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ISSN: 2950-0699

Ultrasound promotes phenolic synthesis in fresh-cut red cabbages via high energy levels

17 February 2025

Looking into specific microwave effects and reliability concerns

13 January 2025

Radio frequency heating for high-quality processing of fluid and semi-fluid foods

20 November 2024

Low-frequency magnetic field (LFMF) for enhanced carotenoids production by Rhodotorula glutinis

14 November 2024

Simulated construction of plant-based fish meat with composite structure via 3D printing

14 September 2024

Scientists modified citrus pectin by induced electric field used to develop pectin product

03 September 2024

The researchers used magneto-induced electric field (MIEF) technology to explore the structural and rheological properties of citrus pectin under different pH conditions. This technology is not only green and safe, but also easy to operate and low cost, suitable for industrial application.

Harnessing Complementary Advantages for Optimal Microbial Control Techniques for Prepared Dishes

28 June 2024

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Comparison of four methods on drying efficiency and physicochemical properties of chicken meat.

19 May 2024

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Physical field technologies to improve extraction and quality of extracted juices

17 April 2024

Effect of Ultrasound-assisted Fermentation on Physicochemical Properties and Volatile Flavor Compounds of Chinese Rice Wine

15 January 2024

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Study of multi-frequency ultrasonic thawing on pork: Thawing rate and quality properties

16 July 2023

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