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...
Effect of high-intensity ultrasound-induced acoustic cavitation on enzymatic activity and quality attributes of granny smith apples during storage
September 2025
This study investigates the effects of high-intensity ultrasound (HIU), chemical treatments (ascorbic acid and calcium chloride), and thermal treatment (water bath at 65°C) on metabolic, structural,...
Rice seed integrity evaluation: Developing a rapid onsite system to check seed fraud using a portable NIR spectroscopic device coupled with smartphone technology
September 2025
Rice seed integrity is critical in ensuring high yield and grain quality; however, seed fraud, particularly the misrepresentation of rice paddy (unhusked rice grain) as rice seed, is a growing concern...
Deep learning model for precise and rapid prediction of tomato maturity based on image recognition
September 2025
Tomato maturity plays a pivotal role in optimizing harvest timing and ensuring product quality, but current methods struggle to achieve high accuracy along computational efficiency simultaneously. Existing...
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...
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...
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...
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...
Effects of phosphate salts and ultrasonication on the formation and characteristics of phosphate-chitosan microparticles
September 2024
The physicochemical properties of chitosan-microparticles are related to the crosslinking salts. The effects of sodium-pyrophosphate or sodium-tripolyphosphate and ultrasonication on the formation of...