Potato starch as a next-generation biopolymer: Functionality, modification, sustainability, and industrial perspectives
September 2026
The potato (Solanum tuberosum L.) is one of the most widely cultivated crops worldwide, and its starch has attracted growing interest as a renewable and biodegradable biopolymer for applications in...
Application of NIR spectroscopy with machine learning in the food industry: A comprehensive review
September 2026
Near-infrared (NIR) spectroscopy has become a key enabling technology for rapid and nondestructive analysis in the food industry; however, the intrinsic complexity of NIR spectral data, arising from...
Printing the future of food: The physics perspective on 3D food printing
September 2024
The field of 3D food printing is poised to revolutionize the gastronomic landscape by offering precise and customized food creations. This short review explores the fundamental concepts and physical...
Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review
September 2025
Wheat is one of the most important cereal crops and a critical ingredient in a wide range of ready-to-eat products, such as bread, noodles, cakes, and snacks, due to its favorable sensory attributes...
Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects
September 2024
Nanoemulsions - colloidal dispersions of nanoscale droplets in a continuous phase, have garnered significant attention in recent years due to their versatile properties and wide-ranging applications....
Recent advances in conventional and innovative extraction techniques for recovery of high-added value compounds for food additives and nutraceuticals
September 2025
There is a growing interest in the extraction of high-value compounds in food processing and industrial applications due to a need to enhance the quality, nutritional aspect, and appeal of the final...
Revolutionizing food processing with infrared heating: New approaches to quality and efficiency
September 2025
Infrared (IR) heating technology represents a cutting-edge thermal technology in food processing, offering energy-efficient and effective solutions for various unit operations such as blanching, microbial...
Subcritical water extraction as a green technology for the recovery of bioactive compounds from algae: A comprehensive review
September 2026
Subcritical water extraction is used for extraction of various bioactive compounds, antioxidants, and colorants from algae. The bioactive compound extraction utilizing sustainable environmentally technology...
Structural, thermal and functional properties of protein isolates from oyster mushroom (Pleurotus ostreatus) isolated by alkaline iso-electric, ultra-sonication and enzymatic extraction techniques
September 2026
The protein isolates extracted from oyster mushroom by alkaline isoelectric precipitation, enzymatic and ultrasound assisted extraction methods were evaluated for their physicochemical and functional...
Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables
September 2024
Pulsed light (PL), a relatively new non-thermal technology can be used as a possible substitute to the conventional (thermal and chemical) technology for disinfecting a wide variety of fruits and vegetables....
Estimation of mass and volume of freshly harvested Naga king chilli (Capsicum chinense Jacq.) using computer vision: Exploring changes during different storage days
September 2026
This study explores the intricate relationship between the physical attributes of Naga king chilli and their mass and volume, exploiting this correlation to assess chilli quality and devise innovative...
Anomalous diffusion in drying: A fractional calculus perspective on modeling and applications in agro-food systems
September 2026
Drying represents a critical operation in food, agricultural, and material processing systems; commonly modeled using Fick’s laws of diffusion. However, many real-world drying processes exhibit non-Fickian...
Effects of extrusion temperature and frying techniques on the physical, textural and thermal properties of wheat-rice-sweet potato third-generation (3 G) snacks
September 2026
The increasing demand for healthier snack options has driven the interest in utilizing nutrient-dense ingredients. This study investigates the development of third-generation (3 G) snacks from composite...
Comparative study of Solar tunnel and Indirect hybrid solar cabinet dryers on drying kinetics and quality of tree tomato (Solanum betaceum Cav.) powder
September 2026
Harnessing solar energy to transform food manufacturing process can reduce dependance on fossil fuels, which are costly and generate greenhouse gas emissions. The study evaluated the impact of indirect...
Radio frequency treatment in food processing: A review of its recent applications in fluid and semifluid foods
September 2025
Radio frequency (RF) treatment is an emerging technology that provides fast, volumetric, and deep penetrative heating effects, and it has been studied for various purposes in food processing. Among...
Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content
September 2024
Consumers may choose from a broad variety of rice varieties with different shapes, sizes, and tastes based on their cooking quality and physicochemical properties. We assessed seven local rice varieties...
Kepok banana TSS and firmness estimation based on RGB reflectance–fluorescence imaging and partial least squares regression
September 2026
This study presents a concise and improved approach for estimating the ripeness parameters of Kepok bananas (Musa balbisiana BBB) using a Partial Least Squares Regression (PLSR) method. The proposed...
The science behind physical field technologies for improved extraction of juices with enhanced quality attributes
September 2024
Consumer demand for high-quality, nutritious juice products is steadily increasing. Ongoing research and innovation in juice extraction technologies will likely further shape the landscape of the juice...
Identification of maize seed varieties based on hyperspectral imaging combined with deep learning
September 2026
Variety identification of seeds is crucial to guarantee crop quality and yield, as well as to ensure the quality and nutritional value of processed maize products. This study proposes a methodology...
Ultrasound-assisted enzymatic preparation of resistant starch from lotus root with improved structural and anti-diabetic properties
September 2026
Lotus root starch (LRS) is rich in bioactive compounds but has a low native resistant starch (RS) content, limiting its nutritional functionality. This study aimed to enhance the yield of type 3 resistant...
Valorization of underutilized amla (Emblica officinalis) pomace: An artificial neural network-based approach for drying kinetics and quality assessment
September 2026
Amla pomace, a by-product of juice processing, is abundant in phytochemicals and fiber but remains largely unutilized. Because it contains more moisture, drying is necessary to prevent microbial spoilage,...
Physical action of nonthermal cold plasma technology for starch modification
September 2024
Nonthermal cold plasma technology has emerged as a novel and promising approach for modifying starch, offering distinct advantages over traditional methods. This article explores the fundamental physical...
Modulating the texture of pea-based meat analogs: Influence of methylcellulose on mechanical and rheological properties of high moisture extrudates
September 2026
Adding hydrocolloids to plant-based meat analogs is a useful way to modulate the extrudates texture. However, it can alter the rheological properties of the melt, hence affect the extrusion process...
Modeling of thermal effect in dynamic high-pressure microfluidization and its impact on heat sensitive components from fruit juice
September 2026
Dynamic high-pressure microfluidization (DHPM) offers advantages in continuous liquid foods processing compared to traditional thermal processes. While generally recognized as a non-thermal technique,...
Deep learning model for precise and rapid prediction of tomato maturity based on image recognition
September 2025
Tomato maturity plays a pivotal role in optimizing harvest timing and ensuring product quality, but current methods struggle to achieve high accuracy along computational efficiency simultaneously. Existing...