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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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Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review
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Multi-objective directional microwave heating based on time reversal
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Hyperbaric inactivation at 150–250 MPa of Alicyclobacillus acidoterrestris spores at room temperature and effect of innovative technologies pre-treatments
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Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review
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Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics
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Improved yield of UV and heat-stable Monascus yellow pigment by statistical optimization of solid-state fermentation conditions and extraction process
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Influence of low voltage programmed thawing on the quality of frozen pork and its myofibrillar protein
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Developing low-lactose milk powder: A multi-enzyme approach to reduce Maillard browning
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Developing novel microwave-assisted induction heating (MAIH) technology for heating in-packaged ready-to-eat chicken breast products
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Non-thermal shearing effect on gluten conformation for plant-based anisotropic structures
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Xylitol production by Barnettozyma populi Y-12728 with different immobilization strategies
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Enhancing food safety: Employing ultraviolet-C light emitting diodes for water, leaf, and surface disinfection
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Design of a continuous plasma activated water (PAW) disinfection system for fresh produce industry
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Computer-aided engineering: Quantification of the heating non-uniformity and distribution of the thermal load occurring during continuous ohmic and conventional thermal food sterilization
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Regulating the interaction between protein and starch in noodles through heat loss: Used to improve the edible quality of noodles
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Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing
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Cold plasma at various voltage, gas flow rate, and time assisted extraction of blue pea flower: Quantitative UPLC-ESI/MS/MS analysis of bioactive compounds, phenolics, and anthocyanin content
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Recent advances in physical/chemical methods as alternatives to SO2 for winemaking: Principles, challenges and perspectives
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Design and construction of a continuous industrial scale cold plasma equipment for fresh produce industry
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Encapsulation of oils recovered from olive stones using particles from gas saturated solutions technique
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Valorization of waste: Innovative techniques for extracting bioactive compounds from fruit and vegetable peels - A comprehensive review
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Radio frequency plus heat for in-shell egg pasteurization
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