Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.)

2024-10-1

Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch

2024-10-1

Status and trends of artificial intelligence in the R & D of future fruit & vegetable juice

2024-10-1

Antimicrobial and antioxidative electrospun cellulose acetate-essential oils nanofibrous membranes for active food packaging to extend the shelf life of perishable fruits

2024-10-1

Inactivation of Salmonella, Enterococcus faecium and natural microbiota on dry food matrices with microwave-driven plasma processed air

2024-9-1

Developing a radio frequency-hot air spouting treatment for efficient dehydration of carrot cubes: Evaluation of the heating and moisture distribution uniformity

2024-9-1

Effects of ultrafine grinding on nutritional, physicochemical and protein composition of Acheta domesticus powder

2024-9-1

Generation of honeysuckle-like flavor from hop (Humulus lupulus L.) fermented with Coprinellus micaceus

2024-9-1

Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles

2024-9-1

A novel combination of thermovacuum and thermosonication to inactivate pathogenic bacteria in an Annona muricata L. beverage

2024-9-1

Recommendations and guidelines for the description of cold atmospheric plasma devices in studies of their application in food processing

2024-9-1

Evaluating the feasibility of powder milk production by pulse spray drying: An approach on sensory properties, toxicological assessment, and microbial inactivation

2024-8-24

Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility

2024-8-23

Improved lifetime of a pulsed electric field (PEF) system-using laser induced surface oxidation

2024-8-15

Design and evaluation of an R290-based freezing system and air distribution in a domestic-scale microwave-heated freeze-dryer prototype

2024-8-1

Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability

2024-8-1

Enhancement of pork marinating efficiency through pulsed electric field pretreatment: Integration of parameter optimization, kinetic modeling and quality characteristics

2024-8-1

Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste

2024-8-1

Cold plasma – A new technology for maintaining key aroma compounds and flavor in coconut water

2024-8-1

Isolating a fraction enriched in sub-aleurone gluten proteins through dry fractionation of wheat miller's bran

2024-8-1

Understanding the protein extraction potential of tomato leaves (Solanum lycopersicum) through mass balance modelling

2024-8-1

Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety

2024-8-1

Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formation

2024-8-1

The bactericidal effect of punicalagin concentrations, high pressure conditions and their combination on Escherichia coli O157: H7

2024-8-1

Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing

2024-8-1

Improving the accessibility of phytonutrients in Chlorella vulgaris through ohmic heating

2024-8-1

Consumer perception of risk towards new sustainable non-thermal food processing technologies: A cross-cultural study between Portugal, Germany, and the UK

2024-8-1

Enhancing Romanian consumers' purchase intention of a new Kashkaval cheese with natural thyme flavor

2024-8-1

Application of antioxidants in cold plasma treatment of fish oil

2024-8-1

Effect of ultra-high pressure homogenization on the antirotaviral activity of bovine milk whey

2024-8-1

Hydrodynamic cavitation as a promising technology for fresh produce-based beverages processing

2024-8-1

A comprehensive review of the main components of plant essential oils and the mechanisms responsible for the inhibitory effects on fungal growth and aflatoxin synthesis

2024-8-1

Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods

2024-8-1

Extended applications of the small-scale radio frequency system for improving the heating performance of multi-component rice

2024-8-1

Extraction of anthocyanin from Hibiscus rosa-sinensis and concentration by forward osmosis membrane process

2024-8-1

Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions

2024-8-1

A novel application of electrostatic separation technology on green enrichment for protein from Enteromorpha prolifera

2024-8-1

Development of egg yolk lipoprotein hydrolysate for nano-delivery of curcumin: Structure-function relationship

2024-8-1

High hydrostatic pressure for decontamination of soluble insect proteins prevents protein denaturation better than blanching

2024-8-1

Enhancing uniformity and energy efficiency of microwave heating for different cavity loads: Frequency-shifting strategies using feedback signals from solid-state microwave generators

2024-8-1

Numerical analysis of polyphenol oxidase inactivation in non-Newtonian characteristic liquid food with high viscosity during radio frequency treatment

2024-8-1

Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction

2024-8-1

Diagnosis based on sensory data: Application to wheat grading quality

2024-8-1

Microwave plasmas in food safety. A review

2024-8-1

Characterization and optimization of continuous ohmic thermal sterilization based on the development of a predictive computational toolbox

2024-8-1

Dynamic high-pressure microfluidization reduces aggregation and enhances functional properties of flaxseed protein isolates obtained by alkaline extraction

2024-8-1

Promising biocatalysts for producing lactose-free food matrices: β-galactosidase immobilized on cellulose-rich agro-industrial waste supports

2024-8-1

Editorial Board

2024-8-1

Ranking factors affecting the decontamination efficacy of non-thermal plasma: The approach of dissipated power per plasma volume through machine learning modeling

2024-7-30

Process-controlled gas hydrate formation in coffee solutions for the application of cold concentration

2024-7-10