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Screening of different flours for 3D food printing: Optimization of thermomechanical process of soy and rye flour dough
3D printing using layer-by-layer deposition technology also called additive manufacturing are increasingly studied for the...
Feasibility analysis of a newly developed multifunctional mastication simulator
The oral breakdown of food structure and the associated release of flavoring components (both aroma and taste compounds) h...
Physicochemical properties of pressure moisture treated (PMT) and heat moisture treated (HMT) starches
General starches that exist in nature have characteristics not suitable for consumption, so they are modified and manufact...
Functional gels from bovine blood proteins as fat substitutes and potential carriers of heme iron
Protein-based hydrogels and emulgels are soft solids of particular interest in designing functional foods due to their abi...
Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking
Asian green mussel (AGM; Perna viridis) (Linnaeus, 1758) is a large warm-water marine mussel (Rajagopal, Venugopalan, van ...
Density of egg interior: Looking inside an egg while keeping it intact
Table and hatching eggs are extensively used in human nutrition and poultry breeding, respectively. Novel scientific appro...
Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree
In recent years, there is a growing demand by consumers for healthy, high-quality foods which are shelf-stable but also ma...
A comparative study of frequency-shifting strategies for uniform and energy-efficient microwave heating in solid-state microwave systems
Microwave technology is a promising field of current research, especially in view of its potential to heat food fast and e...
Developing effective radio frequency and ultraviolet combination technology based on evaluating quality characteristics of buckwheat
Buckwheat (Fagopyrum spp.), as a pseudocereal, can grow worldwide due to their strong adaptability to various environments...
Developing practical and small-scale radio frequency technology for tempering minced chicken breast at home
Meat is the most widely consumed and used type of food currently (Bao, Ertbjerg, Estevez, Yuan, & Gao, 2021). Chicken,...
A facile strategy for plant protein fiber formation without extrusion or shear processing
Plant-based food is evolving, with plant-based meat sales seeing upwards of 46% growth between the 2019 to 2020 calendar y...
Enhancing submerged fermentation of Antrodia camphorata by low-frequency alternating magnetic field
Antrodia camphorata (A. camphorata) is a precious edible medicinal basidiomycete fungus with high nutritional and commerci...
Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression
Wheat malt has been considered a potential ingredient to fully or partially replace barley malt in many food applications ...
Mitigation of peanut allergenic reactivity by combined processing: Pressured heating and enzymatic hydrolysis
Among food allergens, peanut is one of the most critical. This study evaluates peanut allergenic features after the combin...
Optimized cleaning of conveyor belts using plasma-processed water assisted by optical detection of food residues
Proper hygienic conditions are major issues in the industrial food manufacturing process to provide products with prolonge...
Identification of peptides from defatted wheat germ proteins with dual functionality: Emulsifying activity and anti-adhesive activity against Helicobacter pylori
Utilization of plants and agri-food by-products as protein sources is considered a feasible approach to enhance the sustai...
Microwave decontamination processing of tahini and process design considerations using a computational approach
Foods that have a water activity (aw) below 0.85 are defined as low moisture food products by the Codex Committee on Food ...
Enhancing gallic acid antimicrobial activity against Escherichia coli by ultraviolet-C light irradiation
UV-C light is a nonthermal treatment widely used for disinfecting water and surfaces (Koutchma, Popović, Ros-Polski, &...
Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines
Chitosan (KT) is a polymer obtained from the partial deacetylation of chitin (poly b(1→4)-2-acetamido-2-deoxy-d-glucose) (...
Changes in the structural and physicochemical characterization of pea starch modified by Bacillus-produced α-amylase
Peas (Pisum sativum L.) are widely grown in temperate regions of the world and are the world's leading export crop, accoun...
Experimental study on the continuous production of velvet bean-based bioactive peptides in a membrane reactor and bioactivity mapping
Over the years, the role of proteins as a source of amino acids has expanded to include their functional roles through bio...
Seaweed as an alternative protein source: Prospective protein extraction technologies
KeywordsSeaweed proteinCell disruptionProtein extractionProtein concentration techniquesNovel technologiesProtein quantifi...
Pressurized liquid extraction as an eco-friendly approach to recover anthocyanin from black rice bran
Black rice is becoming popular recently, being consumed as a functional food due to its health potential (Ito & Lacerd...
Advances in the use of white light on broccoli and kale postharvest shelf life
Brassicaceae is one of the most reputed families, mainly because its species constitute valuable sources of phytochemicals...
High-pressure homogenization treatment of red seaweed Bangia fusco-purpurea affects the physicochemical, functional properties and enhances in vitro anti-glycation activity of its dietary fibers
According to the definition of World Health Organization and Codex Alimentarius Commission, dietary fiber (DF) is constitu...
Technologies for sustainable plant-based food systems: Removing the plant-based flavours from non-dairy beverages using microwave-vacuum dehydration
The first two decades of the twenty first century witnessed the emergence of sustainable plant-based lifestyle, with food ...
Ultrasound assisted extraction of oils from apple seeds: A comparative study with supercritical fluid and conventional solvent extraction
Apple is ranked as the fourth most consumed fruit crop in the world (Montañés et al., 2018). Besides the consumption of fr...
Emerging risk identification in the food chain – A systematic procedure and data analytical options
Systematic screening for risks emerging in the food chain is essential for the protection of consumer health, however, tim...
Cricket protein hydrolysates pre-processed with ultrasonication and microwave improved storage stability of goat meat emulsion
Increased consumer awareness and environmental concerns have led to an increased search for sustainable and green methods ...
Green solvents for the selective extraction of bioactive compounds from by-products of the coffee production chain
The world's population will reach approximately 9.7 billion by 2050, thus leading to increasing pressure for food (UNDESA,...
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