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Leveraging artificial intelligence for simplified adiabatic compression heating prediction: Comparing the use of artificial neural networks with conventional numerical approach
Leveraging artificial intelligence for simplified adiabatic compression heating prediction: Comparing the use of artificial neural networks with conventional numerical approach
High pressure processing (HPP) is a non-thermal food preservation method that inactivates microorganisms and enzymes by ap...
Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application
Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application
3D food printing is a novel food processing technology that uses 3D printers to pile raw materials layer-by-layer to fabri...
Membrane clarification of pomegranate and carrot juices using scraped surface membrane unit, a comparative study
Membrane clarification of pomegranate and carrot juices using scraped surface membrane unit, a comparative study
Pomegranate (Punica granatum L., Punicacea) is a native fruit in Middle East that has several nutritional benefits, such a...
Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
Preservation is of utmost importance for storage to ensure the quality and safety of meat products. The susceptibility of ...
A new spiral press filter to purify tomato juice: A central composite strategy for experimental design and optimization
A new spiral press filter to purify tomato juice: A central composite strategy for experimental design and optimization
Tomatoes, owing to their rich nutritional content and their versatility in both raw and cooked forms, hold an integral pla...
Hydrophilic or hydrophobic coating of whey protein aerogels obtained by supercritical-CO2-drying: Effect on physical properties, moisture adsorption and interaction with water and oil in food systems
Hydrophilic or hydrophobic coating of whey protein aerogels obtained by supercritical-CO2-drying: Effect on physical properties, moisture adsorption and interaction with water and oil in food systems
Aerogel monoliths, prepared by water-to-ethanol substitution and supercritical-CO2-drying of whey protein hydrogels, were ...
Influence of elevated temperature and high pressure treatments on structural changes of soy protein concentrate
Influence of elevated temperature and high pressure treatments on structural changes of soy protein concentrate
In addition to the knowledge of thermophysical properties of proteinaceous plant-based materials (Högg and Rauh, 2023a, Hö...
The emulsifying performance of brewers' spent grains treated by colloid milling
The emulsifying performance of brewers' spent grains treated by colloid milling
Every year, 39 million tonnes of brewers' spent grains (BSG) are generated around the world as a side stream of the brewin...
High hydrostatic pressure effect on the concentration of selected pesticides residues in spiked honey samples
High hydrostatic pressure effect on the concentration of selected pesticides residues in spiked honey samples
Pesticides' use in apiculture has a positive impact as it controls the population of pests and harmful insects, such as gr...
Effects of hot air-assisted radio frequency stabilization of brown millet and millet bran: Enzyme inactivation, microstructure, nutritional quality, and storage stability
Effects of hot air-assisted radio frequency stabilization of brown millet and millet bran: Enzyme inactivation, microstructure, nutritional quality, and storage stability
Brown millet (BM) refers to millet that has only been hulled after harvest, without any chemical processing or other refin...
Tandem mass tag-based quantitative proteomics elucidates the inactivation mechanisms of high-power pulsed microwave treatment on Pseudomonas aeruginosa PAO1
Tandem mass tag-based quantitative proteomics elucidates the inactivation mechanisms of high-power pulsed microwave treatment on Pseudomonas aeruginosa PAO1
The persistence of contamination in food processing lines and contact surfaces has caused rapid economic losses for the fo...
Potato proteins for technical applications: Nutrition, isolation, modification and functional properties - A review
Potato proteins for technical applications: Nutrition, isolation, modification and functional properties - A review
Potatoes are the fourth largest food crop in the world after rice, wheat and maize, and their production in China accounts...
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Consumer preferences have shifted toward more convenient food options because of the fast-paced modern lifestyle and the t...
Ultrasound assisted aqueous two-phase extraction of polysaccharides from corn stigma: Process optimization, structure characterization, and immunomodulatory activity
Ultrasound assisted aqueous two-phase extraction of polysaccharides from corn stigma: Process optimization, structure characterization, and immunomodulatory activity
Corn stigma, as a kind of traditional Chinese medicine, is the dry style and stigma of the gramineous plant maize, and it ...
Edible bubbles: A delivery system for enhanced bioaccessibility of phenolic compounds in red fruits and edible flowers
Edible bubbles: A delivery system for enhanced bioaccessibility of phenolic compounds in red fruits and edible flowers
Vegetable matrices contain secondary metabolites that play important biological roles. Red fruits have been highlighted am...
Release of anthocyanins encapsulated by high hydrostatic pressure-treated micellar casein: Effect of serum Ca2+ level during in vitro digestion
Release of anthocyanins encapsulated by high hydrostatic pressure-treated micellar casein: Effect of serum Ca2+ level during in vitro digestion
Anthocyanidins (ACNs) are a class of water-soluble pigments containing 2-phenylbenzopyran moieties that are widely found i...
