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Effect of domesticated aspergillus fermentation on flavor profiles and metabolomic changes in quick-brewed fish sauce derived from mackerel offal
Fermentation, one of the oldest and most prevalent methods of food preservation, is often regarded as a preliminary phase ...
Optimization of superheated steam extraction of essential oil from Citrus limetta Peel by response surface methodology
Traditional methods for the extraction of essential oils are often inefficient, resulting in lower yield and quality. Ther...
Leveraging foundation models and transfer learning for peptide transport prediction, molecular taste classification, and visual texture analysis
Foundation models (FMs) offer powerful tools for modeling symbolic and image data in food science through transfer learnin...
Development of a virtual sensor for temperature-break detection: A novel ensemble input-variable-selection method
Temperature plays a crucial role in preserving the quality and safety of food products, exerting a direct influence on the...
Aquafaba, A recent plant-based additive: Development of techno-functionality, powderization and recent advances in production, utilization and functionality
Plant-based foods are increasingly in demand around the world, both for their positive effects on human health and contrib...
Hydrogel fabrication using emerging technologies: Sources, mechanisms, and food applications
Hydrogels are tri-dimensional, hydrophilic polymer networks that can absorb and retain significant amounts of water. Often...
Corrigendum to “Industrial adoption of emerging food processing technologies: Insights from the Canadian agri-food sector” [Innovative Food Science and Emerging technologies (2025) 105, 104207: 1–12]
Volume 105, October 2025, 104240Author links open overlay panelMarie-Claude Gentès a, Rani P. Ramachandran a, Edmund Mupon...
Pulsed electric field-assisted aqueous fractionation of potato peel by-products into multifunctional food ingredients: Phenolics, protein-rich starch and dietary fibers
The growing demand for more sustainable, healthier, and environmentally friendly food ingredients is driving the developme...
A data-driven fusion convolutional neural network framework for predicting frequency-dependent microwave heating performance across foods
Microwaves have been well recognized as a high-efficiency and clean energy source, and are being widely used for various t...
Computational analysis of single-shell-pass shell-and-tube heat exchangers with novel curved baffles and various tube layouts
Heat exchangers play an important role in industrial settings for continuous thermal processing of liquid food products. T...
Comparative evaluation of pulsed electric field and assisted technology alkalization on the quality characteristics of cocoa powder
Cocoa (Theobroma cacao L.) is a valuable agricultural commodity with significant economic importance (Aprotosoaie, Luca, &...
Development of high moisture meat analogues from the blends of legume & cereal proteins for improved textural & nutritional properties
The growing global protein demand is creating an interest in alternative sources to address sustainability challenges from...
Enhanced proanthocyanidin-mediated starch crosslinking and resistant starch formation using electron beam energy
Polymeric proanthocyanidins (PA) interact with starch forming complexes that restrict starch digestibility (Amoako & A...
Ultrasound-assisted nanoemulgel preparation: A one-step approach for enhanced rheo-tribological properties
This study presents a low-frequency ultrasound (20 kHz)-assisted methodology for single-step nanoemulgel fabrication that ...
Development of a cofactor-dependent enzymatic ligation-triggered rolling circle amplification-assisted CRISPR–Cas12a strategy for ATP detection via a personal glucometer in meat freshness evaluation
Meat is a critical component of the human diet and supplies essential nutrients such as proteins, fatty acids, and vitamin...
Scalability potential of a pneumatic extrusion-based 3D printing system for food products
Food additive manufacturing technology (also known as food 3D printing) is a rapidly emerging food processing technology i...
Antioxidant assessment of a glutathione-rich extract obtained from electroporated cells of Saccharomyces cerevisiae in white grape must
Sulfur dioxide (SO2) is widely used in winemaking for its antioxidant and antimicrobial properties, but its application is...
Quality characteristics of quinoa milk processed using different thermal treatment methods
Superheated steam is a drying technique that removes internal moisture from products at the boiling point without requirin...
Interfacial regulation of ball-milled modified Gorgon Euryale starch complexed with xanthan gum and stabilization mechanism of Pickering emulsions
In recent years, natural polysaccharide-based granules have gradually become a research hotspot because of their high bioc...
Metal-polyphenol network-mediated high internal phase Pickering emulsion stabilized by coconut protein complex particles: Interfacial remodeling behavior, stabilization mechanism, and 3D printing application
In recent years, due to their semi-solid structure, excellent self-supporting properties, and shear-thinning rheological b...
Improved sensitivity of freshness indicator based on purple sweet potato anthocyanins through pH optimization and its application in flesh food monitoring during logistics
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Pulsed electric field pretreatment for energy efficient processing of industrial peach cultivars
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Kinetics of microbial inactivation using in-package nonthermal plasma generated by dielectric barrier discharge
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Innovative far-infrared radiation assisted pulsed vacuum freeze-drying of banana slices: Drying behaviors, physicochemical properties and microstructural evolution
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Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties
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Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense
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Spontaneous germination of superdormant Bacillus subtilis spores under high hydrostatic pressure: Influencing factors and underlying mechanism
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High-moisture meat analogs produced from dry-fractionated Faba bean, yellow pea, and functional soy proteins: Effects of mixture design and extrusion parameters on texture properties
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Growth/no-growth boundary of superdormant Clostridium perfringens spores under synergic treatment of heat and hydrostatic pressure: Modeling and evaluation
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Effect of radio frequency combined oven pretreatment on the drying characteristics and quality of sweet potatoes
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