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...
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...
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....
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...
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...
Emerging non-thermal technologies for durian processing: Enhancing bioactive retention, traditional chinese medicine properties, and waste valorization
September 2026
The bioactivity and Traditional Chinese Medicine (TCM) attributes of durian (Durio zibethinus L.) have attracted worldwide research attention. Compared to conventional thermal methods, non‑thermal technologies...
Hybrid ultrasound-based extraction techniques in food industry: A state-of-the-art review
September 2026
Ultrasonication has emerged as a prominent non-thermal processing technology in the food industry due to its capacity to enhance mass transfer through acoustic cavitation, thereby facilitating cell...
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...
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...
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...
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...
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...
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...
Biophysical processing techniques for the valorization of oilseed meals into antioxidant peptides
September 2026
The by-products of vegetable oil extraction, oilseed meals, which contain high levels of protein, are becoming attractive raw materials for the sustainable production of bioactive antioxidant peptides....
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...
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....
Green extraction of lipids: Exploring the capabilities of subcritical fluid technology
September 2026
Conventional lipid extraction methods face three critical limitations: reliance on toxic organic solvents (hexane/chloroform), inability to process wet biomass without energy-intensive drying, and thermal...
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...
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...
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...
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,...
Enhancing starch leaching and structural reconfiguration of rice through spatial separation and microwave-assisted cooking
September 2026
Non-continuous rice-water contact (NRWC) cooking has emerged as a promising strategy for regulating starch leaching and improving the quality attributes of cooked rice. However, the mechanisms by which...
Comparative analysis of mathematical models and machine learning approaches for predicting dragon fruit seed mass
September 2026
This study evaluates the performance of traditional empirical models and machine learning approaches, specifically artificial neural networks (ANN), for predicting the mass of dragon fruit (Hylocereus...
SmartRipen: LSTM-GRU feature selection& XGBoost-CNN for fruit ripeness detection
September 2025
Artificial ripening, frequently performed with the use of calcium carbide, speeds up the process but harms fruit and its nutritional value. Spotting unnaturally ripened fruits is crucial for the quality...
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...