013,0,0,-0.013,36.847,0)"><path id="g113-55" d="M137 343C167 482 260 545 321 574C357 591 397 603 429 609L423 641C382 634 335 622 295 608C189 570 37 457 37 238C37 84 125 -12 242 -12C362 -12 447 89 447 209C447 311 374 393 267 393C247 393 226 386 204 376L137 343ZM227 337C318 337 361 256 361 173C361 105 336 22 258 22C176 22 126 120 126 240C126 266 127 291 132 310C155 323 189 337 227 337Z"/></g></svg>.</span></span> FTF1 and FTF2 formulations had the highest ash (1.71%-1.73%) and protein (4.08%-4.53%) contents. FTF1 had the highest <svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-0.2063999pt" id="M2" height="10.3089pt" version="1.1" viewBox="-0.0498162 -10.1025 12.7814 10.3089" width="12.7814pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-98"/></g><g transform="matrix(.0091,0,0,-0.0091,6.58,-5.741)"><path id="g50-43" d="M486 158C486 177 478 202 466 220C413 228 386 236 336 262C386 288 413 297 466 304C478 323 486 347 485 366C470 376 444 381 422 380C389 338 368 319 321 288C323 345 329 372 349 422C339 442 322 461 305 470C289 461 271 442 262 422C281 372 287 345 290 288C243 319 222 338 189 380C167 381 142 376 125 366C125 347 133 322 145 304C198 296 225 288 275 262C225 236 198 227 145 220C133 201 125 177 126 158C141 148 167 143 189 144C222 186 243 205 290 236C288 179 282 152 262 102C272 82 289 63 306 54C322 63 340 82 350 102C330 152 324 179 321 236C368 205 390 186 422 144C444 143 470 148 486 158Z"/></g></svg> value (1.80) and total sugar (TS) content (7.77%).

Eliane Hadiowe Gnagne

Olivier Kouadio Kouadio

Charlemagne Nindjin

Kady Rosine Irie

Joel Scher

Georges N’guessan Amani

Physicochemical and Sensory Characteristics of Developed Instant <i>Foutou</i> (<i>Fufu</i>), Plantain-Based Dough in West Africa

The effect of mulberry leaf tea (MT) on texture, microstructure, starch retrogradation, and antioxidant capacity of rice noodles was investigated. Addition of MT powder at 5 to 25% increased protein, fiber, and antioxidant capacity of rice noodles. The presence of phenolic compounds in MT enhanced firmness and elongation of rice noodles, while fiber disrupted the noodle microstructure, resulting in lower firmness and elongation at high concentration. MT noodles kept for 7 days at 4°C had total phenolic content and antioxidant capacity 7 times and 5 times higher than the control rice noodles at day 0, respectively. Addition of MT reduced the retrogradation enthalpy of rice flour and retarded increase in firmness and decrease in elongation of rice noodles during storage. Addition of MT improved the nutritional benefits and antioxidant capacity of rice noodles and also the textural properties during storage.

Tanaporn Makchuay

Sasitorn Tongchitpakdee

Savitree Ratanasumawong

Effect of Mulberry Leaf Tea on Texture, Microstructure, Starch Retrogradation, and Antioxidant Capacity of Rice Noodles

