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Effect of heating treatment on processing characteristics of rice dough
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Exploring the efficacy of a novel high-pressure carbon dioxide method for food microbial inactivation on a synthetic matrix
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Mechanism of inactivation of Pseudomonas fluorescens by plasma-activated water based on active substances
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Cold plasma – A new technology for maintaining key aroma compounds and flavor in coconut water
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Numerical analysis of polyphenol oxidase inactivation in non-Newtonian characteristic liquid food with high viscosity during radio frequency treatment
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Effect of ultra-high pressure homogenization on the antirotaviral activity of bovine milk whey
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Process-controlled gas hydrate formation in coffee solutions for the application of cold concentration
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Optimization of pulsed electric field processing to reduce the viscosity of micellar casein concentrate
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A comprehensive review of the main components of plant essential oils and the mechanisms responsible for the inhibitory effects on fungal growth and aflatoxin synthesis
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UV-A-laser or UV-C irradiation combined with bacteriophage treatment to combat Campylobacter jejuni on chicken breast fillets
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Chemical properties, sensory characteristics, and antibacterial activity to Staphylococcus aureus of tempeh gembus fermented with Mosaccha inocula
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Effects of atmospheric pressure plasma treatment on the quality and cellulose modification of brown rice
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Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative
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Improving dried mango physicochemical properties using conventional hot-air drying coupled with a novel technology “intensification of vaporization by decompression to the vacuum”
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Citrus by-products: A dual assessment of antioxidant properties and food contaminants towards circular economy
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Techno-functional properties of Camelina sativa cake proteins treated with the instant controlled pressure drop (DIC) technology
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High hydrostatic pressure for decontamination of soluble insect proteins prevents protein denaturation better than blanching
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Chemical properties, sensory characteristics, and antibacterial activity to Staphyloccus aureus of tempeh gembus fermented with Mosaccha inocula
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Experimental ginger drying by a novel mixed-mode vertical solar dryer under partial and fully loaded conditions
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Unconventional technologies as a strategy to improve the phenolic and antioxidant potential of zucchini products enriched with blueberry juice
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A novel electro-mechanical chewing system for food oral processing research: A comprehensive design approach
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Evaluation of strain variability of food microorganisms in response to decontamination by pulsed electric fields and thermal treatments
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Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis
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Eggshell membrane as a natural food-grade scaffold for cultured meat
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The fungal alternative: Insights on medicinal mushrooms-based protein-rich biomasses by submerged fermentation of agro-industrial by-products
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Valorization of agro-industrial wastes: Converting mango seed into starch nanoparticles-based edible coating for fresh produce preservation
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Exploring the efficacy of pulsed electric fields (PEF) in microbial inactivation during food processing: A deep dive into the microbial cellular and molecular mechanisms
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Drying kinetics and moisture migration mechanism of yam slices by cold plasma pretreatment combined with far-infrared drying
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Surface properties and antibacterial characteristics of polyurethane modified by corona discharge for food processing industry
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Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation
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