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Rapid and Simple Method for Determination of Cholesterol in Processed Food Tekijä Esmaeel D Naeemi, Nissar Ahmad, Tahani Al‐Sharrah, Montaha Behbahani

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Advanced glycation End-products (AGEs): an emerging concern for processed food industries Tekijä Chetan Sharma, Amarjeet Kaur, S. S. Thind, Baljit Singh, Shiveta Raina

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The Impact of Processing on the Nutritional Quality of Food Proteins Tekijä Susie J. Meade, Elizabeth A. Reid, Juliet A. Gerrard

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Ultrasonication and food technology: A review Tekijä Ishrat Majid, Gulzar Ahmad Nayik, Vikas Nanda

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A Proposed Food Breakdown Classification System to Predict Food Behavior during Gastric Digestion Tekijä Gail M. Bornhorst, Maria J. Ferrua, R. Paul Singh

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Ultra‐processed products are becoming dominant in the global food system Tekijä Carlos Augusto Monteiro, JC Moubarac, Geoffrey Cannon, S.W. Ng, Barry M. Popkin

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Continuing Needs for Food Consumption Data for Public Health Policy Tekijä David Pelletier, Jean‐Pierre Habicht

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Availability of processed foods in the perimeter of public schools in urban areas Tekijä Fernanda Helena Marrocos Leite, Maria Aparecida de Oliveira, Elena de Carvalho Cremm, Débora Silva Costa de Abreu, Luana Rieffe Maron, Paula Martins

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Emerging Technologies for Food Processing Tekijä Da‐Wen Sun

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Inactivation of Foodborne Viruses of Significance by High Pressure and Other Processes Tekijä Stephen F. Grove, Alvin Lee, Tom Lewis, Cynthia M. Stewart, Haiqiang Chen, Dallas G. Hoover

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Thermoplastic Extrusion in Food Processing Tekijä Caroline Joy, María Gabriela Vernaza Leoro, Márcio Schmiele, Reinaldo Eduardo, Yoon Kil

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Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain Tekijä Diego Gómez, Laura Pilar Iguácel, Ma Carmen Rota, J.J. Carramiñana, Agustín Ariño, Javier Yangüela

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An 8-Year Surveillance of the Diversity and Persistence of Listeria monocytogenes in a Chilled Food Processing Plant Analyzed by Amplified Fragment Length Polymorphism Tekijä Riikka Keto‐Timonen, Riina Tolvanen, Janne Lundén, Hannu Korkeala

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Pulsed Electric Fields for Food Processing Technology Tekijä Maged E.A., Ayman H. Amer Eiss

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Processing maize flour and corn meal food products Tekijä Jeffrey A. Gwirtz, María Nieves García‐Casal

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Production of Anthocyanins in Grape Cell Cultures: A Potential Source of Raw Material for Pharmaceutical, Food, and Cosmetic Industries Tekijä Anthony Ananga, Vasil Georgiev, Joel W. Ochieng, B. R. Phills, V. Tsolov

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Salt Reduction in Vegetable Fermentation: Reality or Desire? Tekijä J. Bautista‐Gallego, Kalliopi Rantsiou, António Garrido, Luca Cocolin, Francisco Noé Arroyo‐López

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Effect of the food production chain from farm practices to vegetable processing on outbreak incidence Tekijä Yangjin Jung, Hyein Jang, Karl R. Matthews

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A Review of the Incidence and Transmission of Listeria monocytogenes in Ready-to-Eat Products in Retail and Food Service Environments Tekijä Alexandra Lianou, John N. Sofos

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Special Issue on International Nonthermal Food Processing Workshop: Florianópolis 2013 Tekijä Amauri Rosenthal

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