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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Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects
September 2024
Nanoemulsions - colloidal dispersions of nanoscale droplets in a continuous phase, have garnered significant attention in recent years due to their versatile properties and wide-ranging applications....
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Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables
September 2024
Pulsed light (PL), a relatively new non-thermal technology can be used as a possible substitute to the conventional (thermal and chemical) technology for disinfecting a wide variety of fruits and vegetables....
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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...
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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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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,...
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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...
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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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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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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...
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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...
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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...
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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...
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Impact of cold plasma and thermal treatment on the storage stability and shelf-life of pineapple juice: A comprehensive postharvest quality assessment
September 2024
The primary concern regarding the pineapple juice processing industry is its insufficient stability. The goal of this investigation is to evaluate the storage stability and shelf life of cold plasma...
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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...
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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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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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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...
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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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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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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....
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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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Identification of fermented soy sauce and blended soy sauce based on dielectric spectra
September 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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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...
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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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