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Journal of Food Processing & Technology
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Journal of Food Processing & Technology
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Volume 16, Issue 3 (2025)

Short Communication

Valorization of Fruit Peels in Food Processing for Sustainable Ingredient Development

DOI: 10.35248/2157-7110.25.16.1158

Opinion Article

Utilization of Coffee By-Products in Sustainable Food Processing

DOI: 10.35248/2157-7110.25.16.1159

Opinion Article

Role of High-Pressure Processing in Enhancing Juice Safety and Quality

DOI: 10.35248/2157-7110.25.16.1160

Opinion Article

Innovations in Cold Plasma Treatment for Fresh Produce Preservation

DOI: 10.35248/2157-7110.25.16.1161

Perspective

Improving Nutritional Value of Bread Through Biofortification Strategies

DOI: 10.35248/2157-7110.25.16.1162

Perspective

High-Pressure Processing for Extending the Shelf Life of Fresh Juices

DOI: 10.35248/2157-7110.25.16.1163

Commentary

Enhancing Flavor Retention in Dried Herbs Through Advanced Drying Technologies

DOI: 10.35248/2157-7110.25.16.1164

Commentary

Developing Gluten-Free Bakery Products Using Alternative Flours

DOI: 10.35248/2157-7110.25.16.1165

Commentary

Cold Plasma Technology for Enhancing Food Safety Without Heat Treatment

DOI: 10.35248/2157-7110.25.16.1166

Commentary

Application of Fermented Soy Products in Functional Food Development

DOI: 10.35248/2157-7110.25.16.1167