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Microbial safety, spoilage, and flavor changes in mycoprotein under different thermal treatments and packaging
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Combined effects of pulsed electric field and soursop leaf extract treatment and modified atmosphere packaging on melanosis inhibition and shelf-life elongation of Pacific white shrimp during refrigerated storage
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Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability
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Valorisation of white grape pomace sugars for optimized heterotrophic cultivation of Auxenochlorella protothecoides: A sustainable food ingredient
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Multimaterial 3D printing of plant protein-based material
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Investigating the effectiveness of jackfruit (Artocarpus heterophyllus) substitution on fermentation dynamics and potential health benefits in Idli batter
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Mix it up: Stability of oil-in-water emulsions using ratios of commercial pea and potato protein isolate as emulsifier
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The effect of ice-binding protein from Leucosporidium sp. AY30 (LeIBP) on physicochemical quality and microstructure of largemouth bass during frozen storage
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Advances and prospects for edible robots based on additive manufacturing technology
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Effect of Ohmic heating, ultrasound and extrusion on the bioactive composition and nutritional value of Agave bagasse from Mezcal production
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Superhydrophobic surfaces: A promising strategy for addressing food industry challenges
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Unraveling the real potential of liquid whey as media culture and microencapsulation material for lactic acid bacteria
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Evaluation of thermal death kinetic models of Salmonella Typhimurium ATCC 14028 and application for radio frequency pasteurization of shell eggs
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Aflatoxin control strategies for traditional Korean doenjang: Fermentation process improvements and industrial application
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A study on the visualization of ultrasound-assisted thawing process of frozen carrots using an in-situ schlieren imaging system
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Consumer acceptance of edible hydrogels obtained by plant cell culture technology and by-products valorization: An Italian case study for future innovation of the plate
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Optimization of plasma-activated water-assisted extraction of basil seed (Ocimum basilicum L.) mucilage: Effect on phenols, flavonoids, antioxidant, thermal and morphological properties
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Investigating effects of air-cold plasma jet on enzymatic activity and nutritional quality attributes of Mangosteen (Garcinia mangostana L.) juice
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Improvement of overall quality of black rice by stabilization combined with solid-state fermentation
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Utilizing 3D printing to create sustainable novel food products with innovative ingredients
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A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
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Improving radio frequency (RF) heat treatment performance of peanuts based on dielectric loss mechanisms and frequency coupling
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Electric fields and transglutaminase in preparing adzuki bean protein emulsion gel for plant-based steamed egg custard
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Large edible mushrooms and mycelial proteins: A sustainable, nutritious protein source with health benefits and processing innovations
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Evaluation of electron beam irradiation on the microbiological, phytochemicals, and aromatic profiles of three paprika (Capsicum annuum L.) varieties
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Influence of mechanical activation of starch using planetary ball milling on the development of little millet gluten free bread
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Innovative E-beam technology for validation of Salmonella inactivation kinetics in fresh shell eggs: A predictive modeling approach
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Use of different impregnation methods with chitosan oligosaccharide to improve the quality of ultrasound-assisted immersion frozen sea bass (Lateolabrax maculatus)
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Effects of microwave pretreatment on the physicochemical properties of enzyme-infused carrots
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Use of different impregnation methods with chitosan to improve the quality of ultrasound-assisted immersion frozen sea bass (Lateolabrax maculatus)
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