Recent Articles

Open access

ISSN: 2950-0699

Interdisciplinary innovation involving food science and physics: Food Physics

Share article

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...

Share article

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...

Share article

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...

Share article

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...

Share article

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...

Share article

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...

Share article

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...

Share article

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...

Share article

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...

Share article

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...

Share article

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...

Share article

Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content

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...

Share article

Physical characterization and mass modelling of Wood apple (Aegel marmelos L.)

Engineering properties of fruits and vegetables are useful in designing and development of agro processing machinery. In this study, the physical and mechanical properties of Wood apple were determined....

Share article

Research Progress on Microbial Control Techniques of Prepared Dishes

Prepared dishes are popular among consumers due to their convenience, but microorganisms in dishes have the potential to cause spoilage and even lead to foodborne illnesses, rendering microbial control...

Share article

Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals

The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process....

Share article

Convective drying of bitter yam slices (Dioscorea bulbifera): mass transfer dynamics, color kinetics, and understanding the microscopic microstructure through MATLAB image processing

The objective of this research endeavor was to enhance the quality and storability of Dioscorea bulbifera through the investigation of the effects of pre-treatment (soaking) and different dehydration...

Share article

Stay Informed

Register your interest and receive email alerts tailored to your needs. Sign up below.