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Synergistic microbicidal effects of plasma-activated sodium hypochlorite on fresh produce surfaces

Innovative Food Science & Emerging Technologies

Relation between texturized vegetable protein composition, intrinsic water mobility and sensory perceived texture of plant-based meat burger alternatives

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Development of new meat analogues from filamentous fungi cultivated on oenological by-products: A quality perspective

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Enhancing gel properties of channel catfish (Ictalurus punctatus) myofibrillar protein by high-voltage electrostatic field: The role of protein oxidation, nitration, and structural changes

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Oil-in-water emulsions prepared using vegetable oils and buttermilk as emulsifier: Unveiling the impact of high-pressure homogenization valve design on emulsion physical and oxidative stability

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Investigation on enhanced antimicrobial activity and bactericidal mechanism of photoactivated luteolin against Listeria monocytogenes

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Microencapsulation of fish oil derived from fish industry side streams to improve stability, efficiency and bioaccessibility of omega-3 fatty acids

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Dragon fruit peel pigment extraction residue based intelligent and biodegradable film for indicating milk freshness

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Nitric oxide-releasing porphyrinic metal-organic frameworks as a promising antimicrobial material against foodborne pathogens

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Mechanisms of Pulsed-Light Antifungal Activity: Direct Cellular Damage and Stress Adaptation in Alternaria alternata from Chees

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Air classification of starch-rich pulse flours: A generic method to predict starch-protein separation

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Electron beam-modified protein interfaces enable controlled flavor release from structured emulsion gels

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Insight into the freezing of garlic cloves via dielectric relaxation characteristics and single-frequency dielectric properties

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Microwave vacuum drying for crispy beet snacks: Process development, drying kinetics, and product qualities

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How suitable is a Tenebrio molitor oil produced via supercritical CO2 for food purposes? Assessment of nutritional indicators, process scale-up, and sustainability

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Exploring the mechanisms underlying the effects of pulsed electric field pretreatment on the antioxidant activity of prunes during drying through metabolomics analysis

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The efficacy of pulsed electric field (PEF) as a pre-treatment to recover antioxidant polyphenols from red clover (Trifolium pratense L.)

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Berry pomace-derived carbon quantum dots for antimicrobial active packaging: Hydrothermal synthesis, characterization, and performance evaluation

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Novel nucleoside-degrading Lactiplantibacillus plantarum and Levilactobacillus brevis isolated from kimchi: In vitro screening, probiotic evaluation, and potential application in yogurt

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From ingredients to integration: Exploring the processing technologies and ingredients for pea and wheat-based meat alternatives and their social implications

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Nutritional improvement of wheat grains and soybeans by solid-state fermentation with Pleurotus ostreatus mycelium

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A sustainable approach to obtain polyphenols from Chilean wild murta, Ugni candollei B., and Ugni molinae T., using eutectic solvents and advanced extraction techniques

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Influence of cell disruption on techno-functional properties and digestibility of Chlorella vulgaris proteins

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Application of cold plasma for rice bran preservation: Effects on stability and quality

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Mechanistic modelling and simulation of instant decompression assisted novel steaming treatment for the characterization of no cooking rice-a new insight

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Effect of high-pressure homogenization on soy hulls and okara with or without soy hulls: Characterization and functionalities

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A novel 3D food printing technique: Achieving tunable porosity and fracture properties via liquid rope coiling

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Ultrafast osmotic distillation for cranberry juice concentration with hydrophilic ionic liquid as receiving phase

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Combined effect of pulsed electric fields and drying method on the microbial load and protein properties of house crickets (Acheta domesticus)

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Experimental investigation on the continuous-flow RF treatment of fluid foods under screw conveying: A case study of extracting apple pectin

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