The current study is aimed at fortifying Barbari bread with different levels (<span class="nowrap"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-3.30938pt" id="M1" height="12.2715pt" version="1.1" viewBox="-0.0498162 -8.96212 18.6702 12.2715" width="18.6702pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-85" d="M620 675H597C578 656 570 650 541 650H144C112 650 104 653 94 675H72C59 618 42 552 23 493L53 491C71 534 88 564 105 585C124 608 144 615 238 615H290L197 121C182 40 174 34 88 28L82 0H361L367 28C275 34 266 38 281 121L374 615H441C522 615 543 608 553 583C562 560 566 531 565 493L597 494C603 551 612 629 620 675Z"/></g><g transform="matrix(.0091,0,0,-0.0091,7.176,3.132)"><path id="g190-68" d="M614 175C564 76 510 21 408 21C256 21 146 149 146 336C146 488 235 629 402 629C510 629 570 586 597 480L626 488C620 541 614 582 606 638C578 643 510 665 429 665C206 665 44 527 44 316C44 157 153 -15 402 -15C474 -15 558 5 586 11C604 45 629 119 643 165L614 175Z"/></g><g transform="matrix(.0091,0,0,-0.0091,13.364,3.132)"><path id="g190-112" d="M257 449C165 449 37 374 37 209C37 98 119 -12 256 -12C355 -12 473 65 473 226C473 349 381 449 257 449ZM244 416C333 416 380 320 380 204C380 67 329 21 267 21C184 21 130 115 130 241C130 354 184 416 244 416Z"/></g></svg>:</span> 0, <span class="nowrap"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-3.51038pt" id="M2" height="12.4725pt" version="1.1" viewBox="-0.0498162 -8.96212 19.4284 12.4725" width="19.4284pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-85"/></g><g transform="matrix(.0091,0,0,-0.0091,7.176,3.132)"><path id="g50-54" d="M158 548H390L417 615L410 623H122L83 318C105 326 143 337 185 337C296 337 350 275 350 188C350 116 308 42 225 42C164 42 122 74 100 93C90 101 82 99 72 92C60 82 51 68 50 59C48 46 52 38 66 24C82 9 125 -12 172 -12C225 -11 292 15 346 59C408 108 437 166 437 226C437 309 371 397 242 397C214 397 170 382 133 369L158 548Z"/></g><g transform="matrix(.0091,0,0,-0.0091,11.608,3.132)"><path id="g58-35" d="M611 626L575 651L170 -9L204 -35L611 626ZM200 635C93 635 50 532 50 449C50 365 94 264 199 264C306 264 349 365 349 450C349 534 304 635 200 635ZM199 601C264 601 273 501 273 450S264 298 200 298C139 298 126 398 126 450S139 601 199 601ZM590 359C485 359 440 256 440 173C440 89 485 -12 589 -12C694 -12 738 89 738 173C738 256 694 359 590 359ZM589 325C653 325 662 225 662 173C662 124 653 22 590 22C529 22 516 122 516 174C516 227 529 325 589 325Z"/></g></svg>:</span> 5%, <span class="nowrap"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-3.51038pt" id="M3" height="12.4725pt" version="1.1" viewBox="-0.0498162 -8.96212 23.8767 12.4725" width="23.8767pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-85"/></g><g transform="matrix(.0091,0,0,-0.0091,7.176,3.132)"><path id="g50-50" d="M389 0V32C297 38 291 46 291 118V635C234 613 175 595 109 583V556L161 554C203 552 207 547 207 497V118C207 46 201 38 110 32V0H389Z"/></g><g transform="matrix(.0091,0,0,-0.0091,11.608,3.132)"><path id="g50-49" d="M245 635C92 635 37 457 37 312C37 149 91 -12 244 -12C395 -12 449 166 449 312C449 469 395 635 245 635ZM243 598C332 598 358 454 358 312C358 173 334 26 245 26C158 26 128 174 128 313S152 598 243 598Z"/></g><g transform="matrix(.0091,0,0,-0.0091,16.039,3.132)"><use xlink:href="#g58-35"/></g></svg>:</span> 10%, and <span class="nowrap"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-3.51038pt" id="M4" height="12.4725pt" version="1.1" viewBox="-0.0498162 -8.96212 23.8767 12.4725" width="23.8767pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-85"/></g><g transform="matrix(.0091,0,0,-0.0091,7.176,3.132)"><use xlink:href="#g50-50"/></g><g transform="matrix(.0091,0,0,-0.0091,11.608,3.132)"><use xlink:href="#g50-54"/></g><g transform="matrix(.0091,0,0,-0.0091,16.04,3.132)"><use xlink:href="#g58-35"/></g></svg>:</span> 15) of olive pomace dietary fiber (ODF) and investigating the quality properties of enriched bread. The fiber of the defatted olive pomace powder was extracted by an enzymatic process as a green extraction method (<i>α</i>-amylase, protease, amyloglucosidase, and cellulase; incubation time: 4.5 h, 40°C). The effect of ODF addition on the thermal (based on differential scanning calorimetry (DSC)), rheological, physical, textural, and sensory properties of samples was investigated. 