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 ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine
September 2024
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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Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten
September 2024
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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Antibacterial mechanism of thermoultrasound combined with potassium sorbate against Pichia membranifaciens
September 2024
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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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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Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals
September 2024
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. The vibroacoustic method was based on the observation...
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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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Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs
September 2024
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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Prediction of physicochemical and textural properties of post-harvest ‘Hayward’ kiwifruit based on creep properties
September 2024
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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Research progress on microbial control techniques of prepared dishes
September 2024
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...
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Application of multi-frequency ultrasonic thawing on pork: Thawing rate, quality properties and microstructure
September 2024
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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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
September 2024
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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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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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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Physical characterization and mass modelling of Wood apple (Aegel marmelos L.)
September 2024
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....
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Convective drying of bitter yam slices (Dioscorea bulbifera): Mass transfer dynamics, color kinetics, and understanding the microscopic microstructure through MATLAB image processing
September 2024
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...
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Aqueous extraction of tomato seed oil using combination of ohmic heating and microwave heating as pretreatment
September 2024
This study aimed to investigate the effect of ohmic (OH) and microwave heating (MH) pre-treatments on the aqueous extraction of tomato seed oil. As these thermal techniques disrupt the cell structure...
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Transglutaminase mediated cross-linking of peanut and buckwheat proteins under dual-frequency ultrasound field: Functional attributes study
September 2024
Peanut protein (PP)/buckwheat protein (BWP) mixture crosslinked by transglutaminase (TGase) under dual-frequency ultrasound (DFU) field was developed and its structural and functional properties were...
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Identification of fermented soy sauce and blended soy sauce based on dielectric spectra
Available online 17 July 2024
A new method based on dielectric properties has been developed to distinguish blended soy sauce from fermented soy sauce. Fifty samples of pure fermented soy sauce and blended soy sauce with different...
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