Journal of Food Technology and Preservation

The Role of Food Technology in Culinary Evolution.

• Jake Williams*

The building blocks of life: Exploring the essential functions and benefits of protein.

• Leif Nelson*

The science behind preservatives: Ensuring safety and quality in food.

• Wagner Schmidt*

Collagen: The structural protein that supports body's strength and flexibility.

• Feng Yifeng*

Changes in the physicochemical, microbiological and sensory characteristics of plain yoghurt from tigernut-bambara-coconut milks supplemented with baobab (Digitata adansonia) fruit pulp emulsion during cold storage.

• Adeoti Oluwole Adeola1*, Alabi Abosede Olubola1, Babalola John Olarenwaju1, Babalola Kafayat Adebukula1, Elutilo Oluwashola Oyedunni1

Sensory evaluation and acceptability of vegetable biscuit.

• Adelaide Spio-Kwofie1, Josephine Abakah-Turkson2

Cholesterol demystified: Separating fact from fiction and its impact on your health.

• Chenqui Xui*

Revolutionizing food production: The role of biotechnology in creating a sustainable and healthy food supply.

• Lionele Clarke*

Sour and tangy: The importance of acids in food and their impact on health.

• Xin Qiu*