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By increasing the ODF level, the water absorption rate of the dough increased while softening degree reduced. There was a negative significant correlation between baking loss and crumb moisture (<span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="19.414pt" style="vertical-align:-0.6370001pt" id="M7" height="9.2729pt" version="1.1" viewBox="-0.0498162 -8.6359 19.414 9.2729"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-83" d="M610 18C585 26 567 34 540 68C517 97 499 128 476 171C452 215 425 276 413 304C496 332 570 394 570 494C570 555 545 595 509 619S419 650 364 650H139L133 622C216 615 219 612 203 527L129 132C112 40 105 36 23 28L17 0H279L285 28C199 34 194 40 211 132L239 284H284C320 284 334 275 351 236C374 182 394 140 420 93C459 23 495 -1 592 -8H600L610 18ZM480 485C480 424 449 372 403 342C374 323 338 316 293 316H245L291 562C296 589 301 601 311 608S337 618 358 618C432 618 480 575 480 485Z"/></g><g transform="matrix(.013,0,0,-0.013,11.783,0)"><path id="g117-92" d="M512 230V281L75 514V456L453 256V254L75 55V-3L512 230Z"/></g></svg><span class="irelop"></span><span class="nowrap"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="29.583pt" style="vertical-align:-0.6370001pt" height="9.2729pt" version="1.1" viewBox="22.9961838 -8.6359 29.583 9.2729"><g transform="matrix(.013,0,0,-0.013,23.046,0)"><use xlink:href="#g117-33"/></g><g transform="matrix(.013,0,0,-0.013,30.677,0)"><path id="g113-49" d="M241 635C89 635 35 457 35 312C35 153 89 -12 240 -12C390 -12 443 166 443 312C443 466 390 635 241 635ZM238 602C329 602 354 454 354 312C354 172 330 22 240 22C152 22 124 173 124 313S148 602 238 602Z"/></g><g transform="matrix(.013,0,0,-0.013,36.917,0)"><use xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,39.881,0)"><path id="g113-58" d="M244 635C114 635 38 519 38 422C38 317 111 240 217 240C236 240 255 244 277 256L345 292C311 140 203 39 59 15L64 -15C89 -15 150 -5 204 17C339 72 440 202 440 386C440 521 368 635 244 635ZM228 602C326 602 352 479 352 390C352 370 351 347 348 324C327 308 293 296 258 296C174 296 124 369 124 458C124 517 152 602 228 602Z"/></g><g transform="matrix(.013,0,0,-0.013,46.122,0)"><use xlink:href="#g113-53"/></g></svg>)</span></span> and aw (<span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="19.414pt" style="vertical-align:-0.3499308pt" id="M8" height="8.98583pt" version="1.1" viewBox="-0.0498162 -8.6359 19.414 8.98583"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-83"/></g><g transform="matrix(.013,0,0,-0.013,11.783,0)"><use xlink:href="#g117-34"/></g></svg><span class="irelop"></span><span class="nowrap"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="35.847pt" style="vertical-align:-0.3499308pt" height="8.98583pt" version="1.1" viewBox="22.9961838 -8.6359 35.847 8.98583"><g transform="matrix(.013,0,0,-0.013,23.046,0)"><use xlink:href="#g117-33"/></g><g transform="matrix(.013,0,0,-0.013,30.677,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,36.917,0)"><use xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,39.881,0)"><use xlink:href="#g113-56"/></g><g transform="matrix(.013,0,0,-0.013,46.123,0)"><path id="g113-55" d="M137 343C167 482 260 545 321 574C357 591 397 603 429 609L423 641C382 634 335 622 295 608C189 570 37 457 37 238C37 84 125 -12 242 -12C362 -12 447 89 447 209C447 311 374 393 267 393C247 393 226 386 204 376L137 343ZM227 337C318 337 361 256 361 173C361 105 336 22 258 22C176 22 126 120 126 240C126 266 127 291 132 310C155 323 189 337 227 337Z"/></g><g transform="matrix(.013,0,0,-0.013,52.363,0)"><use xlink:href="#g113-58"/></g></svg>).</span></span> By increasing ODF, sample porosity and specific volume decreased. There was a significant difference between hardness and springiness of <svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-3.51038pt" id="M9" height="12.4725pt" version="1.1" viewBox="-0.0498162 -8.96212 23.8767 12.4725" width="23.8767pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-85"/></g><g transform="matrix(.0091,0,0,-0.0091,7.176,3.132)"><use xlink:href="#g50-50"/></g><g transform="matrix(.0091,0,0,-0.0091,11.608,3.132)"><use xlink:href="#g50-54"/></g><g transform="matrix(.0091,0,0,-0.0091,16.04,3.132)"><use xlink:href="#g58-35"/></g></svg> and <span class="nowrap"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-3.30938pt" id="M10" height="12.2715pt" version="1.1" viewBox="-0.0498162 -8.96212 18.6702 12.2715" width="18.6702pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-85"/></g><g transform="matrix(.0091,0,0,-0.0091,7.176,3.132)"><use xlink:href="#g190-68"/></g><g transform="matrix(.0091,0,0,-0.0091,13.364,3.132)"><use xlink:href="#g190-112"/></g></svg>.</span> Replacement of wheat flour with 10% ODF had no significant effect on the sensory parameters of Barbari bread.

