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,...
Effect of a magnetic field on the production of Monascus pigments and citrinin via regulation of intracellular and extracellular iron content
September 2026
This study aims to elucidate the influences of magnetic fields (MFs) on the production of Monascus pigments (MPs) and citrinin by modulating both the intracellular and extracellular iron content in...
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...
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...
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,...
Effect of dual modification on structural, functional and dielectric properties of cassava starch
September 2025
The combined effect of hydrocolloid addition and microwave heating on the structural, physical and functional properties of cassava starch remains underexplored, despite individual studies on these...
Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film
September 2025
Refrigeration slows down microbial growth and oxidation in mutton, but it is not enough on its own to fully prevent spoilage. To promote preservation, this research evaluated the effectiveness of combining...
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...
Identification of varieties of wheat seeds based on multispectral imaging combined with improved YOLOv5
September 2025
The identification of seed variety is important in wheat production because the growth and yield are highly related with its variety. Traditional identification methods for wheat seed varieties were...
A low frequency magnetic field regulated the synthesis of carotenoids in Rhodotorula mucilaginosa by influencing iron metabolism
September 2025
The purpose of this study is to investigate the effect of low frequency magnetic fields (LFMF) on carotenoid synthesis and iron metabolism in Rhodotorula mucilaginosa and to explore potential connections...
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...
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...
Interaction of gum acacia and natural deep eutectic solvents: Effect on conductivity, thermal stability, compression, and stress relaxation properties
September 2025
The present study discussed the structure-function relationships of gum acacia and natural deep eutectic solvents (NADES) through interactive effects on physical, chemical, and rheological properties....
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...
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...
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...
Mechanisms of phenolic biosynthesis induced by ultrasound stress in fresh-cut red cabbages based on energy metabolism analysis
September 2025
In our previous studies, ultrasonic washing was proven to induce phenolic biosynthesis in fresh-cut red cabbages; however, the related regulatory mechanisms remain unclear. In response, this study investigates...
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...
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...
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....
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...
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)...
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...
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...
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...