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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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Clarification of olive juice by α-alumina microfiltration membranes with enhanced packing density
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Effect of microwave plasma power on the properties of pea starch: Granule morphology, gelatinization behavior, and gel properties
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Comparative evaluation of ohmic and conventional heat treatment on process time, microbial quality and bioactive retention of citrus beverages
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Increasing pressure and number of passes during dynamic high-pressure microfluidization treatment modulates the structural, techno-functional, and rheological properties of perilla seed protein
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Experimental and computational study of synchrotron X-ray micro-computed tomography imaging in peas and pinto beans after radiofrequency heating
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Advancements in emerging non-thermal preservation techniques for aquatic products: A comprehensive review of mechanisms, applications, and future directions
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Pulsed electric fields for sustainable meat, poultry, and fish processing: Recent advances, prospects, and industry challenges
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A comprehensive review of blockchain with artificial intelligence integration for enhancing food safety and quality control
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Sensitivity analysis of system condition, sample structure, and material property to radio frequency heating characteristics of multi-component rice using computer simulation
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Effect of smoke processing on the proteins and volatile compounds and their interactions in skipjack tuna
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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...
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