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...
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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...
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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....
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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...
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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...
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Technological usage of ripe banana pulp for the development of a salad dressing
September 2025
Oxidized banana (OB) is one of the important food wastes which contains a high potential to use in different products such as salad dressing. OB is a good ingredient in salad dressing due to its presence...
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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...
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Advancement in measurement and AI-driven predictions of maturity indices in kinnow(Citrus nobilis x Citrus deliciosa ): A comprehensive review
September 2025
Kinnow also known as mandarin are popular fruits worldwide for their refreshing flavor and nutritional benefits. Their quality standards vary globally due to differences in climatic conditions, agronomical...
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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....
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Tailoring the rice starch for the application in food sector by different processes
September 2025
Rice starch is of great importance due to its extensive use in the food industry. The main component of rice starch is carbohydrates with minute amounts of lipids and proteins. Due to the diverse aspects...
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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...
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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...
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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...
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Simulated construction of plant-based fish meat with composite structure via dual-nozzle extrusion 3D printing
September 2025
Three-dimensional (3D)-printed fish analogs are gradually nearing the ability to mimic real fish meat in response to personal demand, supply pressure, food safety, and environmental concerns. However,...
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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...
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Assessing the extent of charring and its impact on the whisky ageing process
September 2025
The charring of a whisky barrel is a critical step at the beginning of the whisky ageing process. The extent of barrel charring and its resultant influence on the generation of phenols and esters that...
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Dry microwave and hot water blanching of underutilized star fruit (Averrhoa carambola): A comparative assessment of quality attributes and sensory evaluation using chemometric approach
September 2025
Star fruit is an underutilized fruit with a shorter shelf life and astringent taste due to its high amount of ascorbic acid content. In this study, microwave blanching (MWB) as an alternative heat treatment...
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Effect of resistant starch on the physical properties and structure of wheat gel at different heating temperatures
September 2025
The physical properties of resistant starch (RS) are similar to those of dietary fiber; thus, RS is often added to food products to provide the same health benefits as dietary fiber....
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Impact of cold plasma and thermal treatment on the storage stability and shelf-life of pineapple juice: A comprehensive postharvest quality assessment
September 2024
The primary concern regarding the pineapple juice processing industry is its insufficient stability. The goal of this investigation is to evaluate the storage stability and shelf life of cold plasma...
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Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns
September 2025
Microwave heating is one of the most significant food-related physical-field processing technologies, possessing wide application potential in the food industry and for scientific research. This study...
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Effects of electron-beam (E-beam) irradiation on the postharvest quality of ‘golden’ papayas
September 2025
Brazilian papaya production and exports have increased in recent years, and as a phytosanitary requirement, emerging technologies have been introduced into the agricultural chain. Electron beam (E-beam)...
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Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat
September 2024
In this study, four drying methods, including hot air drying (HAD), catalytic infrared drying (CIRD), electric infrared drying (EIRD), and electric oven drying (EOD), are used to prepare dried chicken...
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Effect of particle size, probe type, position and glassware geometry on laboratory-scale ultrasonic extraction of Citrus maxima flavedo
September 2025
Laboratory-scale ultrasonic extraction efficiency can be improved by selecting appropriate substrate size, glassware type and hardware configurations. For the first time, effects of using different...
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High intensity ultrasonication of fermentative Jun tea: Evaluation of physicochemical, microbiological and rheological properties
September 2025
Jun tea, a non-alcoholic functional drink, can confer physiological and neurological benefits to human beings. Various phenolic components in Jun tea are degraded in an acidic condition by the enzymatic...
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Effect of vacuum and through flow drying technique on mathematical modelling, functional properties, color degradation kinetics, and essential oil components of fish mint (Houttuynia cordata Thunb)
September 2025
Fish mint (Houttuynia cordata Thunb) was dried using vacuum dryer (VDT) and through flow air dryer (TFDT) at 35 °C, 40 °C and 45 °C, respectively. Drying behaviour of the fish mint was performed using...
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