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Improved lifetime of a pulsed electric field (PEF) system-using laser induced surface oxidation
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Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.)
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Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch
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Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formation
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Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility
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Application of antioxidants in cold plasma treatment of fish oil
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Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions
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Antimicrobial and antioxidative electrospun cellulose acetate-essential oils nanofibrous membranes for active food packaging to extend the shelf life of perishable fruits
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Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety
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Promising biocatalysts for producing lactose-free food matrices: β-galactosidase immobilized on cellulose-rich agro-industrial waste supports
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Development of egg yolk lipoprotein hydrolysate for nano-delivery of curcumin: Structure-function relationship
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Evaluating the feasibility of powder milk production by pulse spray drying: An approach on sensory properties, toxicological assessment, and microbial inactivation
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Enhancing uniformity and energy efficiency of microwave heating for different cavity loads: Frequency-shifting strategies using feedback signals from solid-state microwave generators
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Improving the accessibility of phytonutrients in Chlorella vulgaris through ohmic heating
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Generation of honeysuckle-like flavor from hop (Humulus lupulus L.) fermented with Coprinellus micaceus
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Developing a radio frequency-hot air spouting treatment for efficient dehydration of carrot cubes: Evaluation of the heating and moisture distribution uniformity
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Effects of ultrafine grinding on nutritional, physicochemical and protein composition of Acheta domesticus powder
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Recommendations and guidelines for the description of cold atmospheric plasma devices in studies of their application in food processing
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A novel combination of thermovacuum and thermosonication to inactivate pathogenic bacteria in an Annona muricata L. beverage
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Status and trends of artificial intelligence in the R & D of future fruit & vegetable juice
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Pulsed electric field processing of fruit juices with inactivation of enzymes with new inactivation kinetic model and determination of changes in quality parameters
Pulsed electric field processing of fruit juices with inactivation of enzymes with new inactivation kinetic model and determination of changes in quality parameters
Fruit as well as their juices are essential in human diet by virtue of their vitamins, minerals, and other bioactive compo...
Brewers' spent grain proteins: The extraction method determines the functional properties
Brewers' spent grain proteins: The extraction method determines the functional properties
Brewers' spent grains (BSG) are a major byproduct from the brewing industry that are currently discarded or used as animal...
High voltage electrostatic field and composite coating impact on the quality of Sichuan pepper
High voltage electrostatic field and composite coating impact on the quality of Sichuan pepper
China's native Sichuan pepper is primarily formed from at least four species of Rutaceae plants, commonly known as Zanthox...
Effect of protein from endosperm on the structure and gelatinization behavior of corn starch under radio frequency treatment
Effect of protein from endosperm on the structure and gelatinization behavior of corn starch under radio frequency treatment
Corn is a globally grown crop and can be utilized in various ways, including as a resource of animal feed, human food, and...
Development and optimization of general drying models for cod (Gadus spp.) using supercritical carbon dioxide
Development and optimization of general drying models for cod (Gadus spp.) using supercritical carbon dioxide
Fish is an important source of high biological value macromolecules, e.g., essential amino acids and polyunsaturated fatty...
Unraveling effective modified atmosphere conditions to improve the quality of refrigerated stored dark and white muscle fish
Unraveling effective modified atmosphere conditions to improve the quality of refrigerated stored dark and white muscle fish
Fish demand is increasing due mainly to the high-quality nutritional value of this food matrix, leading to a balanced diet...
Effect of combining ultrasound and UVC treatments for processing orange juice and mango nectar on their microbiological, physicochemical, and sensory characteristics
Effect of combining ultrasound and UVC treatments for processing orange juice and mango nectar on their microbiological, physicochemical, and sensory characteristics
Heat treatment is the most successful process in inactivating microorganisms and enzymes in various food systems. Particul...
Drying stress analysis and cracking prediction of the component of maize based on viscoelastic stress-strain model
Drying stress analysis and cracking prediction of the component of maize based on viscoelastic stress-strain model
Maize (Zea mays) is an important staple cereal crop grown for food, feed, and biofuel all around the globe (Bhusal et al.,...
Perilla protein isolate exhibits synergistic techno-functionality through modification via sequential dynamic high-pressure microfluidization and enzymatic hydrolysis
Perilla protein isolate exhibits synergistic techno-functionality through modification via sequential dynamic high-pressure microfluidization and enzymatic hydrolysis
Plant proteins have recently garnered attention for their nutritional benefits and environmental sustainability (Gatto &am...
Use of whey protein concentrate to encapsulate hydrophobic natural antimicrobials to improve their incorporation into high moisture foods enhancing their antimicrobial activity
Use of whey protein concentrate to encapsulate hydrophobic natural antimicrobials to improve their incorporation into high moisture foods enhancing their antimicrobial activity
The current trend in food consumption values nutritious foods, with fewer synthetic additives and minimal processing (Beri...
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