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Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties
Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties
Patties are one of the most consumed snack items across the globe, and these are flattened products made out of a range of...
AI-based additive manufacturing for future food: Potential applications, challenges and possible solutions
AI-based additive manufacturing for future food: Potential applications, challenges and possible solutions
Food additive manufacturing, also known as 3D food printing, is a relatively new technology that integrates digital softwa...
New trends in the development and application of artificial intelligence in food processing
New trends in the development and application of artificial intelligence in food processing
In the current scenario, demand for food has been rising continuously, with an expectation of a 56% rise with the growth o...
Ohmic heating as an innovative strategy to modulate protein fibrillation
Ohmic heating as an innovative strategy to modulate protein fibrillation
In the past few decades, great efforts have been devoted to protein functionalization for use in food applications (Alves ...
Effects of pulsed electric fields on controlling fermentation rate of brined Raphanus sativus
Effects of pulsed electric fields on controlling fermentation rate of brined Raphanus sativus
The lactic acid bacteria (LAB) is applied to produce various fermented food such as dairy products, cheese, buttermilk, sa...
Thermal behavior of CMC solutions for continuous-flow radio frequency pasteurization
Thermal behavior of CMC solutions for continuous-flow radio frequency pasteurization
Liquid foods, including fruit juice, milk, and water, occupy a large proportion in our daily lives. To ensure the safety o...
Isochoric pressure-temperature behavior of lactalbumin+water reactive mixtures under subcritical conditions
Isochoric pressure-temperature behavior of lactalbumin+water reactive mixtures under subcritical conditions
Protein hydrolysates are used in various industries, including the food industry, as they increase the nutritional value a...
Evaluate the volatile retention performance of structurally modified cassava flour through pulsed electric fields
Evaluate the volatile retention performance of structurally modified cassava flour through pulsed electric fields
Cassava is a root crop cultivated mainly for its swollen starchy root. Currently, it feeds half a billion people in Africa...
Study on the thawing characteristics of beef in plasma-activated water
Study on the thawing characteristics of beef in plasma-activated water
Beef is rich in protein, vitamins and minerals and is favored for its high nutritional value (Cabrera & Saadoun, 2014)...