Evaluation of the physico-chemical properties of cassava, cocoyam, sweet potato starches and glucose syrups produced from the hydrolysis of the starches with sorghum malt enzyme extract

Emeka Felix Okpalanma, PhD, Ekpeno Sunday Ukpong, PhD, Clement Chinedum Ezegbe, Comfort Chinenye Nwagbo, PhD, C. Onuora Charles Chude, PhD

24-35

Radio frequency food processing. Current status and perspectives – a review

Stefan Georgiev Dragoev, Nikolay Delchev Kolev, Desislava Borislavova Vlahova-Vangelova, Desislav Kostadinov Balev

103-121

Exploring the therapeutic potential of cinnamon and clove essential oils for mitigating foodborne diseases: bioactivity and molecular interactions

Rithish Jayakumar Pranav, Sasidharan Satheesh Kumar, Pugalenthi Ragul Rangaraj, Karthikeyan Sangapillai, Ramachandra Ragunathan

122-132

General characteristics of lavender biomass (Lavandula angustifolia Mill.) before and after industrial distillation

Gergana Ilieva Marovska, Ivanka Hambarliyska, Nadezhda Petkova, Ivan Ivanov, Vasil Georgiev, Mariyana Topuzova, Anton Slavov

133-144

Maillard reaction: formation, advantage, disadvantage and control. A review

Omar Y. Al-Abbasy, Sarah A. Younus, Aya I. Rashan, Omar A. Sheej Ahmad

145-161