Insight into the mechanism of pressure shift freezing on water mobility, microstructure, and rheological properties of grass carp surimi gel
Insight into the mechanism of pressure shift freezing on water mobility, microstructure, and rheological properties of grass carp surimi gel
Surimi gel products (such as kamaboko, fish sausage, and fish ball) are popular with consumers around the world, especiall...
The impact of pH shifting combined high-pressure homogenization on structural and functional properties of rice dreg protein
The impact of pH shifting combined high-pressure homogenization on structural and functional properties of rice dreg protein
Rice dregs are the by-product of rice liquefaction at high temperature to produce starch syrup. The content of rice dreg p...
Rubus idaeus by-products: Sustainable improvement of the antioxidant value of sourdough bread by a new end-use of exhausted seeds still containing bioactive compounds
Rubus idaeus by-products: Sustainable improvement of the antioxidant value of sourdough bread by a new end-use of exhausted seeds still containing bioactive compounds
The close relationship between functional nutrition and healthy lifestyle has presented new challenges in the food industr...
Bioprocessing of pigeon pea roots by a novel endophytic fungus Penicillium rubens for the improvement of genistein yield using semi-solid-state fermentation with water
Bioprocessing of pigeon pea roots by a novel endophytic fungus Penicillium rubens for the improvement of genistein yield using semi-solid-state fermentation with water
Pigeon pea [Cajanus Cajan (L.) Millsp.] is an important edible legume, and its seeds are widely consumed in developing cou...
Performance evaluation of an experimental radio frequency heating system designed for studying the solid-liquid extraction
Performance evaluation of an experimental radio frequency heating system designed for studying the solid-liquid extraction
Agri-food by-products are rich in valuable compounds, which require to be recovered by solid-liquid extraction (SLE). SLEs...
Nutritionally enhanced milk protein and starch-based extrudates made from agro-food byproducts using supercritical fluid extrusion
Nutritionally enhanced milk protein and starch-based extrudates made from agro-food byproducts using supercritical fluid extrusion
The increasing global population and growth in food production have led to the generation of significant amounts of byprod...
Synergistic effects of pressure, temperature, shear, and their interactions on Clostridium sporogenes PA3679 spore inactivation during ultra-shear processing
Synergistic effects of pressure, temperature, shear, and their interactions on Clostridium sporogenes PA3679 spore inactivation during ultra-shear processing
Over the past two decades, high-pressure processing (HPP) has attracted considerable industrial attention as an alternativ...
A novel physical hurdle technology by combining low voltage electrostatic field and modified atmosphere packaging for long-term stored button mushrooms (Agaricus bisporus)
A novel physical hurdle technology by combining low voltage electrostatic field and modified atmosphere packaging for long-term stored button mushrooms (Agaricus bisporus)
The button mushrooms (Agaricus bisporus) are among the favorite edible mushrooms because of their unique flavor and rich n...
Influence of ohmic heating on structure, texture and flavor of peanut protein isolate
Influence of ohmic heating on structure, texture and flavor of peanut protein isolate
A range of electricity-driven innovative processing technologies such as high pressure, microwave, radiofrequency heating,...
Improvement of protein structural and functional properties of indica-japonica hybrid rice by radio frequency treatment
Improvement of protein structural and functional properties of indica-japonica hybrid rice by radio frequency treatment
Radiofrequency (RF) treatment is a dielectric heating method (Cao et al., 2021; Jiao et al., 2017; Mao et al., 2021), usin...
Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation
Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation
Germination is a rising technique that improves the nutritional, technological, and functional quality of legume flours, m...
Modulation of the lipolysis and subsequent antibacterial activity of the fat from black soldier fly (Hermetia illucens) by the combined selection of slaughtering, drying and defatting methods of the larvae
Modulation of the lipolysis and subsequent antibacterial activity of the fat from black soldier fly (Hermetia illucens) by the combined selection of slaughtering, drying and defatting methods of the larvae
The aim of this study was to evaluate the modulating effect of the processing of Hermetia illucens larvae on the antibacte...
Analysis of microwave heating uniformity in berry puree: From electromagnetic-wave dissipation to heat and mass transfer
Analysis of microwave heating uniformity in berry puree: From electromagnetic-wave dissipation to heat and mass transfer
Microwave heating technology has obvious advantages in high processing efficiency, great energy utilization, and easy cont...
Optimization of pulsed electric fields combined with mild heat treatment on microbial inactivation of tender coconut water and evaluation of quality attributes during storage
Optimization of pulsed electric fields combined with mild heat treatment on microbial inactivation of tender coconut water and evaluation of quality attributes during storage
Coconut (Cocos nucifera L.) is a horticultural crop that grows extensively in a tropical climate and coastal areas. Thaila...
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