https://doi.org/10.1016/j.fufo.2021.100089

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A review on Brazilian baru plant (Dipteryx alata vogel): morphology, chemical composition, health effects, and technological potential. 5:100146. 2022-01-01
Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. 6:100158. 2022-01-01
Continuous flow microwave-assisted aqueous extraction of pomace phytoactives for production of protein-polyphenol particles and a protein-enriched ready-to-drink beverage. 5:100137. 2022-01-01
Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality. 1:100151. 2022-01-01
Encapsulated essential oils: a perspective in food preservation. 5:100126. 2022-01-01
Fish carcass flours from different species and their incorporation in tapioca cookies. 5:100-132. 2022-01-01
Frog meat products: Acceptance or aversion sensory?. 5:100118. 2022-01-01
Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects. 5:100098. 2022-01-01
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation. 6:100179. 2022-01-01
Kombucha fermentation in blueberry (Vaccinium myrtillus) beverage and its in vivo gastroprotective effect: Preliminary study. 5:100129-100129. 2022-01-01
Liposomes loading grape seed extract: A nanotechnological solution to reduce wine-making waste and obtain health-promoting products. 5:100144-11. 2022-01-01
Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile. 5:100133. 2022-01-01
Mesquite (Prosopis juliflora) grain flour: new Ingredient with bioactive, nutritional and physical-chemical properties for food applications. .:100114-9. 2022-01-01
Microalgae-based products: Food and public health. 6:100157. 2022-01-01
Reducing meat consumption: Insights from a bibliometric analysis and future scopes. 1:1-13. 2022-01-01
Replacing synthetic antioxidants in food emulsions with microparticles from green acerola (Malpighia emarginata). 5:100130. 2022-01-01
Technological prospecting: The case of cultured meat. 6:100156. 2022-01-01
The importance of local food products attributes in Brazil consumer's preferences. 5:100125. 2022-01-01
Unconventional Food Plants: nutritional aspects and perspectives for industrial applications. 1:100124. 2022-01-01
A comprehensive study of physical, antimicrobial and emulsifying properties of self-assembled chitosan/lecithin complexes produced in aqueous media. 4:100083. 2021-01-01
Antimicrobial properties of chitosan and galactomannan composite coatings and physical properties of films made thereof. 1:100028-6. 2021-01-01
Bioactivity and bioaccessibility of phenolic compounds from exotic and native Brazilian fruit purees. 1:100066. 2021-01-01
Cocoa honey: Agro-industrial waste or underutilized cocoa by-product?. 4:100061. 2021-01-01
Combined Effect of Plasma Treatment and Equilibrium Modified Atmosphere Packaging on Safety and Quality of Cherry Tomatoes. 1:100011. 2021-01-01
Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: biological, sensorial and quality aspects. 4:100079. 2021-01-01
Manufacturing natural blue colorant from genipin-crosslinked milk proteins: Does the heat treatment applied to raw milk influence the production of blue compounds?. 4:100059. 2021-01-01
New sustainable perspectives for -Coffee Wastewater- and other by-products: A critical review. 100058:1-10. 2021-01-01
Non-conventional nuts: An overview of reported composition and bioactivity and new approaches for its consumption and valorization of co-products. 4:100099. 2021-01-01
Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility. 3:100023. 2021-01-01
Perceived healthiness of foods: A systematic review of qualitative studies. -:100056. 2021-01-01
Quality and safety of the Coalho cheese using a new edible coating based on the Ziziphus joazeiro fruit pulp. 4:1-9. 2021-01-01
Gluten-free beer produced from quinoa and buckwheat: physicochemical aspects and phenolic profile. 00:https://www.jou. 2020-01-01
Safety and potential functionality of nanoparticles loaded with a trypsin inhibitor isolated from tamarind seeds. 1:100001. 2020-01-01

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