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A Review on the Application of Nanotechnology in Food Industries
Aishwarya Ramesh Krishna
, Sathiyapraba Gurumoorthy, Pavithra Elayappan, Prathiksha Sakthivadivel, Saran Kumaran and Poojitha Pushparaj*
Glycaemic Indices of the Traditional Sago-based Snack and Staple Food in Sarawak, Malaysia
Sal Hazreen Bugam* and Efyza Hashim
Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya
Herve Mwizerwa1,5*, George Ooko Abong1*, Samuel Kuria Mbugua1, Michael Wandayi Okoth1, Patrick Gacheru1, Maina Muiru2, Brenda Obura3, Bennie Viljoen4
Production of Exopolysaccharide from Local Fungal Isolate
Alaa Jabbar Abd Al-Manhel
Shelf-Life Studies on Osmo-Air Dried White Button Mushroom (Agaricus Bisporus L.)
Krishan Kumar1* , Aradhita  Barmanray2 and Shiv Kumar1
Effect of Seed Size on the Chemical and Functional Properties of Perilla Frutescens L. Varieties
Kyung-Chul Shin1, Kwangmo Hwang2, Do-Yeon Kim3, Chae Sun Na4Â and Yeong-Su Kim2*Florensia Niwele, Putri Sintaria Sitepu, Adelina Simamora*, Kris Herawan Timotiusand Adit Widodo Santoso
Valorization and Chemical Constituents Assessments of Khalas Dates Fruit, Syrup and Pits
Salah Mohammed Aleid1, 2 and Jamal Saleh Haddadin2*
Zuhriyan Ash Shiddieqy Bahlawan1,2*, Andri Cahyo Kumoro2, Megawati1 and Satriyo Krido Wahono3
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Sustainable Nutrition: Food Systems, Nutrient Retention, and Public Health Impact
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