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ISSN: 2950-0699

Printing the future of food: The physics perspective on 3D food printing

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 ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine

The traditional fermentation method for Chinese rice wine (RW) production has some limitations such as difficulty in controlling quality, long brewing time, and thin taste. In this study, ultrasonic...

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Interdisciplinary innovation involving food science and physics: Food Physics

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Application of multi-frequency ultrasonic thawing on pork: Thawing rate, quality properties and microstructure

This study investigated the effects of ultrasonication on thawing rate, physicochemical properties, water migration, distribution and microstructure of pork at different frequency combination modes...

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The science behind physical field technologies for improved extraction of juices with enhanced quality attributes

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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Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleifera powder

The consumption of Nigerian lesser known crops has been advocated by many researchers. Replacement of wheat flour with acha (Digitaria exilis) and de-fatted Moringa oleifera cake in pasta production...

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Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten

Changes in gluten during the freezing process could cause a deterioration in dough quality, which would be solved by electrostatic field treatment. This paper investigated the effects of electrostatic...

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Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat

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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Physical action of nonthermal cold plasma technology for starch modification

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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Prediction of physicochemical and textural properties of post-harvest ‘Hayward’ kiwifruit based on creep properties

The main purpose of this study was to explore the feasibility of predicting the physicochemical and texture characteristics of ‘Hayward’ kiwifruit through a theoretical model. Sixteen physicochemical...

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Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs

The gelling properties and flavor quality of preserved eggs are affected by temperature reached during pickling. In response, this study investigates the effects of different temperature-controlled...

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Antibacterial mechanism of thermoultrasound combined with potassium sorbate against Pichia membranifaciens

The effect of the antimicrobial mechanism of ultrasound (US) in combination with heat (T) and potassium sorbate (PS) treatment on Pichia membranifaciens (P. membranifaciens) is investigated in this...

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