Elham Azadfar

Amir Hossein Elhami Rad

Akram Sharifi

Mohammad Armin

Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality

Organic waste, particularly from fruits, remains an environmental issue if not properly managed. These wastes have the potential to be reprocessed into products, one of which is beneficial for human health. The trend of recycling fruit scraps into ecoenzyme (EE), a fermented product, has increased in recent years. Several health advantages of EE have been highlighted. Therefore, this study is aimed at evaluating the potential antibacterial and antioxidant activity of ecoenzyme solutions derived from papaya, pineapple, and Kasturi orange. In this study, pieces of papaya, pineapple, and Kasturi orange were fermented with brown sugar for 10 days and 3 months. The 10-day- and 3-month-old fermented solutions were used as samples to evaluate their inhibitory abilities against the growth of <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> using the well diffusion method. In addition, the fermentation solutions were tested for their antioxidant capacity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Furthermore, a molecular docking study was conducted to evaluate the compounds found in these three fruits for their ability to interact with the DNA gyrase of the two indicator bacteria. The enzyme, which is a well-established antimicrobial target, is involved in bacterial DNA replication, repair, and decatenation. The in vitro results revealed that EE, both fermented for 10 days and 3 months, had strong inhibition against <i>E. coli</i> and <i>S. aureus</i>. The 3-month-old fermentation solution showed stronger inhibitory activity than the 10-day-old fermentation solution. Despite a slight decline in antioxidant activity with increasing fermentation time, both of these samples exhibited extremely potent antioxidant activities. Molecular docking studies revealed that hesperidin and ciprofloxacin interacted more strongly with the DNA gyrase of <i>S. aureus</i> than with <i>E. coli</i>. Hesperidin can therefore function as a potent antimicrobial. The present study concluded that EE solution fermented from papaya, pineapple, and Kasturi orange exhibits the potential to serve as a source of both antibacterial and antioxidant compounds.

Trina Ekawati Tallei

Fatimawali

Nurdjannah Jane Niode

Wadiah M. Alsaihati

Christina Leta Salaki

Mohammed Alissa

Marlon Kamagi

Ali A. Rabaan

Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies

In this paper, microwave precooking and freeze-drying were used to improve the quality of germinated brown rice. The results suggested that the ideal microwave precooking conditions for germinated brown rice were 1 : 1 (<span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="15.613pt" style="vertical-align:-2.15067pt" id="M1" height="11.439pt" version="1.1" viewBox="-0.0498162 -9.28833 15.613 11.439"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-110" d="M766 88L752 113C719 83 690 64 681 64C674 64 672 74 679 103L724 292C758 436 724 448 701 448C680 448 666 442 639 429C594 407 514 350 441 252H439L447 289C476 423 450 448 419 448C398 448 379 441 355 427C307 400 234 344 162 249H160L180 324C203 409 197 448 170 448C144 448 82 413 23 349L35 321C57 343 96 374 108 374C115 374 117 371 111 341C87 227 57 112 24 -6L32 -12C53 -4 81 4 108 6C119 68 134 128 149 171C177 229 309 383 364 383C387 383 388 355 373 282C354 190 330 92 303 -6L309 -12C332 -4 356 3 386 6C396 63 411 122 424 171C458 236 590 383 642 383C658 383 664 369 652 315L603 91C587 20 593 -12 619 -12C642 -12 708 23 766 88Z"/></g><g transform="matrix(.013,0,0,-0.013,10.257,0)"><path id="g113-48" d="M368 703H309L44 -163H104L368 703Z"/></g></svg><span class="isep"/><span class="nowrap"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="9.405pt" style="vertical-align:-2.15067pt" height="11.439pt" version="1.1" viewBox="15.5681838 -9.28833 9.405 11.439"><g transform="matrix(.013,0,0,-0.013,15.618,0)"><path id="g113-87" d="M697 650H468L461 623L492 619C539 613 547 605 518 546C481 471 367 264 278 116H276C239 278 197 500 186 567C180 604 185 613 226 619L252 623L260 650H24L17 623C78 617 92 613 108 533L216 -11H247C365 200 515 462 560 529C616 612 624 615 689 623L697 650Z"/></g></svg>)</span></span> followed by a 9 min heating time at 600 W. Brown rice with microwave precooking and freeze-drying treatment (TBR) had a better nutritional value than untreated brown rice (UBR). The edible quality of TBR was improved, and its hardness was reduced by 54.78%. TBR, in contrast to UBR, has a rough and porous surface, a loose internal structure, and facilitates the contact between starch and water during cooking, hence enhancing gelatinization. In germinated brown rice, microwave precooking and freeze-drying significantly increased the synthesis of the majority of volatile compounds. The aforementioned data imply that microwave precooking-freeze-drying may greatly improve the nutritional value and palatability of brown rice after germination.

Huanan Guan

Yongcun Wu

Xiaofei Liu

Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice

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<p><em>Journal of Food Processing and Preservation</em>&nbsp;aims to present readers with&nbsp;the latest research, knowledge, emerging technologies, and advances in food processing and preservation.</p>


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<p>Chief Editor Dr Charles Brennan is Professor of Food Science and dean of the School of Science at RMIT University. His research focuses on food science, sustainable food production and human nutrition.</p>


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Journal of Food Processing and Preservation aims to present readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation.

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Journal of Food Processing and Preservation

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Journal of Food Processing and Preservation